Category: Alcohol

Cellulose, which constitutes about 50 per cent, of wood, can be partially resolved into dextrose and other sugars by treatment with acids under pressure. After neutralisation of the acid, the sugars, or the greater part of them, can be fermented with yeast, and the resulting alcohol separated by distillation. On the ground of economy, sawdust or other wood waste is the material employed.

The process was developed on a laboratory scale by Classen at the University of Aix-la-Chapelle, and was subsequently tried as a manufacturing experiment at Chicago. It was there found that about 300 lb. of fermentable sugars could be obtained from one ton of pine sawdust. Following these demonstrations, a company (The Classen Lignin Co.) was formed to work the process com mercially, and four plants were erected in America for the purpose.

So far as the production of alcohol is concerned, success has been met with, undoubtedly. Thus a plant established at Georgetown, S. Carolina, was reported in 1911 to have run for more than a year, producing upwards of 2,000 gallons of alcohol per day.2 Nevertheless, it appears that by 1914 only one of the four plants remained in operation, and the process was still regarded as in an experimental stage.3 The industry has also been tried experimentally in this country, but apparently was not able to compete successfully with the established methods.

Though simple in principle, the process presents various technical difficulties in operation. Since 1914, however, improvements have evidently been made in working it in the United States. According to one authority, a method is now in operation at Fullerton, Louisiana, whereby a yield of 86 gallons of 95 per cent, alcohol is obtained per cord of sawdust or common wood waste. Taking pine wood at 920 lb. per cord of 128 cubic feet, this yield works out to 21 gallons per ton. It is stated that the quality of the alcohol is very good, much of it being used in perfumery.

The output of this plant is said to be 2,000 gallons per day. The Georgetown distillery, mentioned above, was later (1918) turning out 2.500 gallons. On account of the demand for alcohol in making munitions of war, the process was no doubt remunerative at that time, but it remains to be seen whether in normal circumstances alcohol so produced will be able to hold its own against that from molasses and other sources.

According to Mr. C. F. Cross, the difficulties have been so far overcome as to allow of alcohol being produced on the large scale at a very low cost. Under the most favourable conditions, however, the yield of alcohol actually obtained represents only about 8 per cent, of the cellulose content of the wood.1 Larger yields, however, are possible; and wood waste must be considered a very important raw material for the potential production of alcohol in well-timbered countries.

Considerable quantities of alcohol are now being made from the waste liquor produced in the manufacture of wood pulp by the “sulphite” process. This waste liquor contains from 1 1/2 to 2 per cent, of fermentable sugars, arising from the action of sulphites on the wood; and alcohol is produced from these sugars by neutralising the liquor, fermenting, and distilling it. In Norway, two plants are now (1918) in operation for this purpose, whilst in Sweden four are working, and three more are being erected. About one million gallons of alcohol per annum are being turned out by the four Swedish instalments. In Germany thirteen factories have been built for the same purpose, and probably are now in actual working. There are also two plants in the United States, and one in Switzerland.2 To develop the manufacture of this “sulphite spirit” in Sweden, it has been proposed officially that the production and sale of denatured alcohol for the propulsion of motors and for other technical purposes shall be reserved as far as practicable to the sulphite spirit factories. Further, these establishments are to have the exclusive right of denaturing their alcohol with benzol.

Alcohol from wood usually contains an appreciable quantity of methyl alcohol, and in this country such a product could only be used for making methylated spirit or other variety of denatured alcohol, not for making beverages.

Peat has been advocated as a possible source of cheap alcohol II

the biochemical agents: enzymss; malt; yeast.

(1). To convert percentage of alcohol by volume into percentage by weight.

Multiply the volume percent age by the specific gravity of absolute alcohol (0 7936), and divide the product by the specific gravity of the liquid in question.

For let S be the specific gravity of the liquid (at 15.6°/l5.6o). Then 100 c.c. weigh 100 Sρ grams, where ρ is the sp. gr. of water at 15.6°/4°.

If V be the percentage of alcohol by volume, then 100 c.c. of the liquid contain V c.c. of absolute alcohol.

That is, 100 Sρ grams contain V c.c.;

.’. 100 grams contain V/Sρ c.c. abs. ale.

