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Whether you cracked open a bottle for a dinner party with friends or you simply used some red wine for cooking, a half empty bottle of wine is something you won't want to go to waste.
A "standard" size can open, once common in American soft drinks. In 1958, American inventor Anthony Bajada was awarded the patent for a "Lid closure for can containers". [33] Bajada's invention was the first design to keep the opening tab connected to the lid of the can, preventing it from falling into the contents of the can.
Unsweetened, distilled, alcoholic drinks that have an alcohol content of at least 20% ABV are called spirits. [37] For the most common distilled drinks, such as whisky (or whiskey) and vodka, the alcohol content is around 40%. The term hard liquor is used in North America to distinguish distilled drinks from undistilled ones (implicitly weaker).
Most steel beverage cans are two-piece designs, made from 1) a disc re-formed into a cylinder with an integral end, double-seamed after filling and 2) a loose end to close it. [14] Steel cans are made in many different diameters and volumes, with opening mechanisms that vary from ring pulls and tab openers, to wide open mouths.
Rum is for more than cruise ships and beach houses! Dust off your shakers and gather your limes, because these classic rum drinks are back on the scene in a big way. The post 15 Classic Rum Drinks ...
Bacardi 151 is a discontinued brand of highly alcoholic rum made by Bacardi Limited of Hamilton, Bermuda. It is named for its alcohol concentration level of 151 U.S. proof, that is, 75.5% alcohol by volume. This is much higher than typical rum, which averages around 35%–40% alcohol by volume.
The top of a flip-top bottle Breaking the seal on a Flip-top. A flip-top, swing-top, lightning toggle, or Quillfeldt stopper (after the inventor, Charles de Quillfeldt) is a type of bail closure frequently used for bottles containing carbonated beverages, such as beer or mineral water.
Aberlour A'bunadh Batch 59, labeled as "bottled straight from the cask". Cask strength (also known as barrel proof/barrel strength) is a term used by whisky (spelt "whiskey" in Ireland and the United States) and rum producers to describe a whisky or rum that has not been substantially diluted after its storage in a cask for maturation.