/ck/ - Food & Cooking

whisky isnt bad but ive never met anyone who is a ~whisky enthusiast~ or whatever who wasn't a total retard who unironically thinks like op and drink mostly swill and say actually good smooth whiskys are bad

i think it's sorta like how americans view spicy food -- it's not about the flavor, it's about proving that they're hard by eating the spiciest thing possible. so similary, pasty white numales with more money than hair go for bottom shelf swill whisky and say it's good that it burns and tastes like medicine to act hard, even though whisky is not supposed to be that way.

maybe a better analogy is IPAs, like how all IPAs these days are overly bitter and taste of nothing but hops, because MUH HOPS BEER OMG SO NATURAL SO ARTISANAL even though a proper IPA should be fairly light and easy-drinking, or how coffee nerds sperg out trying to get as tannin-rich and bitter a brew as possible despite coffee having traditionally been more mild and flavorful than outright bitter like eating garden weeds

>>10845247
i'd like to try distilling sometime but it sounds like it takes a real long time and needs a lot of babying to be safe, both in terms of the still not catching fire and the alcohol being properly sectioned off from the things that make you start to die. but mostly just the still not catching fire or leaking and making a mess or something