But 1 c.c. of abs. ale. weighs 0 7936 ρ gram,

.-. V/Sρ c.c. weigh V/Sρ X 0.7936 ρ gram; = V/S X 0.7936 gram.

That is, 100 grams of the liquid contain V X0.7936/S gram of alcohol, i.e., percentage by weight = Percent. by volume x 0.7936 /.Sp. gr. of the liquid

(2). To convert percentage by volume into grams per 100 c.c.

Multiply by 0.79284. For if 100 c.c. of the liquid contain V c.c. of absolute alcohol, the weight of the V c.c. is

V X 0.7936 x ρ grams; = V X 0 7936 x 0.999037 = V X 0.79284.

(3). To convert percentage of alcohol by volume into percentage of proof spirit by volume,

Multiply by 1 7535. For absolute alcohol is 75.35 “over proof ” – that is, 100 volumes of absolute alcohol contain the same quantity of alcohol as do 175.35 volumes of proof spirit. Therefore 1 vol. of alcohol = 1.7535 vols. of proof spirit.

Or for summary calculations, multiply by 7/4 (= 1.75).

From the foregoing three examples it will be seen how any one denomination can be expressed in terms of any other. Thus from (3) a quantity of alcohol in terms of proof spirit can be expressed in terms of absolute alcohol by volume on dividing by 1.7535, and then either as percentage of absolute alcohol by weight, or as grams of absolute alcohol per 100 c.c, as shown in (1) and (2) respectively.

The various relations can be summarised for reference in the following “conversion equations.”

Let S denote the sp. gr. of a specimen of alcohol, P the percentage of proof spirit by volume,

V the percentage of alcohol by volume, W „ „ „ weight, and G the grams per 100 c.c.

Then P = 1.7535 V,

= 2.2095 WS. V = 0.5703 P, = 1.2601 WS:

W= 1/2.2095 x P/S

= 0.7936 X V/S and G = 0.7928 F,

= 0.4521 P.

An operation frequently required is the reduction of alcohol from a higher to a lower strength.

In the laboratory, with convenient measuring vessels at hand, the operation is simple. The volumes are inversely as the strengths. We therefore take a convenient quantity of the alcohol, measured at the standard temperature, and make it up with water to such a volume, at the same temperature, that the ratio of this volume to the first shall be the ratio of the given strength to the required strength.

Example: Given strength 90 per cent., required strength 20 per cen. Dilute 20 c.c. to 90 c.c, or 222 to 100, or 1111 to 500, as may be convenient. Since the temperature of the liquid rises during the mixing, for precise work it must be adjusted before completing the volume.

It is to be carefully noted that on account of the contraction which occurs the required strength would not be given by adding 70 c.c. of water to 20 c.c. of the alcohol. More than 70 would be required.

For this reason, the calculation is less simple when, as in large operations, no suitable vessels may be available for accurately making up the diluted spirit to a required volume at a particular temperature. It is then necessary to calculate the actual quantity of water which must be added. This may be done as follows.

To find the volume of water which must be added to a given volume V1 of alcohol, in order to reduce it from a given strength S1 to a lower strength S2, the densities D1 and D2 respectively corresponding with these strengths, being known.

Let x denote the weight in grams of the water required, and V2 the resulting volume, in c.c, of the diluted spirit. Then the weight of the given volume of alcohol is V1D1 and thai of the resulting volume is V2D2.

But the latter weight = the former weight + x,

.-. V1D1 + x = V2D2,and x = V2D2 – V1D1 . (1)

Also, since the strengths are inversely as the volumes,

V2 / V1 = S1 / S2; OR V2 = V1 S1 / S2 . . . . (2)

Substituting from (2) in (1) we get: x = V1/S2 (D2S1 – D1S2) ….. (3) which gives the weight of water required, in terms of the known quantities, and expressed in grams.

For ordinary work this may be taken as the required volume of water, in c.c. The precise volume will of course depend upon the temperature of the water. At 4°, x grams = x c.c.; at 156°, x grams = x x 1.0009 c.c.

Example (I). How much water at 156° must be added to 100 c.c. of 90 per cent. alcohol in order to reduce its strength to 60 per cent. ? (Strengths by volume.)

Here V1 = 100, S1 = 90, and S2 = 60. With sufficient accuracy the values of D1 and D2 may be taken from the ordinary alcohol tables: D1 = 0.8337, and D2 = 0.9134.

