Learn your limits (both low and high) and don’t exceed them except on occasion. Repeated abuse of anything will kill you, so learn your limits. And remember, different people have different limits. It’s just my opinion but other factors also affect our ability to drink alcohol. The foods we eat also influence the consumption of alcohol.
Genetics enable some people to go to expanded limits you or I could never attempt. For instance, British cuisine is rather bland to most normal people. After a few drinks it tastes OK. You don’t have to be British to enjoy the spotted dick and blood pudding, but it helps.
Sometimes you have to develop an immunity first. Scotch whiskey and sheep hagis come to mind. After the immune system is compromised, it is healthy and taste good in a strange way. After the first drink, the “old sweat socks” aroma will fade away. A few more and you fade away too.
Lastly, it takes years of pacing oneself and training to master the art of drinking substantial amounts of alcohol without food (potato famine does that to one). People who attempt to become professionals overnight seldom survive more than a few St. Patrick days or wakes. Note the slow and deliberate pace of the Irish in mastering drinking a pint (and subsequent pints) as a competitive sport. True professionals.
I could site many other examples but you get my drift. No two people drink or tolerate alcohol alike. So folks, don’t try this at home without supervision. Call a buddy and drink responsibly. OK, keep the laughter down./s
PS. Reminds me of an Aggie Lu au - a six pack and a potato (optional). Go Texas!
YOu sound like you would enjoy this little publication: www.moderndrunkard.com
;-)
Don’t say I never gave you nothin!
Because longevity is so necessary for happiness...
My father used to claim that until you got used to it, Scotch tasted like “water left-over after a fire”.
He got used to it.