1899 The Mixicologist by C F Lawlor

158

THE MIXICOLOGISX.

SALOON-KEEPING.

• It is rarely that a saloon-keeper succeeds who is in different to the quality of the whiskeysold to customers. No article sold in a saloon is subjected to so much criti cism as the whiskey. If the quality is good the custo mer is sure to be pleased, and a continual patronage is bound to follow. A young, unripe whiskey, no matter what make or brand, is alv ays ruinous to the business of a saloon. Failures are nearly always due to grasp ing for ttss mnch profit on the whiskey served over the bar at ten or twelve and one-half cents a drink, and on which three to six hundred percent profit is wanted. With each succeeding purchase goods are bought cheaper by the thoughtless saloon-keeper,and with each cheapness the grade deteriorates, patronage grows less and less, and it ends with Mr. Saloon-keeper going out of business a failure. Bourbon whiskey is ripe between the ages of eight and ten years and continues to improve until much older. Rye whiskey ripens between six and eight years; its taste and flavor is most perfect at these ages; further age is of no benefit to rye whiskey.