1895 Mixed Drinks by Herbert W Green

MIXED DRINKS.

127

flavor to the bulk in cask. The bonding temperature, if high during any lengthened period, greatly enhances the internal cask-pressure,and if the casks are tight the vapors given otf from the liquid rapidly change in the desirable manner indicated. The internal vapor pres sure evinces itself if an ullage, or even an empty cask, be opened -whilst the spirits or casks are -warm. Exper ience alone can dictate which is the most favorable bonding temperature to maintain,though as a rule the acrid flavors will be toned down more rapidly if low temperatures and low bonding strengths be adopted. The third governing principle is the bonding strength. At high strengths the spirits are more volatile, and the internal cask-pi-essure is always greater than it is at any given temperature with a lower strength. Thus the desirable bouquet can be more rapidly acquired under these conditions, but the disappearance of the acrid flavors is much slower,inasmuch as the bodies which impart these are more permanently soluble in strong than in weak spirit. Hence arises the dispute as to the desirability of original bonding at high strengths and in warm warehouses,followed by reduction to a lower strength in the reducing vat, with ultimate cold storage. This, in fact, is only one of the questions which experienced bonders are now discussing.