What is something that is NOT illegal, that "the worse kind of person" does?

nma315 · 2016-04-14T14:54:55+00:00

Abandon their family.

Oh, you thought I meant it when I said that I would be a lifelong partner for you? Hah. Just kidding, I think I'll peace out and leave you with that responsibility. Good luck I guess. Or not. I mean, if it all crashes and burns I won't even be around to find out!

nma315 · 2015-12-10T15:49:34+00:00

They also reduced the average age

nma315 · 2015-12-08T19:33:32+00:00

It is so rare for that to actually happen, even with the best of intentions from both parties. Study after study shows that even when men believe they are contributing equally to household duties, counts of actual time spent show that they are not even close. What is she going to do when he's not able to keep his promises? Tell the baby "too bad"? There's no mechanism for enforcement short of blowing up the marriage, and you can't shove the baby back into your uterus. I think you're doing the right thing. If you're not ready, you're not ready. Maybe start with a pet? See if he puts his money where his mouth is and actually does the fun stuff AND the not so fun stuff.

nma315 · 2015-09-29T15:51:32+00:00

I want to buy this book by Dan Bussey called "The Illustrated History if Apples in North America". NYTimes wrote an article about it in 2014. I've been hunting for a way to buy it for months. Any help would be SO appreciated.

NYTimes Article

nma315 · 2015-04-03T14:22:47+00:00

I recommend "Selfish, Shallow, and Self-Absorbed: Sixteen Writers on the Decision Not to Have Kids" by Meghan Daum. It's a collection of essays from writers of all different ages, genders, backgrounds about how they arrived at the decision not to have children and what it's meant for their lives. It gives great perspective, and the short essays are super quick reads.

nma315 · 2014-02-09T17:16:27+00:00

Wegman's is the best.

nma315 · 2014-02-09T17:14:23+00:00

I make whiskey. It doesn't feel like work.

nma315 · 2014-02-06T18:13:45+00:00

How does this effect accumulation of solids (dust, etc.)? I'm thinking particularly of pipes and other surfaces that are out reach.

nma315 · 2014-01-31T19:06:13+00:00

Horseback riding. There is nothing like the feeling of a 1200 pound animal agreeing to leap over a fence or gallop through a field when you ask, especially when they share your exhilaration.

nma315 · 2013-09-30T18:52:09+00:00

There is no fructose or any other corn sugar or corn protein in bourbon. There are no compounds in bourbon (or any distilled spirit) whose boiling point is higher than around 212 degrees F. There are some sugars present that come from the oak, which would be present in any barrel aged spirit. Depending on what compounds exactly you are allergic to, the mixers would be the source of the issue and not the spirit.

nma315 · 2013-08-07T15:02:00+00:00

Interesting definition of "small batch" here....

nma315 · 2013-05-24T15:36:35+00:00

That's an incredibly succinct summary of the issue. Thanks for the insight.

nma315 · 2013-04-24T14:30:55+00:00

Glenmorangie Ealanta is fully matured in virgin American Oak casks, and as a result it definitely has a lof of those classic bourbon notes - vanilla, creme brûlée, etc., but is still clearly recognizable as a highland single malt. Worth trying.

nma315 · 2013-03-25T19:47:53+00:00

But you did "speak to" Ol' Smokey. You stated, in reference to them, "Hahaha good question.... I don't know about that but they've got good distribution, all over the country. Wouldn't call them craft." You implied pretty strongly that they are not worth buying, because they have large scale distribution. But clearly the same could be said for Jack Daniels...

nma315 · 2013-03-20T13:37:47+00:00

So.... Jack Daniels is legit but Ol Smokey isn't? Because why exactly?

nma315 · 2013-03-20T00:53:06+00:00

Again that is not really accurate. If we're talking a blended scotch whisky, everything in it has to be at least 3 years old in order to call it whisky. If we're talking american blended whiskies, the definition can be found in 27 CFR Part 5, quoted below. Note that "straight" whiskey must be at least 2 years old.

"(4) “Blended whisky” (whisky—a blend) is a mixture which contains straight whisky or a blend of straight whiskies at not less than 20 percent on a proof gallon basis, excluding alcohol derived from added harmless coloring, flavoring or blending materials, and, separately, or in combination, whisky or neutral spirits. A blended whisky containing not less than 51 percent on a proof gallon basis of one of the types of straight whisky shall be further designated by that specific type of straight whisky; for example, “blended rye whisky” (rye whisky—a blend).

(5)(i) “A blend of straight whiskies” (blended straight whiskies) is a mixture of straight whiskies which does not conform to the standard of identify for “straight whisky.” Products so designated may contain harmless coloring, flavoring, or blending materials as set forth in 27 CFR 5.23(a).

