I be one of them non-drinkers on the board, though I certainly have years of experience with extreme alcohol ingestion. Do think that pub place would be the right venue since alcoholic beverages are a lot like food.
The alcohol (grain alcohol, ethyl alcohol, ETOH) is common to all alcoholic beverages. The flavor differences are in the carrier vehicles for alcohol.
So that, seems to me, sort of like cooking stuff....cow meat is cow meat...what can we add to it to make it taste good? Wheat flour is wheat flour...what can we add to it to make it taste good? Alcohol is alcohol, what can we pour it into to make it taste good?
So the cooking/blending/mixing forum in the pub makes sense to me.
Ron
Trudging the road of happy destiny...
Ol' Macdonald himself, a proud son of Skye and Cape Breton Island
Lifetime Member STA. Two time winner of Utilikiltarian of the Month.
"I'll have a kilt please, a nice hand sewn tartan, 16 ounce Strome. Oh, and a sporran on the side, with a strap please."
Originally Posted by Riverkilt
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