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/ck/ - Food & Cooking

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18165673 No.18165673 [Reply] [Original]

Tried pic related today cause a family member had some. Its everything I expected from you mutts.

Literaly a drink for a man child. Tastes like somone threw some candy in a bottle of cheap vodka. You mutts are hopeless. The gall of you people to put the word Whisky on this cabdy piss. Holy shit. Lmao

>> No.18165731

>>18165673
It’s a favorite of Ethan Ralph’s, so it must be shit

>> No.18165869

>>18165673
That's cheapo shit made for alkies and college students like Jack Daniels.

>> No.18165888

>>18165673
All the flavor comes from the barrels. There's no sugar in it.

>> No.18165900

>>18165869
You have to pay five bucks for a gallon of milk so put a sock in it

>> No.18166277

Makers 46 is better in every way and its like 5 bucks more. It's worth the upgrade.

>> No.18166294

>>18165888
It's literally made from sugar you retard, that's where the alcohol comes from. OP is still an obsessed faggot, but at least understand what you're talking about.

>> No.18167346

>>18166294
Yeast ferments glucose into ethanol. By the time it's distilled into whisky, the sugar is long gone.

>> No.18167353

>>18165869
No? Not that either one is great, but price wise they're middle of the road.

>> No.18167357

I love drinking makers straight in the afternoon

>> No.18167402

There's a reason cheap whiskeys are cheap.

>> No.18168082

I remember having that once. Fucking disgusting. Not as disgusting as Honey Jack though. What's with Americans having utter shit taste? How much more does it tasting decent cost?

>> No.18168093

>>18166294

Tell us more about how you can distill sugar.

>> No.18168124
File: 994 KB, 1825x417, vomit.png [View same] [iqdb] [saucenao] [google]
18168124

>wheated bourbon

>> No.18168284

>muhmericans
why generalize on whisky of all things? we drink tons of shit. i don't think i've heard any whisky drinker claim that maker's mark is their favorite.

>> No.18168387

>>18167346
>What are residual sugars

>> No.18168405

>>18165869
Nothing wrong with jack daniels and its for broken middle aged men in wifebeaters

>> No.18168497

>>18165673
Agreed, American whiskey is nauseatingly sweet. Can't touch the stuff.

>> No.18168517

>>18168497
If you think makers is representative of American whiskey in general then you haven't tried enough to have an opinion on the matter, Seamus.

>> No.18168531

>>18168517
Please recommend me something. I'm American. Sweet and alcohol don't do together, please don't recommend anything sweet.

>> No.18168538

>>18168531
I recommend you drink as much Clorox as you can get your hands on you cringe retard.

Failing that try Rittenhouse

>> No.18168552

>>18168538
Ah, there's that cheap whiskey.

>> No.18168554

>>18168552
Whiskey is relatively cheap in general if you're not importing it desu

>> No.18168557

>>18168387
They're not going to evaporate in the still and make it into the final product.

>> No.18168568

>>18165673
>buy cheap trash
>tastes like cheap trash
>"wtf, do americans really?"
Fucking retard.

>> No.18168587

>>18168557
Generally no, though distillation isn't perfect which is why things are distilled multiple times. That said though, sugars do form in whiskey during barrel aging.

>> No.18168588

Does anyone know what that super hard to get super high alcohol fruity drink people were shilling here? It was Japanese. I can't recall the brand. Some guy said its like, only in japan and australia. Specifically a brand.

>> No.18168593

>>18165869
Why do you feel a need to agree with Scotch dipshits?

>> No.18168717
File: 166 KB, 667x468, 07FAC745-A8CD-4429-84AD-DFB64BF137F5.jpg [View same] [iqdb] [saucenao] [google]
18168717

.

>> No.18168823

>>18165673
I love bourbon, almost all kinds of whiskey.

I will never touch maker's mark again in my lifetime. I don't care if its a special release or a cask strength it all tastes like shit to me

>> No.18168839

Maker's Mark is what poor retards think high quality whiskey is, and the fact that so many retards in this thread think it's a good representation of American whiskey tells a lot about the kind of idiots who post obsessively about Americans on this board.

>> No.18168856

>>18168588
Flavored soju? That's korean tho

>> No.18168858

>>18168856
I'd hardly call soju super high alcohol

>> No.18168860

>>18168588
probably 196

>> No.18168937
File: 156 KB, 725x751, Ralph Bizarro Eyes.jpg [View same] [iqdb] [saucenao] [google]
18168937

Boy! If you really wanna know the truth, Makers Mark is the best dang Whiskey this side of West Memphis, you damn pedophile.

>> No.18169040

>>18168839
It's obviously entry level but if you can point us to the good stuff (preferably under $75) im all ears

>> No.18169517

>>18169040
I personally like bulleit, though objectively it's not much better. Wild turkey is pretty good.

>> No.18169618

I get shocking hangovers from Bourbon and almost nothing from Scotch

>> No.18169660

>>18168587
Holy fuck are you retarded. Distillation removes things based on boiling point. The sugar is left behind in the pot. If you're sending sugar into your distillate you've got absolutely no head space on your still. Most sugars degrade to CO2 and water well before they reach their boiling points.

>> No.18170218

>>18168860
I think it was more of a fruity drink but maybe? Darn. I'll keep looking, but thanks
>>18168856
no definitely not

>> No.18170358

>>18169040
Russell's Reserve, Michters, and Old Forrester whiskey row series, are super easy to find and delicious.

