In article >,
Alex Corvinus > wrote:

> On Tue, 10 Aug 2010 22:46:50 +1000, atec77 > 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

On Wed, 11 Aug 2010 05:10:47 +0000 (UTC),
(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.

--

Forget the health food. I need all the preservatives I can get.

In article >,
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

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

--
Dan Abel
Petaluma, California USA

On Wed, 11 Aug 2010 16:56:44 +1000, atec77 > wrote:

> On 11/08/2010 4:34 PM, sf wrote:
> > On Tue, 10 Aug 2010 20:18:07 -0600, >
> > 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 ****** ?

Nope. They were talking about someone else.

--

Forget the health food. I need all the preservatives I can get.

****ing moronic drunken loser slurred out:

>>> Is that a polite way of calling terwiliger a drunken ****** ?
>>
>> 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 ****** 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

On 2010-08-11, Gorio > wrote:

> 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

On Tue, 10 Aug 2010 20:18:07 -0600, gloria.p wrote:

> 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

On Tue, 10 Aug 2010 23:34:50 -0700, sf wrote:

> On Tue, 10 Aug 2010 20:18:07 -0600, "gloria.p" >
> 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

On Tue, 10 Aug 2010 10:29:35 -0700, Mark Thorson wrote:

> 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

On Tue, 10 Aug 2010 12:34:51 -0400, Wilson wrote:

> 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

On Tue, 10 Aug 2010 21:38:58 -0500, barbie gee wrote:

> Sobieski?

Has she gotten nekkid yet?

-sw

On Wed, 11 Aug 2010 08:43:08 +1000, atec77 wrote:

> 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

On Wed, 11 Aug 2010 00:21:35 -0700, Dan Abel wrote:

> In article >,
> 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
>
> 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:

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

On 2010-08-11, Sqwertz > wrote:

> 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

On Tue, 10 Aug 2010 15:16:59 -0500, Alex Corvinus wrote:
=
> Maybe not..... I've had to dilute medicinal alcohol (190 proof) down
> to vodka levels ( 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.

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

"Sqwertz" > wrote in message
...
> On Tue, 10 Aug 2010 15:16:59 -0500, Alex Corvinus wrote:
> =
>> Maybe not..... I've had to dilute medicinal alcohol (190 proof) down
>> to vodka levels ( 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.
>
> 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.
>


new favorite word: amopunt

new favorite phrase: amopunt of swirl wave action

On 2010-08-11, Sqwertz > wrote:
> 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.

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

On Wed, 11 Aug 2010 09:48:24 -0400, Ala wrote:

> "Sqwertz" > wrote in message
> ...
>
>> 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

"Sqwertz" > wrote in message
...
> On Wed, 11 Aug 2010 09:48:24 -0400, Ala wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>
>>> 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
>



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

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?

On Wed, 11 Aug 2010 08:32:54 -0500, Sqwertz wrote:

> 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

On Wed, 11 Aug 2010 13:42:00 GMT, notbob wrote:

> On 2010-08-11, Sqwertz > wrote:
>
>> 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.

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

Sqwertz wrote:
> On Tue, 10 Aug 2010 12:34:51 -0400, Wilson wrote:
>
>> 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

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

sf wrote:
>
> 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. ;^)

notbob wrote:
> sf > 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.

Gorio wrote:
>
> 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.

On 2010-08-11, Doug Freyburger > wrote:

> 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

Alex Corvinus wrote:
>
> Maybe not..... I've had to dilute medicinal alcohol (190 proof) down
> to vodka levels ( 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?

notbob wrote:
>
> 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.

On Wed, 11 Aug 2010 14:00:44 +0000, Gorio
> 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

"Mark Thorson" > wrote in message ...
| notbob wrote:
| >
| > 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.

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/...to/tasproc.htm
and many other references to Scotch tastings and nosings.

pavane

On 2010-08-11, Mark Thorson > wrote:

> 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.

This is a dispute that will go down in history along with "what's the
difference between men and women" and "what's the meaning of life".
I've also seen a Scottish episode of Burt Wolfe, where he visits a
Scotch distiller's home and eats haggis, yada, yada. The distiller
also insisted on adding water, saying you couldn't really taste the
true essence of Scotch without a touch of water. I'm gonna argue?

