SC - Liqueurs

[Elaine Koogler]

I assume we are still talking about what to use as a base for a liqueur or
cordial?  If so, what about using grain alcohol?  I've used it as a base for a
couple of things and it works very well...but I'm not sure how period it would
be.  I would think that it would be closely related to aquae vitae?

Kiri

Jenne Heise wrote:

> > > so I waiver between whisky (which is flavored already, so there's a
> > problem) and vodka for a
> > replacement for the distillate of grain-based fermentation.<
> >
> >     What makes you think that your favorite modern Vodka is  *not*  grain
> > based?
>
> Most vodka is grain based nowadays. However, modern vodka appears to be
> more repeatedly distilled than modern whisky, though whisky is flavored
> after distilling, so it's a question which is better for liquours and
> 'waters'. I use Vodka because I prefer it.
>
> Jadwiga Zajaczkowa, mka Jennifer Heise        jenne at tulgey.browser.net
> disclaimer: i speak for no-one and no-one speaks for me.
>    "My hands are small I know, but they're not yours, they are my own"
>
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