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

78

BRANDY.

comes under the marks of "J. Hennessee & Go.," "Otard, Dupuy & Go.," "Oliatonet Jrw," "Pelle– voisin," ".A. Seignette," "S. John," "P,inet, Castil– lion & Go.," etc. etc. The brandies most esteemed are the Cognac and .Amagnac, Rochelle and Bordeaux. The best Cognac is distilled from pale wine; hence its peculiarly fine fragrant odor. The ordinary brandy is distilled from high-colored wines, and contains a smaller proportion of alcohol. Brandy contains from 45 to 60 per ce.nt. of alcohol of the specific gravity of 0·825, having on an average more than double the quantity of alcohol contained in the best of wines, "its intoxicating power exceeding its proportion, as compared with wine; the comb~nation of the ingredients of wine, as before stated in the chapter on wines, having a tendency to diinin– ish the action of the alcohol on the system. The Cognac and .Amagnac brandies are rec– tified to only from 0·935° to 0·922°, containing more than half their weight in water, and are

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