Limoncello and Sangria may be drinks of the past for Tennessee restaurants
You may not be able to get a pitcher of house-made sangria in Tennessee restaurants come July 1.
Tennessee restaurant patrons may have to say “adios” to sangria.
According to News Channel 5 in Nashville, the new director of the Tennessee Alcoholic Beverage Commission, Keith Bell, will starting enforcing a 2006 law on July 1, interpreting that restaurants will not be able to infuse alcohol with food products. It also says that the alcohol served in restaurants must come from its original container, providing no time for establishments to craft mixtures. The law claims that violations could cause public health issues. The most popular losses will include infused vodka and whiskey and drinks like homemade limoncello and Sangria.
Will Cheek, a food and beverage law expert, also believes that this law enforcement will affect products like pre-mixed drinks, which can be stored for periods of time. “We’re fighting this, and we’re hoping the ABC will not enforce the law,” he says.
California drinkers faced a similar issue in 2010 when the California Alcoholic Beverage Control (ABC) started enforcing a Prohibition-era law banning infused alcohol. This was overturned when Gov. Jerry Brown signed a Senate bill in 2011, legalizing alcohol infusions with fruits, vegetables, herbs, and more in California bars and restaurants.
Justices Express Skepticism of Tennessee Law on Liquor Stores
WASHINGTON — One hundred years to the day after the ratification of the 18th Amendment, leading to the nation’s 14-year experiment with Prohibition, the Supreme Court considered on Wednesday whether Tennessee may impose significant restriction on liquor sales.
Several justices were deeply skeptical about the law at issue in the case, which says people who want to operate liquor stores in the state must first live there for two years. The law, they said, seemed to have no purpose beyond protecting local business interests from outside competition.
Shay Dvoretzky, a lawyer for a trade association representing the state’s liquor retailers, said there were good reasons for the law.
“Duration facilitates background checks,” he said. “It facilitates investigation and enforcement of the law because somebody who’s been there for a while is more likely to have substantial assets that can be seized, and is less likely to flee at the first sign of trouble.”
In any event, Mr. Dvoretzky said, the 21st Amendment, which ended prohibition in 1933, nonetheless gave states vast power to regulate alcohol. (The amendment says that “the transportation or importation into any state, territory or possession of the United States for delivery or use therein of intoxicating liquors, in violation of the laws thereof, is hereby prohibited.”)
“I don’t think,” he said, “that there is an economic protectionism exception to 21st Amendment.”
The law was challenged by Total Wine, a large retailer, and a Utah couple, Doug and Mary Ketchum, who moved to Memphis in the hope that the weather there would be better for their disabled daughter. A federal appeals court struck down the two-year residency requirement, saying it violated the Constitution by discriminating against newcomers to the state.
Justice Samuel A. Alito Jr. asked Mr. Dvoretzky a series of questions probing just how far states could go in discriminating against people from elsewhere.
“Can a state enact a 10-year residency requirement?” he asked. The question was not hypothetical. Another part of the Tennessee law, also struck down by the appeals court but not defended before the Supreme Court by the trade association, imposed a 10-year residency requirement on license renewals.
Justice Alito also asked about a more fanciful law, one that said that “you can’t get a liquor license in Tennessee unless your grandparents were Tennessee residents.”
What about a law, Justice Alito continued, that said in so many words that its only purpose was “economic protectionism”?
Mr. Dvoretzky responded that none of those laws would be barred by the Constitution’s commerce clause, which has been interpreted to prohibit states from discriminating against interstate commerce. He said that other provisions of the Constitution might bar extreme restrictions, but that the 21st Amendment granted states all but unlimited power to regulate sales of alcohol within their borders.
Justice Brett M. Kavanaugh said the text of the amendment did not seem to support Mr. Dvoretzky’s interpretation of it. “Why isn’t that most naturally read to allow states to remain dry and, therefore, ban transportation or importation but not to otherwise impose discriminatory or, as Justice Alito says, protectionist regulations?” Justice Kavanaugh asked.
David L. Franklin, the solicitor general of Illinois, representing 35 states, urged the justices to uphold Tennessee’s law. “The 21st Amendment,” he said, “gives states virtually complete control over how to structure their domestic liquor distribution systems.”
Carter G. Phillips, representing the challengers, said the Tennessee law was plainly unconstitutional. “This statute has no purpose except to be protectionist of the local industries,” he said.
