Effects - Pedals, Multi-Effects, and Floor Boxes

[lefort_1]

For your yves only

http://i8.photobucket.com/albums/a24/rjones652/yves_raw-1.jpg

[Wilbo26]

For your yves only http://i8.photobucket.com/albums/a24/rjones652/yves_raw-1.jpg

Hmm...where are my matches...

[ZoomRmc]

For those of you who buy expensive or "premium" vodka brands: :facepalm:

[Prince Squid]

For those of you who buy expensive or "premium" vodka brands: :facepalm:

How do you have money left for drinking anyway? there is a new best ever fuzz that just came out - OMG!!1

[turnstylepoet]

I prefer gin to vodka, but when I drink vodka I always drink Tito's.

[Dr. Goldenglove]

I just don't get it... it's distilled to the point where it's 96% tasteless ethanol then cut with water to make it the 40% you buy in stores. The more times it's distilled the more the congeners are destroyed and the more it ends up tasting like absolutely nothing. Hence the reason a corn whiskey that is only distilled once can actually taste awesome, whereas a corn vodka that's distilled 7-8 times ends up tasting like, well... nothing.

The cheapest Gordon's vodka? 96% ethanol + water
The priciest Grey Goose? 96% ethanol + water

This.

[Terminus]

Or for the flavored stuff:

[ArrMatey]

I can't believe no one has even mentioned this one. Good price, tastes better than Smirnoff by miles:

[mister natural]

tastes better than Smirnoff by miles:

that's exactly like saying that the top-line Monster cable sound better than a cheap cable "by miles". Completely impossible to prove

[nixhex113]

Just finished a bottle of 1985 mazzaropi vodka.

[NetStar]

Men drink their Martini with Gin that stood in the shadow of a bottle of Vermouth.

No. Real men drink their Martini Cocktail with a sensible level of vermouth and bitters to best suit their application. They understand that without vermouth there would be no Martini Cocktail as the drink was likely named after the brand of Vermouth imported Stateside in 1867 and first mentioned in a cocktail book (Harry Johnson's "New & Improved Bartender's Manual") in 1888. References might also be made to the Dubonet and Cinzano Cocktails that were created around the same time. Today's Gent' understands that his palette is indeed drier than his counterpart's, 120 years ago but knows that if stored correctly and used in no more time than any other bottle of wine in his bar, his vermouth is the Swiss Army Knife of Cocktail Mixers that will blend seamlessly with any spirit to create something greater than the sum of their parts. His appreciation of this fine, though often misunderstood product will make him a true Bon Vivant. If you don't believe me, go into any good cocktail bar and ask for a 4:1 Plymouth Martini with a dash of Bitter Truth bitters and a twist. Signs you're in a good bar? You don't spot the vermouth on the back bar, because it is hidden, in a fridge, preferably under vacuum. They don't have a "Martini Menu" but know exactly what the above means. The bartender doesn't ask you, "Shaken or stirred?" when you order. They serve their Martinis not in V shaped "Martini Glasses" but delicate, sensibly sized coupes, or even better with most of the drink in a carafe on ice. If the bar gets the above drink right, you should never go back to drinking 3 oz pours of gin stirred on vermouth rinsed ice again. I was there once, and trust me, I don't miss it at all.

[NetStar]

that's exactly like saying that the top-line Monster cable sound better than a cheap cable "by miles". Completely impossible to prove

Going back on topic here; I agree "better" is completely subjective but I would be willing to blind taste these two products at room temperature and tell you which is which.

[echodeluxe]

i drink gin.

[Snufkino]

Jesus wept, what the balls is going on in this thread?

