1937 Liquid Gems a book of Drinks for the Fastiduous Drinker

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remarkably delicate palate to tell them apart.The secret to this uniformity is the blending. Scotch is always blended. It is distilled from grain, mostly barley, over a smoky, flameless fire, with peat (a soggy, turf-like sort of moss cut out of the Scottish marshes) as fuel, which accounts for the peculiar taste of smoke present in all Scotch Whiskey.The maturing takes place in barrels, but these are tapped at certain intervals and blended and reblended as many as three or four times before the final blend is procured. In Scotland, the art of blending Whiskey has been developed to a point of perfection, and for over a century this has been one of the main sources of income to that country. As compared to Bourbon or Rye Whiskey, Scotch is leaner in body and less sweet in taste. The alcoholic strength of Scotch is sel dom over 88 proof, while most straight Bourbons are 100 proof. Scotch is used in very few cock tails. It is mostly taken in a highball, with soda or plain water.

FOR FASTIDIOUS DR INKERS

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