4 ms·

And of course Wikipedia loves lists, so there is also a "list of non-water floods": https://en.wikipedia.org/wiki/List_of_non-water_floods https://en.wikipedia.

• pavlov 4y ago
  I wonder if there's a definition of a non-water fluid in this context. Would zero-calories lightly flavored seltzer count? Most people probably consider that water... But presumably hard seltzer would definitely count, as would Pepsi Max. So maybe it's a combination of factors like energy content, flavor, aroma, color, etc.
  • rob74 4y ago
    Good question actually, after all even whisk(e)y usually contains > 50% water (not sure about 19th century whiskey though). I would say: as long as it can be identified (by smell, taste or color) as non-water, it is a non-water flood. Or, better still, you could go by the source: if the flood is caused by rain, melting snow, a river, a dam failure etc. etc., it's a water flood, if it's a failed fruit juice tank, it's a non-water flood :)
    • _0ffh 4y ago
      I think whisky is usually stored at "cask strength", which implies a higher concentration of alcohol, and diluted with water at bottling time.
      • joker99 4y ago
        These effects are called Angels' Share [0] and sometimes additionally The Devils' Cut [0] https://en.wikipedia.org/wiki/Barrel#Angels'_share https://en.wikipedia.org/wiki/Barrel#Angels'_share
        • _0ffh 4y ago
          No, that effect can affect the strength in both directions, and it's not the reason for the higher ABV in "cask strength" whisky. After distillation the whisky is at "still strength" (typically ~70% ABV) and diluted to "cask strength" before maturation. Then after that, it's usually diluted further for bottling.