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A comment on Lab-Made Whiskey, Lab-Made Wine. Parent comment

Re:Lab-Made Whiskey, Lab-Made Wine by nerdponx on Monday November 05, 2018 @10:03PM (#18387980)
On the other hand, a high-end potato vodka will (apparently) have vaporized potato oils and various other aromatic stuff in there along with the ethanol. So that would impart some taste (as well as using good water).
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Re:Lab-Made Whiskey, Lab-Made Wine by tptacek on Monday November 05, 2018 @10:18PM (#18388055)
Dave Arnold (trust me, an expert) has a story, from when he helped run the technical program at the French Culinary Institute, about procuring and diluting potable lab alcohol to 40% ABV and then (IIRC) triangle-testing it with other vodkas. The upshot: while 'animats isn't right about whiskey, he's pretty much dead-on about vodka. It's best thought of as an industrial product.
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Re:Lab-Made Whiskey, Lab-Made Wine by kevinmchugh on Tuesday November 06, 2018 @05:03PM (#18395292)
Relatedly, Arnold has said he prefers lab grade ethanol to everclear for infusion and redistillation purposes. The lab grade stuff apparently is much more neutral tasting.
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Re:Lab-Made Whiskey, Lab-Made Wine by im3w1l on Tuesday November 06, 2018 @01:36AM (#18388877)
From my experience with the people around me, I think people are just as likely to consider that an offtaste as a benefit.
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