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August 14, 2015
Q. Here's one for you drinkers and non-drinkers alike: What was James Bond getting at with his famous vodka martini preference: “shaken, not stirred”? Is there really a taste difference between the two?
A. Responding to this reader curiosity, the editors of New Scientist magazine reported: Shaken vodka martinis have less of an oily taste, “and because many vodkas made after the Second World War were from potatoes rather than grain (today's preference) and because potatoes produce a distinctly oily vodka, James Bond liked his shaken rather than today's more acceptable stirred method.”
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