Text 1308, 60 rader
Skriven 2010-09-09 08:35:18 av Michael Loo
     Kommentar till en text av Dave Drum
Ärende: terminology 561
=======================
 DD> Errrrmmmmm ... don't look now but, reindeer, caribou, elk, moose,
 DD> roebuck, hart, etc. are all sources of venison.

Or "venaison." Originally originally, wild pig was also so
considered. As usual, the terminology has wandered off on its
own; especially, the US usage has its own eccentricities. Not
to mention Ozzies.

==

 DD> Once upon a tyme, many yonks ago, Kentucky passed and attempted to
 DD> enforce a law that stipulated that only "corn whiskey" made in Bourbon

I'm pretty sure that no state can unilaterally make such a
definition, whether it be of Bourbon or chillli, full faith
and credit notwithstanding, as states can't do much about
interstate commerce, which is a Federal bailiwick.

 DD> County, KY. could be called bourbon. Beam and Brown, Foreman objected
 DD> and appealed. So the law was amended to say that only "corn whiskey"
 DD> made in Kentucky could be called bourbon. And distillers far and wide
 DD> raised hell in federal court. Now, although bourbon can be made
 DD> anywhere, only Kentucky legally has the right to have the state's name
 DD> on the label as a "bourbon" product.  

It would of course stand to reason that only Kentucky could claim
Kentucky Bourbon, and I'm sure that only Indiana (say) should have
the right to claim Indiana Bourbon. But the name Bourbon (though it
probably originated in Bourbon County, Kentucky) never to my
knowledge had a fixed geographical identity. As such, it's more
like a Coney (to hark back to another popular topic here) than
a Bourgogne Clos de Feves.

 DD> I famously abhor gin. One holiday season a salesman gave my dad a
 DD> quart of Virginia Gentleman Bourbon.

The question that arises, of course, is whether the junk came from
Virginia. Texas Pete hot sauce, for example, never had anything to
do with Texas (or heat, or probably anyone named Pete), though
Louisiana brand comes from Louisiana.

Gary Regan's perfect Manhattan
cat: booze
servings: 1

2 oz bourbon or rye whiskey
1 oz sweet vermouth
bitters to taste
1 maraschino cherry for garnish

Stir and strain into a chilled cocktail
glass. Garnish with cherry.

Source: Hemispheres Magazine, June 04


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