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lilNUFAOTURING AND ADULTERATING LIQUORS.
19
WIIlPJXEY.-&otch
and
Irish.
The name is derived from
llaquebaugh,
the Irish
name originally applied to it. It is diluted alcohol,
obtained by distillation from the fermented wort of
malt or
grain ;
that of the former is most esteemed.
The inferior qualities are obtained by the distillation
of potatoes, oats, rye, or barley, a small portion
only being malted, or from potatoes mashed with a
portion of barley
malt,
the resulting mash being
carelessly fermented and distilled, and purposely suf–
fered
~o
burn, to impart the peculiar empyreumatic
or smoky flavor so much relished by whiskey drink–
ers. The genuine malt whiskey, however, acquires
but a slight impregnation of smoke from the peat
used in its distillation.
The constituents of Scotch and Irish malt whis–
key are : alcohol, sugar, pyrolignous acid and pyr–
oxylic oil (creosote), acetic acid, and water. A
very fine imitation of whiskey may be made by the
following/ormula
:-
To 40
galls.
pure spirits, add:
5 do. Scotch or Irish whiskey,
t
oz. creosote, dissolved in 1 pint alcohol,
1 lb. loaf-sugar.
Digitized
by