1857 The Bordeaux wine and liquor dealers' guide

19

lilNUFAOTURING AND ADULTERATING LIQUORS.

WIIlPJXEY.-&otch and Irish.

The name is derived from llaquebaugh, the Irish name originally applied to it. It is diluted alcohol, obtained by distillation from the fermented wort of malt or grain ; that of the former is most esteemed. The inferior qualities are obtained by the distillation of potatoes, oats, rye, or barley, a small portion only being malted, or from potatoes mashed with a portion of barley malt, the resulting mash being carelessly fermented and distilled, and purposely suf– fered ~o burn, to impart the peculiar empyreumatic or smoky flavor so much relished by whiskey drink– ers. The genuine malt whiskey, however, acquires but a slight impregnation of smoke from the peat used in its distillation. The constituents of Scotch and Irish malt whis– key are : alcohol, sugar, pyrolignous acid and pyr– oxylic oil (creosote), acetic acid, and water. A very fine imitation of whiskey may be made by the following/ormula :-

To 40 galls. pure spirits, add:

5 do. Scotch or Irish whiskey, t oz. creosote, dissolved in 1 pint alcohol, 1 lb. loaf-sugar.

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