1857 The Bordeaux wine and liquor dealers' guide

M.ANUFACTURIXG AND ADULTERATING LIQUORS. 117

and water (which make up the body of the raw whiskey) of the ESSENTIAL OILS and verdigris on which the spirit depends for the very strong and dis– agreeable odor peculiar to it. The more perfect this separation, the less of that odor remains until we pro– duce pure tpi:rit8, which is simply alcohol and water, or diluted alcohol odorless and tasteless if perfectly rectified. Filtration through charcoal is the usual course to produce the desired flavor and odor in com– mon rectified whiskey, together with other substances which may be used to give an appearance of age and strength. The great secret of perfect rectification consists in having all of the tubs placed in the right position, so as to run the liquor even ; in properly mixing the raw whiskey and water, and in running the liquor slowly and cautiously through the coal; to do this we use a mixer, in which we mix the high– wines and water. This is placed over the upper tier of rectifiers, to which it is connected by lead pipes ; ntler being thoroughly stirred or mixed, we run the liquor on slowly so as not to force it through the rectifiers. The plan in use, of mixing in the recti– fiers is very objectionable on many accounts. In the first place, the highwines contains such an amount of oil as to render it much lighter than the water, and thorough agitation with the latter must be had to mix them properly. This can only be

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