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Message: <blockquote data-quote="ianf0ster" data-source="post: 2146304" data-attributes="member: 506169">Hi TriciaWs,                      The article you linked seems quite convincing until it comes to the last part. Then I get sceptical. Surely in cooking, alcohol is alcohol no matter what elements of flavour it holds from the way it is produced.But it claims that whisky evaporates faster than other forms of alcohol  - I may be mistaken, but I find this very hard to believe !</blockquote>

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