.-. x = 100/60 (0.9134 x 90 – 0.8337 X 60) x 1.0009 = 53.69 c.c, or practically, 53.7 c.c.

Strictly, however, the values of D1 and D2 as taken from the ordinary alcohol tables are not the true densities (mass of unit volume), but the specific gravities at 15.6°, referred to water at that temperature as unity. Since the density of water at that temperature is 0.999037 (Despretz), and not 1, the values of D1 and D2 should be corrected accordingly. If we therefore multiply these values by 0.999037, we find the true densities D1 and D2 to be 0 8329 and 0 9125 respectively, and the corrected result is x = 53.64 c.c.

But it is to be noted that we get the same result by simply taking the values of D1 and D2 from the ordinary alcohol tables and using them in equation (3), omitting the factor 1.0009: x = 100/60 (09134 x 90 – 08337 x 60), = 53 64.

The fact is that the reciprocal of 0.999037 is 1/1.0009; and this cancels out the factor 1.0009 used in the first calculation. So that, finally, although x in equation (3) denotes the weight of water required, if we take the values of D1 and D2 as specific gravities from the ordinary alcohol tables the result expresses the required volume of water, in c.c.

This example has been elaborated a little, because the point in question is sometimes found puzzling by persons unfamiliar with alcohol calculations.

Example (2). How much water is required in order to reduce 100 gallons of spirit at 60 over proof to a strength of 20 over proof ?

From what precedes, it will be seen that equation (3) will give the answer, x, in gallons, if the specific gravities corresponding with the strengths are taken from the ordinary alcohol tables.

Here

V1 = 100, S1 = 160, S2 = 120; D1 = 0.8295, and D2 = 0.8936. Hence x = 100/120 (0.8936 x 160 – 0.8295 x 120) = 36.2 gallons.

Problems of a slightly different character are set in the next two questions.

(1). What weight of water must be added to 100 grams of an alcohol (A) of given strength (percentage by weight) in order to produce an alcohol (B) of given lower strength ?

Let a and b be the respective given strengths (percentages by weight), and let x be the weight in grams of the water required.

Then the total water present is 100 – a + x, and the weight of B produced is 100 + x.

.’. in 100 grams of B there are – 100/100+x (100 – a + x) grams of water.

But the weight of water in 100 grams of B is also 100 – b. Hence, equating,

100/100+x (100 – a + x) = 100 – b.

Solving this equation, we get x = 100/b (a – b) . . . . . . (l).

Thus if A is alcohol of 90 per cent. strength by weight, and we require to dilute it to 70 per cent., the weight of water to be added to 100 grams of A is: –

100/70 (90 – 70) = 28 4/74 grams.

(2). If in the foregoing example we have 100 c.c. of A instead of 100 grams, what is the quantity of water required ?

Let D be the density of the alcohol A. Then 100 c.c. will weigh 100 D grams. Hence the quantity of water to be added is 100 D/100 x100/b (a – b) grams == 100 (a – b) D/b – grams . . . (ii).

Here, as explained above, the value of D, if taken from the ordinary alcohol tables, is not the true density (mass of unit volume), but the specific gravity referred to water at 15.6°. Hence 100 c.c. do not weigh exactly 100 D grams if these tables are used. In this case, as in that explained above, the quantity of water given by the expression (ii) must be taken as the volume in c.c, not the weight in grams. The correction for reducing the value of D to true density, and that for converting grams of water into c.c, cancel each other out.

Discovering the Complex Flavors of Whiskey: Your Guide to the Tasting Wheel

Whiskey is a complex spirit with a wide range of flavors and aromas that can be difficult to distinguish. Whether you’re new to the world of whiskey or a seasoned connoisseur, understanding the tasting wheel can help you appreciate and enjoy this drink even more.

The tasting wheel is a tool whiskey experts use to categorize and describe the various flavors and aromas of different types of whiskey. By using the tasting wheel, you can identify the specific notes in your whiskey and gain a deeper understanding of its characteristics. In this guide, we’ll take you through the different flavor categories on the tasting wheel and explain what each one means. We’ll also provide tips on tasting whiskey like a pro and making the most of your next whiskey-tasting experience. So grab a glass, pour yourself a dram, and dive into the fascinating world of whiskey tasting!

