Tiki Central / Tiki Drinks and Food
decanters
Pages: 1 7 replies
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mymotiki
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Thu, May 15, 2014 10:30 PM
what is better ceramic or glass decanters? I had read where leaving alcohol in ceramic decanters destroys the inside. Is that true? |
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wizzard419
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Thu, May 15, 2014 10:44 PM
I've not personally heard that, but I would say glass because things like improper glaze, crazing, etc. could compromise the interior of the decanter and create situations that you wouldn't find in a glass or crystal decanter. |
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AdOrAdam
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Thu, May 15, 2014 11:13 PM
I did a thread about if decanters were safe to reuse a while back ( http://www.tikicentral.com/viewtopic.php?topic=45667&forum=1&hilite=Decanter ) - I just use regular bottles for my syrups |
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mymotiki
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Thu, May 15, 2014 11:30 PM
Great Info! Thanks! I had already emptied the pisco. dumped it down the drain. did not like it but cleaned it. I have the shag decanter Japanese set with two tiny shot glasses but I was thinking of buying glass decanters. I was looking at bar sites to find some interesting decanters. I wish they made tiki glass shaped decanters. I'd Rather Have a Bottle in Front of Me, Than a Frontal Lobotomy [ Edited by: mymotiki 2014-05-15 23:31 ] |
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kkocka
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Fri, May 16, 2014 9:08 AM
I think glass is nicer anyway. I like to see what's inside and feel fancy. That being said, I've actually been selling my decanters because they take up too much space in my bar. |
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TikiTacky
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Fri, May 16, 2014 9:17 AM
Decanters are nice if you're drinking a sipping liquor, like brandy or cognac. Classier than pouring straight out of the bottle. But if you're just using it to decant your mixes, it seems a little excessive. Unless it's a Mai Tai Joe decanter—then you'd be a fool not to use it. |
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AceExplorer
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Fri, May 16, 2014 10:08 AM
Whoa, baby, I just looked up prices on the Mai Tai Joe decanter and mug. Yikes! It's definitely a classic. |
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wizzard419
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Fri, May 16, 2014 11:08 AM
Yeah, you should never use a decanter for anything lower than 80 proof or viscous, the pour is not right and it would possibly be a bacterial risk. |
Pages: 1 7 replies