Vodka question
rfd...@optonline.net
used to drink gin until I suddenly developed an apparent allergy to the berry
they use to make it. In my younger days, I drank Popov or Majorska because it
was cheap. Now I buy Schmirnoff (Sp?) My question is this: How much better are
brands like Absolut or Grey Goose or the many others which cost more? What do I
gain by spending more on a bottle? I don't drink it neat or in martini's just in
a few mixed driks. Just curious as to what makes one vodka better than another.
Thanks.
James Silverton
> Any vodka drinkers here? Vodka is the only alcohol I've drank
> all my life. I used to drink gin until I suddenly developed an
> apparent allergy to the berry they use to make it. In my
> younger days, I drank Popover or Majorca because it was cheap.
> Now I buy Schmirnoff (Sp?) My question is this: How much better
> are brands like Absolute or Grey Goose or the many others which
> cost more? What do I gain by spending more on a bottle? I
> don't drink it neat or in martini's just in a few mixed driks.
> Just curious as to what makes one vodka better than another.
> Thanks.
I've said it before but here goes again. I keep a bottle of home-made
pepper vodka in the freezer and have a slug when i feel like it. The
basic vodka is the cheapest I could find, and once it has been steeped
with the peppers, who cares? Absolut does not know how to make Pepper
Vodka and by the taste I think they use green peppers.
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
Roy
There all the same...buy the cheapest.
==
notbob
> a few mixed driks.
Don't waste $$$ on high end vodka. Start and mid level and work down.
When it gets so bad you can taste the cheap vodka, move back up one
step.
nb
Chemo the Clown
Pretty much the same with beer.
Alex Corvinus
Um, OK, let's start at the top. Vodka (from wodka, "little water",
Polish), is merely distilled lmash (of something) into a sort of wine
and then distilled.
That said, the better (cleaner) vodkas are made from a variety of
materials and carry certain congeners that remind you of the material
of origin, which might be wheat, rye, potato, or some other. Some,
like the rye-based and potato-based seem to have a sort of
virtual-sweetness, missing from the wheat vodkas. Some, like that
Texas Tito gold-topped stuff, boast that they were 3-, 4- or
128-times distilled. Or charcoal filtered with charcoal from gnus'
horns.
The cheap stuff is just that. Cheap. Essentially, plain alcohol for
blending with something else. Whatever floats your boat. Taaka, Popov,
others. The upper scale stuff tries to sell you on the nuances, and
here I mean Chopin, Grey Goose, Belvedere, among others.
I personally, being a tightfisted old fart, stay with Polish potato
vodkas. Great value. Good for sipping and cheap enough for mixing.
Popular brands include Luksusova and Monopolova (sp?). I do not find
the Russian vodkas to be anything special. If you try Absolut against
Finlandia and other brands from that part of the world, you find them
amazingly similar to each other.
Best kept secret>>>> there is a line of Polish vodkas that are quite
inexpensive, and all part of the same conglomerate. Sorry, no brands,
as I can't buy them here anymore.
Hungarian vodka is not good. Seems to be doctored with sodium bicarb
or something, vaguely sweet and having little to no character.
Bottom line: If it works for you and you're not into sipping frozen
vodka with zakuski, buy it. I would suggest you check out the potato
vodkas, though. Sippable frozen, and stealthy in Bloody Mary's.
HTH. Nazdrovie!
Alex
notbob
> better vodkas distilled and filtered several times didn't do this.
quality = $$$
nb
A Moose In Love
wrote:
I drink pepper vodka, but it's imported from Karlsruhe Germany. When
I take a shot, I sweat like a bitch, but it's worth it.
notbob
> vodkas. Great value. Good for sipping and cheap enough for mixing.
> Popular brands include Luksusova and Monopolova (sp?).
Yeah, those are in every quickie-mart I stop at and all the larger
supermarkets here in Eyebrow CO. I'll run right out and buy two!
nb
Victor Sack
> Just curious as to what makes one vodka better than another.
There is a new and truly sensational - but anything but sensationalistic
(it is matter-of-fact, dry and scientific) - treatise by Boris Rodionov,
in Russian. I very much hope it will be translated some day. According
to this treatise - much praised by people in the know - *modern* vodka
is nothing like the old kind and is of very recent origin. It is just a
mixture of pure rectified ethanol and water. It was first produced in
1895 (apparently there was no technology of rectifying columns before
that time). This *modern* product was first called "vodka" in 1936.
Before that, what used to be called "vodka" was basically a simply
distilled product and, as such, always had a certain taste. Correctly
produced ethanol and pure water basically have no taste, so most any
vodka produced by modern industrial methods should in theory be
comparable. Any differences in taste would have to be explained by the
very frequently present additions. Everything else is marketing.
The author mourns the demise of the old, now unobtainable, vodka.
Victor
notbob
> The author mourns the demise of the old, now unobtainable, vodka.
What's he drink? Molding rain-soaked wheat from the field, harvested
just in time to crush and add to a bowl full of human spit to induce
fermentation? Gee, hard to find on yer grocer's shelf.
nb
gloria.p
> participants than all other vodkas combined.
>
> -sw
How did you come up with that "statistic"?
gloria p
Gorio
> The author mourns the demise of the old, now unobtainable, vodka.-
>
> What's he drink? Molding rain-soaked wheat from the field, harvested
> just in time to crush and add to a bowl full of human spit to induce
> fermentation? Gee, hard to find on yer grocer's shelf.
>
> nb
Luksusowa (I still think the spelling is wrong) sounds nuts; but check a
bigger liquor store. It's usually relativeley cheap compared to those
wanna-beees. $11.50 ltr. by me. I go to a small guy and he has it.
I don't drink much vodka; but i remember that being agreeable.
--
Gorio
Bob Terwilliger
>>> More Crystal Palace Vodka is drank by rec.food.cooking
>>> participants than all other vodkas combined.
>>
>> How did you come up with that "statistic"?
>
> Oh, c'mon Gloria. Who here drinks Crystal Palace Vodka and often
> makes outrageous posts that could be considered "under the
> influence"?
Oh, there's no question that clueless AOL newbie Sheldon "Pussy" Katz
guzzles the Crystal Palace like he was on his way to the hangman. It's just
specious to say that the combined consumption by the rest of RFC falls short
of Pussy's consumption.
Bob
sharkman
<rfd...@optonline.net> wrote in message
news:jms066hshjp47lvc4...@4ax.com...
