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Thread: TooDamnSweet Needs some AO Spirit

  1. #2671
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    Originally posted by Archangel Damien
    48oz is that anything like a 66er of rye
    I have no idea what you're talking about.......sorry

    Originally posted by Miscue
    Romeo... bah! He's a pathetic fool who was lamely obsessed with the impressionable Juliet.

  2. #2672
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    if i every meet you the first thing i`m gonna do is take you to the liqure store i swear i thought everybody knew what a 66`er was


    "I am Nobody and Nobody is Perfect: Therefore i`m Perfect"
    "Hear and you forget; see and you remember; do and you understand."

  3. #2673
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    AD, I have no clue what you're talking about. Must be a Canadian thing....

    I've got a serious thing for TR... it tastes so friggin' good!! Pretty expensive tho...

    That's a good sized LIT!! I had a margarita that size once
    I'm way too old for this ****.

  4. #2674
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    a 66`er is a 66 ounce bottle of rye

  5. #2675
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    I figured the oz. part out, but what the hell's rye?

  6. #2676
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    Isn't rye a type of bread?

  7. #2677
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    It sure is....hrrmmmm...

    <----confused.

    /me breaks out the Tequila Rose!! Cheers!

  8. #2678
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    what is used to make whiskey?

  9. #2679
    Originally posted by Archangel Damien
    what is used to make whiskey?
    I always thought they used corn maybe im dumb

  10. #2680
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    Ya got me

  11. #2681
    Well i looked into it a bit and it seems thatkentucky and tennesee whiskey is made from corn. Irish whiskey is made with malted and unmalted barley. Other kinds are made with rye like AD was saying theres prob other kinds i just didnt find any.

  12. #2682
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    Thanks for the info... I was about to do that myself

  13. #2683
    i did some more digging and this is what i found out about Kentucky Bourbon Whiskey
    if u guys would like to look into it go to [/QUOTE]www.kybourbon.com

    [QUOTE]The most common bourbon recipes consist of a mixture of at least 51 percent corn, barley malt and rye or wheat. Each distiller takes great care in selecting the grains, making choices based on quality, ripeness and moisture content.
    These grains are ground into a meal and mixed in intervals with the iron-free limestone water. The mixture is then "mashed" or cooked. During this process the mash produces starch, which upon further cooking become maltose, or grain sugar. A strain of yeast added to the mixture converts the sugar to alcohol, beginning fermentation.

  14. #2684
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    Now that's a good alcoholic!

  15. #2685
    check out the cool games here

  16. #2686
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    Damn, those games are fun

    Now if only I had some JD!

  17. #2687
    Wow its been a whole day since somone posted so i guess i will.

  18. #2688
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    Damnit, it has. Scary shiznit yo... I need to get laid.

    Waits on someone to get pissy, even though I don't think the mods even bother looking at this thread anymore.

  19. #2689
    Yeah they stoped comin here a long time ago guess they think we are a lost cause. The're pretty much right.

  20. #2690
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    Yeah, I'd say so....

    hmmm.... Yep.

  21. #2691
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  22. #2692
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    boy am i glad you figured out what i meant by a 66`er of rye

  23. #2693
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    AYE!!!

  24. #2694
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    no its supposed to be "EH!!!!!!"

  25. #2695
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    /me is not being Canadian today.

    /me is being Scottish.

    Aye!

  26. #2696
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    if your going to be anything be Irish

  27. #2697
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    <----- 1/2 Irish


    And it'd be nice if I had a certain choclatey dark beer right now....

  28. #2698
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    I'm not kissing a damn rock. hehehe


    mmm.... I could go for a Guiness myself....

  29. #2699
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    2700 posts!

    Wow...

    It's now 2701
    My Feedback
    UBLPB. UBLPB. UBLPB.

  30. #2700
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    2702

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