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When I am trying a new whisky or brandy, I like to have a pour of something I know, so I have a reference point. I have found that time of day, outside temperature, what I am eating or have eaten, etc. really affects how much I am enjoying the drink. Of course the main point of the article is that while we think we are just using the current observation (the data), we often have strong priors that often dominate our posteriors ;)

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