The Latest Study in the 'Anti-Cannabis Campaign'

curious2garden

curious2garden

Well-Known Mod
Staff member
hyphyjoose said:
Really bro? The part in the first quote you highlight indicates a possessive. The research, which was funded(by supporters like Jacobs Foundation), belonged to UC Davis/parties involved. My 2nd quote enforces that (Singlemalt understood it, why can't you?)

Can you stop this impudent stupidity now?
Click to expand...


PS because I am a mechanic and Singlemalt is a scientist, that's why.
 
WeedFreak78

WeedFreak78

Well-Known Member
hyphyjoose said:
No, the newspaper I work for deals primarily with local electoral politics and some beltway issues that tie into my state's issues. I posted this article out of sheer personal interest, because I believe the article's headline to be completely misrepresenting the statistical data (the headline says it is more fiscally destructive than alcohol for you and inhibits social mobility towards users even though these effects seemed to only affect 15% of habitual users[whom they deem chronically dependent or smoking 4x or more a week]) I wouldn't really be able to gain anything good for a newspaper through a forum like this, I would have to be out actually interviewing people or conversing with them through email or phone
Click to expand...
Too many studies start out with the conclusion and then fill in the supporting evidence to match. I find it hard to believe much of anything is unbiased. Follow the funding, see what other affiliations those people have. Do they have motive? Your in media, you should know this, there's always a spin.
 
hyphyjoose

hyphyjoose

Well-Known Member
WeedFreak78 said:
Too many studies start out with the conclusion and then fill in the supporting evidence to match. I find it hard to believe much of anything is unbiased. Follow the funding, see what other affiliations those people have. Do they have motive? Your in media, you should know this, there's always a spin.
Click to expand...
I understand your point but I am not really in 'the media' per se (I am not a reporter)--I work server side, as well as do minor aggregation.

and to the point that the 5 of the authors have no relation to the new zealand study is not true, the other 5 were brought in to examine the data gathered and then give a report(this is still an ongoing process too, the next wave is supposed to happen around 2020 and will continue until the original participants either stop contributing to the study or pass away)
 
qwizoking

qwizoking

Well-Known Member
i did start and finish a bottle of bacardi 8 last night..
and i have been known to do coke, xo's, pop zannies or klonopin, morphine hydrocodone... my fave dilaudid too and you know the occasional hallucinogen or dissociative


i blame the gateway drug, cannabis.lol
on a real note
i also blame the herb for giving me such a love for mind altering substances that i chose a solid career in pharma.
thats actually pretty much how it went down.

but i think its safe to say op has been asnwered...
sorry if it wasnt the answer you were hoping for.

anyway im out
 
curious2garden

curious2garden

Well-Known Mod
Staff member
qwizoking said:
i did start and finish a bottle of bacardi 8 last night..
and i have been known to do coke, xo's, pop zannies or klonopin, morphine hydrocodone... my fave dilaudid too and you know the occasional hallucinogen or dissociative


i blame the gateway drug, cannabis.lol
on a real note
i also blame the herb for giving me such a love for mind altering substances that i chose a solid career in pharma.
thats actually pretty much how it went down.

but i think its safe to say op has been asnwered...
sorry if it wasnt the answer you were hoping for.

anyway im out
Click to expand...
I love that stuff for sipping. I keep my bottle in the freezer so it's like syrup, yum. If I love Ocho Años what's the best next step up for sipping, expand my palate.
 
qwizoking

qwizoking

Well-Known Member
curious2garden said:
I love that stuff for sipping. I keep my bottle in the freezer so it's like syrup, yum. If I love Ocho Años what's the best next step up for sipping, expand my palate.
Click to expand...
theres nothing particularly wrong with the Bacardi, but nothing...,right either, the nose suggests a younger rum and while there are nuances of....i get dates and darker fruit, some spice as well..ans some classic butter.that's it, nice but i want more


if i can't sip neat it goes in the trash, but i always drink at roughly 60°

idk what youve tried, whats available and budget.
people on a budget or just getting into rums. the plantation grand reserve is an excellent choice. see bottom of post...
the Eldorado line up is another i highly recommend but can get pricey, the 12 and 21yr are excellent, and not the same rum with age dividing.
if youve tried these or have specific flavors you like i can certainly steer you in direction


" My initial impression was of a musty leathery aroma accented orange peel and a sweet caramel molasses. I gave the glass the customary tilt and swirl. The spirit deposited light sheen of rum onto the side of my glass, and I watched as the legs formed. They were of an average size and seemed to move at an average pace down the sides of the glass.

As the glass decanted, the leathery mustiness I had noticed initially evaporated into the breezes, and was replaced by a light smell of tarnished blue-green pennies. Perhaps a bit of seaside brine and kelp was rising in the air as well. *(this brine is key in production )The caramel molasses I noted earlier began to release baking spices into the air, and some charred aromas of coconut were lifting from the glass along with some banana and vanilla. I like how the complexity continued to build as the glass sat."

" That leathery mustiness has reappeared on the palate and I taste a delicate touch of seaside brine as well. Light baking spices (cinnamon, cloves, nutmeg and vanilla) seem to evolve from the caramel as the glass breathes.

