One ounce of liquor is just under 30ml
A standard American shot is 1.5 oz (~45ml), most other countries have bigger shots, 50 to 65ml is common.
1.75L = 1750ml
1750/45 = 38.88 repeating
So, approximately 39 shots are in a handle of booze
The number should look like aaa-bb, cc-Eee
The "aaa" is the batch number, meaning which which distillate, 001 being the first, did this bottle come from.
The "bb" is the year, 68 would correspond to 1968.
The "cc" is the warehouse number where it was stored/"aged".
The "Eee" is the row/column inside the warehouse, the "E" should be a capital letter.
Vatted whiskies are also produced by mixing different types of whisky together. However, in this case only a mix of single malts are used. These whiskies may be from the same or different distilleries, have been matured in different types of cask and be of differing ages. A vatted whisky can by definition therefore contain just two differing whiskies, but commonly contain more. Therefore an easy way to remember the difference between the two is - blends are a combination of different single malts AND grain whiskies, while vattings are a combination of different single malts.
Whiskey is aged in a cask, so once it's bottled the age remains the same.
Jack Daniels is a brand of whiskey (one of the most famous). It is classed as a Tennessee Straight whiskey (made primarily of corn) which is like Bourbon whiskey except the raw distillate is filtered through charcoal prior to barrel aging.
"Single malt" is a class of whiskey that describes it as being entirely the end product of a single malted grain (barley or rye are prime candidates) at a single distillery. Well-aged Single Malt Scotch whiskey is considered among the most prestigious whiskeys in the world.
If it contains alcohol, it is alcoholic. There are some brewed beverages, such as ginger beer, that may contain a very small amount, less then 1/2 a percent of alcohol.
It will never go bad. Once opened the flavor may deteriorate or change. Also the alcohol will evaporate. Even if it tastes funky it will not be bad, per se.
Kessler's is sold everywhere, at least in California. Try a supermarket.
The beans themselves are not. However, vanilla extract is frequently dissolved in alcohol.
I do not own this i found this online " Examples of Foods that Are Commonly Pasteurized
Whole Eggs Removed from Shells and Sold As a Liquid - Large quantities of eggs are sold to restaurants and institutions out of the shell. The yolk and whole-egg products are pasteurized in their raw form. The egg white is pasteurized in its raw form if it is sold as a liquid or frozen product.
Dried Eggs - If eggs are sold dried, the egg white with the glucose removed is normally heat-treated in the container by holding it for 7 days in a hot room at a minimum temperature of 130°F (54°C).
Whole Eggs Pasteurized in the Shell - Traditionally, eggs sold to customers in the shell have not been pasteurized. However, new time/temperature pasteurization methods are making this possible. Egg whites coagulate at 140°F (60°C). Therefore, heating an egg above 140°F would cook the egg, so processors pasteurize the egg in the shell at a low temperature, 130°F (54°C), for a long time, 45 minutes. This new process is being used by some manufacturers, but it is not yet widely available. Pasteurizing eggs reduces the risk of contamination from pathogenic bacteria, such asSalmonella, which can cause severe illness and even death. Pasteurized eggs in the shell may be used in recipes calling for raw eggs, such as Caesar salad, hollandaise or bé arnaise sauces, mayonnaise, egg nog, ice cream, and egg-fortified beverages that are not thoroughly cooked.
Milk - Pasteurization improves the quality of milk and milk products and gives them a longer shelf life by destroying undesirable enzymes and spoilage bacteria. For example, the liquid is heated to 145°F (63°C) for at least 30 minutes or at least 161°F (72°C) for 15 seconds.
Today, many foods, such as eggs, milk, juices, spices and ice cream,are pasteurized. Sometimes higher temperatures are applied for a shorter period of time. The temperatures and times are determined by what is necessary to destroy pathogenic bacteria and other more heat-resistant disease-causing microorganisms that may be found in milk. The liquid is then quickly cooled to 40°F (4°C). Other liquids, such as juices, are heat-processed in a similar manner. Temperatures and times vary, depending on the product and the target organism.
Other types of milk pasteurization
Ultrapasteurization - This involves the heating of milk and cream to at least 280° F (138° C) for at least 2 seconds, but because of less stringent packaging, they must be refrigerated. The shelf life of milk is extended 60 to 90 days. After opening, spoilage times for ultrapasteurized products are similar to those of conventionally pasteurized products.
Ultra-High-Temperature (UHT) Pasteurization - typically involves heating milk or cream to 280° to 302°F (138° to 150°C) for 1 or 2 seconds. The milk is then packaged in sterile, hermetically-sealed (airtight) containers and can be stored without refrigeration for up to 90 days. After opening, spoilage times for UHT products are similar to those of conventionally pasteurized products. "
Turn the bottle up side down the lid is a shot measurer so the whisky should flow
Hey,
I don't know the answer to this and I know that is not helpful BUT Depending on what price you come up with I may interested in buying it from you. Let me know. My email is yummyborb@yahoo.com. Thanks
She looks like Katheryn Winnick, from Vikings, no?
http://www.imdb.com/name/nm0935395/?ref_=tt_cl_t2
One fifth of whiskey (or similar liquers) = 757.08236 milliliters. A typical liquer bottle found in Europe would hold 750 milliliters. In the US, we may still ask for a "fifth" or 'pint" or "half-pint" of liquor, but if you look at the bottom of the bottle, it will be marked "750", "375" or "200" ml.
Depends on where you are.
In Europe, a shot is 20ml.
In the UK, a shot is either 25ml or 35ml.
In the US, a shot is one fluid ounce, roughly equivalent to 30ml.
So divide 1500 (ml in 1.5 litres) by the value of your choice from above and you get the answer...
Because they could make more money turning their wheat into whiskey, but the government needed more food supplies, not alcohol. So the government put a tax on whiskey and farmers lost business.
Bourbon is a "protected designation" ... in order for a liquor to legally call itself bourbon, it must be produced according to certain specifications. One of these is that it be made in the United States ... anywhere in the United States, not just Kentucky.
However, bourbon is so strongly associated with Kentucky that probably 95% of the bourbon produced comes from there; most distilleries outside that state call their produce "whiskey" instead, even if it's made in exactly the prescribed manner for making bourbon.
An example would be Jack Daniel's, which would legally be entitled be called "bourbon" if the Jack Daniel company didn't prefer the designation "Tennessee Whiskey" instead.
Jack Daniel does charcoal filter their spirits, and most bourbon makers do not... the definition of bourbon neither requires nor prohibits this, and a few products sold as bourbon arecharcoal filtered.