It used to be vodka was best spirit for flavor infusion cocktails but
something smoother has made its début. Could this be the end of vodka?



It may not be the end of vodka but it definitely gives the vodka makers a
run for their money. S Guaro is new to the USA market even though it has
been produced in Costa Rica for over 150 years. The stuff is distilled in
Costa Rica from sugar cane in instead of potatoes or grain and they use a
similar process the vodka makers do......it's just not vodka. The best
thing about S Guaro is that it is so pure. There are no additives or
impurities like other spirits. Of course being a distilled spirit there are
no carbs or sugars either! Someone was bragging to me how Guaro won't give
you a hangover and after extensive testing by yours truly I have found this
to be amazingly true. I have been a long time Skyy drinker because of its
purity pitch. I just hated the harsh taste and burn of Skyy. Guaro is so
smooth you can barely tell it is in a mixed drink. Infusing some S Guaro
with citrus and cucumbers makes for an amazing spring cocktail.

Try soaking a vanilla bean or some dried cranberries in a bottle you will be
blown away at how the flavors POP!

This is the end of vodka for me.I have a new favorite and its called S!

Their web site: www.sguaro.com



Cheers all!

~Jay

Hm-m-m. I'm suspicious. Why is this new liquor called "Sguaro" said to
be made of sugar cane, when the name is almost identical (and the sound
IS identical) to the well-known Saguaro Cactus, found in Arizona and
Mexico??

And the whole post is suspiciously like an ad. (Google "saguaro" for
photos of the saguaro cactus).
Nancree

"nancree" > wrote in message
oups.com...
> Hm-m-m. I'm suspicious. Why is this new liquor called "Sguaro" said to
> be made of sugar cane, when the name is almost identical (and the sound
> IS identical) to the well-known Saguaro Cactus, found in Arizona and
> Mexico??
>
> And the whole post is suspiciously like an ad. (Google "saguaro" for
> photos of the saguaro cactus).
> Nancree

Not to mention that it has been posted to other food newsgroups. Just more
SPAM.

nancree wrote:
> Hm-m-m. I'm suspicious. Why is this new liquor called "Sguaro" said to
> be made of sugar cane, when the name is almost identical (and the sound
> IS identical) to the well-known Saguaro Cactus, found in Arizona and
> Mexico??
>
> And the whole post is suspiciously like an ad. (Google "saguaro" for
> photos of the saguaro cactus).


Look he
http://www.costaricauncovered.com/gu...costa-rica.htm

<wherein things start to make sense>

_.-In rec.food.cooking, nancree wrote the following -._
> Hm-m-m. I'm suspicious. Why is this new liquor called "Sguaro" said to
> be made of sugar cane, when the name is almost identical (and the sound
> IS identical) to the well-known Saguaro Cactus, found in Arizona and
> Mexico??

Add to that it mentions it has no carbs. There is no such thing as
C2H6O that is carb free.

--
.-')) fauxascii.com ('-. | It's a damn poor mind that
' ..- .:" ) ( ":. -.. ' | can only think of one way to
((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson

S Guaro -two words
BTW I am a kitchen designer that found something I love and want to
promote. So if my writing is too polished and sounds like ad copy SORRY! I
do write my own radio commercials!
BTW there is a great website for Spam Sushi
http://www.hawaii.edu/recipes/misc/spam.html
Cheers,
Jay

"nancree" > wrote in message
oups.com...
> Hm-m-m. I'm suspicious. Why is this new liquor called "Sguaro" said to
> be made of sugar cane, when the name is almost identical (and the sound
> IS identical) to the well-known Saguaro Cactus, found in Arizona and
> Mexico??
>
> And the whole post is suspiciously like an ad. (Google "saguaro" for
> photos of the saguaro cactus).
> Nancree
>

Inkeola wrote:
> BTW I am a kitchen designer that found something I love and want to
> promote.

It's still spam.


> So if my writing is too polished and sounds like ad copy SORRY! I
> do write my own radio commercials!

