BFC has lost the plot with CM:SF!

[WineCape]

Ahh, I have your attention now, don’t I? [troll hunting]

For forum members that reckon the new CM:SF setting is not their “cup of tea” and if you want to vent your worded feelings. Before you post, read below first. Hopefully my memory does not fail me, but here goes:

Rum

Rum is distilled from fermented sugar cane products, usually molasses but sometimes sugar cane juice. Rum is produced in sugar-cane producing countries, such as Jamaica, but it may be matured in more temperate climates such as in the UK.

Vodka

The origins of Vodka are disputed between Russia & Poland. It can be distilled from a variety of raw materials including grain (often rye), molasses, rice and potatoes. For western markets is almost invariably high-strength, neutral grain spirit.

Tequila

An alcoholic drink (aren’t they all now?) made from the fermentation & distillation of the blue agave – which is NOT a cactus, but a plant from the lily family. It can only produced in Mexico within a specified region, including the whole state of Jalisco and certain areas in Michoacan, Guanajuato, Nayarit and (I think) Tamaulipas. In short, Tequila should be distilled in accordance and compliance with NOM (Mexican Official Standard), while the CRT (don’t ask) is the institution that quarantees that Tequila conforms to these standards. Thus, Tequila is a specific regional version of mezcal.

Gin

Have lost you? Bear with me. A flavoured spirit made from neutral, highly rectified (pure) spirit, re-distilled in the presence of juniper berries, coriander seeds, citrus peel, cardamom (look it up), cinnamon and other flavouring ingredients. Collectively know as “botanicals”, the amount used varies according to each distillers’ secret recipe.

Whisk(e)y

Ahh, another passion of mine, apart from the namesake. Many countries distill their own whisk(e)y. Only 5 countries, however, could be considered as major players: Scotland, Ireland, USA, Canada, Japan, and India. Scotland being the most significant producer.

What is Scotch whisky?

Notice the absence of the “e” in the word. Scotch is:

(a) produced at a distillery in Scotland from water and, in the case of malt whisky, malted barley.

( distilled in Scotland (hence the name)

© matured for a min. of 3 years in Scotland in oak casks of no more than 700 litres’ capacity

(d) when an age is declared on a Scotch label the law requires that it must refer to the youngest whiskey in the blend

(e) bottled at a min. strength of 40% alc.

There a 2 kinds of Scotch: Malt, made from malted barley only, which is made by the pot still process. Grain, made from malted barley plus unmalted barley and/or other cereals (wheat, oats, rye), made by the continuous still process.

Bourbon/American whiskey

Bourbon takes its name from a county in Kentucky, AFAIK. The term Bourbon denotes HOW the whiskey is made, not from WHERE it comes. The word Bourbon cannot be used for any whiskey produced outside the USA. The main ingredient is corn. By law Bourbon must be produced from a grain mash containing a min. 51% of corn. However, Bourbon also includes in the mash flavour grains (rye, wheat) and always a small amount of malted barley to assist fermentation. The distillation is matured for a min. of 2 years in new charred barrels, which lend the finished whiskey a vanilla flavour.

Furthermore, by law all colouring & flavouring must result only from distillation & aging. Barrels must be NEW and Kentucky, to the best of my knowledge, is the only state allowed to puts its name on the label, obviously only if maturation takes place there.

Tennessee whiskey?

Easy. All regulations that apply to making of Bourbon whiskey apply to Tennessee whiskey except:

(a) The whiskey must be distilled Tennessee (I bet you knew that)

( must be distilled from a mash of at least 51% of one single grain, not necessarily corn, although AFAIK all Tennessee whiskey is distilled from corn

© prior to placing in barrels for ageing, the spirit is filtered through maple wood charcoal

Which brings me to sour mash whiskey. The sour mash method is a normal part of the production process for Bourbon and many American whiskeys. It involves the adding of acidic residue from a previous distillation of whiskey to the mash of the next. As this portion is high in acidity and sugars it will deter invasion by wild yeast and ensures consistency of style. Both bourbon and Tennessee whiskeys are made in this method, with the latter having the most famous examples.