Introduction to the tasting wheel

The tasting wheel is a tool whiskey enthusiasts use to identify and describe the complex flavors and aromas of different types of whiskey. It is essentially a wheel-shaped chart that breaks down the various flavors and aromas found in whiskey into different categories, such as fruity, floral, spicy, smoky, and woody.

Using the tasting wheel can help you better understand and appreciate the nuances of different whiskeys and develop your palate over time. By identifying the specific flavors and aromas present in a particular whiskey, you can start to build a vocabulary of descriptive terms that will allow you to communicate more effectively with other whiskey lovers and better to appreciate the subtle differences between different types of whiskey.

While everyone’s palate is different, and you may not necessarily pick up on every flavor or aroma listed on the tasting wheel, it can still be a helpful starting point for developing your tasting skills. Whether you’re a seasoned whiskey drinker looking to expand your palate, or a newbie looking to learn more about this complex and fascinating spirit, the tasting wheel is an essential tool in your arsenal. So let’s dive in and explore the world of whiskey flavors and aromas together!

Story of whiskey tasting

The history of whiskey tasting is rich and complex, dating back centuries. In the early days, whiskey was often consumed for its medicinal properties, with many believing it could cure ailments and ward off illnesses. As whiskey production began to evolve, so did the art of tasting. In Scotland, for example, experts began to develop a more refined approach to whiskey tasting, using a standardized set of criteria to evaluate the quality and character of different whiskies.

Over time, other regions began to adopt similar techniques, each with its own unique approach and set of criteria. Today, whiskey tasting is a highly specialized and nuanced art, with experts using a range of tools and techniques to evaluate everything from aroma and flavor to mouthfeel and finish. Whether you’re a seasoned connoisseur or just starting out on your whiskey-tasting journey, understanding the history and evolution of this art is key to developing a deeper appreciation for the complex flavors and nuances of this beloved spirit.

How to use the whiskey-tasting wheel

A whiskey-tasting wheel is a tool that helps you identify and describe the complex flavors in whiskey. It is a visual representation of whiskey’s various flavors and aromas. The wheel is divided into sections, each representing a different flavor category. These categories include fruity, floral, spicy, smoky, nutty, and more.

To use the whiskey tasting wheel, pour a small amount of whiskey into a glass. Take a moment to observe the color and clarity of the whiskey. Then, swirl the glass to release the aromas of the whiskey. Take a deep inhale and try to identify any scents that are present.

Next, take a small sip of the whiskey and let it sit on your tongue for a moment. Pay attention to the different flavors you can taste, and identify which section of the whiskey tasting wheel those flavors belong to. For example, if you taste notes of vanilla or caramel, those would fall under the “sweet” category on the wheel.

As you continue tasting the whiskey, refer to the tasting wheel to help identify the different flavors and aromas. This can help you pick up on subtle nuances in the whiskey you may have missed otherwise. Overall, the whiskey tasting wheel is a great tool for both novice and experienced whiskey drinkers alike, helping to enhance the tasting experience and appreciation for the complexity of the whiskey.

Categories of whiskey flavors

Whiskey is a complex and nuanced spirit with a wide range of flavors and aromas that can be difficult to differentiate. However, five categories of whiskey flavors can help guide your tastebuds and enhance your appreciation of this beloved drink.

Grain flavors

These flavors come directly from the grains used in the whiskey’s mash bill. Different grains impart different flavors, such as the spicy rye notes in rye whiskey or the sweet corn flavors in bourbon.

Woody flavors

The charred oak barrels that age whiskey can impart various flavors, from vanilla and caramel to smoky and spicy notes. These flavors can be more pronounced in older whiskeys, which have had more time to mature in the barrel.

Sweet flavors

Whiskey can have a range of sweet flavors, from the honey and maple notes in some bourbons to the fruity and floral flavors in Irish and Scotch whiskies.

Spicy flavors

Many whiskeys have a spicy kick, from the black pepper notes in rye whiskey to the cinnamon and clove flavors in some bourbons.

Earthy flavors

Some whiskeys have earthy notes, such as the peaty flavors in some Scotch whiskies or the nutty and herbal flavors in Irish whiskey.

