Sqwertz wrote:
>
> So what do you buy that would change our indifference toward a
> certain food/drink?

Crown Royal Special Reserve. This is a Canadian whiskey,
which are mostly known for being smooth. I find Scotch
whiskies to be harsh. Regular Crown Royal is not a bad
Canadian whisky, but once you get used to drinking
Crown Royal Special Reserve, you can detect certain
paint-like flavors (or should I say "flavours") in the
regular stuff. I've since decided not to drink any
other whiskey.

Actually, I've decided not to drink any alcohol more
concentrated than beer (my upcoming long airline trip
notwithstanding). But if I were to drink a distilled
spirit again, it would be Crown Royal Special Reserve.
And of course, I'd drink it straight. I saw a TV show
which had a segment on the fine whiskies of Scotland,
and they interviewed an "expert" who said that whiskey
should always be diluted with water to appreciate it.
I don't understand that. If it were more desirable
when diluted, why would it not be made that way in
the first place? I think a good whiskey should be
sipped in tiny amounts and savored (or should that
be "savoured").

"Mark Thorson" > wrote in message ...

| And of course, I'd drink it straight. I saw a TV show
| which had a segment on the fine whiskies of Scotland,
| and they interviewed an "expert" who said that whiskey
| should always be diluted with water to appreciate it.
| I don't understand that. If it were more desirable
| when diluted, why would it not be made that way in
| the first place? I think a good whiskey should be
| sipped in tiny amounts and savored (or should that
| be "savoured").

Definitely "savoured." Do this: take two decently sized
wine glasses. Pour the same amount of Crown Royal into
each glass. Swirl and sniff each, they should smell the same.
Now add about half that amount of water to one of them and
repeat the swirl/sniff routine, you should tell a difference.
The process allows the liquor to oxygenate more easily than
it could without the water. This isn't something they can do
before the liquor is bottled.

pavane

Mark Thorson wrote:
> Sqwertz wrote:
>> So what do you buy that would change our indifference toward a
>> certain food/drink?
>
> Crown Royal Special Reserve. This is a Canadian whiskey,
> which are mostly known for being smooth. I find Scotch
> whiskies to be harsh. Regular Crown Royal is not a bad
> Canadian whisky, but once you get used to drinking
> Crown Royal Special Reserve, you can detect certain
> paint-like flavors (or should I say "flavours") in the
> regular stuff. I've since decided not to drink any
> other whiskey.

I don't think that you can compare Canadian (Rye) whiskey to Scotch.
Personally, I find even the best Rye to be harsher tasting than decent
Scotch. I like scotch neat or with just a little ice or water, but I
cannot drink Rye like that. Nor do I like it with mix like ginger ale or
coke, the most popular Rye mixers. That being said, I confess that i
drink more Rye than another other liquor. I love Manhattans, two parts
Rye one part sweet vermouth, dash of bitters, twist of lemon and a cherry.

> Actually, I've decided not to drink any alcohol more
> concentrated than beer (my upcoming long airline trip
> notwithstanding). But if I were to drink a distilled
> spirit again, it would be Crown Royal Special Reserve.
> And of course, I'd drink it straight.

The trick to drinking liquor is not to drink it like beer. You have to
buy good liquor and savour it, and remember that it is strong stuff, not
to be consumed in volume. I limit myself to two Manhattans. As much as
I like them, I cut myself off after two because I know I will get drunk,
and I do not like to get drunk.



> I saw a TV show
> which had a segment on the fine whiskies of Scotland,
> and they interviewed an "expert" who said that whiskey
> should always be diluted with water to appreciate it.
> I don't understand that. If it were more desirable
> when diluted, why would it not be made that way in
> the first place? I think a good whiskey should be
> sipped in tiny amounts and savored (or should that
> be "savoured").

The best advice I ever heard about drinking Scotch was on the Mary Tyler
Moore Show. Lou Grant told Mary that you get a nice bottle of Scotch,
pour a good shot of it into a nice glass and add a little ice. Swirl it
around and take a sip, then do that a few times until it is just right
and knock it back.

