[Avodah] Selling whiskey/bourbon

[Micha Berger]

On Tue, Mar 23, 2010 at 04:51:26PM -0700, Simon Montagu wrote:
: My question was intended as completely separate: assuming that the
: distilled whisky is still chametz gamur, would the water added during
: bottling make it a taarovet from that point onwards? As I said in my
: last message, I expect the answer is still "no".

Understood. My question was how one separates putting water into dough to
make a dough-water taaroves and adding water to dough to make thinner
dough. If whisky after decasking but before the water added is raw
chameitz, isn't the dilution more like adding water to dough?

(As I wrote earlier: The 12 years in the cask shouldn't change that.)

Tir'u baTov!
-Micha

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Micha Berger             You cannot propel yourself forward
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