Some justices worried that striking down the law at issue in the case, Tennessee Wine and Spirits Retailers Association v. Blair, No. 18-96, could lead to deregulation of all aspects of interstate liquor sales.
“Why isn’t this just the camel’s nose under the tent?” Justice Neil M. Gorsuch asked. “Isn’t the next business model just to try and operate as the Amazon of liquor?”
Mr. Phillips said that he sought only to challenge the residency requirement and that his clients operated brick-and-mortar stores. Other issues, he said, could be left for another day.
Justice Elena Kagan did not seem persuaded. “Well,” she said, “we’re leaving a lot of things for another day, but they all seem to be demanded by the principles that you’re asking us to adopt.”
State Laws and Published Ordinances - Firearms (34th Edition)
ATF is pleased to provide you with the 34th Edition of State Laws and Published Ordinances - Firearms (ATF P 5300.5). These publications will help you comply with federal and state firearms laws and, specifically, with the Gun Control Act of 1968.
This material is not intended to provide legal advice and should be used only for informational purposes. It is possible that a state may have passed a more recent law(s) or issued interpretations or regulations that have yet to be published and are not included in this publication. If you have any questions regarding state, county or local laws, please contact your state's Attorney General.
* The files marked with asterisks are from the 33rd edition (2019). We are still in the process of updating them to the 34th edition (2020), so please check back soon.
- Gather Your Materials and Moonshine Ingredients
- Mix Your Chosen Type of Mash
- Ferment Your Mash
- Prepare Your Still
- Transfer Fermented Mash to Your Still
- Run Your Still
- Separate Foreshots, Heads, Hearts, and Tails
- Clean Your Still
For a more complete guide on making moonshine, check out our how to make moonshine article. We also have complete guides on how to make vodka , how to make rum , and how to make gin.
"My children will fight each other tooth and nail over the last piece," Elizabeth Heiskell says about her wine-infused cake. "All I can say is make this cake at your own risk, but know you have been warned."
This cake is so fragrant and fruity that the smell alone will make your mouth water. Fresh citrus zests perk up the rich olive oil cake while warm cinnamon and red wine add depth to the juicy pears. It's absolutely irresistible.
If you're looking for a dessert that is impressive, easy and delicious, this is the one! It takes just 10 minutes to combine the indulgent flavors of the red wine, warm cinnamon and zesty orange, but it tastes like you spent hours perfecting the silky sauce.
Didn't quite finish that bottle of red wine last night? Use it to make chocolate cake, of course! This rich and seductive cake is fudgy on the inside with a hint of red wine. Top it with wine-soaked "drunken" raspberries and a dollop of coconut whipped cream for an indulgent dessert.
With Alcohol Consumption Down Among Millennials, Big Businesses See Opportunities for THC-Infused Beverages
As companies continue to perfect cannabis-infused beverages, the category could gradually supplant alcohol.
Two trends—legal cannabis markets expanding and millennials drinking less—are converging, with major implications for both the cannabis and alcoholic beverage industries, and perhaps society more generally, if cannabis gradually supplants alcohol as the intoxicant of choice.
For several years, millennials and Gen Z adults in the U.S., Canada and Europe have been moderating how much and how often they drink, which has driven alcohol beverage brands to reinvent their offerings Global beer brands including Peroni, Heineken, Guinness, Budweiser and, perhaps most remarkably, Leffe, brewed by Belgian monks since 1240 (but now owned by Anheuser-Busch InBev), have responded by introducing low- or zero-alcohol beers. Diageo, maker of Johnnie Walker, Crown Royal, Ketel One vodkas, Captain Morgan and other well-known spirits, recently acquired Seedlip, a line of non-alcoholic distilled spirits based on centuries-old recipes, for $300 million.
It is unclear how access to legal cannabis relates to declines in drinking by millennials, but there is evidence of a correlation. CDC data analyzed by the research firm Cowen showed binge drinking rates were 13 percent lower in states with legal cannabis compared to prohibition states, and that the rate of first-use of cannabis by adults increased as binge drinking declined. Based on that data, Cowen projected flat or slow growth for alcohol brands while increasing its projection of cannabis market size from $50 billion in 2026 to $75 billion in 2030.
It is worth noting cannabis-infused beverages are a relatively small slice of the $11.3 billion in U.S. cannabis sales in 2018. Fortune Business Insights estimated global sales of cannabis-infused beverages totaled $174 million in 2018. The continuing federal prohibition of cannabis has kept risk-averse global brands from investing in the U.S. market, which has left the market to regional brands such as Lagunitas’ cannabis-infused beverages in California.
