opinionated alchemist

There has been a video by THE EDUCATED BARFLY And while my rebellious years seem to be gone, I could not pass on and not comment on this video - and even worse, I could not not write an article about it here... So first the video: Let me be frank, I am on one hand absolutely frustrated about the things, YouTube-Influencer-Bartender say... but then, I cannot really complain, because I am not (because of various reasons) try to do it better. So in this case - thanks of bringing us any  content about drinks and bars (and the educated barfly isn't half-bad). But - this video, pulled out basically all misconception about vodka, alcohol etc. which I could imagine. Let me first of all start with this: consumer prices today are often not even close related to the actual value. Some prices are (sometimes basic groceries). Some aren't. One product which stands out, of being based on a fantasy (speak solely marketing) value is: TaTaTaaaaa... VODKA. That's true. Let u...

Marketing - marketing - marketing... This is what I have in mind, if I am reading the websites of some brands. This time I landed on the website of Vizcaya, which claims to make rum out of "the freshest sugarcane" which is pressed and the juice is directly fermented. Usually rum is not made this way. Usually (and this is probably the original method), sugarcane is pressed, the juice then is cooked until it becomes molasses and until the sugar crystallizes. The solid sugar is taken out until the mixture becomes too thick, to extract more sugar. This is then the molasses you would use for cooking, or to ferment to create a rum. While I definitely admit, that making rum out of fresh sugarcane is slightly more expensive, than using a byproduct of the sugar production (sugarcane is anyway not very expensive), I am arguing about the claim of this producer, that it (necessarily) leads to a better rum. The issue here is the concept: sugarcane juice is a whole different thin...