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Thread: Tequila

  1. #11
    Virtuoso
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    Apr 2005
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    Chicago SW 'burbs
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    1,178

    Re: Tequila

    Could some of these 70 proof or 76 proof spirits be using the Sykes system rather than ABV * 2?

  2. #12
    Bourbonian of the Year 2002 and Guru
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    Sep 1999
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    Re: Tequila

    I don't know, what's the Sykes system?

  3. #13
    Bourbonian of the Year 2011
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    Sep 2002
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    Toronto, Canada
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    9,157

    Re: Tequila

    I can answer that. Bartholomew Sykes was an English scientist who developed a proof ascertainment system which later was used to announce proof strength on whisky and other spirits labels. Under his sytem, alcohol spirits were considered proven, i.e., of sufficient strength, at 57.1% ABV. He ascertained this by burning mixtures of gunpowder and alcohol, at 57.1% ABV the mixture flared adequately in his view. To this proven strength he assigned arbitrarily the number 100. Pure alcohol or 100% ABV was however in his system 175 proof, not 200 proof as in the more logical U.S. system, and thus termed 75 overproof (75 OP in the old labelling). E.g., 70 proof is 30 underproof (30 UP) and this equates (when you examine conversion tables) to U.S. 80 proof. You can use a rule of thumb that for every number of Sykes proof over or under 100 this represents 1/2% alcohol by volume but this is approximate only apparently since conversion tables I have consulted show e.g., 70 Sykes proof as 80 U.S. proof (not 84 proof or 42% ABV: 57%-15%=42%). The Sykes system was adopted by the United Kingdom, its former colonies, and other countries within the U.K. trade orbit or otherwise in its influence. In the early 1980's, the Sykes system of announcing alcohol content was abandoned in the U.K. in favor of the European Union norm which uses the Gay Lussac system which measures alcohol by the volume of ethanol in the container. The suggestion (or rather query) is whether some countries, perhaps smaller ones where change proceeds slowly, may still use the Sykes system for the labels of whiskey and other spirits. Unless the alcohol by volume content is also shown on the label there is no way to know without consulting its applicable laws.

    Gary

  4. #14
    Connoisseur
    Join Date
    Jul 2005
    Location
    New Jersey
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    862

    Re: Tequila

    I really like this one sangrita made by sangrita real. Search for it on google, comes up easily. It has a nice thickness and a nice spiciness to it that I really enjoy. One bottle goes a long way.

    As for a homemade sangrita this is from a member of the tequila forum I participate in. Here is a link to the forum and below that I pasted his sangrita recipe.

    http://www.ianchadwick.com/forum/index.php?showforum=6

    recipe for Sangrita (ala "reifer")

    LARGE
    1 litre of tomato juice
    1/4 litre of fresh orange juice
    juice of 3 limes
    2 table spoons of maggi sauce
    2 table spoons of worchestershire sauce
    1 table spoon of tabasco
    1 table spoon of grenadine (optional, will make it sweeter)
    large pinch of salt (to taste)
    large pinch of pepper (to taste)
    shake well, refrigerate

    SMALL
    1 cup of tomato juice
    1/4 cup of fresh orange juice
    juice of 1 lime
    2 tea spoons of maggi sauce
    2 tea spoons of worchestershire sauce
    1/4 to 1/2 tea spoon of Tabasco
    teaspoon of grenadine (optional, will make it sweeter)
    pinch of salt; pinch of pepper
    shake well, refrigerate

    grenadine is optional. I don't use it but some people do

  5. #15
    Guru
    Join Date
    Sep 2001
    Location
    Pelham, AL
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    3,898

    Re: Tequila

    Thanks. Sounds good! Seems to have quite a bit in common with a Bloody Mary, although more complex.

    Tim

  6. #16
    Guru
    Join Date
    May 2003
    Location
    Moscow Mills, MO
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    2,507

    Re: Tequila

    I have to ask, what is maggi sauce? Never heard of it before. And how many maggi do you have to squeeze to get enough for a tablespoon?

  7. #17
    Connoisseur
    Join Date
    Jul 2005
    Location
    New Jersey
    Posts
    862

    Re: Tequila

    It's available in most ehtnic aisles in a grocery store.

    http://www.mexgrocer.com/2708.html

  8. #18
    Guru
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    May 2003
    Location
    Moscow Mills, MO
    Posts
    2,507

    Re: Tequila

    Thanks for the info, I'll have to check it out.

  9. #19
    Apprentice
    Join Date
    Nov 2005
    Location
    Baltimore, MD
    Posts
    33

    Re: Tequila

    If bourbon is often misunderstood and wrongly considered a harsh, unsophisticated drink, tequila has it even worse.
    Isn't that a sad truth. I've tried so hard to get friends to appreciate tequila, but sometimes it's almost impossible to abolish preconceived notions.

  10. #20
    Apprentice
    Join Date
    Mar 2006
    Location
    Oxford, U.K.
    Posts
    39
    Quote Originally Posted by alphaiii
    Isn't that a sad truth. I've tried so hard to get friends to appreciate tequila, but sometimes it's almost impossible to abolish preconceived notions.
    Too many people associate tequila with the cheaper standards which are blended with stuff like cane spirit. If it doesn't say 100% agave on it then don't bother, and I find that this is my best U.S.P.

 

 

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