Understanding these five categories of whiskey flavors can help you better appreciate the complexity of this spirit and identify the various flavors and aromas present in different types of whiskey. So next time you take a sip of your favorite whiskey, take a moment to consider which flavor category it falls into and see if you can detect the various flavors and aromas present in the glass.

Understanding the different notes in whiskey

Like many other spirits, whiskey has a complex flavor profile that can often be challenging to decipher at first. However, by understanding the different notes in whiskey, you can begin to appreciate the unique qualities that make each whiskey so special.
Whiskey-tasting notes are typically broken down into three categories: aroma, taste, and finish. Within each of these categories, there are a variety of different notes that can be present. For example, the aroma of whiskey can include notes of vanilla, caramel, or even smoke. The taste of whiskey may include flavors such as honey, cinnamon, or citrus, and the finish could have notes of oak, leather, or even tobacco.

It’s important to note that not all whiskeys will have the same notes and that the specific notes present can vary depending on the type of whiskey and the barrel it was aged in. For example, a bourbon aged in a charred oak barrel may have notes of caramel and vanilla, whereas a scotch aged in a sherry cask may have notes of dried fruit and spice.

By understanding the different notes in whiskey, you can pick out specific flavors and aromas in each whiskey you taste. This can help you develop a deeper appreciation for the spirit and enhance your whiskey tasting experience.

Describing each flavor category in detail

Generally, four flavor categories make up the whiskey flavor wheel – grain, woody, smoky, and fruity/floral. Each category comprises a variety of flavors that contribute to a whiskey’s overall taste. Let’s take a closer look at each one:

• Grain: This category is all about the cereal grains used to make whiskeys, such as barley, corn, wheat, and rye. The flavors in this category can range from sweet and nutty to earthy and grassy.
• Woody: As the name suggests, this category includes flavors from wood barrels used to age whiskey. You may taste notes of vanilla, caramel, and toasted oak.
• Smoky: Whiskey peated or exposed to smoke during malting will have a distinct smoky flavor. This category may also include flavors like leather, tobacco, and char.
• Fruity/Floral: This category encompasses all the fruity and floral flavors you might taste in whiskey. Think citrus, apple, pear, and floral notes like lavender or Heather.

It’s worth noting that not all whiskeys will have flavors in every category, and some may be more dominant than others. Additionally, individual palates can differ, so the flavors you taste may not match up exactly with the tasting wheel. However, using the wheel as a guide can help you identify and differentiate a whiskey’s various flavors, ultimately enhancing your overall tasting experience.

How to appreciate the complexity of whiskey

Whiskey is a complex and flavorful spirit that is enjoyed by many around the world. Appreciating the complexity of whiskey requires some knowledge of its taste and aroma and an understanding of the different types and production methods.

One way to deepen your appreciation of whiskey is to use a tasting wheel. A tasting wheel is a visual tool that helps you identify and describe the different flavors and aromas in whiskey. It is a great tool for beginners and experienced whiskey drinkers alike.

The tasting wheel is divided into flavors and aromas, such as fruity, floral, spicy, woody, and smoky. Each category is further divided into more specific flavors and aromas, such as citrus, vanilla, cinnamon, oak, and peat. Using the tasting wheel, you can identify the different flavors and aromas in a whiskey and learn how they interact to create the unique taste profile of the spirit.

To use the tasting wheel, take a small sip of whiskey and let it sit on your tongue for a few seconds. Then, identify the different flavors and aromas you taste and smell. Use the tasting wheel to help you describe what you are experiencing.

Appreciating the complexity of whiskey takes time and practice, but it is a rewarding journey that can deepen your enjoyment of this wonderful spirit. So next time you pour yourself a glass of whiskey, take a moment to use the tasting wheel and discover the complex flavors waiting to be explored.

Tasting whiskey like a professional

Tasting whiskey like a professional might seem intimidating, but it’s easier than you might think. The key is to approach it with a sense of curiosity and an open mind.
First, pour a small amount of whiskey, about an ounce or two, into a tulip-shaped glass. This type of glass allows for the aromas to be concentrated, making it easier to identify the individual flavors.

Next, take a moment to examine the whiskey’s color, clarity, and viscosity. Swirl the glass gently and take note of the “legs” or droplets that form on the inside of the glass. This can give you an indication of the whiskey’s age and alcohol content.

