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The near sinking of a tiny, bathtub-like boat @ 5:04
had me holding my breath.
I wonder what happened to the first guy that felt ill after 25 minutes. and was removed from the rest of the test?..Huh?
Something I found out recently, from a friend who is a connoisseur in this area – whisky originates from Scotland and has indeed a rough taste – whiskey originates from Ireland and it tastes smoother. Whether one or the other, the quality shows up at more than 42% alcohol concentration (the one you tasted seems to have 40%, according to the label). Same goes for “PALINCA” – lowest is the one with round 45% and really good is the one with 65% which is best to be kept for at least six months after distillation in a mulberry tree barrel in order to keep the plum aroma, the yellowish color and the high alcohol concentration. For the “PALINCA” it is also important to have a proper fermentation time – not to distillate it too early or too late.