1933 The Bartender's Friend by a Mixer

THE BARTENDER'S FRIEND

so that they contain very little water, but plenty of sugar at the time they are used. The pulp of the grapes is not used in fermentation, only the juice. After fermentation the wine is racked many times, and more than the usual amount of sulphur to prevent additional fermentation is used in the wine casks. This sulphur also helps to maintain the light color of the wine. Scotch Whiskey is either made entirely from barley malt, and pot stilled, or from barley malt and rye, oats, etc., under patent still. The smoky flavor comes from the peat used in curing the malt in the pot whiskeys, and is not present in the patent still whiskey. The alcoholic content by volume runs between 46 and 60%. Sherry Wine is a Spanish product, getting its name from a corruption of the name of the town Jerez, near which it is made. It is light in color, and is generally fortified to give it an alcoholic content in the neighborhood of 20%. It comes either sweet or dry, the former being known as amontillado, and the latter as manzanilla. In its manu facture sweet sherry is not allowed to complete fermenta tion, as it is arrested by the addition of brandy. It is usually of higher alcoholic content than the "dry." Sloe Gin gets its name from the sloe, the fruit of the Black thorn, wild damson plums, and sloe berries, which give it color and flavor. It is very dark and contains about 45% of alcohol. (See Gin.) Spirits is the alcoholic product from the distillation of a fer ment; e.g., spirits of wine, which is the product resulting from a distillation of wine. The standard by which the in-i