Everclearly Disappointed
UPDATE: My original post (Everclear Alert) touting the retail availability of Everclear in Washington turns out to be in error! During an attempt at the new 7th & Bell store, the manager assured us that no 190 proof alcohol can be sold to commoners like us without a special license. The highest they can sell is 151 proof. It turns out that, while the WSLCB sells the 190 through their stores, it’s still classified as an “industrial alcohol” and is only available with a permit.
Can you apply for a permit? Yes, but only if you’re using it for industrial purposes. So who’s up for starting a domestic limoncello company?
HI! I had the same problem at the 4th Ave. S store. I asked for everclear and the guy looked at me askance and said “The 151?” I innocently replied “No, the 190” and immediately felt like a criminal . . . he said I had to have a license for it and “do you have a license?” Ummm, no. So I’ll just slink out of the story with a big bottle of Jack for my trouble.
And all I wanted was to try a bit of kumquat-cello!
So we started a batch with the ancient real stuff Dana brought back from Michigan ($9.42) only evaporation will bring it to sub 190 levels.
Hell just go to Idaho and buy a case!Thats we we used to do when my grandma would make a big thing of OJ and make everclear screwdrivers!
Authentic limoncello is only made in Italy-a domestic limoncello is NOT limoncello-it should be called a lemon liquer or infusion…
Okay, I’ll bite. I believe my Italian friends that talk about the growing conditions for porcini mushrooms and Alba truffles that are unique to Italy. And nobody argues about the Italian system for wine appellations (Denominazione di Origine Controllata). But nearly pure grain alcohol is by definition characterless, sugar is just crystals of a single molecule, so that leaves the lemon peels. Is there something special about the variety or horticulture for Italian lemons?
Hey, Rob, I wish I had YOUR grandmother when I grew up! :-)