I'll choose Syntax. Matt can be kind of funny, but gets stale quick. Syntax keeps it fresh, with a new tale every post about how he's surfing 10 mile satellites or had a swing dancing contest with George Washington himself. And it's all in his own charming dialect! Brilliant stuff.
(Edited 2 minutes later.)
@previous (beckyderp !8ElfFaoFao)
That's not a good way to get my vote, Becky. I'll remember this personal attack when I get to your thread of this.
(Edited 1 minute later.)
@456,526 (Killer Lettuce !!iNo3FkiZx)
I am looking for a bar that has a bottle of this so as to taste it - NOT about to buy a bottle at $95 when one review says it tastes like rotgut.
George Washington’s $95 whiskey might taste like crap
The folks in charge of the first president’s estate are putting another batch of George Washington Straight Rye Whiskey on the market, as they periodically do. But what the liquor peddlers at Mount Vernon aren’t telling you is, back in the day, the Founding Father’s whiskey was rotgut at best.
Peter Carlson’s essay in the June 2010 edition of American History describes the scene at Washington’s Virginia plantation, where, in 1797, the former president installed a 75-by-30 foot distillery and made “very bad rye whiskey†from his neighboring farm’s excess grain. (Carlson interviewed Dennis Pogue, Mount Vernon’s associate director, who politely described the swill as having “a pretty sharp taste.â€) No matter about the harsh flavor, though. Washington was a rock star, so, in 1798, his distillery produced 4,000 gallons of the white lighting and sold it for 50 cents per gallon. One year later, Mount Vernon produced 11,000 gallons for public consumption. Cha-ching!
“The team, led by former Maker’s Mark master distiller Dave Pickerell, has perfected the craft since they began distilling at the old mill twice a year beginning in 2009. (A $2.1 million grant from the distilled spirits industry helped fund the project),†the Washington Post notes.
“And the demand for their product has grown: The waiting list is more than 4,000 for this year’s batch,†it adds.
The WaPo report adds some colorful details:
Without electricity, the seven distillers — mostly historians and tour guides at theMount Vernon estate — chop their own wood to burn and heat the boilers, which are filled with water brought in by a water mill from the adjacent pond.
They also grind about 4,400 pounds of locally grown grain and manually churn vats of prefermented grains, known as mash. The process takes three weeks, and they do it twice a year. But guides at Mount Vernon are used to getting their hands dirty. Distillery manager Steve Bashore also runs the blacksmith shop there.
The Mount Vernon distillery was “one of the largest in America in Washington’s day,