Message 10512 of 22774 in Behind the Bar

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I refer to both the "bounce" and the "agressive" cuts as "Snap" cuts (which 
they have also been previously referred to). Both are identical in technique - 
so why have two names for them? 

There are a few key benefits to this style of pouring - 1) It's cleaner, 
there's hardly any splash that gets on the bar. 2) It's more accurate as the 
stopping of the pour is much more concise. 3)It allows you time to move the 
bottle to another glass and start pouring much faster (as referred to as the 
"Bounce" cut).

However if the bottle is nearly empty, this pouring method doesn't work too 
well.

-- 
Cheers! - Josh @ BarSim
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