I believe it has to do with the smoothness which affects the taste. The more
expensive vodka's are filtered through different
materials to make them smoother. Generally the more times the stuff is
filtered the better the taste. That said, if you're going
to use the vodka for mixing drinks, then it shouldn't matter too much.
sharkman
James Silverton
In other words, the closer vodka is "purified" towards a water/ethanol
solution the "better" it is. Consumer Reports found this out many years
ago when they include a ringer (50:50 USP ethanol:distilled water) for
testing by their vodka panel and it was rated highest by most.
atec77
charcol , the charcol in effect polishes the molecule and it is smoother
in the mouth , potatoe vodka is lab grade thats drinkable but not nice
making your own is cheap and easy needing only a little grain , yeast
and raw sugar
--
X-No-Archive: Yes
James Silverton
>>
> Good vodka is double distilled and multi filtered through
> activated charcol , the charcol in effect polishes the
> molecule and it is smoother in the mouth , potatoe vodka is
> lab grade thats drinkable but not nicemaking your own is cheap
> and easy needing only a little grain , yeast and raw sugar
As a chemist, I'd like to know what is a "polished molecule". And are
you talking about the ethyl alcohol or the water?
Alex Corvinus
I have known people who would buy one bottle of Stoli, and a gallon of
EverClear (190 proof). After the Stoli bottle was empty, they diluted
the EverClear with non-carbonated mineral water and refilled it. No
one ever caught on.
Alex, who's done it himself.
Alex Corvinus
Um, "lab grade". I was a chemist and did a lot of ordering of
reagents, including undenatured ethanol. "Purified", technical grade,
reagent grade, ultrapure/instrument grade for assays, U.S.P. ethanol
per the United States Pharmacopaeia, but I never found *anything* sold
as "lab grade". Also, never found "vodka" offered by any reagent
supplier.
Also, much industrial ethanol is not made from grains or potatoes, but
from ethylene. It is not for drinking.
Charcoal filtering, by its nature, removes certain polarized molecules
that are not desirable in the final product. Acetic acid and
Acetaldehyde come to mind. Unfortunately, it also removes some
desirable esters, tending to make the final product without character.
Try a rye based vodka. You should be able to detect a faint "nose" of
the original grain. Potato vodkas also have a faint "nose", and, as I
posted, a vague sweetness that some people don't like. I find it goes
perfectly well with vermouth in martinis, and, frozen, sips well with
smorgasbords and zakuski.
Technically, you could make vodka from plums or apples or pears or
apricots, but the amount of characteristic esters of these fruits is
not easy to eliminate, so you wind up with stuff closer to
BarakPalinka (Hungarian Apricot "Brandy"), Kirsch, and Slivovitz.
Grains like wheat and roots like potatoes or sugar beets lack most of
these esters and are more economical to use with "vodka" is the object
as opposed to a fruit brandy. You could argue the corn based "white
lightnin" is a vodka also, but I don't know anyone who would mistake
that old popskull drink with other vodkas. <G>
HTH
Alex, who polishes *his* molecules with TurtleWax.
blake murphy
> On Mon, 09 Aug 2010 17:31:05 -0400, rfd...@optonline.net wrote:
>
> More Crystal Palace Vodka is drank by rec.food.cooking
> participants than all other vodkas combined.
>
> -sw
i think you mean 'by *one* rec.food.cooking' participant.'
your pal,
blake
blake murphy
oh, i don't know. when sheldon *applies* himself...
your pal,
blake
blake murphy
> Any vodka drinkers here? Vodka is the only alcohol I've drank all my life. I
> used to drink gin until I suddenly developed an apparent allergy to the berry
> they use to make it. In my younger days, I drank Popov or Majorska because it
> was cheap. Now I buy Schmirnoff (Sp?) My question is this: How much better are
> brands like Absolut or Grey Goose or the many others which cost more? What do I
> gain by spending more on a bottle? I don't drink it neat or in martini's just in
> a few mixed driks. Just curious as to what makes one vodka better than another.
> Thanks.
i don't think it's worth the money for grey goose or absolut for a mixed
drink. in fact, you could probably go for something a little less
expensive than smirnoff's. some liquor stores have a house brand you might
look at.
but not something dirt cheap. i'd pour a little in a glass straight and
smell it. if it doesn't knock you down (as i think popov might), then it's
probably o.k. with smirnoff, you're probably paying a dollar or two
towards their advertising budget.
your pal,
blake
Wilson
> On Mon, 09 Aug 2010 17:31:05 -0400, rfd...@optonline.net wrote:
>
>> Any vodka drinkers here? Vodka is the only alcohol I've drank all my life. I
>> used to drink gin until I suddenly developed an apparent allergy to the berry
>> they use to make it. In my younger days, I drank Popov or Majorska because it
>> was cheap. Now I buy Schmirnoff (Sp?) My question is this: How much better are
>> brands like Absolut or Grey Goose or the many others which cost more? What do I
>> gain by spending more on a bottle? I don't drink it neat or in martini's just in
>> a few mixed driks. Just curious as to what makes one vodka better than another.
>> Thanks.
>
> participants than all other vodkas combined.
>
Don't think I've ever seen the stuff myself, my guess is Crystal Palace
Vodka is rotgut (at least that's about what 80% of the reviews I've read
about it says) and what we have here is a tongue-in-cheek comment on the
taste of the crowd that reads r.f.c. ;-)
--
Wilson 44.69, -67.3
sf
<blakepm...@verizon.net> wrote:
> i don't think it's worth the money for grey goose or absolut for a mixed
> drink. in fact, you could probably go for something a little less
> expensive than smirnoff's. some liquor stores have a house brand you might
> look at.
Try saying that to Ketel One drinkers. ;)
--
Forget the health food. I need all the preservatives I can get.
Mark Thorson
I think he meant to imply that this one participant's
consumption outweighed the sum of all other possible
competitive vodkas.
Alex Corvinus
wrote:
>What kind of water do they use to water down alcohol and keep the
>"waves" from showing up in the bottle (indicating it's been
>watered down). Distilled water?
Steve, read my earlier post. They used mineral water. And yes, they
will assimilate, as ethanol and water are miscible. This is why they
form azeotropic mixtures. However, it does Not happen immediately.
Think about it.... much liquor is distilled, bulk packaged and
shipped at proofs well over 100. (Think federal tax). It is then
diluted with water prior to bottling. When you buy it, there are no
waves. They assimilate and all is cool.
A-
notbob
> diluted with water prior to bottling. When you buy it, there are no
> waves. They assimilate and all is cool.
Yeah, "waves". LOL. No doubt an effective scare tactic by lil'
Stevie's parents to let him know they were on to him. ;)
nb
Gorio
'James Silverton[_4_ Wrote:
> ;1516846']atec77 wrote on Tue, 10 Aug 2010 22:46:50 +1000:
> --
> -
> Good vodka is double distilled and multi filtered through
> activated charcol , the charcol in effect polishes the
> molecule and it is smoother in the mouth , potatoe vodka is
> lab grade thats drinkable but not nicemaking your own is cheap
>
> As a chemist, I'd like to know what is a "polished molecule". And are
> you talking about the ethyl alcohol or the water?
