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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