Now it’s time to smell the whiskey. Place your nose about an inch away from the glass and take a deep breath in through your nose. Identify any scents that come to mind, such as vanilla, caramel, or oak. Don’t worry if you can’t identify specific aromas immediately – developing a nose for whiskey takes time and practice.

Finally, take a small sip and let it sit on your tongue for a few seconds before swallowing. Pay attention to the flavors that come through – do you taste honey, cinnamon, or smoke? Take note of the finish or the aftertaste in your mouth.

Using a tasting wheel can also help identify whiskey’s individual flavors and aromas. The wheel is divided into sweet, spicy, floral, and fruity categories, and can help you pinpoint specific flavors.

Remember, tasting whiskey is a personal experience, and everyone’s palate is different. Don’t be afraid to experiment with different brands and styles to find what you enjoy the most.

Pairing whiskey with food

Pairing whiskey with food is a great way to elevate your tasting experience and bring out the complex flavors of both the whiskey and the food. The right pairing can enhance the flavors and aromas of both the whiskey and the food, leaving your taste buds with a truly memorable experience.

When pairing whiskey with food, it’s important to consider the characteristics of the whiskey. For example, a peaty and smoky whiskey like Islay scotch may pair well with smoked meats, grilled fish, or even dark chocolate. On the other hand, a smooth and sweet bourbon may pair well with desserts like apple pie or crème brûlée.

Another important factor to consider when pairing whiskey with food is the intensity of the flavors. A bold, full-bodied whiskey may overpower a delicate dish, while a light and fruity whiskey may get lost in a heavy, rich dish. It’s important to strike a balance between the flavors of the whiskey and the food to create a harmonious pairing.

Lastly, don’t be afraid to experiment with different pairings and find what works best for you. There are no hard and fast rules when it comes to pairing whiskey with food, so have fun and enjoy the process of discovering new flavor combinations.

Final tips for whiskey tasting

Whiskey tasting can be a complex and enjoyable experience. Using a whiskey tasting wheel, you can identify and appreciate the many flavors and aromas that make each whiskey unique. Remember to take your time when tasting whiskey, savoring each sip and allowing the flavors to linger on your palate.
To fully appreciate your whiskey, consider using a proper-tasting glass and adding a few drops of water to open up the flavors. Don’t be afraid to experiment with different whiskey brands and types, as there is a wide variety of styles and flavors to explore.

Lastly, always drink responsibly and in moderation. Whiskey is a powerful spirit, and it’s important to enjoy it responsibly to fully appreciate its complexity and flavor. By following these tips and exploring the world of whiskey, you’ll gain a deeper appreciation for this timeless spirit and its intricate flavors.

We hope you enjoyed our guide to the tasting wheel and discovering the complex flavors of whiskey. There’s no denying that whiskey is a complex drink, and it can take years to truly appreciate all of its flavors. However, with the help of our tasting wheel, we believe you’ll be able to identify and appreciate the subtle nuances of this beloved beverage. Remember always to drink responsibly and enjoy your whiskey tasting journey!

Infusing spirits with flavor is a great way to experiment with your own personal tastes. The basic concept is to marry a variety of choice flavors into a base liquor to create a custom-flavored spirit. Vodka is the most common base spirit used and the other light spirits (gin, sake, light rum) can also be used for almost any flavor. Infusing darker spirits is a little touchier but it will work if you choose the right complimentary flavor to the liquor like an apricot or cherry brandy.

Time Required: up to 2 weeks

Here’s How:

1. Choose your spirit

Your base spirit will set the foundation for a good infusion. Choosing a decent spirit that is smooth and clean will allow the added flavors to shine. If you’re experimenting with a new infusion you may want to use a less expensive bottle so as not to waste money or good liquor. Another option is to use a home filtering device like the Vodkastick, which will allow you to filter out the impurities of a cheap brand.

2. Choose your flavors

Herbs, spices and fruits are most commonly used for infusions. The most popular infusions are fruit based, however you can use your imagination to create some wonderful combinations. I experimented with garlic, habenero and basil in vodka for some great Bloody Mary bases. Use your creativity to personalize your creations. For best results, use fresh ingredients only.

3. The Beginning

The process itself is very easy. Choose a clean, air-tight jar: quart sized mason jars work well. Using smaller jars will allow you to divide a liter of vodka into a few jars, giving you the ability to create small batches of a variety of flavors at once. Wash the ingredients, place them inside the jar and fill it with vodka. Shake a few times and cover tightly with a lid.