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not
I believe he may have forgotten the importance of case in his post. I'm
sure he meant "Polished molecule." Everyone knows that the best Vodka is
made of Polish molecules; thus my support of Luksusowa. ;)
--
Gorio
Alex Corvinus
Maybe not..... I've had to dilute medicinal alcohol (190 proof) down
to vodka levels (re: changing polarity levels, for extractions in
soxhlet extractors), and have seen, I believe, what he describes. It
looks a little like swirling glycerine in water. Eventually, they misc
totally, but for a while, they resist and you can see it when you hold
it up to the light.
Not that his folks *didn't* let him know they were on to him....
BTW: If you do this with 80-100 proof stuff, the effect of adding
water disappears almost immediately, but the stuff does taste watered
down, & in the case of brown liquors, the mix pales, of course. I
think you could duplicate the effect with blue curacao by adding
water, because of the high sugar content of the blue stuff. They would
not misc immediately.
So, did Steve's parents keep a jug of everclear in the house?
Alex, ruminating on the misdeeds of his youth and wishing more of them
had involved girls.... Alas, youth is wasted on the young.
Doug Freyburger
>
> Any vodka drinkers here? Vodka is the only alcohol I've drank all my life. I
> used to drink gin until I suddenly developed an apparent allergy to the berry
> they use to make it. In my younger days, I drank Popov or Majorska because it
> was cheap. Now I buy Schmirnoff (Sp?) My question is this: How much better are
> brands like Absolut or Grey Goose or the many others which cost more? What do I
> gain by spending more on a bottle? I don't drink it neat or in martini's just in
> a few mixed driks.
When I lived in the college dorms we tried a blind vodka tasting. How
do you think your tastes rank compared to college students who did drink
more variety than just vodka? I think the results will work just fine
for you as well.
We got 3 top shelf brands. Absolute, Finlandia and real Stoli from the
Soviet Union. This was the late 1970s and the Wall was still up.
We got 3 discount brands. Kamchatka, Popov and one with a red band on
its label. Maybe it was a discount option from Smirnoff? I don't
remember the brand for sure. I don't even know if Smirnoff still has a
discount option.
We put the bottles in the freezer over night and served them in shot
glasses marked only by number or letter. No visible brands and no hints.
None of us could match any of the top shelf brands. None of us could
match any of the discount brands. Only about half of us could tell the
top shelf brands from the discount brands.
Based on this I concluded that extremely few people can tell the brand
once it has been mixed with anything flavored, but people who drink
shots may be able to tell quality for the first few shots. Since we go
through extremely little vodka and almost all of that to guests when I
buy any I get a bottle of whatever top shelf brand happens to be on
special and I keep it in the freezer. When I stocked a bottle for
myself I kept a discount brand.
notbob
> Maybe not..... I've had to dilute medicinal alcohol (190 proof) down
Back in the good ol' days, before drinking was workplace taboo, I
worked at a certain govt lab. We used 190 proof ethanol for cleaning
huge laser lenses. We also used it for national holidays and other
such celebrations by mixing up "ol' rad lab", a classic punch of the
era. Damn, that stuff would sneak up on you. Never could detect it
in the punch until it was too late and you were running to catch the
porcelain bus. ;)
nb
Victor Sack
> On 2010-08-09, Victor Sack <azaz...@koroviev.de> wrote:
>
> > The author mourns the demise of the old, now unobtainable, vodka.
>
> What's he drink? Molding rain-soaked wheat from the field, harvested
> just in time to crush and add to a bowl full of human spit to induce
> fermentation? Gee, hard to find on yer grocer's shelf.
Hard to find? Sounds exactly like what you must have drunk before
posting.
Victor
notbob
> Hard to find? Sounds exactly like what you must have drunk before
> posting.
Hardly. This chile drinks only the finest Kentucky Bourbons made with
select strains of the purest Kentucky blue blood spit. None of that
proletariat swill.
nb
atec77
> atec77 wrote on Tue, 10 Aug 2010 22:46:50 +1000:
>
>>>
>> Good vodka is double distilled and multi filtered through
>> activated charcol , the charcol in effect polishes the
>> molecule and it is smoother in the mouth , potatoe vodka is
>> lab grade thats drinkable but not nicemaking your own is cheap
>> and easy needing only a little grain , yeast and raw sugar
>
> As a chemist, I'd like to know what is a "polished molecule". And are
> you talking about the ethyl alcohol or the water?
>
changes the mouth "feel"not everything is formulaic
--
X-No-Archive: Yes
atec77
> On Tue, 10 Aug 2010 22:46:50 +1000, atec77 wrote:
>
>> Good vodka is double distilled....
>
> Good vodka is distilled 3, 4 or even 6 times (an Austin original,
> of course)
>
> http://titosvodka.com/titos.html
>
> -sw
I suspect a very rapidly encroaching diminishing returns
two runs through a double reflux and charcoal makes a spirit with good
feel and taste with no point in fiddling further
--
X-No-Archive: Yes
Dave Smith
I am going to have to give that stuff another try. I have had it a few
times in the past and was not impressed.
sf
Which one is that?
Food Snob®
I think so too. On the rare occasions that I buy vodka, very rare, I
buy SKYY.
--Bryan
Dave Smith
>>> Hardly. This chile drinks only the finest Kentucky Bourbons made with
>>> select strains of the purest Kentucky blue blood spit. None of that
>>> proletariat swill.
>> I am going to have to give that stuff another try. I have had it a few
>> times in the past and was not impressed.
>
> Which one is that?
Sorry. I don't know. It was years ago. And FWIW.... I like whiskey.
sf
Try Maker's Mark next time, if you want to drink it neat.
notbob
> Try Maker's Mark next time, if you want to drink it neat.
Maker's Mark turned the Bourbon industry around. Before MM, it was
crap like Evan Williams and Jim Beam, stuff so nasty everyone but the
most dedicated Bourbon alkies ran for cover. Or people drank crap
like Jack Daniel's cuz bikers and rock n' rollers drank it and
everyone wanted to be cool or they drank Canadian blended whiskys cuz
they're so smoooooth. MM proved a great Bourbon was entirely possible
and ppl were willing to pay good money for it. Sure, there was Wild
Turkey and Blanton's, but only the hard core knew how good they really
were.
Every spirit has had a renaissance and Bourbon is no exception. If
ppl will pay $50-100 btl for single malt Scotch, why not Bourbon.
