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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.)