Like many boozemakers, Apollo Bay Distillery in Victoria, Australia pivoted their production from alcoholic beverages to hand sanitizer when COVID-19 hit. Unfortunately though, nine bottles of their SS Casino Gin were sold that contained hand sanitizer as opposed to the alcoholic drink. The company announced a recall and so far six of the bottles have been returned.
According to the company's notice, "Consumption of the product may have side effects including nausea, headaches, dizziness, bloating, vomiting, thirst and diarrhea."
Doesn't gin have those same side effects though? Anyway, here's more from ABC News:
The bottles were all sold through the Great Ocean Road Brewhouse bottleshop.
A spokesman for the Apollo Bay Distillery said one woman had reported feeling nauseous after consuming the hand sanitiser, but had since recovered.
"The bottles were incorrectly labelled and had no seal," the spokesman said.
"We understand they are not toxic.
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Some people take their libations and isolations very seriously. Read the rest
According to the suggestions of a professional golfer whose video was tweeted today by Donald Trump's companies, drinking an entire bottle of vodka every day will 'kill' coronavirus. There's only one problem with this advice: it is not true, and may harm you. Read the rest
San Francisco is jamming on the wine deliveries. Unsurprisingly alcohol isn't the greatest thing for your immune system.
You’d be forgiven for blacking out around sundown and not having even noticed yet that liquor stores across San Francisco are being forced to close at 8 p.m. every night now, according to KRON 4. Mayor Breed issued that order Friday, another of the expanded shelter in place orders now in effect until at least May 1. Any cursory scrolling of social media you’ve done in the last two weeks — and yes, it has only been 14 days since this started — will show you that drinking alcohol has become a preferred pastime in the age of COVID-19. We now have the data to back this “No sh*t, Sherlock” observation; on the heels of Eater National's report that alcohol sales are skyrocketing (“Three-liter boxed wine is up 53 percent”), the Chronicle follows up with a report that Wine.com is seeing a 400 percent increase in spirits sales, from which Eater highlights the conclusion that Bay Area residents are drinking 42 percent more alcohol whilst stuck home.
Casablanca is one of the greatest drinking and smoking movies of all time. Read the rest
"When they keep drinking this, there’s going to be more people poisoned."
“El Chapo” ran a global narcotics crime ring and escaped two maximum security prisons before being captured, extradited to the United States in 2017, found guilty in 2019, and sentenced to life in prison.
Joaquin “El Chapo” Guzman's daughter Alejandrina Guzman just launched a beer branded with her dad's name, because nothing matters.
Excerpt from Reuters:
The beer is part of the “El Chapo 701” brand, which has already launched a clothing line, and gets its name from when Forbes named him the 701st richest person in the world in 2009. Forbes estimated his net worth at $1 billion at the time.
“This is an artisanal beer, with 4% alcohol. This prototype is a lager, and it’s made up of malt, rice and honey so it’s good,” said Adriana Ituarte, a salesperson for the brand. “And the idea is for it to be sold at bars that stock craft beer.”
A 355 ml bottle is due to be priced at 70.10 pesos ($3.73).
Drink like a Mexican kingpin: 'El Chapo' beer launched by daughter [reuters.com, Jose Luis Osorio, 1-17-2020, image courtesy El chapo beer] Read the rest
“Volume decline accelerated in 2019, down 3% through November.”
The new availability of a wide array of legal marijuana products has is beginning to take a bite out of beer consumption in Canada, reports Bloomberg News. Read the rest
College student Rino Dubokovic has opened a Museum of Hangovers in Zagreb, Croatia. From CNN:
Exhibits include displays of objects people found inexplicably the morning after a boozy night, a room where visitors can test their reflexes after putting on "beer goggles," and an interactive section where they can share their own best and worst hangover experiences.
The gift shop is also tongue-in-cheek, selling a "drunkopoly" board game and bar activities, like darts.
Dubokovic, who is from the island of Hvar and studying computer science, tells CNN Travel that the point of the museum isn't to glorify overindulgence. Rather, it's a physical representation of the kinds of chats he had with his friends, where everyone is sharing stories and bonding about things they did in the past.
The city is also home to the Museum of Broken Relationships.
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In 1917, Swedish steamer ship Kyros was traveling from France to Russia when a German U-boat sunk it in the Baltic Sea. The shipwreck was discovered in 1999 but it wasn't until the last month that a team of divers from Ocean X and iXplorer have hauled up the sunken treasure: 600 bottles of De Haartman & Co. cognac and 300 bottles of Benedictine (now Bacardi) liqueur meant for Tsar Nicholas II. From Smithsonian:
(Expedition leader Peter) Lindberg and his colleagues have sent samples of both the cognac and the Benedictine to a laboratory to gauge whether the alcohol is still fit for consumption. They are optimistic regarding the outcome of these tests, according to Metcalfe, as the Baltic’s freezing waters are actually ideal for storing spirits. Although some of the bottles contain sediment, many remain sealed. Several cognac bottles even have intact tin seals...
As Lindberg tells CNN’s Gianluca Mezzofiore and David Williams, he and the rest of the team detected a slight scent of sweetened herbs coming from the Benedictine bottles...
Earlier this year, two bottles of 17th-century wine discovered by Ocean X went up for auction at Christie’s. And in 2011, a 200-year-old bottle of champagne found in another Baltic shipwreck sold for a record-breaking $43,000.
images: OceanXTeam on Instagram Read the rest
Indlovu Gin is a new spirit infused with elephant dung. Gives new meaning to the term "shit-faced." It sells for about $32 per bottle. Creators Les and Paula Ansley of Mossel Bay, South Africa, came up with the concept on safari after learning that elephants have a varied diet of plants, fruits, and vegetables but less than half of it is actually digested.