The legalization of cannabis edibles in Canada, a nation that has long been home to some of the world’s largest and best-known brewers, drastically changed the prospects for infused beverages. Brewers that have already developed zero-alcohol alternatives to their traditional offerings are now preparing cannabis-infused versions of those products. Sales became legal in Canada in December and are expected to ramp up over the course of 2020.
The entrance of global beverage brands into cannabis, with their technical and marketing expertise and access to capital, may have far-reaching consequences. Developing a zero-alcohol, cannabis-infused beverage is not a simple project. Cannabis has a strong flavor that makes infusing wines, other than sangria and some sparkling wines, difficult. Beers, with their stronger flavors, mask the taste more easily. The established process for removing alcohol from beer, called “arrested fermentation,” adversely affects the taste and texture.
Beyond the aesthetic aspects of the beverage is the question of dosage and response. The functional characteristics of consuming cannabis through digestion pose other significant challenges. Inhalation of cannabis smoke causes rapid intoxication that “peaks” relatively soon and, assuming no more consumption, recedes at a predictable rate, which is similar in cadence to drinking alcohol. However, when cannabis is digested, the intoxicating effects do not begin for an hour or more. This creates the risk of people unsuspectingly consuming excessively because they enjoy the taste and feel no effects. Beverage brands have solved this “onset” problem. The cannabis beers coming to the Canadian market are infused with precise amounts of distilled THC that takes effect, peaks and recedes at the approximate rate and pace of alcohol.
Rising sales of zero-alcohol adult beverages indicate adults who want to drink less still enjoy “getting together for drinks.” Infusing these same zero-alcohol products with THC opens an enticing new entry to cannabis for potential users seeking an alternative to alcohol that, unlike smoking or vaping, is familiar. This may have a positive effect on new customer retention, if the first-time THC consumer can simply purchase cannabis-infused versions of products they already enjoy. The customer can replace alcohol with THC without replacing drinking with smoking or vaping.
Bill Would Allow Culinary Students Under 21 To Taste Alcohol
SPRINGFIELD, Ill. (CBS) — A piece of legislation approved by an Illinois State Senate committee would allow Illinois students to take a sip of alcohol &ndash provided that they don&rsquot swallow it.
The bill, nicknamed &ldquosip and spit,&rdquo was approved 12-1 by the state Senate Executive Committee. Only state Sen. Bill Brady (R-Bloomington) voted against it, the Chicago Sun-Times reported.
SB 758, sponsored by state Sen. Donne Trotter (D-Chicago), would allow culinary students over 18 to sample alcoholic beverages, but not ingest them.
Other restrictions would include tasting alcohol only during scheduled class time and being monitored by someone 21 or older.
Kendall College president Emily Williams Knight says students need to learn how to taste wine during their early years of culinary school, before some students turn 21.
Knight says such “taste training” is essential for understanding recipes and pairing drinks with dishes.
But opponent Anita Bedell of Illinois Church Action on Alcohol and Addiction Problems questioned how the schools would enforce rules against swallowing.
Trotter countered that a future amendment to the bill could cap the number of times the students could taste alcohol during a given course, the Sun-Times reported.
Any violation of the law would constitute a Class A misdemeanor, which can carry a $2,500 fine and up to a year in jail, the newspaper reported.
Rhode Island and Colorado are among states that have similar exemptions.
(TM and © Copyright 2012 CBS Radio Inc. and its relevant subsidiaries. CBS Radio and EYE Logo TM and Copyright 2012 CBS Broadcasting Inc. Used under license. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed. The Associated Press contributed to this report.)
.08 BAC Legal Limit
Today, the United States has a national blood alcohol concentration (BAC) standard of .08 that is based on more than 30 years of scientific evidence. The nation has come a long way since the first commonly-used legal limit for BAC, .15, was adopted in 1938.
The science on how alcohol affects a person’s driving skills has evolved over the years. According to the National Highway Traffic Safety Administration (NHTSA), although outward appearances may vary, virtually all drivers are impaired at .08 BAC. Laboratory and on-road research shows that the vast majority of drivers, even experienced drivers, are impaired at .08 BAC in critical driving tasks such as braking, steering, lane changing, judgment, and divided attention.
