06-12-2002, 01:20 PM
I believe the answer to the question lies in the brewing process. If you make a potato vodka, you make a mash out of potatoes and then distill and ferment the liquids. If you add a malt, like a barley malt, you can probably develop a similar taste and not have to distill it as long.
As for Whiskey, nothing gentle and palatable can develop from their recipies. If you tone down the alcohol content, it will still have that strong wood flavor. Great for wine and scotch, terrible for punch. But there are the Lynchburg Lemonades.... and they still had that whiskey burn to them.
That being said, Zima, the source of this current embarrassment, tastes (to me) like a carbonated water with a shot of grain alcohol. Another person decribed it as tasting like a by-product. It's been about 7 years since Zima came out. Maybe it's copywrites are ending (like medicine) or maybe they felt that they could not make any more money so they decided to sell their processies.
But in the end, I don't know fuck. I am just speculating.
As for Whiskey, nothing gentle and palatable can develop from their recipies. If you tone down the alcohol content, it will still have that strong wood flavor. Great for wine and scotch, terrible for punch. But there are the Lynchburg Lemonades.... and they still had that whiskey burn to them.
That being said, Zima, the source of this current embarrassment, tastes (to me) like a carbonated water with a shot of grain alcohol. Another person decribed it as tasting like a by-product. It's been about 7 years since Zima came out. Maybe it's copywrites are ending (like medicine) or maybe they felt that they could not make any more money so they decided to sell their processies.
But in the end, I don't know fuck. I am just speculating.