Well, not really. But this is a surprisingly non-annoying NYT article from a few days ago about “dusty hunters”: people who search for unopened bottles of vintage liquor.
The most well-known dusty hunter today might be Eric Witz, 42, a senior production editor at the MIT Press, who posts his scores on Instagram at @aphonik, often with detailed analysis of the origins of each bottle. A lover of antiques and enthusiast of cocktail history, he began dusty hunting around 2010 with the purchase of a 1940s bottle of Forbidden Fruit, a strange grapefruit-and-honey liqueur which has not been on the market for decades. Mr. Witz collects not just whiskey, the obsession of most current dusty hunters, but vintage rum, brandy and Chartreuse, all of which are soaring in value at the moment.
“I love the idea of being able to taste something that was made a few generations ago,” he said. Spirits have a higher alcohol proof than wine, so they don’t really age in the bottle or go bad; in that way, they are like drinkable time capsules. In fact, most all dusty hunters believe vintage spirits are superior in taste to what is being made today, even if they can’t quite explain why. Maybe better quality materials and more artisanal production methods were being used back then, maybe international beverage conglomerates weren’t yet mucking up quality, or maybe something magical is happening in the glass over all these years.
Tying the article together is a guy who bought the contents of Cecil B. DeMille’s cellar.
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