That's one point. Your writing isn't "too polished." Good ad copy is bad
enough, but your post was hack caliber.

And on the subject of "carb-free alcohol": alcohol is created by metabolism
of carbohydrates. Not every alcoholic beverage is "carb-free." Only
beverages in which each and every carbohydrate molecule has been consumed to
make alcohol can be free of carbohydrates, and even then only if no other
forms of carbohydrates have been added (that is flavoring, sweetening,
thickeners, mixers, residuals of infusion, etc.). Consumption of alcohol
interferes with fat metabolism, as well. Since the effect of carb controlled
diets is to amp up fat metabolism, alcohol consumption can defeat the
purpose.

In article >, "pennyaline"
<nsmitchell@spamspamspamspamspamspamspameggandspam .com> wrote:


> And on the subject of "carb-free alcohol": alcohol is created by metabolism
> of carbohydrates. Not every alcoholic beverage is "carb-free." Only


Spirits are made by distillation. No sugars or complex carbohydrates can
come across. If none are added later, then distilled beverages have no
sugar or complex carbohydrates. However, I don't think that people on
this group care about the chemical definition of stuff. I suspect that
the effect of alcohol is similar to the action of carbs for people on a
low carb diet.

--
Dan Abel
Sonoma State University
AIS

"Dan Abel" > wrote in message
...
> In article >, "pennyaline"
> <nsmitchell@spamspamspamspamspamspamspameggandspam .com> wrote:
>
>
>> And on the subject of "carb-free alcohol": alcohol is created by
>> metabolism
>> of carbohydrates. Not every alcoholic beverage is "carb-free." Only
>
>
> Spirits are made by distillation. No sugars or complex carbohydrates can
> come across. If none are added later, then distilled beverages have no
> sugar or complex carbohydrates. However, I don't think that people on
> this group care about the chemical definition of stuff. I suspect that
> the effect of alcohol is similar to the action of carbs for people on a
> low carb diet.
>
> --


Alcohol can be metabolized and when available is used by the body in
preference to fat. Unlike carbs, however, it does not cause insulin to rise
and cannot be converted to fat.


--
Peter Aitken

Remove the crap from my email address before using.

Dan Abel wrote:
> I wrote:
> > And on the subject of "carb-free alcohol": alcohol is created by
metabolism
> > of carbohydrates. Not every alcoholic beverage is "carb-free." Only
>
>
> Spirits are made by distillation. No sugars or complex carbohydrates can
> come across. If none are added later, then distilled beverages have no
> sugar or complex carbohydrates.

Right. That's what I said. They are only carb-free if all carbohydrate
molecules have been converted to alcohol and if none are added to the
finished product.

(PS, Dan: "Spirits" are distilled, but their bases are merely fermented.
"Home brew" as my family liked to call it back in the day, was not
necessarily worked any further except for straining and filtering to clean
it up.)

(And no, by "home brew" they did not mean beer or cider )


> However, I don't think that people on
> this group care about the chemical definition of stuff. I suspect that
> the effect of alcohol is similar to the action of carbs for people on a
> low carb diet.

Why wouldn't they care?

And according to the advertising low-carb proponents flog unendingly,
ingesting alcohol is a perfectly safe practice for low-carb dieters. Many,
many people on these diets think that alcohol is a non-problem inasmuch as
weight loss is concerned only because "alcohol has no carbs!"

Yep!

The vast majority of people don't know or really care that after
distillation there are no sugars or carbs. The whole no carb thing is
bandwagon crap, it just seems to appeal to people I meet. I, however do
care what is in my drink. I used to not be able to drink spirits or wine
(never liked beer) until Maurice Kanbar started hyping his vodka (Skyy) and
educating the buying public on congeners. Congeners are those nasty little
devils that made me sick after a single drink. I found out I had bad
reactions (massive hangover) to sulfites. I have been a loyal Skyy drinker
because I like the buzz, I like not getting sick and it has been about the
only product available for people like me. Mind you I drink the stuff on
the rocks or I like to infuse it with herbs/spices like rosemary and
vanilla beans. I have tried dried fruit but find some are full of
preservatives that make me ill the next day. Adding juice, fruits or other
mixers just amp up the impurity and carb/sugars intake that I want to avoid.