4. Infusion Time

You will want to store your infusion in a cool, dark place and shake it 3-5 times a day for the duration of the infusion. On average the ingredients should stay in the liquor for 3-5 days. Some of your more intense flavors will only need 3 days, less intense flavors should stay in the jar for a full week or more (see the infusion times list below). You will want to do a taste test every few days to see if the flavors are sufficient.

5. The Finish

Once your infusion has reached it’s peak in flavor you’ll need to take the flavoring ingredients out of the jar. Use a fine strainer or paper coffee filter to strain the vodka into another clean jar or bowl. You can return it to it’s original jar if you would like, cleaning the jar thoroughly first. Store the finished infusion as you would any other liquor of it’s type.

They look more like modern works of art than anything that has come out of a science laboratory:

But these striking and colorful images are actually samples of alcoholic drinks that have been magnified up to 1000 times under a powerful laboratory microscope.Capturing the molecules that make up our favorite drinks like vodka, rose wine and tequila, the pictures were taken in Florida State University’s chemistry department.

Produced by American firm Bevshots, they are on offer as art works for buyers who appreciate the hidden beauty of cocktails.

HOW ARE THE IMAGES CAPTURED?

The images are made by first crystallizing the drink of choice on a lab slide. Using a standard light microscope with a camera attached, the light source is polarized and passed through the crystal. This creates the magnificent colors we see in our favorite drinks.

Each image is created by using a pipette of each particular drink and squeezing a drop onto a slide. Then the droplets are allowed to dry out and the slide is placed under the microscope and a picture is taken. It can take up to four weeks for the alcohol to dry out completely in an airtight container, and the whole process can take up to three months.

Cocktails can have fruit and soft drinks in them which contain citric acids and complex sugars which dry out well and look great photographed. The incredible shapes and colours of the boozy artwork are highlighted by shining natural light on top and through the bottom of the slide.

THE HISTORY OF ALCOHOLIC ART

– In 1992, a research scientist named Michael Davidson stumbled upon a genius idea right under his nose – literally. In his 25 year career through the many facets of microscopy, he had taken photographs under the microscope of a collection of items – DNA, biochemicals and vitamins

– Looking for novel ways to fund his Florida State University lab, Davidson decided to take his microphotographs to businesses for possible commercial opportunities. While presenting his pictures to established retail companies, one necktie manufacturer changed his creative direction with just one word – cocktails

– With this new direction, Davidson took his microphotography a step further. Along with mixed drinks, he picked out a few favorite brews and wines too, took some shots of the beverages under his microscope and the Molecular Expressions Cocktail Collection was born. The drink-donned neckties were top shelf from 1995 to 2002, and now his images are available as framed prints with BevShots.

ALCOHOL IMAGES

Whisky: The deep amber color of the whisky comes from the barrels it is matured in – where much of the chemistry of whisky takes place

Vodka: The globules are possibly due to the dissolved solids in the drink, sugar in this case. There are less colors as there tends to be less oily flavor components in vodka because it is distilled and run through charcoal to purify it and take these out

Dry martini: the streaks could be due to higher levels of essential oils or possibly due to tannin like compounds which give rise to its bitterness

Tequila : Much darker probably either due to the high levels of fructose in the tequila from the agave plant or possibly high levels of essential oils also from the agave plant

American Hefeweizen

American Ice Lager

American Lager

Australian Pale Lager

Black and Tan

Black Russian

Bloody Mary

Chablis

Champagne

Coffee Liqueur

Cosmopolitan Martini

Daiquiri

English Pure Brewed Lager

Irish Stout

Japanese Dry Lager

Japanese Rice Lager

Margarita

Pina Colada

Sake

Scotch

Vodka Tonic

White Table Wine

White Russian

Warnings not to drink alcohol while taking a medication are often ignored. But mixing Flagyl (metronidazole), an antibiotic, with alcoholic beverages can make a person very sick. Find out what happens when these two drugs are mixed.

Flagyl (Metronidazole) Interactions With Alcohol

Flagyl is the brand name of metronidazole, an antibiotic used to treat a variety of infections, from stomach ulcers to meningitis. (Metronidazole is also found in some other brand name antibiotics, including ; check your antibiotic’s label.) Most of Flagyl’s side effects are run-of-the-mill, such as nausea and vomiting. However, Flagyl is reported to interact dangerously with another common drug: alcohol.

