1937 Liquid Gems a book of Drinks for the Fastiduous Drinker

QU I

D G EMS -

treated (charcoaled) for this purpose. Unlike Scotch (see New Yorker Cocktail), Bourbon is mostly straight Whiskey, not blended, but left undisturbed in the barrels until matured and ready for bottling, and in even the best brands of Bourbon there often is noticeable a slight taste of wood. This does not, by any means, detract from its quality, but indeed is considered by many connoisseurs to lend added charm to the liquor. In very old Whiskey (as also in Wines and Brandies) a superior quality is often taken for granted. Other important factors besides ageing, however, play their part in procuring a first-class product. The raw materials must be of the best; the distillation, which is an art and a science, carefully and expertly executed,the barrels prop erly prepared, etc. Then the ageing will take care of the rest: polishing off the rawness,sweetening the flavor and fragrance, bringing out the tender mellowness and rare charm — that is fine old Whiskey.

FOR FASTI DIOUS DR I NKERS

32