Me after dunking on pre coiners for 5 years. View quoted note →

Bitcoin has made me rich in every single aspect of my life except for the one I thought it would.

Clay is one of the most common ingredients in commercial winemaking. Winemakers add bentonite to wine, where it binds to proteins and pulls them out of suspension. They settle to the bottom and get removed. Wine proteins clump and haze when exposed to heat. Bentonite removes those proteins, which is why so many commercial wines stay clear no matter how they're stored. The obvious tradeoff is texture. Proteins are part of what gives wine body and roundness. Removing them makes a wine feel thinner. Whites get fined more aggressively than reds because tannins in red wine naturally bind some of those proteins on their own. Drinking clay residue isn't the concern. That settles out and gets filtered off. The issue is how the removal of proteins changes the way your body interacts with the wine. Proteins help your body absorb polyphenols. Polyphenols are the primary reason wine has any health case at all. Remove the proteins and polyphenol absorption drops dramatically, even if the polyphenols themselves are still in the glass. Proteins also slow alcohol absorption into the bloodstream, which moderates the blood sugar spike that contributes to how rough you feel the next morning. The conversation about wine additives usually focuses on what gets added, but removal changes things too. Your body isn't interacting with each compound in isolation. Peony Lane is unfined and unfiltered. If you can't taste the difference, you'll feel it the next morning.

Bitcoiners on X, realizing @ODELL is back

The only text I received about the Bitcoin price was from @g, the first bitcoiner I ever met. He marked the generational $59k bottom👌 Follow him for more financial advice.

Nothing Beats this.

U can just go shoot bears View quoted note →

Mow Grass. Stack Sats. Listen to Bitcoin Podcasts.

Deport the Bears

Life is so good

Which is more scarce? A wine that takes 3 years to make. A whiskey that takes 15. Wine and whiskey are both low time preference beverages. More time in the barrel should mean more scarcity, but it doesn't. Real scarcity can't be recreated. The first step in winemaking is growing the grapes. That growing season sets the acidity, structure, and character for everything that follows. The winemaker's job is to shepherd those flavors to the bottle without losing what the land gave them. Whiskey doesn't work that way. Distillation erases the growing season entirely, leaving a blank slate. A 15-year whiskey is a craft object. A 2023 Pinot Noir from a high-elevation vineyard in western Colorado is a document of that specific year. You can make another whiskey. You cannot repeat the 2023 growing season. That's why people get mystical about wine. You open a bottle from a specific place, a specific year, and that exact thing will never exist again.

One day looking back at the pain of holding Bitcoin through this will feel glorious.