Drinking even a small amount of alcohol (ethanol) while taking Flagyl can make a person very sick. Flagyl and alcohol together cause severe nausea and vomiting, flushing, fast heartbeat (tachycardia), and shortness of breath. The reaction has been described as being similar to the effects of Antabuse, a drug that treats alcoholism by causing patients to become very sick when they drink.

Obviously, beverages containing alcohol should not be consumed during treatment with Flagyl, but small amounts of alcohol can be found in hidden sources as well. Some kinds of mouthwash and cold medicine contain alcohol. Small amounts may also be served at religious services. Patients should avoid all of these alcohol sources while taking Flagyl and for 48 hours following the end of treatment.

What Causes the Bad Reaction?

Because the Flagyl-alcohol reaction is said to resemble the Antabuse-alcohol reaction, researchers originally assumed that they work the same way. Ordinarily, the liver breaks down ethanol in two steps: first into acetaldehyde, then into acetic acid. Antabuse inhibits the second step, causing levels of acetaldehyde in the blood to rise. The increased blood acetaldehyde causes the acute symptoms of vomiting, flushing, etc.

More recent research has shown that Flagyl does not inhibit the breakdown of acetaldehyde, and that blood acetaldehyde does not increase when Flagyl and alcohol are combined. Therefore, some other mechanism must be at work. One set of researchers (Karamanakos et al. 2007) suggested it may be related to increased serotonin because they were able to show that Flagyl increases brain serotonin in rats. Another set of researchers (Visapää et al. 2002) noted that there are only 10 human case reports of a bad Flagyl-alcohol reaction and suggested that the problem may not be as common as previously thought. They did, however, note that it is possible that this “reaction can.

The freezing point is far below that of water. Exactly what that freezing point is depends on the proof of the liquor.

Water freezes at 0°C (32°F) and the freezing point of ethanol alcohol is -114°C (-173.2°F). Alcoholic beverages are a mixture of both alcohol and water (with sugars and other additives in some distilled spirits) so the freezing point of all of you alcoholic beverages is somewhere in between. The exact freezing point of vodka, gin, tequila, rum, whiskey and the myriad of liqueurs is dependent on its proof, or alcohol per volume. The lower the proof, the warmer the freezing point: the higher the proof, the colder the freezing point.

For example:

* 24 proof liquor freezes at -6.7°C (20°F)
* 64 proof liquor freezes at -23.33°C (-10°F)
* 84 proof liquor freezes at -34.44°C (-30°F)

These freezing points are much colder than the average home freezer will reach, so chilling a bottle in the freezer should not freeze the liquor inside. However, your freezer could get cold enough to freeze low proof liqueurs, beer and malt beverages. These low proof beverages will get slushy, and eventually freeze, if left in the freezer for too long and can explode leaving a big, frozen mess if it gets too cold.

Snake wine is an alcoholic beverage that includes a whole venomous snake in the bottle. It originated in Vietnam and can be found around Southeast Asia. The snakes, preferably venomous ones, are not usually preserved for their meat but to have the snake poison dissolved in the liquor. However, the snake venom is denatured by the ethanol; its proteins are unfolded and therefore inactivated.

The snake is often placed with many smaller snakes, turtles, insects, or birds, and left to steep for many months. The wine is drunk as a restorative in small shots or cups.

Snakes are widely believed to possess medicinal qualities and the wine is often advertised to cure everything from farsightedness to hair loss, as well as to increase sexual performance. However, many of these claims are likely exaggerated to attract buyers.

Snake wine and Scorpion wine are asian beverages that can be found in some Southeast Asian countries such as Vietnam, Thailand, Laos Cambodia, but also in Korea, and Japan.

To prepare this incredible beverage a cobra snake or some scorpions are put into a bottle fulfilled with transparent rice wine liquor and some herbs are added before the drink is left to ferment for months. The venomous cobra snake used to make Snake wine is preserved to have the snake poison dissolved in the rice wine, but because snake venoms are protein-based they are inactivated by the denaturing effects of ethanol, and no more dangerous, but this makes a healthy liquor with many health benefits.