Since MM opened ppl's eyes and made them Bourbon believers, the market
has spawned many new high-end Bourbons. I rediscovered American
whiskey in the form of good Bourbon. My goto drink is WT straight
Kentucky Bourbon, but when I have a few extra jingles, WT's Kentucky
Spirit single barrel is my reward.
Every good whiskey making country has its own version and good
American Bourbon whiskey is as good, if not better, than any whiskey
in the World.
nb
Nunya Bidnits
Food Snob® <bryang...@gmail.com> wrote:
Feh. I find the stuff absolutely pointless. Even gin has some flavor. Vodka
is severely overhyped, IMO, like premium waters were at one time. Then they
started flavoring some of these waters because people were somehow catching
on that they all tasted like... umm... water.
Water. With some bubbles, maybe, but tastes like water unless it's flavored,
and at exponential prices relative to its true value.
Gee, kinda like vodka. Imagine that. Chalk it up to a marketing lesson
learned.
Pass the scotch please.
MartyB
Ala
"Alex Corvinus" <therav...@verizon.net> wrote in message
news:3d0166lbjl6sa6g4d...@4ax.com...
> On Mon, 09 Aug 2010 17:31:05 -0400, rfd...@optonline.net wrote:
>
>>Any vodka drinkers here? Vodka is the only alcohol I've drank all my life.
>>I
>>used to drink gin until I suddenly developed an apparent allergy to the
>>berry
>>they use to make it. In my younger days, I drank Popov or Majorska
>>because it
>>was cheap. Now I buy Schmirnoff (Sp?) My question is this: How much
>>better are
>>brands like Absolut or Grey Goose or the many others which cost more? What
>>do I
>>gain by spending more on a bottle? I don't drink it neat or in martini's
>>just in
>>another.
>>Thanks.
>
> Polish), is merely distilled lmash (of something) into a sort of wine
> and then distilled.
>
> That said, the better (cleaner) vodkas are made from a variety of
> materials and carry certain congeners that remind you of the material
> of origin, which might be wheat, rye, potato, or some other. Some,
> like the rye-based and potato-based seem to have a sort of
> virtual-sweetness, missing from the wheat vodkas. Some, like that
> Texas Tito gold-topped stuff, boast that they were 3-, 4- or
> 128-times distilled. Or charcoal filtered with charcoal from gnus'
> horns.
>
> The cheap stuff is just that. Cheap. Essentially, plain alcohol for
> blending with something else. Whatever floats your boat. Taaka, Popov,
> others. The upper scale stuff tries to sell you on the nuances, and
> here I mean Chopin, Grey Goose, Belvedere, among others.
>
> I personally, being a tightfisted old fart, stay with Polish potato
> vodkas. Great value. Good for sipping and cheap enough for mixing.
> Popular brands include Luksusova and Monopolova (sp?). I do not find
> the Russian vodkas to be anything special. If you try Absolut against
> Finlandia and other brands from that part of the world, you find them
> amazingly similar to each other.
>
> Best kept secret>>>> there is a line of Polish vodkas that are quite
> inexpensive, and all part of the same conglomerate. Sorry, no brands,
> as I can't buy them here anymore.
>
> Hungarian vodka is not good. Seems to be doctored with sodium bicarb
> or something, vaguely sweet and having little to no character.
>
> Bottom line: If it works for you and you're not into sipping frozen
> vodka with zakuski, buy it. I would suggest you check out the potato
> vodkas, though. Sippable frozen, and stealthy in Bloody Mary's.
>
> HTH. Nazdrovie!
>
vodka (really pronounced more like voodka) may be little water in Polish
The best vodka I have ever had was Hetmanskaya.
up until that time, vodka to me was a waste of money.
The potato stuff?, pleez keep for yourself.and off my table
gloria.p
> On Mon, 09 Aug 2010 19:58:57 -0600, gloria.p wrote:
>
>> Sqwertz wrote:
>>
>>> More Crystal Palace Vodka is drank by rec.food.cooking
>>> participants than all other vodkas combined.
>
> Oh, c'mon Gloria. Who here drinks Crystal Palace Vodka and often
> makes outrageous posts that could be considered "under the
> influence"?
>
> -sw
Oh, I got that reference(Mr. Vodka and 7-Up)I just didn't see how it
added up to "More Crystal Palace Vodka is drank by rec.food.cooking
participants than all other vodkas combined."
Now if you had said "Crystal Palace is drunk by more discriminating
rfc posters..." (He does discriminate a lot, doesn't he?)
;-)
gloria p
Alex Corvinus
Ah, man, done that and been there. I made a fish house punch for the
staff one day, and even the most staid staff got absolutely snockered.
I Used dried ice to chill the punch, and I should have used plain
ice. As a result, the punch was deadly strong and the faculty simply
sat in their chairs and exclaimed how good the punch was.
They could not walk.
Alex
Ala
"barbie gee" <boo...@nosespam.com> wrote in message
news:Pine.LNX.4.64.10...@sghcrg.sghcrg.pbz...
She is talented
http://www.imdb.com/name/nm0005447/
Steve Pope
The cleanest vodka (fewest congeners) is Ketel One.
The best tasting, in my opinion is Effen, and it too is very clean.
There are other interesting ones but I think even the other premium
ones can be pretty dirty.
Steve
sf
wrote:
> Now if you had said "Crystal Palace is drunk by more discriminating
> rfc posters..." (He does discriminate a lot, doesn't he?)
"More discriminating posters of rec.food.cooking drink Crystal Palace
than any other brand" is a better catch phrase (IMO).
sf
<nunyab...@eternal-september.invalid> wrote:
>
> Food Snob® <bryang...@gmail.com> wrote:
> >
> > I think so too. On the rare occasions that I buy vodka, very rare, I
> > buy SKYY.
> >
> > --Bryan
>
> Feh. I find the stuff absolutely pointless. Even gin has some flavor. Vodka
> is severely overhyped, IMO, like premium waters were at one time. Then they
> started flavoring some of these waters because people were somehow catching
> on that they all tasted like... umm... water.
>
> Water. With some bubbles, maybe, but tastes like water unless it's flavored,
> and at exponential prices relative to its true value.
>
> Gee, kinda like vodka. Imagine that. Chalk it up to a marketing lesson
> learned.
>
> Pass the scotch please.
>
booze better. Put that in your pipe and smoke it. LOL
atec77
> On Tue, 10 Aug 2010 20:18:07 -0600, "gloria.p"<gpue...@comcast.net>
> wrote:
>
>> Now if you had said "Crystal Palace is drunk by more discriminating
>> rfc posters..." (He does discriminate a lot, doesn't he?)
>
> "More discriminating posters of rec.food.cooking drink Crystal Palace
> than any other brand" is a better catch phrase (IMO).
