[Gunnair]

Merlot

[ShepherdsDog]

A scrumpy.....or two, then off to bed

[kitty]

i needed to switch to water

[Strutz]

Coffee with a wee dollop of Baileys.

[ShepherdsDog]

Water...Notice they've put a big fence around the water treatment plant because the local dumbfucks have tried breaking in and vandalizing the facilities

[Jabberwalker]

... looking for copper, no doubt ...

[ShepherdsDog]

No....like most other things that have been vandalized here(rec centre, youth centre, school, curling rink and indoor skating rink most notably), for shits and giggles.

[Jabberwalker]

It's hard to say DUUHH! really effectively in print.

[Robair]

Sleemans cream ale.

Tasting pretty good.

Pitty I'm up at 5:00 for work in the am.

[Jabberwalker]

Got me a real fine Scottish red wine, here.

It's called Mutton Cadet.

Real fine.

[DrCaleb]

Picked up some new stuff. It's really, really good! Only a youngster, but it has the body of a 20 year old! Only got the young'un because I didn't see spending $110 on the 14 year old if it didn't live up to the hype.

The only Canadian made single malt Scotch Whisky!

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I'd put it up against an equally aged Glenfiddich or The Glenlivet, easily!

I also got some of the Rye we used to laugh at, that was discussed in the Japanese Whisky thread. $20 for a 26, and it's actually rather good! Very fruity, with an almond/macadamia finish. Very smooth! I think I like it better than the old Crown Royal/Canadian Club standbys. Makes sense too, since so many of the world's great whiskies use Alberta Rye.

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[raydan]

Not a whiskey drinker, but I did get an early Christmas present... and this one really has the body of a 20 year old.

[Vamp018]

I'm restricted from Booze till Dec.19th, Dam those USCG Flight Regs lol. After that I'm gonna hammer something in Vegas called there own distilled White-lighting Hooch. Never ever in most state's I've been too have I seen Hooch sold in a Safeway or liquor/Grocery store. Nevada takes the Cake .

[Winnipegger]

I'm told the aging processes for whisky works by temperature change. The inside of oak barrels are charred, converting the wood to charcoal. As temperature rises, whisky expands into the wood. As it cools, it contracts into the barrel. This moves whisky through the charcoal in the wood, and dissolves sugars and caramel from the charred wood. It also results in loss because some alcohol evaporates into the air. Ok, then can we artificially accelerate the process? First, store the wooden barrels in a vapour sealed outer barrel, with a plastic bag to allow air expansion. Then in winter, heat the room, then allow the temperature to fall by simply reducing the room heater, then cycle the heat up to room temperature again. This accelerates the heat/cool cycles, moving alcohol into and out of the charred wood. I wonder if you could use waste heat from the distillery to do this? Could geothermal pipes buried at root cellar level produce enough cooling to do this in summer? Would this produce 10 years of ageing in 10 months? And with contained barrels, the "angel's share" (loss to evaporation) would be far less, and even that would condense to the bottom of the outer containment barrel. That share could bottled as a lower grade whisky.

Stuff like this is chemical engineering. Formal study of steam was for scotch distilleries; that resulted in the steam engine. Now engineering a more efficient process to increase profits?

[Jabberwalker]

I like this, rather rare 'un.