Um.... Bit torrent?
BTW several posts up, what they call 'Eis Wein' now is something to do with late harvests (let the fruit get a touch of frost on it, I think) which is indeed nasty-sweet, BUT what they USED to call 'Eis Wein' is difficult for most wineries to make legally 'cuz it counts as DISTILLING according to BATFE. Not impossible, it's just harder to get papers to run a distillery than it is to get going on commercial wine making. The *real* Eis Wein is essentially freez-distilling. You make regular wine at a somewhat hight alcohol content (like 14% or so,) then FREEZE the liquid and pull the solid ice out. Do this several times over and you are concentrating the alcohol. I can't remember now, but I thought you could hit the low 40% range (that's eighty-something PROOF...)
Oldest drink you every drank?
(the age of the drink, not your age. For me = a 1927 sherry.)