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Originally Posted by Team Sergeant
While in culinary college I did a paper on absinthe. The alcohol is not the problem its the wormwood used in its production. Imagine if you added some magic mushrooms to your every day tequila...... most countries now realize this and the production is returning minus the wormwood.
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For your next paper, if you need a study partner-"Send me". Maybe we could do one on Breannivi'n og Ha'karl?
Quote:
Originally Posted by Team Sergeant
Read about thujone concentrations in the drink. Proper distillation is the key to making the product. And we now have ways to measure the amounts of thujone in the drink.
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Ok, yes I am tracking you now, thanks
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"It is because they have so much to give and give it so lavishly...that men love the mountains and go back to them again and again." Sir Francis Younghusband
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"In the school of the wilds,there is no graduation day"Horace Kephart
Last edited by Golf1echo; 10-09-2015 at 15:41.
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