Following this, he teamed up with one of the world's leading manufacturers of bar equipment and they got to work Starting with a model that Dyer had been trialling at his bartending school, he offered his expert opinion and advised of a few improvements that could be made The first thing to address was inconsistent pouring patterns and speed; this was overcome by calibrating the pouring spout on each The next element to address was the rubber cork; by allowing greater flex without compromising on durability, the pourer can now fit a wider variety of bottle necks without dripping or spilling Medium pour speed
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