1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

WHISKEY.

WHISKEY is diluted alcohol, distilled from the fermented worts of malt or.grains. Whiskey, fro1n the Irish word iisquebaugh, is the name of the spirituous liquor manufactured by our distillers, and corresponds to the eau de vie of the French, and the brantwein of the Germans. It is produced or generated by that intestine change which grape-juice and other gluto-sac- ·charine liquids spontaneously undergo when exposed to the atmosphere at com1non temper– atures, as explained in another section of this work. The production of whiskey depends on the simple fact that, when any vinous fluid is boiled, the alcohol, being very volatile, evap- (132)