[fc417fc802]

By that logic it would be acceptable for the state to regulate all sorts of common culinary techniques. Note that those are regulated in a commercial setting. I'd have no objection to similar regulations pertaining to restaurants that wanted to serve alcohol that was distilled, brewed, or otherwise prepared on site. In that context it's equivalent to the regulations pertaining to the handling of raw meat.

Similarly, perhaps the state ought to regulate the use of refrigerators in a residential setting since various failure modes there can easily land you in the hospital.

Enough people have contracted botulism poisoning by storing chopped garlic under oil in their fridge that the FDA has a warning about it on their website. So I suppose that would also be acceptable to regulate? Or perhaps just cooking oil in general? After all, it's quite flammable and people commonly start house fires when frying things.

While we're at it, perhaps canning things at home ought to require a permit?

The standard that "thing could pose a hazard therefore regulation is acceptable" is far too broad a criteria as it applies to approximately everything that exists and entirely disregards individual freedoms.

> It requires care and craft

A fine whiskey? Sure. The equivalent of vodka? Don't be ridiculous.

> alcohol is not only a drug but a transformed product

It most certainly is not. Distillation concentrates something that is already there.

Alternatively, fried eggs are a transformed product but at that point the term as used is so absurdly broad as to be rendered entirely useless.

[lo_zamoyski]

> A fine whiskey? Sure. The equivalent of vodka? Don't be ridiculous.

Given the variability of quality and flavor among vodkas, this is not quite true. Water mineralization, number of distillations, type of filtration, terroir and remaining "impurities" from the specific mash used. All of these affect the character of the vodka just as they do any spirit. That's why no one takes vodka distilled a million times seriously, if you can even call it vodka.

(And that excludes things like barrel-aged vodkas, like the venerable starka, or a well-made bimber which cannot be accused of lacking character.)

[kopadudl]

The pure process of Distillation does the concentration of something that is already there. But is it always pure when amateurs do it? Can you guarrantee that nothing goes wrong, that the product is tested for contaminations every time?

[fc417fc802]

Do you swab your pan fried chicken and culture to test for salmonella after cooking it? Or do you just follow the recipe and basic food safety guidelines? Perhaps you judge doneness by a combination of fillet thickness and cook time? Or perhaps you go to the trouble of using a digital thermometer just to be safe?

[btreecat]

> But is it always pure when amateurs do it?

Yes. Arguably, because amateurs are not cost bound, they tend to make a less "containinated" product due to the way the collection and blending works.

You discard the foul flavors and harse volatiles that commercial folks keep for cost.

>Can you guarrantee that nothing goes wrong, that the product is tested for contaminations every time?

Life isn't about that kind of guarantee. You don't practice the same level of food safety at home as you're required to maintain in a professional environment.

Life, is about risk acceptance.

[denkmoon]

Why does that matter if it is not for commercial distribution?