Lyon posted:

i have generally accounted for alcohol % in this anecdotal story

Sagebrush posted:

nah

echinopsis posted:

is there a cocktail where the bartender drops his cock and / or balls into the drink before he serves it. perhaps he dips his balls in some vermouth and then dips that in a martini glass of gin and and calls it "ginitals"

Lyon posted:

also echi is the reason why i can drink my weight in domestic light beers and be fine but if i drink a lesser amount of different craft beers i end up deathly hungover due to the whole different alcohols being produced thing?

if i drink six different craft beers i have a much higher chance of being hung over than i do if drink six of the same craft beer (or double that number of domestic lights).

i have generally accounted for alcohol % in this anecdotal story, in fact most recently it happened with a series of different low abv craft

Silver Alicorn posted:

https://www.youtube.com/watch?v=GvVtw2PKCyY

this video mentions the methanol/ethanol thing

Stymie posted:

the goal should be eliminating the factors in your life that cause you to seek out self-medication and other avoidant behaviors

you deserve to live your best life and you have the power to make the necessary changes that will put you on a path to self-fulfillment and contentment

Mr SuperAwesome posted:

im 'leroy jenkems'

maskenfreiheit posted:

why does everyone seem opposed to simply serving real drinks

i want to walk into a bar and have a menu that's like "old fashioned, martini, manhattan", and a whiskey list. maybe throw in some decent craft beers

would that really be so hard?

Knuc U Kinte posted:

And you have to wear a fedora.

echinopsis posted:

"you deserve to be sober so you can focus on doing the things you really want in life. what are the things that you want?"

"to drink."

echinopsis posted:

gross

depending on the still you use youre meant to chuck away the first 50/100mL, because methanol is lighter it distills sooner.
i guess in theory the best possible vodka is literally notihng but ethanol and water


so with stills, there is the angle of thre pipe?? if the pipe tips back down etc it means the vapour is likely to condense and run back into the still and so mostly only "pure" vapour comes out and ends in ya drink, whereas with the pipe pointing down the vapour pours into the drunk quicker and is less "pure", but holds more of the flavour of what the mash was made from. in this context, the mash shouldnt matter in vodka because youre trying to produce the cleanest product possible, taking as much of the inherent flavour of the mash out and ending up with just water/ethanol

but whiskeys etc the mash flavours the distilled product so it matters if its wheat or rye.. and so you dont want it too pure. also end up with more of those other alcohols. oh well

bump_fn posted:

Kenny Logins posted:

great news! I got a different bottle of Bulleit from a different store and it's completely different in a good way.

quote:

It isn’t just small start-ups using MGP rye. Though Bulleit is owned by drinks behemoth Diageo, the highly touted brand maintains a craft whiskey vibe, especially Bulleit Rye. The brand’s website says that “High rye content has always been the signature of Tom Bulleit’s distinctive bourbon. It was only a matter of time before he created a rye whiskey.” But “creating” isn’t the same thing as “distilling,” and, as Bulleit Rye properly discloses on its back label, the whiskey in the bottle comes from Lawrenceburg, Indiana.
Some of those bottling and branding MGP whiskey make an effort to give the juice some sort of finishing touch to make their product distinctive. George Dickel Rye starts with MGP whiskey but charcoal-filters it before bottling. Angel’s Envy buys Indiana rye, puts it in old rum casks to soak up a little sweetness, and then charges a hefty markup. Others, such as Redemption Rye, present their MGP whiskey as-is.
The prize for the most upfront bottler has to go to Blaum Bros. of Galena, Illinois, which market Knotter—read “not our”—Bourbon with the transparent admission “We didn’t distill this bourbon. Nope, not a drop.”
Templeton Rye, by contrast, has built its successful brand on being a product of Templeton, Iowa. They tell an elaborate story about how their recipe was used by the owner’s family to make illicit whiskey in Iowa during Prohibition, and how that rye had become Al Capone’s favorite hooch. They publish a description of their “Production Process” so detailed it lists the temperature (124 degrees) at which the “rye grain is added to the mash tank.” They brag that they focus their “complete attention on executing each step of the distillation process.” And yet, for all this detail, the official “Production Process” somehow fails to mention that Templeton doesn’t actually do the distilling.
Dig around enough on the Templeton Rye website, and you’ll find acknowledgment that their whiskey is factory-made in Indiana. But clinging to the craft distiller fiction, Templeton does its best to maintain that, rather than taking MGP whiskey off the shelf, they are somehow instructing the manufacturer how to make the juice.

Dislike button posted:

bulleit just opened its first disillery like last year, before it was made in a seagrams? factory along with every other 'artisinal' bourbon whiskey

echinopsis posted:

lol at bourbon

i mean i like bourbon but the few rules it has doesn't exclude poo poo like that at all



jack daniels tour by the way was one of the coolest things we did when visit the US

JewKiller 3000 posted:

lol "few rules". bourbon is by far the most regulated spirit in the usa