Responsibility.org led the distilled spirits industry in supporting the passage of .08 BAC laws as part of a comprehensive solution that included BAC education and public awareness of the law. We worked with Mothers Against Drunk Driving (MADD) to assist states in advocating for the passage of .08 BAC per se laws. By 2004, every state had passed a .08 BAC per se law. Delaware was the final state to enact the law.
You can learn about how alcohol affects BAC levels at our Virtual Bar. Here’s one example: A 170-pound man can consume approximately four drinks in an hour on an empty stomach before reaching a .08 BAC. A 137-pound woman could drink three drinks in one hour on an empty stomach before reaching a .08 level. Studies show that the fatal crash risk at .08 BAC is at least 11 times that of a sober driver.
25 Brilliant and Literary-Inspired Mixed Drinks
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25 Brilliant & Literary-Inspired Mixed Drinks
Plenty of authors throughout history have drawn inspiration (or consolation, as it may be) from a bottle, and as such, there is no shortage of cocktails, concoctions, and libations that can be related to great books and their authors. Whether you're hosting a literary-themed party or just want to drink like your favorite author while you read one of his or her works, you certainly won't thirst for options (pun very much intended) when you read through this list of literary-inspired mixed-drinks. You'll find an assortment of titular puns, tributes to authors, and even a few favorites drawn from the lives of famous authors themselves to help you find the perfect bibliophile beverage.
The Sir Walter Scott
Historical novelist, playwright, and poet Sir Walter Scott was a Scottish patriot through and through, so we're not quite sure what this Hennessy-based (a French cognac) drink has to do with him. But it sure does sound good, mixing cognac, rum, triple sec, grenadine, and lime juice.
The American poet Henry Wadsworth Longfellow is commemorated in this fresh and fruity drink, which blends tequila, cucumber, cilantro, and pineapple juice, a delicious mixture that is no divine tragedy.
Potter fans (at least those over 21) can indulge their booze tooth in this elaborate, color-themed cocktail. This very fruity drink is composed of cranberry juice and orange juice with just a dash of raspberry liqueur, topped with a cherry and a twist of orange peel.
The Catcher in the Rye
Break out the rye whiskey to put together this Salinger-themed drink that blends a solid whiskey with sherry, Grand Marnier, Torani Amer, and bitters. For a twist on the recipe, use vanilla-infused Angostura instead of the bitters.
The favorite drink of author and noted booze connoisseur F. Scott Fitzgerald is the Gin Rickey (which Fitzgerald apparently liked because he believed gin couldn't be smelled on his breath â¦ yeah right), which we prefer to call by the much more endearing name of the Gin Fitzey. To make it, you'll need gin, lime juice, club soda, and lime wedges. If that's not your style, you can also try to whip up a Great Gatsby.
McCullers' Long Island
Inspired by Carson McCullers' favorite drink, a concoction of tea and sherry that she drank throughout the day (often claiming it was only tea), this notoriously strong drink, when made right also gives the impression that it's just a simple, non-offensive tea. That is, until you wind up under the table. It blends no less than five different types of alcohol to pack a potent punch.
One of the best-known stories about Raymond Chandler relates to his writing of the movie The Blue Dahlia, in which he purposely relapsed into alcoholism in order to break through his terrible writer's block and finish the script. You can drink to his insane dedication to writing (or his intense desire for a drink) by whipping up one of his favorites, the Gimlet.
Can't get enough of Truman Capote's Breakfast at Tiffany's? Take inspiration from the book, and Holly Golightly's epic parties, to mix up this drink, made of pisco, lemon juice, sugar, egg white, and bitters.
At the end of A Christmas Carol, Ebenezer Scrooge declares, "We will discuss your affairs this very afternoon, over a Christmas bowl of smoking bishop, Bob!" So what the heck is smoking bishop? It's a type of hot, spiced wine, perfect for winter reading. Follow Charles Dickens' recipe to get it just right.
The Tristram Shandy
This punny name combines the classic shandy, made of beer and lemonade (or a citrusy soda), with the classic novel by Laurence Sterne. It might just inspire you to pen a tale, though hopefully a less long-winded one, about your own life story.
We're not sure if author Margaret Atwood enjoys the occasional margarita, but it doesn't matter when her name fits so perfectly into this drink name. While the recipe we've linked takes a humorous view of a Margarita Atwood, you can find a more serious recipe here.
Turn of the Screwdriver
In Henry James' novella, Turn of the Screw, a young governess is tortured by seemingly supernatural figures, though the exact meaning and nature of her visions is never explained by the book. Whatever the case, this take on the classic screwdriver will help you to stave off any nightmares you might have after reading this (possible) ghost story.