I was introduced to S Guaro at a party as being a very pure product. I did
not try it right away. I did some extensive checking and after I was
convinced I tried it I have no negative reactions to it (un like my last
post) and find it to taste a million times better than Skyy or Grey Goose,
the only other vodka I am comfortable with. It is priced a little higher
than the others but for me it is worth it.
I've made some amazing drinks to pair with dinner instead of wine so for me
this stuff is a god send.

This is going to turn into a nasty thread I can tell from past posts so
goodnight all!
I hope at least one person who drinks will find something useful or will
care enough to do their own research.
As my teenagers like to say WHATEVER!
~Jay

"I'm gonna take my toys back to the sandbox and play with myself"




"Dan Abel" > wrote in message
...
> In article >, "pennyaline"
> <nsmitchell@spamspamspamspamspamspamspameggandspam .com> wrote:
>
>
> > And on the subject of "carb-free alcohol": alcohol is created by
metabolism
> > of carbohydrates. Not every alcoholic beverage is "carb-free." Only
>
>
> Spirits are made by distillation. No sugars or complex carbohydrates can
> come across. If none are added later, then distilled beverages have no
> sugar or complex carbohydrates. However, I don't think that people on
> this group care about the chemical definition of stuff. I suspect that
> the effect of alcohol is similar to the action of carbs for people on a
> low carb diet.
>
> --
> Dan Abel
> Sonoma State University
> AIS
>

In article >, "pennyaline"
<nsmitchell@spamspamspamspamspamspamspameggandspam .com> wrote:

> Dan Abel wrote:
> > I wrote:
> > > And on the subject of "carb-free alcohol": alcohol is created by
> metabolism
> > > of carbohydrates. Not every alcoholic beverage is "carb-free." Only
> >
> >
> > Spirits are made by distillation. No sugars or complex carbohydrates can
> > come across. If none are added later, then distilled beverages have no
> > sugar or complex carbohydrates.
>
> Right. That's what I said. They are only carb-free if all carbohydrate
> molecules have been converted to alcohol and if none are added to the
> finished product.


Not true. If you take something that has unfermented sugar or complex
carbohydrates and distill it, the sugar and/or complex carbohydrates are
left behind in the stuff you discard, and the finished product will
contain no sugar or complex carbohydrates.



> > However, I don't think that people on
> > this group care about the chemical definition of stuff. I suspect that
> > the effect of alcohol is similar to the action of carbs for people on a
> > low carb diet.
>
> Why wouldn't they care?


That was an over-simplification, but I think most people in this group who
are interested in the carbohydrate content of foods are on low carb diets.

--
Dan Abel
Sonoma State University
AIS

Dan Abel wrote:
> I wrote:
> > Right. That's what I said. They are only carb-free if all carbohydrate
> > molecules have been converted to alcohol and if none are added to the
> > finished product.
>
>
> Not true. If you take something that has unfermented sugar or complex
> carbohydrates and distill it, the sugar and/or complex carbohydrates are
> left behind in the stuff you discard, and the finished product will
> contain no sugar or complex carbohydrates.

Holy crap, have you ever read/replied to an entire post?

As I replied to you, this is true only when the process of hooch making
includes distillation. If the mash is not distilled and only strained and
cleared then distributed as is, it probably has carbs aplenty.


> > > However, I don't think that people on
> > > this group care about the chemical definition of stuff. I suspect
that
> > > the effect of alcohol is similar to the action of carbs for people on
a
> > > low carb diet.
> >
> > Why wouldn't they care?
>
>
> That was an over-simplification, but I think most people in this group who
> are interested in the carbohydrate content of foods are on low carb diets.

I'd be interested in seeing your reply to my entire post... or are you that
hampered by your inattention?