"Dave Smith" > wrote in message
...
> Mark Thorson wrote:
>> Sqwertz wrote:
>>> So what do you buy that would change our indifference toward a
>>> certain food/drink?
>>
>> Crown Royal Special Reserve. This is a Canadian whiskey,
>> which are mostly known for being smooth. I find Scotch
>> whiskies to be harsh. Regular Crown Royal is not a bad
>> Canadian whisky, but once you get used to drinking
>> Crown Royal Special Reserve, you can detect certain
>> paint-like flavors (or should I say "flavours") in the
>> regular stuff. I've since decided not to drink any
>> other whiskey.
>
> I don't think that you can compare Canadian (Rye) whiskey to Scotch.
> Personally, I find even the best Rye to be harsher tasting than decent
> Scotch. I like scotch neat or with just a little ice or water, but I
> cannot drink Rye like that. Nor do I like it with mix like ginger ale or
> coke, the most popular Rye mixers. That being said, I confess that i
> drink more Rye than another other liquor. I love Manhattans, two parts Rye
> one part sweet vermouth, dash of bitters, twist of lemon and a cherry.
>
>> Actually, I've decided not to drink any alcohol more
>> concentrated than beer (my upcoming long airline trip
>> notwithstanding). But if I were to drink a distilled
>> spirit again, it would be Crown Royal Special Reserve.
>> And of course, I'd drink it straight.
>
> The trick to drinking liquor is not to drink it like beer.

Dave Smith wrote:
> Mark Thorson wrote:

>> Actually, I've decided not to drink any alcohol more
>> concentrated than beer (my upcoming long airline trip
>> notwithstanding). But if I were to drink a distilled
>> spirit again, it would be Crown Royal Special Reserve.
>> And of course, I'd drink it straight.
>
> The trick to drinking liquor is not to drink it like beer.
Beer ?
that soapy water you Yankees drink ?
erchhh
You have to
> buy good liquor and savour it, and remember that it is strong stuff, not
> to be consumed in volume.
You will never make Australian citizenship
This year at our world stopping famous race "Bathurst" patrons are
limited to 24 cans a day of the local strong beer or a bottle of spirits
( plus mixers)
I limit myself to two Manhattans.
Wuss
As much as
> I like them, I cut myself off after two because I know I will get drunk,
> and I do not like to get drunk.
As I said you will never make citizenship here .
>
>

On Feb 7, 11:57*pm, atec 77 <"atec > wrote:
>
>
> * Beer ?
> * that soapy water you Yankees drink ?
> * erchhh

There are some very nice Cascade hopped American Ales.
http://en.wikipedia.org/wiki/Cascade_hops

--Bryan

Food Snob® wrote:
> On Feb 7, 11:57 pm, atec 77 <"atec > wrote:
>>
>> Beer ?
>> that soapy water you Yankees drink ?
>> erchhh
>
> There are some very nice Cascade hopped American Ales.
> http://en.wikipedia.org/wiki/Cascade_hops
>
> --Bryan
perhaps but the rubbish I see the us armed forces drinking over seas is
soapy water

On Sun, 07 Feb 2010 17:24:14 -0500, Dave Smith
> wrote:

>The best advice I ever heard about drinking Scotch was on the Mary Tyler
>Moore Show. Lou Grant told Mary that you get a nice bottle of Scotch,
>pour a good shot of it into a nice glass and add a little ice. Swirl it
>around and take a sip, then do that a few times until it is just right
>and knock it back.

"What does scotch taste like, Doc?"
"Hmmm..."
"You know what it's always tasted like to me?"
"No, what?"
"It's always tasted a little like iodine...."
"Perfect! One drop of iodine for flavor..."

(Mr. Roberts and the ship's doctor, concocting ersatz scotch for
Ensign Pulver, in "Mr. Roberts". Apologies for any misquotes.)

Terry

On Sun, 07 Feb 2010 17:24:14 -0500, Dave Smith
> wrote:

>The best advice I ever heard about drinking Scotch was on the Mary Tyler
>Moore Show. Lou Grant told Mary that you get a nice bottle of Scotch,
>pour a good shot of it into a nice glass and add a little ice. Swirl it
>around and take a sip, then do that a few times until it is just right
>and knock it back.

