Pumpkin spice products are already in grocery stores in July
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wood pulp
This is also why barrel-aged spirits don't just taste like vanilla, they have literal vanillin in them, which is vanilla's main flavor compound.
I'm surprised whiskey aged in oak doesn't come out as bitter af due to the tannin in the wood. Is that the point of charring the barrel?
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I can't stand pumpkin but it, I think obviously, should be made all year. Is there some problem with production or maybe people only like the taste of it exclusively at that time of year?
I'll buy a pumpkin or apple cider donut once or twice when they release around September. If they were available all year, I honestly doubt I would think about it or have it anymore than that. I can't be the only one that feels that way.
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I'm surprised whiskey aged in oak doesn't come out as bitter af due to the tannin in the wood. Is that the point of charring the barrel?
IDK, TBH. Though I do think that many aged spirits are kind of bitter, especially the extra-long aged ones. Seems to depend on the oak species, too, French Oak often seems to lead to bitterer spirits (might be part of the reason why cognac often has added sugar) compared to White Oak (the standard for bourbon barrels).
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And there it will stay, until fucking Autumn.
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With more people tapping into the trend of Summerween
Summerween
Your marketers were so preoccupied with whether or not they could, they didn't stop to think if they should.
They could've said "Thanksgummer." Count your blessings
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might as well just keep them year round at this point
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I can't stand pumpkin but it, I think obviously, should be made all year. Is there some problem with production or maybe people only like the taste of it exclusively at that time of year?
It's part of that "you're in the season of happy now think of your childhood" thing that companies just sort of dreamed up
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I saw Christmas supplies at Costco a couple days ago…
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might as well just keep them year round at this point
Has this ever happened to you?
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IDK, TBH. Though I do think that many aged spirits are kind of bitter, especially the extra-long aged ones. Seems to depend on the oak species, too, French Oak often seems to lead to bitterer spirits (might be part of the reason why cognac often has added sugar) compared to White Oak (the standard for bourbon barrels).
Or I wonder if the bitterness isn't just hidden by the overwhelming flavor of motor fuel.
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Menards has plastic skeletons out
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This is why we need seasonal regulation goddamit
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might as well just keep them year round at this point
From what I recall Starbucks used to keep Pumpkin Spice available much longer out of season than they advertised.
-I was on the pumpkin spice train before it was cool.
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Have to get it out early; Christmas has already taken over all of the fall season.
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Relevant clip from Last Week Tonight:
i scrolled for just this link thanks
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Menards has plastic skeletons out
I have two neighbors that decorate their plastic skeletons seasonally all year long. It’s my favorite thing.
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Or I wonder if the bitterness isn't just hidden by the overwhelming flavor of motor fuel.
wrote last edited by [email protected]You mean the flavor of alcohol? If alcohol specifically hides bitterness but somehow lets all the sweet-ish barrel flavors shine through, no one would be able to taste the bitterness of cocktail bitters in drinks like the Old Fashioned. Cocktail bitters are very bitter, but the same is true for tannins.
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You mean the flavor of alcohol? If alcohol specifically hides bitterness but somehow lets all the sweet-ish barrel flavors shine through, no one would be able to taste the bitterness of cocktail bitters in drinks like the Old Fashioned. Cocktail bitters are very bitter, but the same is true for tannins.
Oh I'm convinced that the demand for fancy booze is pretty much entirely marketing.
First of all, wine is almost entirely judged by its packaging. Take Franzia, that extremely mid boxed wine, put it in a striking bottle with a real wood cork and a fancy or trendy looking label and people will start discussing bouquet and mouthfeel.
Beer (and I will pause after typing this parenthetical to take a swig from my Red Oak Bavarian Amber Lager) tastes kinda like puke. Like orange juice after brushing your teeth. Fancy schmancy beers will taste like burned oatmeal, and the craft beer industry died and now there's just IPAs which taste like yesterday's grass clippings and the occasional "we're not as big as Budweiser" company making "Amber lager".
As for spirits, vodka outsells fancy aged whiskies by a WIDE margin, and while flavors can be found in whiskey, a bottle of Pappy or Blantons or whatever ain't worth thousands of dollars, it's all just Buffalo Trace.
I've seen footage of a restaurant where rich people pay hundreds if not thousands of dollars to have chocolate sauce poured into their bare hands from a gravy boat. I've heard this phenomenon explained by the axiom "poor people prioritize quantity, middle class prioritize quality, and the rich prioritize experience." So the best you're going to get is a $40 bottle of scotch, because a $40,000 bottle of scotch will be the same booze in a really, really complicated bottle.
Have you ever had Johnny Walker Blue? It taste like ash. Johnny Walker Red is honestly a better experience, because it tastes like whisky. Johnny Walker Blue is more expensive because they tell you it is.
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Oh I'm convinced that the demand for fancy booze is pretty much entirely marketing.
First of all, wine is almost entirely judged by its packaging. Take Franzia, that extremely mid boxed wine, put it in a striking bottle with a real wood cork and a fancy or trendy looking label and people will start discussing bouquet and mouthfeel.
Beer (and I will pause after typing this parenthetical to take a swig from my Red Oak Bavarian Amber Lager) tastes kinda like puke. Like orange juice after brushing your teeth. Fancy schmancy beers will taste like burned oatmeal, and the craft beer industry died and now there's just IPAs which taste like yesterday's grass clippings and the occasional "we're not as big as Budweiser" company making "Amber lager".
As for spirits, vodka outsells fancy aged whiskies by a WIDE margin, and while flavors can be found in whiskey, a bottle of Pappy or Blantons or whatever ain't worth thousands of dollars, it's all just Buffalo Trace.
I've seen footage of a restaurant where rich people pay hundreds if not thousands of dollars to have chocolate sauce poured into their bare hands from a gravy boat. I've heard this phenomenon explained by the axiom "poor people prioritize quantity, middle class prioritize quality, and the rich prioritize experience." So the best you're going to get is a $40 bottle of scotch, because a $40,000 bottle of scotch will be the same booze in a really, really complicated bottle.
Have you ever had Johnny Walker Blue? It taste like ash. Johnny Walker Red is honestly a better experience, because it tastes like whisky. Johnny Walker Blue is more expensive because they tell you it is.
wrote last edited by [email protected]The difference (or lack thereof) between a 40 000$ bottle and a 40$ bottle really doesn't matter for this argument. 40$ whisky clearly tastes different from vodka or 10$ whisky, and if you can't appreciate that taste that's fine (as previously mentioned, many long-aged spirits do taste bitter to me), but don't make it out like people only drink 40$ whisky for reasons of prestige and marketing.
I don't like any Johnny Walker, though, peaty whisky isn't really my thing. We were discussing cask flavors, not smoke/peat flavors, right?
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The difference (or lack thereof) between a 40 000$ bottle and a 40$ bottle really doesn't matter for this argument. 40$ whisky clearly tastes different from vodka or 10$ whisky, and if you can't appreciate that taste that's fine (as previously mentioned, many long-aged spirits do taste bitter to me), but don't make it out like people only drink 40$ whisky for reasons of prestige and marketing.
I don't like any Johnny Walker, though, peaty whisky isn't really my thing. We were discussing cask flavors, not smoke/peat flavors, right?
Maker's Mark, a mass produced basic bitch bourbon, was initially marketed with the tagline "It tastes expensive because it is." I say this as a whiskey drinker, it's pretty much all marketing.
