

> Sorry, but do you mean they can't SELL anything over 40 proof, or
> that they can't STOCK anything over 40 proof?
>
> If its the former, then it shouldn't be much of a problem. The
> majority of drinks will be well under 40 proof by the time you factor
> in the diltion of the mixer. It just means you wouldn't be able to
> do straight shots of liquor, martinis, etc.
>
> I'm just taking a guess on this one, so somebody please correct me if
> I'm interpreting this totally wrong!!!
40 proof or 40%? And you hit the nail on the head - even many barrel proof or
overproof bourbons will be 80 proof or less once you factor in dilution from a
rocks pour. It pretty much just restricts from pouring straight shots of 151
and whatnot.
Stocking is a whole different issue.
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