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

WHISKEY.

WHISKEY

is diluted alcohol, distilled from the

fermented worts of malt or.grains.

Whiskey,

fro1n the Irish word

iisquebaugh,

the name of the spirituous liquor manufactured

our distillers, and corresponds to the

eau de

vie

of the French, and the

brantwein

of the

Germans.

It is produced or generated by that intestine

change which grape-juice and other gluto-sac-

·charine liquids spontaneously undergo when

exposed to the atmosphere at com1non temper–

atures, as explained in another section of this

work. The production of whiskey depends on

the simple fact that, when any vinous fluid is

boiled, the alcohol, being very volatile, evap-

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