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In looking into carbonated cocktails, I often see bartenders use clarified citrus juices for carbonated cocktails to add acidity. I was reading David Arnold's liquid intelligence and he gives formulations for creating the same acid profile with pure dilute acids for each of the types of citrus used. My question lies in why bartenders choose to go through the more tedious process of clarifying citrus juices when the same acid profile could be obtained from mixed dilute acid solutions. This avoids the possible difficulties that come with clarifying and juice "dying". Another option as opposed to pure acid would be to use a combination of acid solutions and citrus oils. Either way these would seem easier than the clarifying route. If someone could explain these choices I'd be much appreciative.

If you are in the Atlanta area, mac's on eighth street in midtown just got a shipment of the 2014 caol ila 15 unpeated. As of last Friday they had four bottles if you are still interested. As for the bowmore, do you like the later years? I tend to find they drink more like a spey side than an islay especially if they are older.