Link: Why One Spirit Can Have Many Different ABVs →

"But producers also had another incentive to lower the alcohol content of a spirit—a motivation that has arguably had a greater influence on why spirits today are often weaker than spirits of 50 and 100 years ago: money.

Simply put, more dilute spirits are cheaper to produce. Not only does doing so allow distillers to get more bottles out of every drop of alcohol they produce (a drop in proof from 100 to 80 can create about a half-dozen extra cases per whiskey barrel for a distiller), but each of those bottles carries a lower tax burden, which, in the U.S., makes the federal taxes on an 80 proof bottle 53 cents lower than on a 100 proof one."

That part of the equation was pretty clear, ever since the dustup with Maker's Mark a couple of years back. I didn't really know where 80 came in as the baseline however. And speaking of unusual ABVs, I was gifted a bottle of Mount Gay Eclipse overproof recently - bottled at 154 proof, or 77% ABV. I wonder if 154 is the "normal" overproof number in Barbados (the origin of the bottle I believe)?

Link: Inside LA's Incredible New Tiki Palace →

"Rattan and bamboo detail work from artist "Bamboo Ben" Bassham frames the low and glowing room, while leafy palm fronds and lots of hanging lights fill in the darker corners."

The photos in this article make the space look amazing, as I'm sure it is. I'm looking forward to visiting The Pacific Seas at Clifton's. If nothing else I know the place will look beautiful. Thanks Ben!

Link: Parakeet Snacks →

I'm not sure I quite "get" the new version of iMessage in iOS 10 with the stickers and the lasers and the other tomfoolery. But I know that there's at least 1 sticker pack that any iOS user who also has an affinity for tiki cocktails needs to get immediately: Snacks by Parakeet. Amazing art on snack-related stickers including stickers for a Cobra's Fang, Three Dots and a Dash, and a Tiki mug? Sold.

Link: Pumping Out Paradise - The Secrets of a High Volume Tiki Bar →

"The next topic was on bar design. Bar stations should be thought of as cockpits with much consideration going into tools, ingredient, and equipment placement. For efficiency's sake, everything should be in arm's reach plus or minus a pivot. Cheater bottles can help as can bartenders learning to be ambi-dexterous so that no time is wasted reaching across your body. Paul McGee added to the cockpit concept by suggesting to "treat your well like it's a desert island and make sure it is stocked for the entire night.""

As an outside observer, I'm fascinated with how tiki bartenders do their work. I can make a night of sitting at the bar and watching the assembly process. I've stolen at least one tip from every bartender I've watched for more than a few minutes. All that being said, this small peek from Frederic Yarm's visit to Tales of the Cocktail into how 3 different busy tiki bars (Lost Lake, Hale Pele, and Dirty Dick) prepare for a Saturday night of service was right up my alley.