[Avodah] Selling bourbon before pesach

[rabbirichwolpoe at gmail.com]

RZS:
> The grain is kept in a hot confined place until it ferments and turns
> into a mush. It is then put in a still and boiled; the steam that rises
> from it (which has a high percentage of alcohol because alcohol's boiling
> point is lower than that of water) is caught and condensed. The "sweat"
> of chametz has exactly the same status as the chametz itself.

Tangentially:
I was pondering this.
There seems to me three related cases

1. Gelatin from Pigskin
2. Whiskey from "mush" or "mash"
3. Grape Juice from concentrate

Does anyone else see a common denominator here?

[Followup email. -micha]

RRW
> Or as the Hoq Yaakov states: why be machmir on a humra!?

See Hoq Yaakov 453:6

The ThD is take machmir to require shishim...

OTOH the HY states all you need is Rove [sorry Beatles!]

Clearly if the pieces had to be picked out, Rove would not be a
prerequisite at all, just pick out the Rov of Qitniyyos and all that's
left is taamo v'lo mamasha

Ela mai, rove is need otherwise it's not a taaroves

Ayein sham
QED 

Zissen Pesach
RRW
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