“As a consequence, in the elephant dung, you get the most amazing variety of these botanicals,” Les Ansley told the Associated Press. “(I recall my wife saying) Why don’t we let the elephants do the hard work of collecting all these botanicals and we will make gin from it?"
From the AP:
After about five sizeable bags of dung are collected for a batch of 3,000 to 4,000 bottles of the gin, the droppings are dried and crumbled, then washed to remove dirt and sand. Eventually only the remains of the fruits, flowers, leaves and bark eaten by the elephants are left behind.
Those botanicals are then sterilized and dried again and placed in an airing cupboard. Think of it like a “spice cupboard,” Ansley said. Eventually, the remains are infused in the gin.
(via Fark) Read the rest
is a new bar in St. Louis, Missouri where patrons make an appointment to visit and then pay by the hour to drink as much (or as little) as you'd like. The per-hour price is $10 but if you want top shelf booze, it jumps to $20/hour.
"At our bar we don't sell drinks, we sell time," states their website.
From St. Louis magazine:
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Proprietor Michael Butler, the city's current recorder of deeds, got the idea from fundraising parties while running for office. “I would hold events where we charged by the hour for admission and have an open bar,” he recalls. “We got a lot of presale tickets online, and we created large-batch drinks in order to cut costs.” After a series of successful events, he imagined the same model could be applied to a business. He believes the price is "what the market can afford and will feel is a good value...."
When patrons book their time at Open Concept, they create a profile and are assigned a confirmation code, which is used to place drink orders at the bar. Bartenders will only serve one drink per person at a time, and a proprietary point-of-sale system will track consumption. Butler says the system will scan driver’s licenses and use a patron’s height and weight to assign a number of drinks per hour to keep the bar in compliance with legal limits.
When I was 12 years old, a kid that I thought was my friend but turned out to only be into me for my Nintendo, tempted me to try a little something that he snuck out of his mother's liquor cabinet. We ingested it! We were so drunk! We were full of shit: we'd been eating powdered pina colada mix, trying to convince each other that we were, indeed, hammered. Anyway, booze isn't the problem for young folks that it once was. More times than not, of late, the first experience that young folks'll have with mind altering substances outside of spending too long inside drawing with a Sharpie will likely be with marijuana.
From The Verge:
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This trend is not because teens are smoking cannabis more than ever. Rather, the change is because teens are smoking cigarettes and drinking less while the numbers for marijuana have held steady, according to Katherine M. Keyes, a professor of epidemiology at Columbia University and co-author of the new study, published this week in the journal Drug and Alcohol Dependence.
The authors found this by analyzing 40 years of surveys from American high school seniors. For example, in 1995, three-fourths of seniors who used both marijuana and cigarettes had tried cigarettes first. By 2016, only 40 percent had tried cigarettes first. Today, less than half of teens try alcohol and cigarettes before trying cannabis. (The researchers didn’t look specifically at whether alcohol or tobacco came next.) Other studies have found that, in general, teens are doing fewer drugs than ever, except for marijuana.
Over the next century, higher temperatures and an increased number of droughts will hit the global barley supply, pushing beer prices way up. University of East Anglia economist Dabo Guan and his colleagues developed multiple scenarios based on several climate and economic models. Nature:
The researchers then simulated the effect of these droughts and heat waves on barley production by using software to model crop growth and yield on the basis of weather and other variables.
They found that, globally, this extreme weather would reduce barley yield by between 3% and 17%. Some countries fared better than others: tropical areas such as Central and South America were hit badly, but crop yields actually increased in certain temperate areas, including northern China and the United States. Some areas of those countries saw yield increases of up to 90% — but this was not enough to offset the global decrease.
Finally, Guan and his colleagues fed these changes in barley yield into an existing economic model that can account for changes in supply and demand in the global market. This enabled them to look at how reduced barley production would affect pricing and consumption of beer in countries, as well as trade between nations.
In the worst-case scenario, the reduced barley supply worldwide would result in a 16% decrease in global beer consumption in the years of extreme-weather events. Prices would, on average, double...
One goal of the research, Guan says, was to make tangible how "climate change will impact people’s lifestyle... Read the rest
A study entitled "Alcohol use and burden for 195 countries and territories, 1990–2016: a systematic analysis for the Global Burden of Disease Study 2016" has determined that no one should ingest any alcohol. It leads to death, kinda like life.
Via The Lancet:
Alcohol use is a leading risk factor for global disease burden and causes substantial health loss. We found that the risk of all-cause mortality, and of cancers specifically, rises with increasing levels of consumption, and the level of consumption that minimises health loss is zero. These results suggest that alcohol control policies might need to be revised worldwide, refocusing on efforts to lower overall population-level consumption.
I have found that I can drink less and less as I get older. While I enjoy my Jameson, whiskey leaves me feeling awful and foggy the following day. I've passed the point where that feeling is worthwhile.
The belief, posed by my MD father, is that genetically our bodies (and my sister, but not my brother who is too ‘like my mom’) do not produce enough aldehyde dehydrogenase to break the acetaldehyde down and we essentially are poisoning ourselves, as the paper says.
Image via NIH.gov Read the rest
As a wise man once said, "It's funny cause it's true."
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Musician Regaip "Rego" Alp Sen created this cool and comprehensive alchemist's guide to alcoholic beverages. Colors and sidebars denote pairing combinations. Read the rest