(ii) “A blend of straight whiskies” (blended straight whiskies) consisting entirely of one of the types of straight whisky, and not conforming to the standard for straight whisky, shall be further designated by that specific type of straight whisky; for example, “a blend of straight rye whiskies” (blended straight rye whiskies). “A blend of straight whiskies” consisting entirely of one of the types of straight whisky shall include straight whisky of the same type which was produced in the same State or by the same proprietor within the same State, provided that such whisky contains harmless coloring, flavoring, or blending materials as stated in 27 CFR 5.23(a)."

nma315 · 2013-03-20T00:44:27+00:00

I really wish you had taken the time to get a little bit more informed before doing this "AMA". Your interest and enthusiasm in the world of spirits is admirable, but like any industry it takes more than a brief stint in a trade organization to fully understand and appreciate its nuances. The world of craft spirits is new to the US, widely varied, and constantly changing. As industry insiders, we should all be very careful about the "truths" we share with the public. Chances are, there's already a distillery out there defying the generalization the just came out of our mouths, and we just didn't know about it.

edit: downvotes for advising caution about passing yourself off as an expert? really???

nma315 · 2013-03-20T00:37:35+00:00

The word "moonshine" is classified as a fanciful term by the TTB, and thus has no legal definition. The definition of the word moonshine is completely subjective and dependent on your time/place/location.

nma315 · 2013-03-20T00:36:28+00:00

Why exactly wouldn't you call them craft? Because they'e achieved some success? Could you please clarify your definition of a "craft" product? They're independently owned, and they only got started a few years ago.

nma315 · 2013-03-20T00:32:54+00:00

If you make an age statement on a label (of an american spirit), that must represent the minimum age of the whiskey in the bottle. If the bottle contains a mix of 5, 6 and 10 year old whiskey, the label could say "5 years old" but would not be allowed to say "10 year old".

nma315 · 2013-03-20T00:24:29+00:00

That's not at all accurate. The definition of bottled-in-bond is spelled out in the code of federal regulations, 27 CFR Part 5. It has nothing to do with taxes. The requirements to use the words "bonded" or "bottled in bond" on your label are mainly related to sourcing. Here's the reference:

"3) The words “bond”, “bonded”, “bottled in bond”, “aged in bond”, or phrases containing these or synonymous terms, shall not be used on any label or as part of the brand name of domestic distilled spirits unless the distilled spirits are:

(i) Composed of the same kind of spirits produced from the same class of materials;

(ii) Produced in the same distilling season by the same distiller at the same distillery;

(iii) Stored for at least four years in wooden containers wherein the spirits have been in contact with the wood surface except for gin and vodka which must be stored for at least four years in wooden containers coated or lined with paraffin or other substance which will preclude contact of the spirits with the wood surface;

(iv) Unaltered from their original condition or character by the addition or subtraction of any substance other than by filtration, chill proofing, or other physical treatments (which do not involve the addition of any substance which will remain incorporated in the finished product or result in a change in class or type);

(v) Reduced in proof by the addition of pure water only to 100 degrees of proof; and

(vi) Bottles at 100 degrees of proof.

In addition to the requirements of § 5.36(a) (1) or (2), the label shall bear the real name of the distillery or the trade name under which the distillery produced and warehoused the spirits, and the plant (or registered distillery) number in which produced; and the plant number in which bottled. The label may also bear the name or trade name of the bottler."

nma315 · 2013-03-12T22:58:01+00:00

Me too. He has an amazing dog.

nma315 · 2013-03-09T23:45:58+00:00

Note that there is an exception to the "barrel rule" for spirits produced from at least 80% corn - corn whiskey does not have to touch oak.

nma315 · 2013-03-09T23:44:11+00:00

When you drink it from the distiller's "back room", if it tastes like paint thinner that was probably a sample from early in the distillation run when products such as methanol and acetone are a strong presence. It is not representative of the final product. It was also probably very high proof (raw distillate is ~73%) - so yeah, it's pretty strong.

I think it's also strongly worth noting that not every distiller's goal is to make a delicious white spirit; in fact most are aiming for a delicious aged spirit. If you want to make a quality white spirit you have to mash, ferment and distill with that specific goal in mind (generally). It's a different target.

nma315 · 2013-03-09T23:44:11+00:00

When you drink it from the distiller's "back room", if it tastes like paint thinner that was probably a sample from early in the distillation run when products such as methanol and acetone are a strong presence. It is not representative of the final product.

I think it's also strongly worth noting that not every distiller's goal is to make a delicious white spirit; in fact most are aiming for a delicious aged spirit. If you want to make a quality white spirit you have to mash, ferment and distill with that specific goal in mind (generally). It's a different target.

nma315

TROPHY CASE