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On 04/10/2011 10:55 AM, Invisible wrote:
> One time I was offered a wee dram of whisky. Fortunately, it was very
> small. Like, he got a glass and poured in almost enough liquid to cover
> the bottom of the glass. (Apparently Glenmorangie is expensive or
> something.) Which is just as well, because I couldn't even drink that
> much. It tasted so disgusting..
It is an acquired taste and it might have been better if you had put
some water in it. Glenmorangie is one of my favourite whiskies.
--
Regards
Stephen
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On 04/10/2011 11:38 AM, Stephen wrote:
> On 04/10/2011 10:55 AM, Invisible wrote:
>> One time I was offered a wee dram of whisky. Fortunately, it was very
>> small. Like, he got a glass and poured in almost enough liquid to cover
>> the bottom of the glass. (Apparently Glenmorangie is expensive or
>> something.) Which is just as well, because I couldn't even drink that
>> much. It tasted so disgusting..
>
> It is an acquired taste and it might have been better if you had put
> some water in it. Glenmorangie is one of my favourite whiskies.
I must admit, it did look quite impressive - all dark and mysterious in
the bottom of the glass, refracting the light and producing warm orangy
brown caustics on the table top. And it smelled interesting. I was
actually quite up for it. It's just that it tasted awful...
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On 04/10/2011 11:45 AM, Invisible wrote:
> I must admit, it did look quite impressive - all dark and mysterious in
> the bottom of the glass, refracting the light and producing warm orangy
> brown caustics on the table top. And it smelled interesting. I was
> actually quite up for it. It's just that it tasted awful...
Not many people can drink straight spirits unless they are used to it.
--
Regards
Stephen
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On 04/10/2011 12:25 PM, Stephen wrote:
> Not many people can drink straight spirits unless they are used to it.
Used to it? Heck, I don't even know what the definition of "spirit"
actually *is*...
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Am 04.10.2011 11:51, schrieb Invisible:
> On 04/10/2011 10:47 AM, Le_Forgeron wrote:
>> Le 03/10/2011 22:11, Alain a écrit :
>>> I always wonder WHY the USA kept that colonial mesurment system.
>>
>> The "Not made here" syndrom.
>> USA is proud of its own system.
>
> Ah. Is /that/ why they're the only country on Earth who can't write the
> date in any consistent order?
From a rational point of view, the widespread day-month-year ordering
is only marginally more consistent than the american month-day-year
ordering.
The only truly consistent ordering is the still uncommon ISO
year-month-date ordering ("2011-10-04"): Digits are listed in order of
descending significance (big-endian) throughout.
Little-endian throughout ("40-01-1102") would be just as consistent in
itself, but inconsistent with traditional numerical notation.
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Le 04/10/2011 13:27, Invisible a écrit :
> On 04/10/2011 12:25 PM, Stephen wrote:
>
>> Not many people can drink straight spirits unless they are used to it.
>
> Used to it? Heck, I don't even know what the definition of "spirit"
> actually *is*...
can you trust: http://en.wikipedia.org/wiki/Distilled_beverages
spirit : no added sugar, at least 20% alcohol by volume
(that is at least 20° for the europeans, and if you want °proof... it
starts at 35°proof for UK, 40 for US )
With added suggar, it would be liqueur.
I would expect most serious spirits to start after 35°.
Casks-strength whisky (not the norm), are above 50°. (typical 60 to 65)
normal whisky is generally about 40°. (water is added when transferring
from the cask to the bottles)
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>> Used to it? Heck, I don't even know what the definition of "spirit"
>> actually *is*...
>
> can you trust: http://en.wikipedia.org/wiki/Distilled_beverages
So... if it's distilled it's a spirit, otherwise not?
> spirit : no added sugar, at least 20% alcohol by volume
> (that is at least 20° for the europeans, and if you want °proof... it
> starts at 35°proof for UK, 40 for US )
>
> With added suggar, it would be liqueur.
>
> I would expect most serious spirits to start after 35°.
> Casks-strength whisky (not the norm), are above 50°. (typical 60 to 65)
>
> normal whisky is generally about 40°. (water is added when transferring
> from the cask to the bottles)
I'm sorry I asked...
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>>> The "Not made here" syndrom.
>>> USA is proud of its own system.
>>
>> Ah. Is /that/ why they're the only country on Earth who can't write the
>> date in any consistent order?
>
> From a rational point of view, the widespread day-month-year ordering
> is only marginally more consistent than the american month-day-year
> ordering.
>
> The only truly consistent ordering is the still uncommon ISO
> year-month-date ordering ("2011-10-04"): Digits are listed in order of
> descending significance (big-endian) throughout.
>
> Little-endian throughout ("40-01-1102") would be just as consistent in
> itself, but inconsistent with traditional numerical notation.
Working from largest to smallest is consistent. Working from smallest to
largest is consistent (although it clashes somewhat with normal
numerical notation). Listing middle then smallest then largest is just
retarded. It makes no logical sense at all.
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Le_Forgeron <lef### [at] free fr> wrote:
> I would expect most serious spirits to start after 35°.
> Casks-strength whisky (not the norm), are above 50°. (typical 60 to 65)
I've got a lovely cask-strength Caol Ila on the go at the moment... 55%abv,
packs a punch but it's very tasty.
mmmmwhiskymmmm
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Am 04.10.2011 14:11, schrieb Le_Forgeron:
> Le 04/10/2011 13:27, Invisible a écrit :
>> On 04/10/2011 12:25 PM, Stephen wrote:
>>
>>> Not many people can drink straight spirits unless they are used to it.
>>
>> Used to it? Heck, I don't even know what the definition of "spirit"
>> actually *is*...
>
> can you trust: http://en.wikipedia.org/wiki/Distilled_beverages
>
> spirit : no added sugar, at least 20% alcohol by volume
> (that is at least 20° for the europeans, and if you want °proof... it
Those "degrees Gay-Lussac" are not a European thing, but (from what I
gather) rather a French/Iberian (and also Latin-American) specialty; in
Germany, for instance, it's straightforward "20% Vol." (or in common
parlance just "20%"), and talking about "degrees" in conjunction with
alcoholic beverages (especially wine) would probably prompt confusion
with the Oechsle scale.
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