>
--
X-No-Archive: Yes
Dan Abel
Alex Corvinus <therav...@verizon.net> wrote:
> On Tue, 10 Aug 2010 22:46:50 +1000, atec77 <ate...@hotmail.com> wrote:
> >Good vodka is double distilled and multi filtered through activated
> >charcol , the charcol in effect polishes the molecule and it is smoother
> >in the mouth , potatoe vodka is lab grade thats drinkable but not nice
> > making your own is cheap and easy needing only a little grain , yeast
> >and raw sugar
>
> Um, "lab grade". I was a chemist and did a lot of ordering of
> reagents, including undenatured ethanol. "Purified", technical grade,
> reagent grade, ultrapure/instrument grade for assays, U.S.P. ethanol
> per the United States Pharmacopaeia, but I never found *anything* sold
> as "lab grade". Also, never found "vodka" offered by any reagent
> supplier.
There you go. You're trying to find an Aussie product from US sources.
:-)
--
Dan Abel
Petaluma, California USA
da...@sonic.net
sf
(Steve Pope) wrote:
> The best tasting, in my opinion is Effen, and it too is very clean.
Effen? That's a new one to me.
Dan Abel
Sqwertz <swe...@cluemail.compost> wrote:
> On Tue, 10 Aug 2010 22:46:50 +1000, atec77 wrote:
>
> > Good vodka is double distilled....
>
> Good vodka is distilled 3, 4 or even 6 times (an Austin original,
> of course)
>
> http://titosvodka.com/titos.html
But most vodka isn't distilled that way. It's too labor intensive
(expensive). There are two basic kinds of still, pot (batch) stills and
column (continuous) stills. With a batch still, you put a batch of
stuff in and distill it. After you've processed a bunch of batches, you
take the results and run them through a second time. Tito runs them
through six times. With a column still, the stuff is fed in
continuously, along with steam. Barriers are in the column, and the
alcohol rises as the water falls. The still can produce, on a
continuous basis, alcohol at the highest possible concentration (190
proof), in one pass:
http://en.wikipedia.org/wiki/Column_still
atec77
feed continuously with a very clean result at 98.2% average output
hellova kick :)
--
X-No-Archive: Yes
sf
Nope. They were talking about someone else.
Gorio
'Dave Smith[_1_ Wrote:
> ;1517057']notbob wrote:-> -
> Hard to find? Sounds exactly like what you must have drunk before
>
> Hardly. This chile drinks only the finest Kentucky Bourbons made with
> select strains of the purest Kentucky blue blood spit. None of that
>
> I am going to have to give that stuff another try. I have had it a few
>
> times in the past and was not impressed.
I don't know about you comnoiseurs (sp) but, in the case of bourbon, I
can't tell the difference between the best and the low boys. With Tenn.
whiskey, I can taste the difference between Jack and George Dickel, and
Dickel wins. Jack+$27 liter, George about $13. I've been to JD (all dry,
come on!!) and Jim Beam (his great grandson is quite a large fellow).
I'm cooler with sour mach, becasue I can tell the difference; with
bourbon, it's almost all eqaul. Scotch and Irish are easy to tell malts
apart, IMO. Scotch, you also have the peat factor. I like peaty Scotch;
my buddy, not so much... all single malt. That sucks.
What are some bourbons I should try instead of the ole Cabin Still, Ten
High?
Not making fun. I'm a beer man and can easily taste differences many of
my friends can't.
--
Gorio
atec77
> On Wed, 11 Aug 2010 16:56:44 +1000, atec77<ate...@hotmail.com> wrote:
>
>> On 11/08/2010 4:34 PM, sf wrote:
>>> On Tue, 10 Aug 2010 20:18:07 -0600, "gloria.p"<gpue...@comcast.net>
>>> wrote:
>>>
>>>> Now if you had said "Crystal Palace is drunk by more discriminating
>>>> rfc posters..." (He does discriminate a lot, doesn't he?)
>>>
>>> "More discriminating posters of rec.food.cooking drink Crystal Palace
>>> than any other brand" is a better catch phrase (IMO).
>>>
>> Is that a polite way of calling terwiliger a drunken wanker ?
>
> Nope. They were talking about someone else.
>
and it's a polite way of calling the other bloke a wanker as well ?
--
X-No-Archive: Yes
Bob Terwilliger
>>> Is that a polite way of calling terwiliger a drunken wanker ?
>>
>> Nope. They were talking about someone else.
>>
> But it does apply to willy
> and it's a polite way of calling the other bloke a wanker as well ?
You're a know-nothing shithead blathering your scum without being in
possession of *any* facts. You've consumed more alcohol in the last 24 hours
than I've consumed in the last 72 days.
Now go bugger your mates some more, shithead.
Bob
notbob
> What are some bourbons I should try instead of the ole Cabin Still, Ten
> High?
Ten High!? Ye gawds, get over in the corner with the Crystal Palace
drinkers. [shudder] ;)
Try Maker's Mark or Wild Turkey's Rare Breed.
> Not making fun. I'm a beer man and can easily taste differences many of
> my friends can't.
I'm a afraid to ask. (gulp) What beers do you like?
nb
Sqwertz
> Sqwertz wrote:
>> On Mon, 09 Aug 2010 19:58:57 -0600, gloria.p wrote:
>>
>>> Sqwertz wrote:
>>>
>>>> More Crystal Palace Vodka is drank by rec.food.cooking
>>>> participants than all other vodkas combined.
>>> How did you come up with that "statistic"?
>>
>> Oh, c'mon Gloria. Who here drinks Crystal Palace Vodka and often
>> makes outrageous posts that could be considered "under the
>> influence"?
>
> Oh, I got that reference(Mr. Vodka and 7-Up)I just didn't see how it
> added up to "More Crystal Palace Vodka is drank by rec.food.cooking
> participants than all other vodkas combined."
Was it that hard to understand? No wonder I'm so mis-understood - you guys
just can't keep up with me! ;-)
If you read into it some more, I'm implying that he drinks a shitload of it
(judging by the way he acts) - more than the rest of us combined.
I'm sure somebody understaood it right off the bat. I hope.
-sw
Sqwertz
> On Tue, 10 Aug 2010 20:18:07 -0600, "gloria.p" <gpue...@comcast.net>
> wrote:
>
>> Now if you had said "Crystal Palace is drunk by more discriminating
>> rfc posters..." (He does discriminate a lot, doesn't he?)
>
> "More discriminating posters of rec.food.cooking drink Crystal Palace
> than any other brand" is a better catch phrase (IMO).
I just can't use the word "discriminating" in conjunction with Hillshire
SPAM Farm Boy, even with it's double meaning.
-sw
Sqwertz
> blake murphy wrote:
>>
>> On Mon, 9 Aug 2010 16:39:50 -0500, Sqwertz wrote:
>>>
>>> More Crystal Palace Vodka is drank by rec.food.cooking
>>> participants than all other vodkas combined.
