1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

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WHISKEY.

whereby the whiskey will acquire that peculiar odor of burnt turf called "peat-reek" in Scot– land. Whiskey is likewise obtained from wheat, buckwheat, oats, and potatoes, as well as from corn, rye, and barley, each variety having some peculiar or distinguishing characteristic. Fine imitations of Scotch and Irish, Old Rye Monongahela, Wheat, and Bourbon Whiskeys may be made by the following formuloo, the basis being pure spirits, the same as used for inaking brandies, gins, etc.