>> No.18170392

>>18168093
>what is “rum”?

>> No.18170436

>>18170392
You still ferment the sugar to form alcohol, then distill it. The sugar itself isn't being distilled.

>> No.18170450

>>18170436
Nobody said it was you retard, the person you replied to said "made from" not "distilled from" take your meds and shut the fuck up.

>> No.18170477

>>18170450
Take your own advice. >>18165888 is pretty much right, there isn't any sugar in whisky, or rum for that matter, unless it's added after distillation.

>> No.18170494

>>18170477
distillation doesn't completely strip rum or whisky of its sugars.
if it did then it would be vodka.

>> No.18170508

The worst shit in this category is Knob Creek. Absolutely vile swill with a syrupy aftertaste that seems to linger for days.

>> No.18170509

>>18165673
Bourbon is still a form of whiskey - if memory serves, this should have the E as it's made in the US. If you prefer something a little less sweet on the tongue, go for a sour mash, straight rye, or scotch. Corn and barley whiskeys/whiskies tend to have sweeter congeners, even if there's no sugar (added back) in the final product. Darker char on the barrels will help as well to give more smoke and less vanilla and spice to the final product, but that's not usually a huge factor.

>tl;dr: this is basically Tito's on oak. Most bourbon is.

>> No.18170518

>>18170392

Not distilled suar. I know this is the RP boars where noone actually cooks but you do understand how distillation of alcohol actually works right?

>> No.18170548

>>18170494
Distillation does remove sugars - nearly 100%, which is close enough to perfect for jazz music after the second or third run - some may survive the charring of the barrels (sap does contain sugar), or come from sherry, etc. being stored in the barrels before containing spirits, but most of that sweetness comes from the esters that do pass through the still. If you barrel age a vodka, you essentially wind up with a (meek) whiskey.

>> No.18170630

For me it's wild turkey.

>> No.18170726

>>18170494
Of course there are flavor compounds in whiskey and rum, they aren't just ethanol and water, but those flavors aren't coming from sugars.

>> No.18170749

>>18170726
>aren't coming directly from sugars

>> No.18170984

>>18168839
>tells a lot about the kind of idiots who post obsessively about Americans on this board.
Americans larping as europeans?

>> No.18170994

>>18165673
>types like a retarded teenager
>calls others manchildren
You’re retarded.

>> No.18171016

>>18165900
Rekt

>> No.18171269
File: 194 KB, 480x660, Bulleit-Rye-Bourbon.png [View same] [iqdb] [saucenao] [google]
18171269

Make way for the superior choice

>> No.18171326

>>18165673
Based. Bourbon is too sweet. That’s from the corn and the virgin oak.

>> No.18171441

>>18168588
strong zero?

>> No.18171638

https://www.liquor.com/best-bourbons-4847374

How is this list bourbon-bros?

>> No.18171639

>>18171441
THAT WAS IT
Thanks!
Yeah that was the stuff. You're a lifesaver man.

>> No.18171652

>>18171638
>Maker's is ((best value)) despite being overpriced and thoroughly mediocre
>WT101 not mentioned
>Eco friendly category

This list was written by an immigrant with 82 X chromosomes

>> No.18171753

The only bourbon I've purchased was a bottle of 1792 Small Batch. Breddy gud for $30.

>> No.18172576

>>18171639
np anon. cheers.

>> No.18172607
File: 993 KB, 200x150, cool sunglasses guy.gif [View same] [iqdb] [saucenao] [google]
18172607

>>18172576

>> No.18172621
File: 19 KB, 600x800, Southern-Comfort-Whiskey-750ml_1024x1024.jpg [View same] [iqdb] [saucenao] [google]
18172621

>>18165673
>Literaly a drink for a man child. Tastes like somone threw some candy in a bottle of cheap vodka. You mutts are hopeless. The gall of you people to put the word Whisky on this cabdy piss. Holy shit. Lmao

You posted the wrong picture anon, let me help you out. This is the real liquid candy.

>> No.18172626

>>18168531
I personally like bulleit bourbon

>> No.18172637

>>18172626
As far as bourbons go, it's pretty good. I prefer their rye - less sweet.

>> No.18172640

>>18168405
Jack Daniels used to be kino in the 80s and 90s. idk what happened. I guess vodka got popular? Then tequila?

>> No.18172652

>>18172637
I'm not a whiskey guy anyway, i just use it for cocktails that call for bourbon.

>> No.18172662

>>18172652
even then... mind you, I prefer black rye manhattans over the real deal, so maybe my tastebuds are just fucked

>> No.18172779

>>18165673
>mutts
>mutts
>mutts

Obsessed kys britcuck

>> No.18173385

>>18172637
I'm usually more into rye than bourbon but for bulleit oddly enough I think I prefer their bourbon, since it's still a high rye percentage I think you get kind of the best of both worlds from them. For straight rye I tend to prefer Rittenhouse or Knob Creek personally.

>> No.18173536

>>18171753
shame about the shitty bottle design

>> No.18173539
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18173539

>>18165673

>> No.18173560

I love how everyone instantly knows who he's talking about when he says "mutts" lmao.

>> No.18173614
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18173614

>>18172621
God I drank that tonight with my sister at a friends house. Idk why she likes soco so much but it always gives me a hangover

>> No.18174055

>>18173614
because its shit. you could mix it with water 10 to 1 and it would still be mostly sugar.