[Sweetbriar]

I was cooking at Thanksgiving, and as a recipe called for bourbon, I got the best as recommended: Maker's Mark. When I went to open it, I realised I had to do something with that red waxy stuff over the cap. I solved the problem, but looking back I thought there might be a "right" way to do it. Being a drinking novice, I started wondering what sorts of ways there might be to deal with all the subtleties of distillate enjoyments. I don't mind admitting I don't drink all that often, but I don't want to be a complete goof.

What are some of the things I should be aware of should I explore this field further? You could start with how should I have gotten that Maker's Mark open.

P.S. - it was very good! I was really surprised at how much I enjoyed it. And the cranberry sauce was out of this world.