these scatter light like the fat globules in
milk.
Vinegar
Vinegar is alcohol’s fate, the natural sequel to
an alcoholic fermentation. Alcohol makes a
liquid more resistant to spoilage because most
microbes can’t tolerate it. But there are a few
important and ubiquitous exceptions: bacteria
that can use oxygen to metabolize alcohol and
extract energy from it. In the process they
convert it to acetic acid, which is a far more
potent antimicrobial agent than alcohol, and
came to be one of the most effective
preservatives of ancient and modern times.
Alcoholic wine thus becomes pungently acidic
wine: in French, vin aigre.
Absinthe
The most notorious herbal alcohol is
absinthe, a green-tinged, anise-flavored