[GSlob]

Well, we have Bacardi 151 - 75% alcohol. Not quite 90% range, true. But there is a catch: the closer to azeotropic 95% concentration in the distillation cutoff, the less flavor. One could add flavoring herbs directly in the pot on the last distillation, and that's what I'd be doing in their place.

[Colinsky]

Well, we have Bacardi 151 - 75% alcohol. Not quite 90% range, true. But there is a catch: the closer to azeotropic 95% concentration in the distillation cutoff, the less flavor. One could add flavoring herbs directly in the pot on the last distillation, and that's what I'd be doing in their place.

Scotch doesn't get its taste from herbs. It absorbs colors and chemicals while aging inside charred barrels. It's just about like vodka when it goes into the barrel.

[elcid1970]

I haven't gone near 151 proof rum since I saw what it did to a college girl. She went into such horrible convulsions that two men and two women could not restrain her violent motions. Somehow we got her into the back of a station wagon and to the emergency room just in time.

[Old Professer]

Just pour the “pure” stuff in one of those burned oaken barrels and wait...