Canadian Whisky – for the sake of my mD

Both the USA and Canada produce rye whiskey but the name has no geographical meaning. USA law, however, requires its rye to be aged in new charred oak barrels. In Canada, there is no similar restriction on rye whisky. Canadian rye whisky shall be whisky distilled in Canada, and shall possess the aroma, taste and character generally attributed to Canadian whisky – per Canadian law definition in my possession. Don’t you just love the clarity of their statutes?

In fact, Canadian whisky, which is often referred to simply as rye whisky or rye, is ALWAYS a blend of rye and/or other whiskies and some neutral spirit. Unusually, some producers add tiny amounts of Sherry or other grape or fruit-based wine to their whisky. Canadians aged their whiskies for a min. of 3 years in small wood casks – which MAY be new – or casks from the Bourbon, Sherry or brandy industries.

Oh yes, did I mention Cognac, brandy, Armagnac, Calvados, grappa and my particular favourite, wine. No? Well, if you’re read this far, please take a sip from any of the described tipples mentioned above and only then come back for JUDGEMENTS ON A PRODUCT YOU HAVE NOT YET PLAYED, IN DEMO VERSION OR OTHERWISE.

Sincerely,

Charl Theron

[stikkypixie]

Are you by any chance related to that other Theron?

[WineCape]

Yes, his name is Charl

[Sergei]

Ooh, now I'm thirsty. I have bottles of Russian and Latvian vodka lying on my table...

[Kingfish]

Is mine still being stored in the cellar, way in the back, behind those old books?

[ng cavscout]

I am stuck in Kuwait, in the only Army in the area which actually expects its soldiers to remain COMPLETELY SOBER while deployed here, in the interests of not offending Muslim sensibilities, as we try to convince the Muslim merchants that no, we can't buy that bottle of Jack Daniels, or [sob] Jim Beam which mixes so beautifully with Lime Coca-Cola and Ice....

[hellfish]

Yeah, I never understood that. When we were in Kuwait we'd get offered beer and liquor pretty often but couldn't honestly partake.

Al Jahra was also off limits to us because, supposedly, there was a big black market with booze there. Is the town still verboten?

[Exploding Monkey]

Good post WineCape. You make a good point.

[ng cavscout]

Originally posted by fytinghellfish:

Yeah, I never understood that. When we were in Kuwait we'd get offered beer and liquor pretty often but couldn't honestly partake.

Al Jahra was also off limits to us because, supposedly, there was a big black market with booze there. Is the town still verboten?

Not sure, haven't heard of it. I really loved the time we had a convoy stopped for a possible IED, and an Iraqi bus rolled up, and the driver rolled out of the door, stinking drunk, and proceeded to throw up on himself, the road, and his bus. He is lucky we didn't light him up, luckily, he came to a stop far enough away that we weren't worried about him being a VBIED.

[hellfish]

Jahrah is a big town on the way from Ali al Salem to Doha. You pretty much have to pass it if you're anywhere north or west and going to Doha or Kuwait City.

I might be spelled differently over there...

But look here. It's the big city in the middle.

http://www.lib.utexas.edu/maps/middle_east_and_asia/kuwait_pol96.jpg

[ng cavscout]

Originally posted by fytinghellfish:

Jahrah is a big town on the way from Ali al Salem to Doha. You pretty much have to pass it if you're anywhere north or west and going to Doha or Kuwait City.

I might be spelled differently over there...

But look here. It's the big city in the middle.

http://www.lib.utexas.edu/maps/middle_east_and_asia/kuwait_pol96.jpg

We flew in the middle of the night, and then we went to Camp Buehring, and then to Camp Navistar. We go directly on our missions about 1 mile north, and then we are in Iraq, where our missions are. Not much sense escorting convoys in Kuwait.

Navistar is about 5 miles south west of Safwan

[Splinty]

When I was in BIAP it was possible to get alcohol from the civilian contracters. Not that I ever did... :cool:

[gunnergoz]

Originally posted by NG cavscout:

I am stuck in Kuwait, in the only Army in the area which actually expects its soldiers to remain COMPLETELY SOBER while deployed here, in the interests of not offending Muslim sensibilities, as we try to convince the Muslim merchants that no, we can't buy that bottle of Jack Daniels, or [sob] Jim Beam which mixes so beautifully with Lime Coca-Cola and Ice....

Truly, service above and beyond the call of duty. Hats off to ya, mate. Come home safely and soon!