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M.ANUFACTURIXG AND ADULTERATING LIQUORS.
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and water (which make up the body of the raw
whiskey) of the
ESSENTIAL OILS
and verdigris on
which the spirit depends for the very strong and dis–
agreeable odor peculiar
to
it. The more perfect this
separation, the less of that odor remains until we pro–
duce
pure
tpi:rit8,
which is simply alcohol and water,
or diluted alcohol odorless and tasteless if perfectly
rectified. Filtration through charcoal is the usual
course to produce the desired flavor and odor in com–
mon rectified
whiskey,
together with other substances
which may be used to give an appearance of age and
strength. The great secret of perfect rectification
consists in having all of the tubs placed in the right
position, so as to run the liquor even ; in properly
mixing the raw whiskey and water, and in running
the liquor slowly and cautiously through the coal;
to do this we use a mixer, in which we mix the high–
wines and water. This is placed over the upper tier
of rectifiers, to which it is connected by lead pipes ;
ntler being thoroughly stirred or mixed, we run the
liquor on slowly so as not to force it through the
rectifiers. The plan in use, of mixing in the recti–
fiers is very objectionable on many accounts.
In
the first place, the highwines contains such an
amount of oil as to render it much lighter than the
water, and thorough agitation with the latter must
be had to mix them properly. This can only be
Digitized
by