Mary Beth Quirk – Consumerist:
The agency warns consumers not to drink the stuff, but instead throw it out or return it to the store where it was purchased. There have been no illnesses reported associated with the gin yet.
The recall was initiated after the discovery that, during production, one batch wasn’t diluted correctly, ramping up its alcohol content.
This poorly-researched article is the result of re-writing a press release rather than practicing journalism. While the liquor in question should be recalled due to mislabeling, or more correctly mis-production, it’s not strictly dangerous. It’s very strong, which might lead a consumer to an unpleasant result.
Liquor pours out of a still at between 120 and 160 proof, or 60%-80% alcohol by volume. It all emerges clear, too.
Whiskeys and other brown liquors go into a barrel and up on a rack, where the aging process lends it a brownish color. Alcohol, being lighter than water, is the first component to evaporate through the wood, leaving a barrel strength of between 110 and 145 proof. The resulting liquor is either dumped, bottled and sold at that high proof (sometimes referred to as “cask strength” or “barrel proof”), or diluted with spring water to a more consumer-friendly 80-100 proof a few years later.
Vodkas, gins, and other white liquors are diluted, bottled, and sold right away. This batch, apparently, missed the dilution phase. So, not dangerous, just very strong.
#liquor #distilling #over-proof