[Eric in the Ozarks]

Not sure if he has the proper equipment to measure proof but it smells like Everclear. There was a Parmesan cheese plant in Minnesota I used to call on that produced about 20,000 gallons/day of near 200 proof alcohol. It was odorless but had a very strong Spearmint taste. I think they’re selling it into the ethanol market now.

[Nathan Zachary]

"There was a Parmesan cheese plant in Minnesota I used to call on that produced about 20,000 gallons/day of near 200 proof alcohol. It was odorless but had a very strong Spearmint taste. I think they’re selling it into the ethanol market now."

Probably adding something to denature it,to make it undrinkable. (otherwise it's taxable) You can bet it's no less than 199 proof though for the ethanol market.

[Bubba Ho-Tep]

Speaking of Everclear, my home town in central Illinois is the site of the old American Distillery where they used to make Everclear. Then they went to making ethanol. Now they make Skyy vodka there.