tag:blogger.com,1999:blog-8640551.post115954234030750219..comments2024-02-25T03:47:01.798-05:00Comments on worship the glitch: Vodka Shines In The Nothing DepartmentEric Mortensenhttp://www.blogger.com/profile/10673980617503589694noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-8640551.post-1159556393818669372006-09-29T14:59:00.000-04:002006-09-29T14:59:00.000-04:00I'm not a vodka drinker. But I can certainly tast...I'm not a vodka drinker. But I can certainly taste the difference between smirnoff and other vodkas. Smirnoff leaves a sustained bitter, high alcohol content after taste in my mouth. So strong, that it still comes across in mixed drinks, unless the vodka is highly diluted. Some higher end vodkas do this too, such as chopin, but not to the extent that smirnoff does. That being said, I prefer gin.<BR/><BR/>Not to long ago, some of us were having a discussion on anise and absinthe. darkstar wrote something that I think might apply here:<BR/><BR/><I>"In one of my physical anthro classes, we were discussing genetics. The prof gave us a little white powder (nothing illegal) to taste. Some portion of the class could not taste it at all. The rest of the class could taste it and it was a very bitter taste. I don't remember the name of the chemical, but it is evidently used to demonstrate genetic variation in taste receptors, or something. <BR/> <BR/>My theory is that people who like the taste of anise or black licorice lack the taste receptors for the most pungent component of the bitter flavor. And those of us that are turned off by it can fully taste the oily, bitter component that makes us recoil. <BR/> <BR/>Alternately, the people who like it have an extra taste receptor that allows them to taste something really yummy in it that the rest of us can't."</I>thumbukihttps://www.blogger.com/profile/01808098990939399196noreply@blogger.com