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Another problem is that it takes time and effort (although the 'effort' involves getting straight bombed) to develop a worthwhile palette for most forms of alcohol - even beer, although that's probably the least painful to develop (at least on a cursory level).
For instance, when tasting bourbons, most of the quality is expressed in residual, subtle flavors that most people miss on first tasting, as well as how smooth it finishes. It takes time to overcome your 'ick it burns!' mentality, from drinking bad booze, to get the vanilla and oak flavor from something like Booker's.
Compare this to, say, throwing Goose or Stoli into a Cosmo or Martini - there, the benefit is much more marginal (cutting the alcohol reduces the good qualities along with the bad), but more immediate - everyone can drink a hypersweet vodka martini with good booze and say, "Hey I like that! It takes like Jolly Ranchers!" as I puke on myself.
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