In theory, if something is fermentable, you can make booze out of it. Things high in sugar content happen to be excellent candidates for distilling. Corn, potatoes, cane sugar — all great foundations for spirits.
And what about urine? Apparently so…
For the life of me, I cannot even begin to understand the thought process behind distilling human pee. Who even comes up with this idea, let alone executes it? And if that wasn’t hard enough to contemplate, the fact that people have actually tasted such a product completely blows my mind.
Let me explain. There is a man, a very unique man, by the name of James Gilpin, who has decided to focused his research and design on the future of health care and the implementation of new biomedical technologies. Mr. Gilpin is particularly preoccupied with diabetes, as he himself is a type 1 diabetic. During his research, Mr. Gilpin observed that large amounts of sugar are excreted on a daily basis by type-two diabetic patients, especially in the urine of the elderly.
Waste not, want not. Right?
Gilpin came up with the idea to ferment the sugar heavy urine excreted by patients with diabetes and distill it into “high-end single malt whisky”. Not really sure I would use the terminology “single malt” (or “high-end” for that matter), but to each his own.
When I first came across the story, I thought it was too bizarre to believe. BUT, after a little digging and research, I am quite, errr pleased to announce that Gilpin Family Whiskey actually exists. Elderly diabetes patients donate their urine to Gilpin, who then distills it into whiskey, blends it, and bottles it with the name and age of the patient. Talk about a personal touch…
According to Wired UK, Gilpin Family Whiskey will be exhibited, with tasting sessions, at 100% Materials, a design and architecture event in London in September, and the Abandon Normal Devices festival in Manchester in October.
Don’t really know what more to say about this. I’m quite speechless…