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Very cool! I could also envision fastening weights to 50 ml bottles with differing lengths of fishing line to create a frozen matrix of booze.
Commented Jan 29, 2016 on Use an Aquarium Pump to Freeze Objects Inside Ice Blocks at Alcademics
Use an Aquarium Pump to Freeze Objects Inside Ice Blocks
You can make a clear block of ice using an insulated cooler with the Directional Freezing method. You can also use this method to freeze objects inside of ice blocks including freezing a full-sized bottle inside an ice block. If you are able to add an aquarium pump to the mix, you can make clea...
The article states "...but the Dutch version comes in at around $1.50-$2.00 per barrel, or approximately $1,100-$1,350 per acre-foot of water." If it's the low estimate of $1.50/bbl (42 gal), then that's $0.0357142/gal. An acre foot is 325,841.429 gal, so that would be $11,637.52/acre foot, or roughly 10x what is stated above. Am I missing something here?
Commented Mar 20, 2015 on Texas: From Shale Boom to Water Revolution at Green Car Congress
Texas: From Shale Boom to Water Revolution
by James Stafford of Oilprice.com Texas is famous the world over for two things on a massive scale: oil and droughts. Now the slick but dry state is becoming famous for water: that precious element that both resolves the drought problem and also makes it possible to pump more oil out of the grou...
Great stuff over there, Camper! As a guy who spends 40 hours a week talking about water, it's nice to see folks getting an idea of its impact on their favorite spirits and beers. One thing I would add to Ian's commentary is that the salts to which your calcium and magnesium are attached are nearly as important as the metals themselves. Whether you have calcium sulfate or calcium chloride can have a big impact on your downstream operations, for example. Cheers
Commented Jul 26, 2013 on Does Water Matter in Spirits Production? at Alcademics
Does Water Matter in Spirits Production?
Though I often write for DiffordsGuide.com, this time editor Ian Cameron wrote about me, or rather, my talk on water at Tales of the Cocktail. Some of the information in the seminar you may have read here previously on Alcademics as part of the Water Project, and some information from the ta...
The water sounds ok, but if they add some grain, ferment it, then distill it, put it in a barrel for a while, then add some more water, I think it could really turn into something!
Commented Apr 25, 2013 on Tasting the Regional Waters of Scotland at Alcademics
Tasting the Regional Waters of Scotland
In my search for information about water sources used for various spirits as part of the Water Project, I came across Uisge Source, a company that bottles waters from different regions in Scotland. The waters from Speyside, Islay, and the Highlands are meant to be representative of the water...
Great article--looks like I may need to add a bottle of PAMA to the home bar. In related news, if I was to name a new pop-up bar or consultancy today, it would definitely be called "Smoothing Agents".
Commented Oct 1, 2012 on Modifiers in Cocktails at Alcademics
Modifiers in Cocktails
This post is sponsored by PAMA pomegranate liqueur, but written by me. Cocktail Modifiers Though I think most bartenders agree on what a cocktail modifier is, finding a definition of the term was tougher than expected. Defining Modifiers in Cocktails The first book I picked up to look for a wri...
Great article--thoroughly enjoyed it! Canada Dry is my go-to tonic around the house. I was just gifted a bottle of Tomr's tonic syrup--need to play around with that before forming an opinion. I did a similar shootout with gins for G&Ts, but it wasn't a blind tasting. That's here if'n your interested: http://inuakena.wordpress.com/spirit-reviews/gin-fight-at-the-okole-maluna-corral/
Cheers! - Josh
Commented Aug 17, 2012 on Tonic Water Shootout, Part 2: The Results at Cocktailians
Tonic Water Shootout, Part 2: The Results
If you'll recall from our last installment, we're investigating tonic water and trying to figure out which one is best. We've settled on a method, lined up judges, and introduced our contenders. Joanna, being a bona fide college professor and certified Smart Person, suggested that we taste the...
Nice job--I left a comment over at the Class site.
Commented Aug 14, 2012 on Filtration in Spirits: A Primer at Alcademics
Filtration in Spirits: A Primer
For CLASS Magazine online at DiffordsGuide.com, I wrote an article about filtration in spirits. This was based on the research I did for my talk on the subject at the Manhattan Cocktail Classic earlier this year. Don't Forget the Filtration Factor By Camper English Nearly every spirit undergo...
Wow! Mouth-watering photos and descriptions.
Commented Mar 20, 2012 on Cocktail Menu: The Fifth Floor in San Francisco at Alcademics
Cocktail Menu: The Fifth Floor in San Francisco
The Fifth Floor restaurant has another new bar manager, this time Brian Means, who was most recently at Zero Zero. There's also a new cocktail list that just launched with a focus on gin and whisky drinks. The full cocktail list has a few ongoing sections showing Kimpton Hotel Group mixologist ...
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