Four Loko Furor

By now, most of you have probably heard about the FourLokoPocalypse. Four Loko is a caffeine-laced malt beverage containing caffeine as well as up to 12 percent alcohol by volume, and is under fire because of the “dangerous” combination of alcohol and caffeine. The drink reportedly made a bunch of college students sick in Washington state, and has been banned in both Washington and Michigan. New York will prohibit sales of the drink after Dec. 10.

Thanks to a ruling yesterday by the FDA, Four Loko is effectively banned, along with other similar drinks like Joose and Moonshot. The drinks were pulled from most store shelves yesterday, and what with Four Loko not available within 50 miles of us, we thought we’d never get a chance to try this beverage before it was gone for good.

But what we forgot is that we have awesome fans, and one stalwart soldier managed to secure 4 cans from his local 7-11 just after they had been pulled from the shelves. That man, ladies and gents, is friend of the blog JIM KOZYRA, and you should check out his work right now at Lacking Direction because he is awesome and is providing us with some Four Loko for an upcoming episode!

Incidentally, another friend of the blog, the indomitable super-genius Larry Clow, has kept us abreast of how this FDA ruling might affect other products that feature both alcohol and caffeine, such as coffee-flavored stout or liqueurs like Kahlua. As of right now, it looks like the ruling only affects drinks like Four Loko, so lovers of espresso/coffee stouts are safe…for now.

Thanks again to all our wonderful fans, and if anybody reading this has some hideous Christmas/Hanukkah sweaters they’d like to donate for our filming this weekend, please let us know! We promise not to spill any egg nog on them! 🙂

Piss-ky

One of our readers just tipped us off to what is quite possibly the worst whisky on the face of the planet.

Instead of being made from clear spring water, this whiskey is made from the sugary urine of elderly diabetics.

No, really. We’re not making this up.

According to Wired, urine-whisky creator James Gilpin says that the product “won’t be widely marketed conventionally. In fact, it’s more of an art piece, asking, Gilpin says, whether it’s ‘plausible to suggest that we start utilising our water purification systems in order to harvest the biological resources that our elderly already process in abundance’.”

(Thanks for the tip, Chris!)

First Anniversary Boozetacular!

ebola mary

Oh, the horror. The pain. The indescribable taste of all-new flavor combinations. These, dear friends, are the worst cocktails ever devised.

Happy Anniversary, indeed.

Episode 13: Underberg

VITAL STATS
Product: Underberg
Alcohol Content: 44% ABV (88 Proof)
Location Purchased: NH Liquor Store
Price Paid: $4.99 for a package of three 20 ml bottles

Underberg is a bitter digestif that hails from Germany, and contains 43 individual herbs and botanicals. Will it be the worst thing we’ve ever tasted, or will it be surprisingly tasty?

Pulque and Spike Your Juice Fermentation Kit Review (via The AV Club)

Earlier this week, The AV Club conducted a taste test of two alcoholic beverages that sound just plain nasty.

First off was Pulque, a milk-colored alcohol made by fermenting the agave plant. One reviewer generously proclaimed “[It] doesn’t have much flavor. Just kinda mucilaginous.”

Next up, they tried using a fermentation kit from Spike Your Juice, the results of which prompted one taste to say, “Oh homemade wine, you bring back childhood memories of when my juice box would sit in the sun too long.”

Want to read more (and see some footage)? Check it out here!

From Absinthe to Lizard Wine: An Awesome Blog Post on NileGuide

NileGuide just came out with a great round-up of some strange and terrible boozes from around the world.

Yeah, I said “boozes”. That’s totally the correct plural form of booze.

Anyway, you should go check it out. They talked about stuff we’ve already tried like Cynar and cachaça, as well as stuff we haven’t been able to get our hands on yet like Yogurito and Maotai.

Smoked Salmon Vodka

You know, we used to say that Sarah Palin was the worst thing to ever come out of Wasilla. Until now.

Introducing Smoked Salmon Vodka, a creation from the Alaska Distillery in Wasilla.

Want to know how they make it?

“The five-year-old Alaska Distillery uses all Alaska products when it can: grain from Delta Junction, potatoes from the Matanuska-Susitna valley, glacier ice from Prince William Sound, and now salmon caught in the Gulf of Alaska.

The key to the newest vodka’s flavor is how they smoke the salmon, and that’s a trade secret.

Once the fish is smoked, the skin is removed and employees masticate the fillets. The chunks are placed into a large vat, where highly concentrated ethanol is mixed in.

From that stew is pulled the flavor, rich color and essence of the salmon.

“From there, we strain it out, and we take the fluid, which now is very concentrated smoked salmon essence, and we add that to our vodka. We do a cold infusion process, we filter it a couple more times, and out the door it goes,” Foster said.”

GROSS.

After our last encounter with a smoky, meat-based vodka, we have a feeling that this offering from Alaska is going to be pretty revolting. We’ll review it as soon as we can get our hands on it.