‘Tis the drinking (and dessert) season, so here’s a short post about booze.
In my mind, there are three basic categories of alcoholic drinks: beer, wine, and “spirits”. Spirits are, as far as I’m concerned, any alcohol for drinking that has been produced by distillation. For some reason, these three categories, despite containing the exact same active ingredient, usually in the same absolute volume when consumed, are frequently sold in distinctly different ways. For example, the province of Ontario has decided (in all its wisdom) that beer only should be sold at “the Beer Store”; wine and spirits are sold at Liqore Stores, although some beer is also sold at the Liquor Store. Anyways, this is not a post about weird jurisdictional things and booze.
I’ll talk about beer and wine some other time. Here, I’d like to describe my internal categorization among spirits. I draw a line under the liquors that contain 40% alcohol, that separates these select few from the rest, which I generally term “liquers”. There are five, and only five, spirits that have risen above this line, mainly through accident of history I suspect.
Gin: I have almost no experience of gin; I shall have to rectify this situation.
Rum: I have little experience of rum to date, a consequence of an unfortunately-ending evening when I was younger. The Captain decided to raid the port and exit, if you catch my drift.
Tequila: Like many people, I’ve met shots of this stuff, in cheap form, while already drunk. But, on one memorable occasion, I had a delicious and mouth-warming “shot” sipped slowly of some very good tequila.
Vodka: Swayed as I am by marketing, I have experience in vodka of only one brand: Smirnoff
Whisky: I do make a distinction between the various national styles and flavours of whisky, such that I don’t consider “scotch” and “rye” to be exactly the same thing.
Did I miss any full-scale 40% boozes?