SC - Re: aqua vitae

[CorwynWdwd at aol.com]

I often use vodka. My reasoning is simple, and it isn't that it's cheeper. 
Understand the limits of print and know that I'm not trying to be snippy or 
anything but....

I use vodka because the recipes I've seen most often describe a freshly 
distilled spirit, not one that has been aged in wood or colored with 
whatever. What came out of the cooling worms in those still houses was white 
liquor. Since I come from a long line of people engaged in that sort of 
business I can promise you that much. I would be GLAD to use a spirit 
distilled from wine if someone could point out to me one that I could use 
that wasn't aged and colored to begin with.

Please excuse the boldness of my statement, but put me on to a grape spirit 
that is white and I'll drop vodka like a hot potato (except for haroka).

Corwyn

In a message dated 3/6/2000 6:35:01 PM Eastern Standard Time, 
agincort at raex.com writes:

> and it always bites me a little when some body
>  documents Brandy, then goes ahead, with a sort of Voila!,
>  and uses Vodka. Why?