Anything "on the rocks" is also essentially "with water". The term
"neat" is basically a spirit by itself. Me? I prefer with water or
on the rocks. Sure, a GOOD spirit can be drank neat, and I
occasionally do, but I prefer a bit o' the branch!

nb

On Tue, 10 Aug 2010 09:45:46 -0700, sf wrote:

> On Tue, 10 Aug 2010 12:24:19 -0400, blake murphy
> > 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.

they have nice ads.

your pal,
blake

On Tue, 10 Aug 2010 12:15:21 -0500, Sqwertz wrote:

> On Tue, 10 Aug 2010 12:16:23 -0400, 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.'
>
> Doesn't limiting it to Crystal Palace Brand automatically narrow
> it down to a single RFC poster?
>
> Anybody else have Crystal Palace at home?
>
> -sw

no one else who would admit it.

your pal,
blake

On 2010-08-11, Terry > wrote:
>
> Crystal Palace and a whole host of other (mostly cheap) distilled
> beverages are made in Bardstown, KY, by Barton Brands, Ltd. From
> Wikipedia:

Lordy! ...my instincts have served me well, I have not, nor would I
ever, partake of a single spirit on that list.

Clear up into my mid 70s, I didn't really drink. Sure, tasted many,
specially in the service, but never really liked any of it, be it
wine, beer, spirits, etc, so drank rarely. My spirits revelation came
when I got a roommate that loved GOOD booze. He got paid every 2 wks
and would always buy a bottle of THE BEST. Whiskey, Vodka, Tequila,
etc. We'd jes pass the bottle around till it was gone and we were all
hammered, but we (roomies and close neighbors) always had a great
time. Bottom line, I learned it's better to do without and and drink
the good stuff than to buy crap, often.

Class dismissed.

nb

On Wed, 11 Aug 2010 15:36:33 -0400, blake murphy
> wrote:

> On Tue, 10 Aug 2010 12:15:21 -0500, Sqwertz wrote:
>
> > On Tue, 10 Aug 2010 12:16:23 -0400, 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.'
> >
> > Doesn't limiting it to Crystal Palace Brand automatically narrow
> > it down to a single RFC poster?
> >
> > Anybody else have Crystal Palace at home?
> >
> > -sw
>
> no one else who would admit it.
>
Is it available nation wide?

--

Forget the health food. I need all the preservatives I can get.

In article >,
Sqwertz > wrote:

> On Tue, 10 Aug 2010 15:16:59 -0500, Alex Corvinus wrote:
> =
> > Maybe not..... I've had to dilute medicinal alcohol (190 proof) down
> > to vodka levels ( 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.
>
> 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.

When there are two liquids with different indexes of refraction, that
will cause this appearance. Once the two liquids have mixed completely,
there will be no more difference in refraction. Since alcohol and water
mix completely, when you were a kid, you just needed to mix the water
into the booze thoroughly before your parents got home.

--
Dan Abel
Petaluma, California USA

In article >,
(Pinstripe Sniper) wrote:


> I save my booze money for fancy brown liquor - aka bourbons and single
> malts and good beer.

Fancy brown liquor means it's been aged in charred barrels. Cheap brown
liquor means that caramel coloring has been added.

--
Dan Abel
Petaluma, California USA

I have tried Ten High on the list and, honestly, can't tell it from Jim Beam(not that Beam is anything special). I doubt most could. Those five star whiskeys and brandies, though, are absolutely horrific.

I like Jameson's and Power's Irish whiskey and a few brandies. Not much of a boozer. Beer, though, is my baby. Some on here can tatste the subtle differences between whiskeys and such, I can tell with beer and ale. I think it has more to do with depth of experience than anything. I will take 12 Volkopopvickys/Gossers/(wish they sold Belhaven in 12s) over a case of Miller Lite any day. My wife, the other way around. So be it.

For my taste, and money, G. Dickel beats the hail out of JD, though. Tullahoma is a fun town, to boot.

On Wed, 11 Aug 2010 16:07:07 GMT, Pinstripe Sniper wrote:

> Sqwertz > wrote:
>>More Crystal Palace Vodka is drank by rec.food.cooking
>>participants than all other vodkas combined.
>>-sw
>
> LOL, did you know this is the unofficial Vodka of the NSA. :-)
> (National Security Agency - the other white meat)
>
> PsS

christ, i thought spooks were well-paid.

your pal,
blake