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

134

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.