Aug. 26th, 2016

xiphias: (swordfish)
As I've changed my diet, I've reduced the amount of sweets I give myself as treats. In compensation, I've increased the amount of alcohol I drink -- not cocktails, which, they way I prefer them, include quite a bit of sweet liqueur, but as neat liquors. As such, I'm drinking a lot more straight scotch, bourbon, rye, gin, and the like.

I must start by apologizing to Canada. It turns out that Canada CAN turn out a delicious rye, a feat which I had previously deemed possible only by the United States; I had previously believed that Canadian whiskey was only called "rye" out of politeness. I have previously commented that the only reason that I drink Crown Royal is that they throw a bottle in every time I buy a dice bag.

Turns out that the Crown Royal Northern Rye, however, is worth every penny it costs, and, indeed, is a bargain at the price.

Although it's not expensive (more expensive than the baseline Crown Royal, but not by THAT much), it's impossible to drink enough of it to get drunk upon; you are forced to drink it slowly, to savor it, simply because it tastes that good.

The downside is that I ENJOY being buzzed. And I DON'T enjoy drinking bad liquor. So I've been looking for stuff that is good enough to drink a fair bit of, while being cheap enough to drink a fair bit of. Beefeater Gin, for instance, hits that point for me. As does Bacardi rum, if I find decent things to mix it with, Jose Cuervo Tradicional (their silver reposado offering), Rittenhouse 101, and several others.

Anyway, the point is this: during the "Gin Crazes" which happened periodically in the first half of the 1700s, people were buying and drinking gin by the PINT, rather than the shot, as is more typical these days. Given that a pint is more than ten shots, I used to think that this was absolutely mind boggling.

But nowadays, with my greater consumption of gin, I must admit that, while I would never DRIVE in this condition, I apparently can still TYPE after a pint of gin.

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