Why is alcohol so difficult to drink?

[Psi Baba]

Try the clearer alcohols... they're much more smooth.

I'm a Tequila drinker myself. And I can tell you that there is a huge drinkability difference between rot-gut tequilas like Jose Cuervo and some of the better brands.

And especially stay away from that Don Quianos brand. I hear that's nasty.

I never thought I cared much for tequila until I was given a bottle of Gran Centenario añejo tequila. Now that's good stuff. Purists might find it a bit woody due to the barrel aging, but that was what I liked about it. I doubt I'll buy a bottle when it's gone, however, since for the price it costs I can get a bottle of Macallan Cask Strength single malt.

Regarding the thread topic, professional tasters often cite the amount of alcohol burn a particular spirit has. This is usually indicative of somewhat inferior product. Aging, among other things, does much to mitigate burn. The roughness is usually due to high concentrations of fusel alcohols (or fusel oils). In normal concentrations, these create the flavor profiles (vodka, of course, has very little). In excessive concentrations created due to poor distillation techniques (moonshine), they can cause severe illness.

 

[jmercer]

Uh... maybe I'm weird (no comments, please! ), but other than the first couple of times, I've never had a problem drinking hard alchohol... and never a problem with beer and wine.

Except for Green Chartruese. That stuff is N_A_S_T_Y.

 

[Dogdoctor]

And especially stay away from that Don Quianos brand. I hear that's nasty.

I never thought I cared much for tequila until I was given a bottle of Gran Centenario añejo tequila. Now that's good stuff. Purists might find it a bit woody due to the barrel aging, but that was what I liked about it. I doubt I'll buy a bottle when it's gone, however, since for the price it costs I can get a bottle of Macallan Cask Strength single malt.

Regarding the thread topic, professional tasters often cite the amount of alcohol burn a particular spirit has. This is usually indicative of somewhat inferior product. Aging, among other things, does much to mitigate burn. The roughness is usually due to high concentrations of fusel alcohols (or fusel oils). In normal concentrations, these create the flavor profiles (vodka, of course, has very little). In excessive concentrations created due to poor distillation techniques (moonshine), they can cause severe illness.

Interesting, that would explain why the 100 year old cognac I drank was so smooth.

 

[skepHick]

Alcohol is difficult to swallow?

 

[Ducky]

Alcohol is difficult to swallow?

Only to those that don't share your rural pasttimes of rum running and moonshining.

 

[skepHick]

Only to those that don't share your rural pasttimes of rum running and moonshining.

<---------Do you have avatars turned off?
p.s. Don't be late.

 

[Ducky]

<---------Do you have avatar's turned off?
p.s. Don't be late.

I require evidence those bottles do not contain the moonshine you produced in the still hidden in the old school bus on cinderblocks in your front yard.

I will sample them when I show up tonight with my monumental genitalia.

We can share evidence.

 

[skepHick]

I require evidence those bottles do not contain the moonshine you produced in the still hidden in the old school bus on cinderblocks in your front yard.

I will sample them when I show up tonight with my monumental genitalia.

We can share evidence.

I propose a toast to the scientific method! Cheers!

 

[Ducky]

I propose a toast to the scientific method! Cheers!

Indeed.


[/derail] all this witty cynicism and not one language nomination.........*Sigh* always a bridesmaid......[/derail off]