Many of Stephen King's novels are filled with bloody scenes, including, most notably, The Shining and Carrie, so it's only natural that a King-inspired drink would be blood red. Follow this very simple recipe from The New Yorker to enjoy a spooky evening at home.
John Updike's character Rabbit had a passion for Stingers, and you just might develop one too after making one at home. The recipe is incredibly simple, calling only for vodka and creme de menthe.
Wilde About Absinthe
Oscar Wilde wasn't shy about his enjoyment of this oft-maligned drink, once saying, "The first stage is like ordinary drinking, the second when you begin to see monstrous and cruel things, but if you can persevere you will enter in upon the third stage where you see things that you want to see, wonderful curious things." Absinthe has only recently become legal in the US, so now even Americans can enjoy a delicious cocktail like these from Epicurious.
Crude, rough-edged, and more often than not on a bender, Charles Bukowski more than likely wasn't an easy person to know, but he is an easy person to imitate when it comes to boozing it up. His favorite drink was a Boilermaker, which is quite simply a lager beer and a short of whiskey, either mixed in the glass or after putting both down the hatch.
Anne Sexton had an unabashed love of a good martini, and the famous drink even made it into her personal letters more than a few times as you can see from the link here. So, get a high-quality gin (no vodka, that's cocktail sacrilege), some extra dry vermouth, and some olives to make yourself a Sexton-worthy martini.
Whiskey and Whiskey
Dylan Thomas met his untimely demise at the bottom of a glass of whiskey, or more accurately, at the bottom of 18 glasses of whiskey. While it is perhaps uncouth to make light of this uncontrolled alcoholism, think of this drink, whiskey on the rocks with a shot of whiskey on the side, as paying tribute to the author instead.
Dorothy Parker Sour
Despite being an alcoholic, Dorothy Parker managed to have a pretty darn successful writing career, and one of her favorite drinks (sometimes even serving as her breakfast) was the whiskey sour. If you'd like to sample the iconic drink, combine whiskey, lemon juice, and sugar, serving with a lemon wedge and a cherry.
Tennessee Williams is one of America's best known and most celebrated playwrights, and he also enjoyed a good drink now and again. His drink of choice was a Ramos Fizz, a blend of dry gin, heavy cream, egg white, lemon juice, lime juice, sugar, and orange flower water.
Nobel Laureate Eugene O'Neill was no slouch when it came to writing nor when it came to drinking. He was known to head to the Garden Hotel in New York to get one of these classic cocktails, a blend of gin, dry vermouth, and cocktail onions, which O'Neill often spruced up with a splash of club soda.
Old Fashioned Anderson
Sherwood Anderson's writing influenced such big names as Hemingway, Faulkner, and Fitzgerald, and his propensity for drink may have been passed down as well. Anderson favored the Old Fashioned, a blend of whiskey, club soda, bitters, and sugar.
This cocktail has several literary ties, first being described in Richard Hughes' novel A High Wind in Jamaica as a blend of rum, gin, brandy, and port that "has the property of increasing rather than allaying thirst, and so once it has made a breach, soon demolishes the whole fort." It would eventually become a favorite of novelist Anthony Burgess, who added in a few more types of alcohol for good measure (whiskey, stout, and champagne) to create a brew that would certainly give anyone enough liquid courage to be a hangman.
THC percentages and mg/g explained, Under a liquor board’s influence
Cannabis legalization in Canada was celebrated with botched attempts to write various new laws. It was a rough ride bearing witness as our justice and health departments struggled to make up rules along the way. No better was the provincial liquor board’s use of language as they defined the market. An example is the quantity of CBD and THC either displayed as a percentage or mg/g depending on the province.
Influenced by THC percentages
Two different methods of describing the same number are likewise to one nation simultaneously implementing both the imperial and metric systems. Like different nations, provincial liquor boards have certain cannabis laws they must create independently. Has anyone visited the BCCS website and noticed their THC percentages, or rather the lack thereof?
An accurate quantity of THC is always given with legal cannabis, even just an average range of 45-90%. Or, should we say 450 to 900 mg/g of THC for anyone in the province of British Columbia. BCLBD decided during legalization 2.0 to do away with the traditional language of volume as a percentage that cannabis and alcohol consumers have both been accustomed to for years. Imagine if a beer was labeled 87ml of alcohol per liter (87ml/L) instead of 8.7%, and only in two province’s liquor markets. PEI Cannabis Corporation displays dried flower in percentage but concentrates in mg/g.
