Whiskey

Poteen is made from barley that soaks for days and then is crushed and mixed with an alchoholic beverage.

Glenlivet, a single malt Scotch, was selling for about $30 a bottle last I noticed, but that was a while ago.

By Canadian law, no more than 9.09 percent of a Canadian label may include whiskey from other countries. It must be blended from cereal grains, and it has to age in wood at least three years.

SEAGRAMS

Absolutely - the flavour will be a little different to that of Irish whiskey but there's no reason why not.

a guy from Thailand used to prepare whiskey from onions, is it true?

I dont know 'coz the question is not specific...i am just telling a case....started drinking finishing at the end of 1 hr....trace lasts for approx 5 hrs....counting starts at the end of 1 hr while drinking....

Minimum of 5 years.

Whiskey can be made from malted or unmalted barley, oat, rye, corn, or wheat, depending on where it's produced from.

R&R is Rich and Rare It is a type of Whiskey

There are no carbohydrates in any whiskey.

Nancy Whiskey was born on March 4, 1935.

30 ml

It's just a ratio. You can replace "parts" with any other unit of measure.

Eggnog punch:

- 2 parts whiskey

- 5 parts eggnog

- 1 dash nutmeg per serving

2 ounces of whiskey + 5 ounces of eggnog = one hefty serving for one happy Santa.

2 pints of whiskey + 5 pints of eggnog = 32 hefty servings, for a raging Holiday party!

2-3 dollars per gallon. Cheap stuff probably under $2 while really expensive Scotch would likely be upwards of $10

Alcoholism ruins lives, breaks hearts, and often leads to early graves.

Crown Royal is 80 proof.

my cousin is over sees and drank alcohal and then took panadol

There's nothing called the Double Malt whiskey. There are either single malts, Vatted malts or Blends. Single Malt is distilled from barley at a single distillery, vatted ones are a blend of multiple single malts. And blends are when malted barley and grain both are mixed together.

Scotch whiskey (no e for scotch), and all other whiskeys for that matter are light and oxygen sensitive. Exposure to either will degrade flavour and odour, so keep the stopper on at all times when not pouring. Keep the bottle in the box it came in (and if it didn't have a box buy a different malt next time) and keep the box in a cool, dark, dry area.

As for the orientation, while wines that have cork stoppers in them must keep the cork moist in order to keep the seal viable, as far as I am aware whiskys do not have this problem. Although I have occasionally come across a bottle with a disintegrating cork that had seen better days, I am fairly certain that the cork would have imparted unpleasant flavours into the whiskey had it been kept on its side.

In summary, keep away from light, keep the stopper on whenever possible, and keep the bottle upright. Basically the way you see them displayed at the bottle shop.

I CANNOT ANSWER IT.But my own research via search engine query "Non-alcoholic substitutions" led me to a few websites.You could try the same. I hope it helps . Regards, Urvi Sukul Singh

yes it will be fine for all i know alcohol does not go bad

I agree. Looking through my 1/10 PINT glass bottle of JACK DANIEL'S, sealed with a 1/2"x 3", 'Bottle Stamp' 'BUREAU OF ATF - DISTILLED SPIRITS - TAX PAID -

I agree. Looking through my 1/10 PINT glass bottle of JACK DANIEL'S, sealed with a 1/2"x 3", 'Bottle Stamp' 'BUREAU OF ATF - DISTILLED SPIRITS - TAX PAID -

drink evry day until you throw up

That would depend hugely on the volume of liquid that the bottle could hold. It would also depend on how much was left in the bottle assuming that it had been opened already. In general, though, a most shot glasses hold about 1-oz. This may help you do the math.

If you are specific about Wkhiskey ... not Whisky , becaus it is different products

Whiskey... (American Whiskey) basically the suger is produced from Grain such as corn(maiz) whete etc but basically not barley.

The Grain is exposed by enzyme that start to break down the starch to suger.

Whisky (Scottish) If blended part of it based on grain same as above but if Malt whiskey ... then the suger comes from Barley...

put a feet deep on floor ..water it and it grows .. temperature rise when the gren spot shows you put fire under (or hot air ) the barley is the "dead" and full of suger

if fired under using Peat then you get the peaty kind of Island Malt Whisky .. real Viking stuff

/Peter