>>
>> i think you mean 'by *one* rec.food.cooking' participant.'
>
> I think he meant to imply that this one participant's
> consumption outweighed the sum of all other possible
> competitive vodkas.
keep going...
... drank by everyone else in this group, combined.
So much for consise, abridged grammar, eh? I'll try and go slower next
time.
-sw
Sqwertz
> Don't think I've ever seen the stuff myself, my guess is Crystal Palace
> Vodka is rotgut (at least that's about what 80% of the reviews I've read
> about it says) and what we have here is a tongue-in-cheek comment on the
> taste of the crowd that reads r.f.c. ;-)
They are made by a compnay that markets different rot gut in different
parts of teh country. Here in TX we have Skol and Fleischmans - the
equivelent of Crystal Palace in Sheldon's area.
http://www.bartonbrands.com/alpha.htm
Looking at and remembering some of those brands, yep - they are the bottle
of the barrel stuff.
-sw
Sqwertz
> Sobieski?
Has she gotten nekkid yet?
-sw
Sqwertz
> On 11/08/2010 2:22 AM, Sqwertz wrote:
>> On Tue, 10 Aug 2010 22:46:50 +1000, atec77 wrote:
>>
>>> Good vodka is double distilled....
>>
>> Good vodka is distilled 3, 4 or even 6 times (an Austin original,
>> of course)
>>
>> http://titosvodka.com/titos.html
>>
> I suspect a very rapidly encroaching diminishing returns
> two runs through a double reflux and charcoal makes a spirit with good
> feel and taste with no point in fiddling further
Tito's vodka is extremely popular. Some people must have more
discriminating tastes then you.
-sw
Sqwertz
Well, they seem to have made a fortune doiung it. I'm sure I've tasted it,
but it was unmemorable. I think Om/Omelete is a big fan of Titos. She was
always chugging that stuff like there was no tomorrow.
OK, I'm lying (as far as I know). But I have seen her with a bottle of it.
-sw
notbob
> Looking at and remembering some of those brands, yep - they are the bottle
> of the barrel stuff.
"bottle" of the barrel? "consise"?
Damn! ...what are YOU into, this morning, Steve? Even I don't add a
shot till the 3rd cuppa joe. ;)
nb
Sqwertz
=
> Maybe not..... I've had to dilute medicinal alcohol (190 proof) down
> soxhlet extractors), and have seen, I believe, what he describes. It
> looks a little like swirling glycerine in water.
Yes, exactly. You can even see it when an ice cube melts in your strait up
on the rock (multiple rocks make it harder to see).
I especially see it in my Stroh 80 w/ice cube. That's how you know it's
safe to drink - by the correct amopunt of swirl-wave action.
-sw
Ala
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:136i1yv2m472y$.dlg@sqwertz.com...
new favorite word: amopunt
new favorite phrase: amopunt of swirl wave action
notbob
> safe to drink - by the correct amopunt of swirl-wave action.
LOL!.... ok, now I know what you mean. The swirl lines in the drink.
Gotchya. It's very pronounce in with dark spirits like whiskey. I
hadda laugh about the "waves" thing, waves being action that occurs on
top of a body of water. I kept trying to imagine waves crashing
against the side of the glass or over an ice cube.
nb --only on 1st cuppa joe
Sqwertz
> "Sqwertz" <swe...@cluemail.compost> wrote in message
> news:136i1yv2m472y$.dlg@sqwertz.com...
>
>> I especially see it in my Stroh 80 w/ice cube. That's how you know it's
>> safe to drink - by the correct amopunt of swirl-wave action.
>>
>
> new favorite word: amopunt
>
> new favorite phrase: amopunt of swirl wave action
<yawn>
I hope you plan on coming up with some better material than these
ultra-lame typo comments.
ObFood: Casino El Camino for lunch today. As Seen on FoodTV. But I don't
let that stop me.
http://www.casinoelcamino.net/menu.php
-sw
-sw
Gorio
'sf[_9_ Wrote:
> ;1517163']On Wed, 11 Aug 2010 16:56:44 +1000, atec77 ate...@hotmail.com
> wrote:
> -
> On 11/08/2010 4:34 PM, sf wrote:-> -
> Now if you had said "Crystal Palace is drunk by more discriminating
>
> "More discriminating posters of rec.food.cooking drink Crystal Palace
> than any other brand" is a better catch phrase (IMO).
> Is that a polite way of calling terwiliger a drunken ****** ?-
>
> Nope. They were talking about someone else.
>
> --
>
> Forget the health food. I need all the preservatives I can get.
I wouldn't reduce Bob down to the CP crowd. We have another "soft
palate" on here who only drinks the best: CP. Don't they make that in
Peducah , KY?
So, where might one purchase one of these columnar stills? ;)
--
Gorio
Ala
"Sqwertz" <swe...@cluemail.compost> wrote in message
I am going to be saying amopunt all day long today because it sounds so
cool.
your yawning at a compliment? ok so your humble
material? I have to have "material"? why do I have to have material
Sqwertz
> Looking at and remembering some of those brands, yep - they are the bottle
> of the barrel stuff.
Talk about a Freuidian slip, eh?
I might as well succumb to the suggestion of drinking cheap vodka this
afternoon.
-sw
Sqwertz
Just reinstalled my newsreader. I haven't set up the spell-chucker yet.
Not that that would stop me.
I'm working on 3 hours of sleep and heading downtown to tryout for American
Idol.
-sw
Tracy
Ahh, Fleischmans. That's the brand available in the Boston area.
Also Mr. Boston. I have used Fleischmans in making homemade kahlua.
It think it's about $8 for a 1.75 bottle in New Hampshire. Probably
$12 in MA.
-Tracy
Doug Freyburger
>
> For a lot of people the *lack* of taste is what makes a brand name of
> booze better. Put that in your pipe and smoke it. LOL
Some people drink to get drunk. To me that means a preference for
alcohol with less taste translates to a drinker with let taste.
Some people drink for the flavor. Tastes vary on what they like best
but to me at least it demonstrates the existance of the drinker's taste.
The same thing happens in home brewing. At a show the majority flocks
to the beers with more alcohol and/or lighter flavors. The minority
flocks to the beers with more/better/differetn flavors with much less
regard to alcohol content. It's that minority who tend to post on home
brewing groups and forums.
For that matter the popularity of MacDonalds fits that exact same
pattern. ;^)
Doug Freyburger
> sf <s...@geemail.com> wrote:
>
>> Try Maker's Mark next time, if you want to drink it neat.
