1857 The Bordeaux wine and liquor dealers' guide

viii

l'RJ.~FACE.

being deprived of its essential oil, that the distilla– tfon of the two in conjunction produces a spirit that cannot be detected. .Also, after the brandy has been distilled in it.a pure state, so perfect a spirit may be produced by the re-distillation and rectification of corn whiskey, that it.a addition to the genuine, though in large quantities, is not apparent, except perhaps in a slight diminution of' the rich flavor and odor pertaining to pure brandy. This is readily remedied by the addition of the same materials that give to the original it.a taste and odor. By this principle the French have been enabled to supply the great and increasing demand for brandy, and likewise to give to the exporter an article in every reapect aa whole– some amiJ, aa pwre as the

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