[Snufkino]

I can't believe no one has even mentioned this one. Good price, tastes better than Smirnoff by miles:

I didn't think this would be up to much compared with Smirnoff. Just seems like what Pepsi is to Cola :idk:

[mirrorball]

I'm not much of a vodka drinker, but I'd love to try this just to support the company because the Idaho alcohol commission almost blocked its sale on the grounds the label would offend the state's Mormon population. But they changed their minds. http://dcist.com/2012/06/idaho_regulators_change_mind_on_vod.php

[Terminus]

No.
Real men drink their Martini Cocktail with a sensible level of vermouth and bitters to best suit their application. They understand that without vermouth there would be no Martini Cocktail as the drink was likely named after the brand of Vermouth imported Stateside in 1867 and first mentioned in a cocktail book (Harry Johnson's "New & Improved Bartender's Manual") in 1888. References might also be made to the Dubonet and Cinzano Cocktails that were created around the same time.
Today's Gent' understands that his palette is indeed drier than his counterpart's, 120 years ago but knows that if stored correctly and used in no more time than any other bottle of wine in his bar, his vermouth is the Swiss Army Knife of Cocktail Mixers that will blend seamlessly with any spirit to create something greater than the sum of their parts.
His appreciation of this fine, though often misunderstood product will make him a true Bon Vivant.

If you don't believe me, go into any good cocktail bar and ask for a 4:1 Plymouth Martini with a dash of Bitter Truth bitters and a twist.
Signs you're in a good bar?
You don't spot the vermouth on the back bar, because it is hidden, in a fridge, preferably under vacuum.
They don't have a "Martini Menu" but know exactly what the above means.
The bartender doesn't ask you, "Shaken or stirred?" when you order.
They serve their Martinis not in V shaped "Martini Glasses" but delicate, sensibly sized coupes, or even better with most of the drink in a carafe on ice.

If the bar gets the above drink right, you should never go back to drinking 3 oz pours of gin stirred on vermouth rinsed ice again. I was there once, and trust me, I don't miss it at all.

You're describing heaven. I don't actually believe there's bars as great as this.

[Ryan.]

This thread is funny. Bunch of fucks that can tell the difference between klon and metal muff but suddenly can't tell the difference between popov and grey goose.

[Mistersuperfly]

Nailed it Netstar... I'm actually a bartender at a craft cocktail bar (The Patterson House in Nashville). Working there has completely opened my eyes and palate to the way things used to/should be. Our standard house martini is 2:1 Plymouth/Dolin Dry with our own house made orange bitters and a lemon twist expressed over the drink (DON'T FORGET THIS PART, OLIVES ARE STUPID), try it with Martin Millers though, makes for one hell of a martini. And for the love of God don't shake a Martini... rule of thumb is, if there is no citrus in the drink, stir it. Same with Old Fashions, all of this muddled fruit and juice shit is just that, shit... a real Old fashion is 2 ounces of a good rye whiskey and either a skinny half ounce of 1:1 simple syrup or (preferably) a quarter ounce of 2:1 demerara (or turbinado) simple syrup with a dash of Peychaud's bitters and a lemon peel expressed. Now if you can find a bar that will correctly make you a Vieux Carre, well then you should visit that bar more often :thu:

[Ryan.]

Nailed it Netstar... I'm actually a bartender at a craft cocktail bar (The Patterson House in Nashville). Working there has completely opened my eyes and palate to the way things used to/should be. Our standard house martini is 2:1 Plymouth/Dolin Dry with our own house made orange bitters and a lemon twist expressed over the drink (DON'T FORGET THIS PART, OLIVES ARE STUPID), try it with Martin Millers though, makes for one hell of a martini. And for the love of God don't shake a Martini... rule of thumb is, if there is no citrus in the drink, stir it.

Same with Old Fashions, all of this muddled fruit and juice shit is just that, shit... a real Old fashion is 2 ounces of a good rye whiskey and either a skinny half ounce of 1:1 simple syrup or (preferably) a quarter ounce of 2:1 demerara (or turbinado) simple syrup with a dash of Peychaud's bitters and a lemon peel expressed.

Now if you can find a bar that will correctly make you a Vieux Carre, well then you should visit that bar more often :thu:

also hershey's is much better than see's