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A conversation with Linus at LinuxCon JapanA conversation with Linus at LinuxCon JapanPosted Jun 2, 2011 23:56 UTC (Thu) by nicooo (guest, #69134)In reply to: A conversation with Linus at LinuxCon Japan by merge Parent article: A conversation with Linus at LinuxCon Japan I've never seen white whiskey before, though I'm belong to the vodka generation.
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A conversation with Linus at LinuxCon Japan Posted Jun 3, 2011 1:23 UTC (Fri) by lmb (subscriber, #39048) [Link]
I guess that is an optical illusion. You're not seeing the whisky (which at this point had already been mv'ed to the geeks in proximity), just the bottle.
A conversation with Linus at LinuxCon Japan Posted Jun 3, 2011 1:57 UTC (Fri) by showell (subscriber, #2929) [Link]
Whisky only gets its honey colour from maturation in Oak casks - the raw liquor is colourless. Perhaps this whisky was not matured in casks? White wine is often matured in Stainless Steel.
A conversation with Linus at LinuxCon Japan Posted Jun 3, 2011 2:04 UTC (Fri) by mjg59 (subscriber, #23239) [Link]
There's several white whiskeys on the market - of the ones I've tried, the High West is probably the most interesting. However, as can be seen in http://img.ly/4C7M , this one definitely had some traditionally brown spirit in it to start with.
A conversation with Linus at LinuxCon Japan Posted Jun 3, 2011 2:08 UTC (Fri) by mpr22 (subscriber, #60784) [Link] Japanese whisky is, in terms of the intended drinking experience, Scotch. (Similarly, Japanese lager is heavily Bavarian/Bohemian-influenced.)
A conversation with Linus at LinuxCon Japan Posted Jun 3, 2011 3:49 UTC (Fri) by nicooo (guest, #69134) [Link] Red wine is also matured in stainless steel, they just add oak shavings to give it the oak barrel flavor. Otherwise it wouldn't pass the health inspection.
A conversation with Linus at LinuxCon Japan Posted Jun 3, 2011 6:39 UTC (Fri) by rgmoore (subscriber, #75) [Link] Not true. Much of the red wine is matured in steel or concrete vats with some wood chips added for flavor, but the expensive stuff is still kept in wooden barrels. Health authorities are often accommodating of traditional production methods provided they have a good history of avoiding health risks. They may be more stringent in their inspections and rules when dealing with traditional methods, or they may have some additional, non-traditional rules (e.g. there's a minimum 60 day aging period for raw milk cheese in the USA) but they are often allowed.
A conversation with Linus at LinuxCon Japan Posted Jun 9, 2011 14:52 UTC (Thu) by Wol (guest, #4433) [Link]
Except that traditional methods can turn out safer than their modern counterparts ...
Which is safer, a butcher's plastic block, or a wooden one?
"Plastic of course", thought the health authorities, until someone did an experiment. They poured standard contaminant over the block, then cleaned it. A new block, both were easy to clean.
BUT. Once the block was used, battered and scarred ... 30 seconds after wiping down with hot water, the wooden block was clean (as in NO contaminant could be detected). But they just COULDN'T get the plastic board clean, whether it was boiling water, strong detergent, bleach, they tried everything! The bugs just had too many places to hide.
Oh - and the traditional health effects of red wine? It's been demonstrated that to get the traditional effects, you need to make it traditionally. Modern-made red wines aren't healthy.
Cheers,
A conversation with Linus at LinuxCon Japan Posted Jun 6, 2011 13:23 UTC (Mon) by jschrod (subscriber, #1646) [Link]
That's not red wine, that's an abomination.
But then, as long as clueless people buy that stuff, I'm fine with it. It leaves the real red wine for those of us who know their vintners.
A conversation with Linus at LinuxCon Japan Posted Jun 3, 2011 10:54 UTC (Fri) by rmv (subscriber, #48328) [Link]
Scotch is all matured in oak casks for at least three years (and a day). Even so, the colour varies from dark amber to almost clear. That Suntory.
Retail whisky is pretty much always coloured with caramel for consistency and to get the whisky colour that people expect. If you drink at somewhere like the Scotch Malt Whisky Society where the whisky is bottled straight out of the cask, you'll see much more variation in colour and taste.
-robin
A conversation with Linus at LinuxCon Japan Posted Jun 9, 2011 14:54 UTC (Thu) by Wol (guest, #4433) [Link]
I think Whisky MUST be matured in oak casks - preferably second-hand ones that used to contain sherry.
Or are you talking about Whisk*e*y - there is a difference ...
Cheers,
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