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Old Jan 16, 2009, 12:07 AM   #31
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DaJMasta
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Originally Posted by sittal View Post
JD?





??


I'm sure he likes apple juice, because of his love affair with appletini's

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Old Jan 16, 2009, 01:55 AM   #32
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JD tastes like ****
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Old Jan 16, 2009, 08:08 AM   #33
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Originally Posted by Meteor|WAR View Post
Here is my favorite:



Waaaay better than JD IMO. Mmmm just looking at that pic makes me want some right now.
we call that the 'kickn' chicken'

JD deffinately isnt bad ... its kinda like the budweiser of burbons

theres deffinately worse out there
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Old Jan 16, 2009, 08:21 AM   #34
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Originally Posted by Encyclopedia_b View Post
we call that the 'kickn' chicken'

JD deffinately isnt bad ... its kinda like the budweiser of burbons

theres deffinately worse out there
You might have a point if JD was a bourbon, but it isn't.
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Old Jan 16, 2009, 08:29 AM   #35
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Anyone say Jesus juice yet?
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Old Jan 16, 2009, 09:11 AM   #36
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JD blows.
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Old Jan 16, 2009, 09:22 AM   #37
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If im going to have JD, the only way i can somewhat appreciate it is mixing it with DIET COKE. Yes, diet, WTF, but try it. Its good if your a JD drinker. Sorry, ive never tried any juices with JD.
I tried it with Coke Zero and couldn't swallow the mix.

I don't drink soda, hence me looking for a juice combination.
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Old Jan 16, 2009, 09:34 AM   #38
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burbon ... whiskey ... burbon ... whiskey...

sparkling wine ... champagne ... sparkling wine ... champagne ...

potatoe ... potato ... potatoe ... potato ...
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Old Jan 16, 2009, 11:07 AM   #39
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I tried it with Coke Zero and couldn't swallow the mix.

I don't drink soda, hence me looking for a juice combination.
Never tried zero, just regular diet coke. It something about its taste/sweetness that differs from regular coke that makes it easier to drink. Well, for me that is. I'm usually a crown and canada dry kind of guy. If i do coke, its usually mixed with Barcardi Gold.
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Old Jan 16, 2009, 11:22 AM   #40
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Quote:
Originally Posted by Encyclopedia_b View Post
burbon ... whiskey ... burbon ... whiskey...

sparkling wine ... champagne ... sparkling wine ... champagne ...

potatoe ... potato ... potatoe ... potato ...


There's a difference.
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2001 is the stupidest movie ever and the only purpose of that movie is to lie to people that there is no God. That movie is not worth watching it. The movie is just another deception...so trust me if you didn't watch don't do it, you wont miss anything.
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Old Jan 16, 2009, 03:35 PM   #41
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Originally Posted by Encyclopedia_b View Post
true true


i really have a fondness for glenmorangie port wood finished scotch.
I share your view. Recently returned from Scotland with a bottle of Glenfiddich 18 YO, which although very popular, remains a favorite of mine, and some other local stuff. Had a nosing at Gleneagles, and picked up some Glenlivet and Blair Athol (both are fruitier, good with dessert).

JD is syrupy crap.
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Old Jan 16, 2009, 03:38 PM   #42
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Speaking of Glenfiddich, it's the best scotch I've ever had

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Old Jan 16, 2009, 03:52 PM   #43
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***sigh***....I know what I'm doing when I get home tonite (besides BSG).
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Old Jan 16, 2009, 03:54 PM   #44
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cool bsg starts today ? w000t!!
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Old Jan 16, 2009, 09:33 PM   #45
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There's a difference.


Bourbon != Whiskey != Whisky != Scotch != Rye
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Old Jan 16, 2009, 11:29 PM   #46
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Quote:
Originally Posted by Cowzrul View Post


Bourbon != Whiskey != Whisky != Scotch != Rye
Are they even pronounced differently? Is Whisky an immitation?



Oh and Rye is a cereal grain.
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Old Jan 16, 2009, 11:52 PM   #47
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as far as i know there just made in different regions. in order for it to be burbon it has to be made in ky.
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Old Jan 17, 2009, 01:16 AM   #48
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Old Jan 17, 2009, 12:53 PM   #49
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"All bourbons are whiskey, but not all whiskeys are bourbon...Whisky is an alcoholic distillate from a fermented mash of grain produced at less than 190 proof in such a manner that the distillate possesses the taste, aroma, and characteristics generally attributed to whiskey, stored in oak containers (except that corn whisky need not be so stored), and bottled at not less than 80 proof, and also includes mixtures of such distillates for which no specific standards of identity are prescribed.

For a whiskey to qualify as bourbon, the law--by international agreement--stipulates that it must be made in the USA. It must be made from at least 51% and no more than 79% Indian corn, and aged for at least two years. (Most bourbon is aged for four years or more.) The barrels for aging can be made of any kind of new oak, charred on the inside. Nowadays all distillers use American White Oak, because it is porous enough to help the bourbon age well, but not so porous that it will allow barrels to leak. It must be distilled at no more than 160 proof (80% alcohol by volume). Nothing can be added at bottling to enhance flavor or sweetness or alter color. The other grains used to make bourbon, though not stipulated by law, are malted barley and either rye or wheat. Some Kentucky bourbon makers claim that the same limestone spring water that makes thoroughbred horses' bones strong gives bourbon whiskey its distinctive flavor. Kind of like that "it's the water" thing with Olympia beer.

Bourbon can be made anywhere in the U.S., but all but a couple of brands are made in Kentucky. Only the state of Kentucky can produce bourbon with its name on the label. The name comes from Bourbon county in the central bluegrass region of Kentucky. This county was named in 1785 to honor the French royal family and was once the major transshipment site for shipping distilled spirits down the Ohio and Mississippi rivers to New Orleans. Barrels shipped from there were stamped with the county's name, which then became the name of this kind of whiskey. Interestingly, there are no distillers in Bourbon county, Kentucky right now. "
http://www.straightdope.com/columns/...on-and-whiskey
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