1933 The Bartender's Friend by a Mixer

THE BARTENDER'S FRIEND

year or so in casks exposed to sunlight. When the processes are complete, the alcoholic content is around 17%.

Whiskey, as a name, is probably derived from the Gaelic word Uisgebeatha, meaning "life-water" in that ancient language. The word later degenerated, so to speak, to Usguebaugh, which the English came to pronounce Whiskey. It is a distillation of fermented grains, for the most part in pot or patent stills. The liquor is aged in wooden casks for a number of years, whereby its color is changed and certain nondrinkable alcohols, which it con tains after distillation, are converted or dissipated so as to produce a more potable liquor. The principal kinds of whiskey are American, Irish, and Scotch. The American is divided into two general classes; Rye and Bourbon. All of these kinds are discussed hereinbefore. The smoky flavor which distinguishes in great measure the Scotch and Irish Whiskeys from the American is produced by drying the malt with a fire of peat or peat and coke. Inferior Scotch Whiskeys are manufactured in which this flavor is introduced in various other ways. Like most imitations, however, they are not worthy of the name of the true product. W^ine is that liquor which is produced by fermenting and clari fying fruit juices. Wine is undoubtedly the oldest of alcoholic drinks, and it is reasonable to believe that its dis covery was accidental rather than the result of research of any kind. Natural wines, that is, those produced with out fortification (artificial addition of spirits), rarely con tain over 13% of alcohol. (See Champagne, Catawba, Sherry, etc., herein discussed.)