Whisky made from diabetics' urine

James Gilpin is a designer and researcher who works on the implementation of new biomedical technologies. He's also got type 1 diabetes, where his body doesn't produce enough insulin to regulate blood sugar levels.

So he's started a project called Gilpin Family Whisky, which turns the sugar-rich urine of elderly diabetics into a high-end single malt whisky, suitable for export.

The source material is acquired from elderly volunteers, including Gilpin's own grandmother, Patricia. The urine is purified in the same way as mains water is purified, with the sugar molecules removed and added to the mash stock to accelerate the whisky's fermentation process. Traditionally, that sugar would be made from the starches in the mash.

Once fermented into a clear alcohol spirit, whisky blends are added to give colour, taste and viscosity, and the product is bottled with the name and age of the contributor.

more

http://www.wired.co.uk/news/archive/2010-08/24/pissky

:bounce:

:rofl:

That is a DUzy!

:spray:

Edna '86 sharpens your memory, Frank '72 reduces anxiety, and Seth '77 produces an erection without fail!

When making a toast, you can shorten, "Here's to Joe," to simply "Here's Joe."

Aged 86 years (more or less)...

whiskey aged to 100 yrs!!!

Anheuser Busch has been making beer from horse piss for over a century.

You've got it backwards. They make beer INTO horse piss. :rofl:

This is gonna be my favorite thread tonight!

He was referring to Andy Jackson's horse.

BTW-JAX was his brew.

piss drunk. :rofl:

I wouldn't touch that sh- er, piss with a ten foot pole.

Not so different than what already happens on the ISS, where astronaut urine is treated and added back into the drinking water supply.

... and I can produce a 98.6 degree equivalent.

:puke:
:puke:

as it would take away from the "flowery aroma"

:rofl:

:rofl:

I'm a well-controlled Type II and I'm always negative, but I don't know about TIs.

Generally speaking, sugar spills into the urine after the blood glucose level reaches the "renal threshold" of 160-180mg/dl. I would imagine the level would have to be a good bit higher than that to get a usable amount for fermentation.

That would invite the questions: Why are their blood sugar levels that uncontrolled and why is he exploiting that? I hope he's not paying people to become hyperglycemic. :-(

that was my first thought too.

"How unethical!" "Why are their sugars so poorly controlled and why is this person making money off of this?"

Where do I sign up? I want my own private label.

SAKE ...


At least I know it comes from RICE,... not Jerry Rice, Ann Rice, Condoleezza Rice, Damien Rice, Buddy Rice, Boyd Rice, Alice Hegan Rice, Joseph L. Rice III...

I think I'll stick with turning water into wine, thanks.

Let's call it a hunch.

:spray:

Gotta be the worst idea since Cheez Whiz!

"Voulez-vous du whisky?"

"Ah, oui, oui!"

:spray: :rofl:

Am I the only one who get this mental picture: