Originally Posted by Lucky Strike
Oh, I can absolutely taste the differences between various vodkas, even in spite of having smoked twenty a day for twenty-five years (I'm supposed to have the palate of an ashtray, but I still think I can). That may be why I like whisky's "brash circus of flavor" (good phrase, that) - my palate is ruined. With vodka, I just think it's a case of very speedily diminishing returns - and I think cheap vodka is more or less always drinkable, at least when mixed, while bad whisky can be completely undrinkable. And please do the chromatograph tests!
I believe I pretty much agree with you. The bar for diminishing returns in the dark spirits is far higher. Believe me, I will run the tests as soon as I possibly can because I'm passionate about this stuff...
Originally Posted by HomerJ
Thanks for that article, Happydayz. I did not know that about Grey Goose. Sounds like a Veblen good. I read this
about 2 years ago, proposing to do a blind taste test followed by GC/MS analysis. I don't know what happened with that. Would be interesting. Do you run GC/MS at work?
Whoa, great article -- I follow that site and many of those Darcy links too but I somehow missed that. I bet he got priced out of it -- GC/MS is expensive due to the ton of data it (potentially) can generate. No, I don't run one....yet. My department hopes to get one, perhaps soon, and maybe I can borrow it a little. I've already run FTIR with an absolute ethanol standard but a number of the key bonds are down in the <1000 wavenumber area where it just doesn't have the resolution. The senior chemist saw some differentiation between vodka and Lagavulin, but not much, and that's a huge change, so I await the mass spec. ~H