I wouldn't surrnder my Martin for twice what I apid for it.

But partly that is because of its accumulated seasoning in the forty-odd years it has made music.

That siad I would be open to a Taylor if I met one I loved and had the dough to buy it.

Martin prices their product high (a) because they can, having the brand cachet and (b)because they have developed a very high quality product line.


A