When quantum destroys Bitcoin you'll sure be glad you bought wine with it 😉

YOU DO NOT PROCESS ALL ALCOHOLIC DRINKS IN THE SAME WAY. If you feel horrible after you drink, audit what you are drinking and find something that works for you. If you don't have a problem drinking in moderation, you do not need to quit drinking entirely. Switch to low intervention wine Switch to blanco tequila Fuck, I even feel solid after drinking a nice whiskey in comparison to beer, shitty wine or mixed drinks.

The Sovereignon Individual.

Peony Lane: Eat The Bears

A winemaker in the USA can add any of these sweeteners to their wine without disclosing the info to the consumer. Maltodextrin Sucrose Glycerol Sorbitol Dextrose Fructose Glucose Invert sugar Artificial sweeteners The only way to know what is in your wine is to ask the winemaker directly. Shake your Winemaker's Hand

How Fiat Thinking Warped the Wine Industry In Europe, wine culture was built slowly over generations. Time, not money, was the main ingredient. You could not fake it. You could not rush it. In the U.S., it was different. By the time American wine started gaining recognition, the corporate mindset was already seeping in. Short-term profit was not a side effect. It was the strategy. The top tier of American wine still exists. But everywhere below it, corners were cut. Volume has mattered more than vineyard. Brand has mattered more than bottle. Massive corporations scaled up, standardized the product, and flooded the shelves, crowding out everyone else. Not because they were evil. Because the system rewarded short-term thinking over long-term value. Now, the cracks are showing. People are starting to ask why wine makes them feel so bad. Some are giving up on it entirely. Others are looking deeper and finding that lower-intervention, local wines are what they had been missing all along. Wine, at its core, is a low time preference vehicle. It seems to not want to be rushed, manipulated, or manufactured. It seems to er towards expressing the land, the season, and the patience of the people behind it. The roots of wine are still strong. In Europe, they were never fully severed. And in the U.S., we are finally starting to let them grow. But we are a long way from home.

Delaware must be full of Bitcoins who want Peony Lane🍷

A small group of people can reshape an entire system. Nassim Taleb coined the term Intransigent Minority to describe the phenomenon. When the cost of acquiring that group is low, the rest of the population is indifferent, and that group is stubborn enough to stand on what they believe, the system bends. His go-to example is kosher food. Fewer than 0.5% of Americans follow kosher rules, yet a huge portion of the grocery store is certified. Observant Jews won’t touch non-kosher food, but most people don’t think twice about it. So if you run a factory, it’s easier to make everything kosher than split your product line. One group has strict requirements. The other is flexible. That’s enough to tip the entire system. I’m seeing something similar with bitcoin businesses. The pressure here isn’t negative or rooted in avoidance. It’s completely positive. What I do see is a sharp rise in demand for products and services from companies that accept bitcoin alongside the dollar. Whether bitcoiners use it as a medium of exchange or not, it’s clear that having that option is good for business. This pattern has been clear to me ever since bitcoiners started buying my wine, but my scale is small. Since then, I’ve watched everything from cottage producers to large ranching operations benefit from the same magnetic pull. Steak n’ Shake, with over 450 locations, is just the next evolution. If a bitcoiner is getting a burger, Steak n’ Shake just jumped to the top of their list. They’ve already gained the attention of a group that punches above its weight. Time will tell how much we impact their business. Bitcoiners’ impact doesn’t come from protest. It shows up as positive reinforcement. The Magnetic Minority rewards alignment and that reward is scaling. Taleb gave us the template. We’re writing our own story.

Wine culture can be so cringe. 🍷

"Sulfites" give me headaches when I drink wine. I hear it all the time, but something never rang true to me. If you have a true sulfite sensitivity you would have an asthma-like reaction to drinking most wines or eating dried fruit. The key thing is: YOU WOULD KNOW TLDR at the bottom👇 My thinking on this has been that if a wine maker adds a ton of sulfites, they are probably adding a bunch of other additives. Since wine ingredient labeling is extremely opaque, you could be reacting to "anything" and without meeting your winemaker, it would be very difficult to ascertain which is giving you an issue. My advice to people negatively affected by wine has been 3-tiered: Best) Meet your winemaker and ask questions Better) Drink Low Intervention or "Natural" wines Good) Default to French/Italian/European wines generally Now, I'm back to the initial 80 IQ statement being correct. SULFITES DO NOT CAUSE WINE HEADACHES, but they do absolutely decrease your body's ability to process histamines. Histamines + High Sulfur lead to your body having an allergic response Your body produces histamines naturally as part of your immune alarm system causing blood vessels to dilate, tissues to swell, flushing and congestion. Thats the entire mechanism behind allergic reactions and why you take antihistamines to treat them. I'll go into the science of all this more in another thread TLDR Histamines exist in wine and "sulfites" decrease your body's ability to process them which leads to allergic reaction-type symptoms. This works QUICKLY. If you feel hot, congested or get a headache within the first few glasses you are having histamine issues. Quick solutions: White wine -> Lower Histamines Low Intervention wine -> Lower Sulfites DAO Enzyme supplements -> Help process histamines Allegra -> Safest Antihistamine with alcohol (last choice)

A winemaker in the USA can add any of these acidity adjusters to their wine without disclosing the info to the consumer. calcium carbonate malic acid tartaric acid lactic acid potassium bicarbonate sodium bicarbonate potassium hydroxide sodium hydroxide ammonium carbonate ammonium chloride ammonium hydroxide magnesium carbonate sodium carbonate The only way to know what is in your wine is to ask the winemaker directly. Shake your Winemaker's Hand

Wine here Get your wine here! Low Intervention, High Elevation, TASTY wine here!