That's great advice if you don't like Scotch, since the colder it is,
the more it dulls the taste buds, but it is a huge waste of money.

Any "nice" Scotch should taste great as delivered from the bottle.
Even the standard "few drops of water" advice holds only for
cask-strength whiskies.

-- Larry

pltrgyst wrote on Thu, 18 Feb 2010 16:13:04 -0500:

>> The best advice I ever heard about drinking Scotch was on the
>> Mary Tyler Moore Show. Lou Grant told Mary that you get a
>> nice bottle of Scotch, pour a good shot of it into a nice
>> glass and add a little ice. Swirl it around and take a sip,
>> then do that a few times until it is just right and knock it
>> back.

> That's great advice if you don't like Scotch, since the colder
> it is, the more it dulls the taste buds, but it is a huge
> waste of money.

> Any "nice" Scotch should taste great as delivered from the
> bottle. Even the standard "few drops of water" advice holds
> only for cask-strength whiskies.

Nonsense! I like blended Scotch on the Rocks and a few drops of water in
Malt Scotch. I think that's best but I wouldn't knock other people's
tastes unless they start putting flavored soda in either. Ginger ale in
Malt Scotch is cause for burning at the stake!
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Sun, 07 Feb 2010 13:54:00 -0800, Mark Thorson wrote:

> Actually, I've decided not to drink any alcohol more
> concentrated than beer...

http://beeradvocate.com/beer/profile/5470/55523

Or you can get this for $1.50/can:

http://beeradvocate.com/beer/profile/782/51067
http://beeradvocate.com/beer/profile/21678/54660

Or you can do it with style ($4/11.2oz bottle)

http://beeradvocate.com/beer/profile/604/1602

-sw

In article >, ost
says...
>
> On Sun, 07 Feb 2010 13:54:00 -0800, Mark Thorson wrote:
>
> > Actually, I've decided not to drink any alcohol more
> > concentrated than beer...
>
> http://beeradvocate.com/beer/profile/5470/55523
>
> Or you can get this for $1.50/can:
>
> http://beeradvocate.com/beer/profile/782/51067
> http://beeradvocate.com/beer/profile/21678/54660
>
> Or you can do it with style ($4/11.2oz bottle)
>
> http://beeradvocate.com/beer/profile/604/1602
>
> -sw

Thanks to Jimi Carter, you can make wonderful brews right at home that
would rival if not kick butt on any commercially brewed beer.

Scotty Home brewer...

I am Tosk wrote:
>
> In article >, ost
> says...
> >
> > On Sun, 07 Feb 2010 13:54:00 -0800, Mark Thorson wrote:
> >
> > > Actually, I've decided not to drink any alcohol more
> > > concentrated than beer...
> >
> > http://beeradvocate.com/beer/profile/5470/55523
> >
> > Or you can get this for $1.50/can:
> >
> > http://beeradvocate.com/beer/profile/782/51067
> > http://beeradvocate.com/beer/profile/21678/54660
> >
> > Or you can do it with style ($4/11.2oz bottle)
> >
> > http://beeradvocate.com/beer/profile/604/1602
> >
> > -sw
>
> Thanks to Jimi Carter, you can make wonderful brews right at home that
> would rival if not kick butt on any commercially brewed beer.
>
> Scotty Home brewer...

What the world needs is a really good non-alcoholic beer.
I drink a huge amount of non-alcoholic beer to moderate
my alcohol intake to a safe and healthful level, and
I think it's a shame there are no good non-alcoholic beers.

I asked a home beer brewer how non-alcoholic beer is made,
and he said he wasn't quite sure but he thinks that it's
a strain of yeast that more completely digests the sugars.
He said you can make a fermented root beer that's safe to
give to kids using yeast that doesn't produce a significant
amount of alcohol.

