Reviewing Whisky Made From Diabetics’ Urine


It’s like your mother always said: You don’t know if you like it until you try it. Think about how much you enjoy brussels sprouts now. And they sort of smell like pee, too! BoingBoing was kind enough to point us in the direction of the special Gilpin Family single malt blend, which is not sold, but given away “as a public health statement.” You know what else makes a statement? The taste of this stuff. It’s gorgeous. And easy to find! If piss is not an emerging market then that means Kevin Costner was doing it wrong and that’s just not possible. Follow along as we sip this goodness.

But first let them explain the process:

Sugar heavy urine excreted by diabetic patients is now being utilized for the fermentation of high-end single malt whisky for export. The Whisky market is growing faster then any other alcoholic beverage worldwide. With a prevalent genetic weakness being exposed in the northern hemisphere leading to a sharp rise in type two diabetes, economists have found a new exportable commodity to exploit and are keen to capitalize on this resource quickly.

The first thing that comes through when you taste it is the rye; it’s intense. The fruity essence comes next, followed by a strong spice, filling out a jam-packed flavor profile. If it didn’t say it on the label, you’d have no idea urine was involved at all.

[Just kidding! That shit sounds gross. And anyway, this is art, right?]