In message , John writes
Are you so stupid that you can't turn the tap and add the water that comes out to the vodka?
... hardly "Vodka" at 20proof
gho away and learn the difference between proof and percentage spirit
In message , John writes
Do they actually allow you to walk down the street unaided?
In message , charles writes
I somehow managed to drink my way through 4 bottles of (laid down) cask strength Longrow last year
The cask strength Longrow I acquired last year was 46% - too strong to enjoy as a drink
The supping whisky was 37% and somewhat nore drinkable from the bottle
so
... get a clue
He';s already displayed a total lack of mature taste - humour him
Does that mean you're an hour behind the rest of us?
Bill
Where on earth did you get that? There was a huge outcry many years ago when one of the whisky companies announced plans to introduce an under-strength (i.e. below 40%) brand, and the plan was shelved, at least for the UK market.
-- Halmyre
I recall one of the off-licence chains selling bottles of Islay water many years ago. I can't say it made any appreciable difference over and above tap water, but I was drinking it with Laphroaig at the time.
-- Halmyre
geoff submitted this idea :
As I already stated earlier in the thread, I don't like even putting ice cubes in any drinks (even soft drinks such as Fanta or Coke for instance) because, to my taste buds at least, it doesn't 'dilute' the drink as such, it just means that I can taste the water as well as the alcohol - which is presumably why those plastic water-filled, freezable cubes were invented, so that you can cool the drink without adding water.
Anyway, the topic is marked as "Well OT" so if you've nothing constructive to add, f*ck off.
"It's five o'clock somewhere"
The outcry might have been because people cynically/realistically assumed it would be used to reduce costs (especially tax) without reducing the price accordingly.
Just out of curiosity, why are gin & vodka usually 37.5% here, whereas whisk(e)ys are usually 40%? Cost-cutting?
The artificial flavours isoamyl acetate and ethyl acetate are responsible for the characteristic flavour of pear drops: the former confers a banana flavour, the latter a pear flavour. Both esters are used in many pear andbanana flavoured sweets. However, a natural pear-derived product from pear juice concentrate is sometimes used.
Baz
Cheers Baz, that's interesting to know :D
Chris Holford wrote on 11/09/2012 :
Thanks Chris, I'll have a look :D
Good point Nick, may just do that :D
That's just a modern view by those who would like to think themselves experts. Adding water to any whisky to taste or not is as old as the drink itself. At one time, pubs in Scotland provided a small jug of water with any whisky, regardless of brand.
What would 75 cl of 40% vodka and 1 litre of 7% Frosty Jack give you?
No recipes here: >
They aren't going top sell you the extra water at cost price -not including the cost of bottling and transport.
Get Cheapo vodka and cut your own.
Being so stupid as to correct a fool online is called: Feeding trolls. (Note; this is not a correction.)
On a tour of the Glen Moray distillery, the group (about 10 of us) were treated to a little snifter of 8,16 and IIRC 30 year old malts. Our guide (an incredibly knowledgeable 24 year old - hope for youth yet) pointed out the little jug of water, if we so wished. One of our number (a rather all-knowing git, whose wife looked well brassed off) tried to get all pally with the guide, and said "That'll be for the women then ?". To which the guide replied that actually, it was *preferred* to *taste* whisky with water, as it releases vapours and highlights the taste notes.
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