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#45 - Peterid (01/24/2013) [-]
*sigh*
Vodka: Primarily wheat, rye, or other grains. This presents better texture and clarity. Potato vodka is still common, though. Some prefer it for the difference in flavor.
Whiskey: Usually wheat, corn, rye, or barley. The Jack Daniels in the picture is Tennessee whiskey which, like bourbon and white whiskey (moonshine), is corn based. Most other whiskeys use some blend of rye, wheat, and barley. Canadian whiskey usually leans toward rye for flavor, while Irish whiskey leans toward barley for smoothness (I may have that backwards.) Scotch is a blend that is smoked over peat moss before the fermenting/distilling process occurs.
Tequila: Correct, it is blue agave that has been baked in a stone oven. Tequila is actually a type of mescal, which is made from any type of agave or maguey that has been pit smoked, and can be just as diverse as wine.
Rum: Can be made from either sugarcane or molasses. Different brands have their own proprietary spice blends (or are unspiced, like Bacardi) and aging methods, which can drastically change the flavor.
Sake: Correct, it's basically rice wine.
Absinthe: Made from a blend of different spaces and grain. Primarily anise and yes, wormwood. It is neither hallucinogenic or poisonous. You would die from alcohol poisoning before you were able to drink enough absinthe to be affected by the wormwood.
Gin: It's actually made very similar to wheat or rye vodka, but it is flavored in the fermenting process with juniper berries, which is why it smells and tastes like a pine forest.
Wine: Running short on comment space, will reply to myself...
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#103 to #45 - bitchesloveleavess **User deleted account** has deleted their comment [-]
#54 to #45 - anonymous (01/24/2013) [-]
Lol, scrub.
Koolaid - Mix and water.
#48 to #45 - Peterid (01/24/2013) [-]
Also, I forgot sparkling wine, such as Champagne or Cremant. Basically just carbonated wine, usually white or rose, but there are some sparkling red wines.
#47 to #45 - Peterid (01/24/2013) [-]
Wine: Partially correct. Red wine does make much more use of the grape skins. You CAN make a white wine from red grapes (example: pino gris), but it is less common. There are also wines like rose and orange that make partial use of the skins to manipulate the fermenting process somewhere between red and white. You also have things like ice wine, made from grapes frozen on the vine, and straw wine, made from raisins. Not to mention fortified wines (wines with spirits, usually brandy, added to counteract the oxidization process) like port, sherry, or vermouth?

No love for other booze? What about aquavit, a wheat or potato based Scandinavian spirit flavored with anise during the fermenting process? Or plum wine (common in China)? Or hard cider/apfelwein? How can you leave out brandy, a spirit made from distilling wine? Or grain alcohol (like Everclear)? Of course, there's about a million types of cordials out there, and I'm not even going to TOUCH stuff like beer or malt drinks, just too many types to really get into... C'MON man! If you're gonna get hammered, get hammered like a SIR.
#104 to #47 - partnerintroll (01/24/2013) [-]
A fellow alcoholic that knows what the **** he's putting in himself. Have a thumb and take this with you
#46 to #45 - anonymous (01/24/2013) [-]
kudos to you my alcoholic friend.
#49 to #46 - Peterid (01/24/2013) [-]
Thank you, sir. Have a shot for me.
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