SC - Liqueurs
Elaine Koogler
ekoogler at chesapeake.net
Wed Jun 28 05:26:35 PDT 2000
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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