There is confusion currently being felt by cannabis consumers. Language slurs would be a clever way to fight against the potency lead that is held by their black-market competitors. I suppose, if you can’t beat them, confuse them.
We asked an expert
We called CLN’s resident scientist, Dr. Markus Roggen, who hosts his own series on CLN, Ask an Expert. He is a Ph.D. chemist who has been gaining a reputation by lab testing and researching cannabis as the founder and CEO of Complex Biotech Discovery Ventures (CBDV).
“Normally if we do weight by weight we would choose the same unit… So the percentage is grams [of analyte] divided by grams [of flower] times 100. And mg/g is basically milligrams of THC divided grams of material but you dont times by 100 anymore because instead of percentage you’re calculating for weight.”– Dr. Markus Roggen
Is BC’s liquor board intentionally trying to use noise to debase their customers’ faith in THC percentages?
“People buy cannabis flower based on these percentages, like, oh this 25% THC flower must be really good, it’s really high. And then if you are a medical user and need a sublingual or a tincture the option is in milligrams per gram [or mg/ml.] There you see the reasoning behind it. I need to consume 40 mg of THC, so how many millilitres do I need to take… So, there is less math.”
– Dr. Markus Roggen
So, one reason behind the mg/g formula used by BCCS might be to make it easier to calculate doses, effective in oral formulations.
“If I need 50mg of THC, then I need one gram of flower at 5% THC”– Dr. Markus Roggen
Dosages and bad measurements
To be frank, though, the idea of measuring the quality of cannabis products intended for smoking or vaping by the weight of THC alone is a well-known flaw. Clinicians and chemists are debasing the concept for their independent reasons. Outside of consumption, THC displayed by weight would have made it easier to possess a legal amount of THC during the early draft days of legalization in Canada.
This is an early proposal of Canada’s cannabis regulations presented by Lift&Co. These are NOT the finalized laws in Canada.
Nonsensical possession limits
It is illegal to possess more than thirty grams of dry flower under Canada’s current law. Other cannabis products have a designated mass that equals one gram of dry flower. For example, a quarter-gram of solid extract is legally identical to one gram of cannabis. Incredibly, one of the earlier drafts was even more complex in comparison, proposing an additional layer of nonsense.
Thirty grams of dry flower but no more than 6000 mg of THC was a suggested possession limit. This would have effectively set the limit to 21.4 grams of dry cannabis flower with 28% THC, for example. Therefore, the mg/g interpretation might have been suggested, in part, to ensure individuals can easily calculate when they are breaching possession limits.
Yet, no laws enforce you to lab test homegrown cannabis. Furthermore, consumers do not need to record the THC quantity of a legal batch before it is transferred to a different container. So, it does not break any laws if the amount of THC someone has in their possession is a mystery.
Counting THC molecules
Quantifying any cannabinoid requires an approved laboratory filled with equipment, such as CBDV, not just a gram scale. Furthermore, chemists do not measure cannabinoids by weight. So, not only is it preposterous to regulate the milligrams of THC a person can possess, it is impractical. The law was never adopted, but perhaps a change in the interpretation of THC percentages was kept by BC’s liquor board for the sake of dosing. We continued our conversation with CLN’s resident scientist, Markus Roggen, a Doctor of Philosophy in Chemistry, to ensure all angles and measurements are covered.
Is one interpretation between percentage and mg/g more accurate analytically for displaying THC quantity?
“I don’t think either option is very good. One might be okay for the end consumer, but I still think there could be a better way of labeling THC.”– Dr. Markus Roggen
Do you have a preferred system of interpreting THC quantities?
“I don’t think so much in weight, I think in the number of molecules… moles.”– Dr. Markus Roggen
CBDV offers infrared spectrometry services.
As a chemist, Dr. Roggen does not respect grams the same as common cannabis consumers. Molecules are sensitive. They morph and their mass changes regularly. So, this puts a further dent in possession limits based on the weight of a specific cannabinoid. Unless they regulate the number of THC molecules, but not just any THC molecule. Updates to cannabis label regulations beyond percentages or mg/g have recently been proposed which may change what THC and total THC truly define. Stay tuned for a discussion on different ways of explaining cannabinoid quantities.
Are milligrams per gram better than a percentage? Let us know your preference in the comments below.