In article >, says...
>
> I am Tosk wrote:
> >
> > In article >, ost
> > says...
> > >
> > > On Sun, 07 Feb 2010 13:54:00 -0800, Mark Thorson wrote:
> > >
> > > > Actually, I've decided not to drink any alcohol more
> > > > concentrated than beer...
> > >
> > > http://beeradvocate.com/beer/profile/5470/55523
> > >
> > > Or you can get this for $1.50/can:
> > >
> > > http://beeradvocate.com/beer/profile/782/51067
> > > http://beeradvocate.com/beer/profile/21678/54660
> > >
> > > Or you can do it with style ($4/11.2oz bottle)
> > >
> > > http://beeradvocate.com/beer/profile/604/1602
> > >
> > > -sw
> >
> > Thanks to Jimi Carter, you can make wonderful brews right at home that
> > would rival if not kick butt on any commercially brewed beer.
> >
> > Scotty Home brewer...
>
> What the world needs is a really good non-alcoholic beer.
> I drink a huge amount of non-alcoholic beer to moderate
> my alcohol intake to a safe and healthful level, and
> I think it's a shame there are no good non-alcoholic beers.
>
> I asked a home beer brewer how non-alcoholic beer is made,
> and he said he wasn't quite sure but he thinks that it's
> a strain of yeast that more completely digests the sugars.
> He said you can make a fermented root beer that's safe to
> give to kids using yeast that doesn't produce a significant
> amount of alcohol.

Actually the way my peers make it is to evaporate off much of the
alcohol and replace it with water iirc. I do have somebody I can call to
confirm.

Scotty

On Mon, 8 Feb 2010 14:40:12 -0500, I am Tosk wrote:

> In article >, says...
>>
>> What the world needs is a really good non-alcoholic beer.
>> I drink a huge amount of non-alcoholic beer to moderate
>> my alcohol intake to a safe and healthful level, and
>> I think it's a shame there are no good non-alcoholic beers.
>>
>> I asked a home beer brewer how non-alcoholic beer is made,
>> and he said he wasn't quite sure but he thinks that it's
>> a strain of yeast that more completely digests the sugars.
>> He said you can make a fermented root beer that's safe to
>> give to kids using yeast that doesn't produce a significant
>> amount of alcohol.
>
> Actually the way my peers make it is to evaporate off much of the
> alcohol and replace it with water iirc. I do have somebody I can call to
> confirm.
>
> Scotty

that's my understanding as well:


How Are Nonalcoholic Beer and Wine Made?

By Jason Horn
Secrets of fake booze revealed

How are nonalcoholic beer and wine made?

Put simply, you make alcoholic beer or wine, and then remove the alcohol.
You do this by distilling the beverage, as if you were going to make
liquor. But rather than save the booze and throw out the rest, you throw
out the booze.

When you make alcohol, you typically heat up whatever it is you¡¦re
distilling to boil off the alcohol (which you collect in vapor form, then
cool back into liquid). It doesn¡¦t matter all that much if the water,
syrups, herbs, and whatever else that¡¦s in your base get a little cooked in
the process, because you¡¦re tossing out most of that in the end anyway.
When making nonalcoholic beverages, though, maintaining the flavor of the
base is important, because you¡¦ll save that part, and you want it to taste
as much like real beer or wine as possible. So you don¡¦t want to cook it.

There are two ways to get the booze out that don¡¦t require high heat. The
first is a process called vacuum distillation. The beer or wine is put
under a vacuum. The change in atmospheric pressure allows the producer to
boil the liquids at a lower temperature, or in some cases with no heat at
all, and distill off the alcohol.

The second process is called reverse osmosis, and is the same method often
used to purify drinking water. It doesn¡¦t require any heating. The wine or
beer is passed through a filter with pores so small that only alcohol and
water (and a few volatile acids) can pass through. The alcohol is distilled
out of the alcohol-water mix using conventional distillation methods, and
the water and remaining acids are added back into the syrupy mixture of
sugars and flavor compounds left on the other side of the filter. Bingo¡Xa
nonalcoholic (or dealcoholized, as winemakers call it) brew.

<http://www.chow.com/stories/10519>

your pal,
blake