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> At least they're not trying to make absinthe
Provenance
post Aug 13 2012, 10:20 PM
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From an article about a distillery opening in DC:

QUOTE
Because they can’t legally produce gin at home, they’ve experimented with recipes by adding botanicals to watered-down Everclear


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Père Ubu
post Aug 13 2012, 10:32 PM
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Too lazy to buy Voyager or Leopold?


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Absomphe
post Aug 13 2012, 11:10 PM
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Or too cheap.

And at the reasonable prices charged for the superior examples cited above, one would have to be a real skinflint.


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Jack Batemaster
post Aug 13 2012, 11:20 PM
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Au moins, pas Ricard…


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Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lêchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lêchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lêchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lêchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lêchez le reste d'entre eux …
Mon but est simplement d'obtenir Ricard hors de l'absinthe, juste lêchez le reste d'entre eux …
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Jay
post Aug 14 2012, 06:01 PM
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Having read the entire article, I would venture to say (and hope) that the experimentation using watered-down Everclear was at a very early stage of their project, if they even did that at all. Laws being what they are, they can't very well come out and say they practiced distillation before being licensed to do so. As to whether or not they are capable of making a good product themselves, well, that pudding has yet to show its proof. But points to them for opening a distillery at all, especially the first in Washington D.C. in over a hundred years.
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Tibro
post Aug 14 2012, 06:37 PM
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A former lawyer.


That's all. No points added.
Nor subtracted.

(Prolly never even watches The Wealth Chanel™.)


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Provenance
post Aug 14 2012, 06:57 PM
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There's some freakin' irony of naming it after a bootlegger while bein' unwilling to cook any experimental prototypes….


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Jaded Prole
post Aug 14 2012, 07:09 PM
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I'll bet he cooked but is denying it for legal reasons. He is a lawyer after all.


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A fine absinthe is the product of knowledge, craftsmanship, and talent. An exceptional absinthe is the product of those things plus obsession. Most absinthe is the product of marketing.
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Provenance
post Aug 14 2012, 07:13 PM
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Exactly. And when was the last time you saw a lawyer who could cook?


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Tibro
post Aug 14 2012, 07:25 PM
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They're able to turn up the heat but that's about the extent of it.


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Jaded Prole
post Aug 14 2012, 08:31 PM
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I dunno, they can blow a lot of steam.


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Kirk
post May 24 2013, 01:19 PM
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http://www.usatoday.com/story/news/nation/…-swill/2357285/
"Not getting what they paid for"
What about getting dead?


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Tibro
post May 24 2013, 02:05 PM
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I've heard that deaths from methanol poisoning have been known to cause temporary prohibition.

I was curious about the technology. From an article in the UK:

QUOTE
The Brand Authenticator is a portable spectrometer (or spectrophotometer) which identifies 10 pre-selected wavelengths ranging from 220 to 360nm from a 1ml sample injected into a 1mm path flow cell.

It calculates, using an algorithm which is based on the sum of the squared scores for the absorbance rate of the 10 wavelengths, an SSZ (statistical measurement) score and relates this to brand files for a number of whiskies held in the authenticator’s databank.

It measures 27cm long x 9cm wide x 10cm deep and weighs 1.75 kg. It is powered by a 20 V rechargeable battery that enables approximately 2 hours continuous use.

The Brand Authenticator is calibrated to authenticate Bell’s, Famous Grouse, Teacher’s, J & B Rare, Chivas Regal, Johnnie Walker Black Label, Johnnie Walker Red Label, Dewar’s whisky and Jameson Irish whiskey.

A second Brand Authenticator is being developed to authenticate Martell VS, Courvoisier VS, Jack Daniel’s, Jim Beam bourbon and Captain Morgan Rum.


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Artemis
post May 24 2013, 03:38 PM
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QUOTE
Another establishment, which was not identified, also poured dirty water, akin to river water, in a bottle and passed it off as the good stuff, authorities said.


Could be worse. They could have pumped it from a port-o-let.


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Provenance
post May 24 2013, 04:17 PM
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The article doesn't say whether the patrons could tell the difference.


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