>
> Maker's Mark turned the Bourbon industry around. Before MM, it was
> crap like Evan Williams and Jim Beam, stuff so nasty everyone but the
> most dedicated Bourbon alkies ran for cover. Or people drank crap
> like Jack Daniel's cuz bikers and rock n' rollers drank it and
> everyone wanted to be cool or they drank Canadian blended whiskys cuz
> they're so smoooooth. MM proved a great Bourbon was entirely possible
> and ppl were willing to pay good money for it. Sure, there was Wild
> Turkey and Blanton's, but only the hard core knew how good they really
> were.
You have a lower opinion of Jim Beam and a higher opinion of Wild Turkey
than I do but that's how tastes work. Wild Turkey Rye is very hard to
find but it is far better than the easier to find Jim Beam yellow label
Rye. So our tastes are parallel in that.
> Every spirit has had a renaissance and Bourbon is no exception. If
> ppl will pay $50-100 btl for single malt Scotch, why not Bourbon.
> Since MM opened ppl's eyes and made them Bourbon believers, the market
> has spawned many new high-end Bourbons. I rediscovered American
> whiskey in the form of good Bourbon. My goto drink is WT straight
> Kentucky Bourbon, but when I have a few extra jingles, WT's Kentucky
> Spirit single barrel is my reward.
Based on how much or how little I drink I far prefer beer (average maybe
1 per week) to all distilled drinks put together (a bottle lasts 2-3
years). I credit Samual Adams and a few other microbreweries like
Anchor with a similar revival of beer. The microbrew, brewpub and home
brew movements have exploded and as a result I can no longer try every
beer available on the market. Nice.
> Every good whiskey making country has its own version and good
> American Bourbon whiskey is as good, if not better, than any whiskey
> in the World.
To me "the" American whiskey is rye. Rye is currently still falling in
popularity having peaked a couple of generations ago. That puts me way
in the minority in whiskey tastes.
Doug Freyburger
>
> What are some bourbons I should try instead of the ole Cabin Still, Ten
> High?
>
> Not making fun. I'm a beer man and can easily taste differences many of
> my friends can't.
I also generally prefer beer or ale.
My suggestion is to try other types of whiskey rather than other brands
of bourbon. The all barley ones like Irish and Scotch. The all rye
ones from the US. Blends with ratios different than bourbons like
Canadians.
Or move farther out of the field and consider that whiskey comes from
the words for water of life - Try types with names that mean that from
other language families. Aquavit and many others.
Nunya Bidnits
sf <s...@geemail.com> wrote:
> On Tue, 10 Aug 2010 20:42:09 -0500, "Nunya Bidnits"
> <nunyab...@eternal-september.invalid> wrote:
>>
>> Food Snob <bryang...@gmail.com> wrote:
>>>
>>> I think so too. On the rare occasions that I buy vodka, very rare,
>>> I buy SKYY.
>>>
>>> --Bryan
>>
>> Feh. I find the stuff absolutely pointless. Even gin has some
>> flavor. Vodka is severely overhyped, IMO, like premium waters were
>> at one time. Then they started flavoring some of these waters
>> because people were somehow catching on that they all tasted like...
>> umm... water.
>>
>> Water. With some bubbles, maybe, but tastes like water unless it's
>> flavored, and at exponential prices relative to its true value.
>>
>> Gee, kinda like vodka. Imagine that. Chalk it up to a marketing
>> lesson learned.
>>
>> Pass the scotch please.
>>
> For a lot of people the *lack* of taste is what makes a brand name of
> booze better. Put that in your pipe and smoke it. LOL
If it's in my pipe I better be able to taste it!
;-)
MartyB
Pinstripe Sniper
>More Crystal Palace Vodka is drank by rec.food.cooking
>participants than all other vodkas combined.
LOL, did you know this is the unofficial Vodka of the NSA. :-)
(National Security Agency - the other white meat)
PsS
--------------------------------------------------------------------
A fictional account of how to drastically reform the financial world...
More at http://PinstripeSniper.blogspot.com and if that gets banned, check
www.PinstripeSniper.com
Pinstripe Sniper
>My question is this: How much better are
>brands like Absolut or Grey Goose or the many others which cost more? What do I
>gain by spending more on a bottle? I don't drink it neat or in martini's just in
>a few mixed driks. Just curious as to what makes one vodka better than another.
>Thanks.
I'd say what makes a vodka best for you is what makes you happy.
If you enjoy the bargain go with the bottom shelf brands (me).
If you want the name, go with the uber marketed ones. I would agree
that the flavors (or absence of) do differ. However, I'm usually
mixing it or (rarely) doing freezing shots. Now if I were a room temp
Vodka sip taster then I'd care more and probably go with Hanger One
vodka or some commie import. Then again, Hanger One is made in the
Peoples Republic of California. :-)
I save my booze money for fancy brown liquor - aka bourbons and single
malts and good beer.
Pinstripe Sniper
>notbob;1516693 Wrote:
>> On 2010-08-09, Victor Sack azaz...@koroviev.de wrote:
>> -
>> The author mourns the demise of the old, now unobtainable, vodka.-
>>
>> What's he drink? Molding rain-soaked wheat from the field, harvested
>> just in time to crush and add to a bowl full of human spit to induce
>> fermentation? Gee, hard to find on yer grocer's shelf.
>>
>> nb
>
>Luksusowa (I still think the spelling is wrong) sounds nuts; but check a
>bigger liquor store. It's usually relativeley cheap compared to those
>wanna-beees. $11.50 ltr. by me. I go to a small guy and he has it.
>
>I don't drink much vodka; but i remember that being agreeable.
LOL, I'd love to have a drink with all 3 of you - you all knows your
boozes.
Gorio you were really close on the spelling "Luksusova" potato Vodka.
I like it and is a great combo of name and price. www.luksusowa.net/
I wonder what the old school researcher would say about Hanger One
vodka. They say they use pot still methods. But they start with a
column still vodka. <shrugs> Fancy vodka isn't my thing.
Pinstripe Sniper
>Scotch, you also have the peat factor. I like peaty Scotch;
>my buddy, not so much... all single malt. That sucks.
I love the Laphroaig - intense smoky peat.
>What are some bourbons I should try instead of the ole Cabin Still, Ten
>High?
How about the Old Rip Van Winkle line?
http://www.oldripvanwinkle.com
My daddy told me about the Makers Mark when they first hit the scene -
I didn't care about bourbon back then but time has proved him right.
>Not making fun. I'm a beer man and can easily taste differences many of
>my friends can't.
I'm also more of a beer guy than hard stuff. Mmmmm, Belgian, British,
German, Czech....heck even some US craft beers.
Pinstripe Sniper
>The best tasting, in my opinion is Effen, and it too is very clean.