This evolution continues as caramel and honey begin to play with flavours of banana and orange peel; toasted almonds and charred coconut begin to bring an accents of marzipan and treacle to the glass; and somewhere in the currents of the flavours a hint of fermenting fruit bubbles up and brings in yet another dimension to consider. "
author didn't mention some bottles are heavy,.not too much in diacetyl


beautiful.... this just isnt found in bourbon and scotch whatever

my palate is spoiled
 
StonedFarmer

StonedFarmer

Well-Known Member
qwizoking said:
theres nothing particularly wrong with the Bacardi, but nothing...,right either, the nose suggests a younger rum and while there are nuances of....i get dates and darker fruit, some spice as well..ans some classic butter.that's it, nice but i want more


if i can't sip neat it goes in the trash, but i always drink at roughly 60°

idk what youve tried, whats available and budget.
people on a budget or just getting into rums. the plantation grand reserve is an excellent choice. see bottom of post...
the Eldorado line up is another i highly recommend but can get pricey, the 12 and 21yr are excellent, and not the same rum with age dividing.
if youve tried these or have specific flavors you like i can certainly steer you in direction


" My initial impression was of a musty leathery aroma accented orange peel and a sweet caramel molasses. I gave the glass the customary tilt and swirl. The spirit deposited light sheen of rum onto the side of my glass, and I watched as the legs formed. They were of an average size and seemed to move at an average pace down the sides of the glass.

As the glass decanted, the leathery mustiness I had noticed initially evaporated into the breezes, and was replaced by a light smell of tarnished blue-green pennies. Perhaps a bit of seaside brine and kelp was rising in the air as well. *(this brine is key in production )The caramel molasses I noted earlier began to release baking spices into the air, and some charred aromas of coconut were lifting from the glass along with some banana and vanilla. I like how the complexity continued to build as the glass sat."

" That leathery mustiness has reappeared on the palate and I taste a delicate touch of seaside brine as well. Light baking spices (cinnamon, cloves, nutmeg and vanilla) seem to evolve from the caramel as the glass breathes.

This evolution continues as caramel and honey begin to play with flavours of banana and orange peel; toasted almonds and charred coconut begin to bring an accents of marzipan and treacle to the glass; and somewhere in the currents of the flavours a hint of fermenting fruit bubbles up and brings in yet another dimension to consider. "
author didn't mention some bottles are heavy,.not too much in diacetyl


beautiful.... this just isnt found in bourbon and scotch whatever

my palate is spoiled
Click to expand...
Damn you do know your rum!

The el dorado 12 is my go to.

@curious2garden if you havent tried that us great. Goddamn qwizo is a rum school graduate
 
curious2garden

curious2garden

Well-Known Mod
Staff member
qwizoking said:
theres nothing particularly wrong with the Bacardi, but nothing...,right either, the nose suggests a younger rum and while there are nuances of....i get dates and darker fruit, some spice as well..ans some classic butter.that's it, nice but i want more


if i can't sip neat it goes in the trash, but i always drink at roughly 60°

idk what youve tried, whats available and budget.
people on a budget or just getting into rums. the plantation grand reserve is an excellent choice. see bottom of post...
the Eldorado line up is another i highly recommend but can get pricey, the 12 and 21yr are excellent, and not the same rum with age dividing.
if youve tried these or have specific flavors you like i can certainly steer you in direction


" My initial impression was of a musty leathery aroma accented orange peel and a sweet caramel molasses. I gave the glass the customary tilt and swirl. The spirit deposited light sheen of rum onto the side of my glass, and I watched as the legs formed. They were of an average size and seemed to move at an average pace down the sides of the glass.

As the glass decanted, the leathery mustiness I had noticed initially evaporated into the breezes, and was replaced by a light smell of tarnished blue-green pennies. Perhaps a bit of seaside brine and kelp was rising in the air as well. *(this brine is key in production )The caramel molasses I noted earlier began to release baking spices into the air, and some charred aromas of coconut were lifting from the glass along with some banana and vanilla. I like how the complexity continued to build as the glass sat."

" That leathery mustiness has reappeared on the palate and I taste a delicate touch of seaside brine as well. Light baking spices (cinnamon, cloves, nutmeg and vanilla) seem to evolve from the caramel as the glass breathes.

This evolution continues as caramel and honey begin to play with flavours of banana and orange peel; toasted almonds and charred coconut begin to bring an accents of marzipan and treacle to the glass; and somewhere in the currents of the flavours a hint of fermenting fruit bubbles up and brings in yet another dimension to consider. "
author didn't mention some bottles are heavy,.not too much in diacetyl


beautiful.... this just isnt found in bourbon and scotch whatever

my palate is spoiled
Click to expand...
I just discovered Singlemalts (thanks to singlemalt). I'd been sipping rum since my early days as a broke ass student. Rum was a quality steal in comparison to everything else. I can get El Dorado 15 locally. I think I'll pick up a bottle of that when I got to the dentist next month unless you have a better suggestion. Oh wait I just read about Flor de Cana Centenario 18 year sounds epic. Ahhh this calls for mas research.
Thanks!
 
You must log in or register to reply here.
Top