(pen) Ferment spuds in a freshly cleaned dustbin. Transfer, using a bucket, to a 50-litre flask and fractionate carefully by distillation. You can make it as strong as you like. No additives allowed. Potatoes are intrinsically artisan as are dustbins and buckets. Note - I have done a fair amount of "bucket chemistry" as it is termed.

55 years and 4 days on this planet without being stung by bees or wasps, until now. A pesky wasp was hiding in my top.

[pen] I thought that *all* vodka is made from potatoes. You use grains, you get whisk(e)y. You use grapes you get brandy. You use spuds you get vodka. You use old tea bags, banana peels or beetroot*, you get what you deserve.

* - As per a bloke on the same corridor in Waveny Terrace as me in my 2nd year at UEA. If it stopped moving, he fermented it and drank the results. Heart of gold. Nerves of steel. Bowels of water.

(Stevie) A choleric personality, then?

Not much you can't make booze from if you try hard enough. Elderflower champagne? Actually rather nice if you can do it without exploding bottles everywhere