I bought this a couple of holiday seasons ago just for the name. :-)
Pinstripe Sniper
>On Tue, 10 Aug 2010 19:12:36 GMT, notbob <not...@nothome.com> wrote:
>
>>On 2010-08-10, Alex Corvinus <therav...@verizon.net> wrote:
>>
>>> diluted with water prior to bottling. When you buy it, there are no
>>> waves. They assimilate and all is cool.
>>
>>Yeah, "waves". LOL. No doubt an effective scare tactic by lil'
>>Stevie's parents to let him know they were on to him. ;)
>>
>Maybe not..... I've had to dilute medicinal alcohol (190 proof) down
>to vodka levels (re: changing polarity levels, for extractions in
>soxhlet extractors), and have seen, I believe, what he describes. It
>looks a little like swirling glycerine in water. Eventually, they misc
>totally, but for a while, they resist and you can see it when you hold
>it up to the light.
>
>Not that his folks *didn't* let him know they were on to him....
Is the scientific term for this "schlieren" - for salt and fresh
water mixing and also for hot/cold air masses mixing.
notbob
> You have a lower opinion of Jim Beam and a higher opinion of Wild Turkey
> than I do but that's how tastes work.
Apparently.
I think ANYTHING coming from the Jim Beam steamroller is absolutely
NASTY, including the high-end stuff like Basil Hayden, Booker's,
Knob's Creek, etc. And I realized I didn't like those pricey JB
Bourbons before I knew they were JB brands. Not sure what it is, but
I don't like anything even remotely related to JB.
As for actual Jim Beam Bourbon, that stuffs is beyond bad. It's
priced like cheap rotgut and tastes like cheap rotgut. I had a Jim
Beam on the plane (Bourbon and Seven) and almost upchucked on the
spot. Gag a maggot!
I guess Wild Turkey suits my taste buds. Besides, why pay good money
for 80 proof when 100 proof is more cost effective. Their single
barrel REALLY is good.
> Wild Turkey Rye is very hard to
> find but it is far better than the easier to find Jim Beam yellow label
> Rye. So our tastes are parallel in that.
> To me "the" American whiskey is rye. Rye is currently still falling in
> popularity having peaked a couple of generations ago. That puts me way
> in the minority in whiskey tastes.
I guess I have to agree about it once being "the" American whiskey.
In my favorite movie, The Big Sleep, Bogie tells a hot young Dorothy
Malone he has a half a bottle of rye in his pocket. I started paying
attention and began noticing, in a lot of old movies, rye was the
whiskey mentioned. I want to try some WT green label (rye) but, as
you say, very hard to find. I didn't even know JB yellow was rye.
Seems I read somewhere that Canadian blended whiskies are more like
the US ryes of old. If so, I can see the reason for its past
popularity. I love a good Canadian whisky like VO or Crown Royal.
nb
Mark Thorson
>
> Maybe not..... I've had to dilute medicinal alcohol (190 proof) down
> to vodka levels (re: changing polarity levels, for extractions in
> soxhlet extractors), and have seen, I believe, what he describes. It
> looks a little like swirling glycerine in water. Eventually, they misc
> totally, but for a while, they resist and you can see it when you hold
> it up to the light.
Why couldn't he just give the bottle a good shake
to cover up the evidence?
Mark Thorson
>
> Seems I read somewhere that Canadian blended whiskies are more like
> the US ryes of old. If so, I can see the reason for its past
> popularity. I love a good Canadian whisky like VO or Crown Royal.
When I drink hard liquor, it's Crown Royal
Special Reserve. Very smooth. Not harsh at all.
Once you get used to it, you can detect the
paint-like notes in regular Crown Royal.
Of course, it would be a complete waste to
use it in a mixed drink. I drink it straight,
but I've been wondering whether I should dilute
it with water. I was watching a show -- Rick
Steves travel show, I think -- in which a shop
that sells Scotch (in Scotland) is visited and
the proprietor insists that water should be
added to Scotch.
Terry
<Gorio.6a86...@foodbanter.com> wrote:
>
>I wouldn't reduce Bob down to the CP crowd. We have another "soft
>palate" on here who only drinks the best: CP. Don't they make that in
>Peducah , KY?
Crystal Palace and a whole host of other (mostly cheap) distilled
beverages are made in Bardstown, KY, by Barton Brands, Ltd. From
Wikipedia:
Bourbons
* 1792 Ridgemont Reserve Small Batch Bourbon
* Very Old Barton Straight Bourbon
* Ten High Sour Mash Bourbon Whiskey
* Tom Moore Bourbon Whiskey
* Kentucky Gentleman Bourbon Whiskey
* Kentucky Tavern Bourbon Whiskey
* Colonel Lee Bourbon Whiskey
* Barclay's Bourbon (Discontinued in 2009)
Blended American Whiskey
* Barton Premium Blend American Whiskey
* Barton Reserve American Whiskey
* Fleischmann's Preferred Blended Whiskey
* Imperial American Whiskey
* Old Thompson American Whiskey
Canadian Whiskey
* Barton's Canadian
* Canadian Host
* Canadian LTD
* Canadian Supreme
* Mr. Boston Five Star Canadian
* Northern Light Canadian
Gin
* Barton Gin
* Crystal Palace Gin
* Czarina Gin
* Fleischmann's Gin
* Glenmore Gin
* Mr. Boston Gin
* Mr. Boston Riva Gin
* Pikeman Gin
* Skol Gin
Rum
* Barton Gold Rum
* Barton Light Rum
* Calypso Gold Rum
* Calypso Light Rum
* Fleischmann's Rum
* Mr. Boston Dark Rum
* Mr. Boston Light Rum
* Skol Gold Rum
* Skol Light Rum
Scotch Whisky
* Highland Mist
* House of Stuart
* Inver House
* Lauder's
Tequila
* Capitan Gold tequila
* Capitan White tequila
* El Toro tequila
* Montezuma tequila
* Montezuma Blue tequila
* Barton Tequila & Triple Sec
* Chi-Chi's Tequila & Triple Sec
Vodka
* Fleischmann's
* Fleischmann's Flavors Vodka
* Barton Vodka
* Crystal Palace Vodka
* Czarina Vodka
* Glenmore Vodka
* Mr. Boston Riva Vodka
* Mr. Boston Vodka
* Skol Vodka
* Wave Flavors Vodka
pavane
"Mark Thorson" <nos...@sonic.net> wrote in message news:4C62E9A6...@sonic.net...
Very common to add a touch of water to Scotch. It brings
out aromas and flavors; at Scotch nosings straws are often
distributed to allow just a few drops of water into the Scotch.
See this under "Dilution":
http://www.scotchwhisky.com/english/tasting/how_to/tasproc.htm
and many other references to Scotch tastings and nosings.
pavane