1857 The Bordeaux wine and liquor dealers' guide

JliNUFACTURING

ADULTERATING LIQUORS.

We by this theory take the same basis, and add the

properties found to exist in the genuine brandy.

We take a perfectly odorless

"pwre

1pi:rit,"

which

®solute akolwl diluted

the required strength,

and is in its principles, general and specific, ·pre–

cisely the same article existing in the imported

spirit. For alcohol, deprived of all properties, so as

to render it tasteless and odorless, no matter from

what substance it is distilled, is the

sam~imply

combination ofhydrogen, oxygen, and carbon; hence

we claim a perfect corn spirit, or spirits distilled

from other grains, from sugar or molasses, or from

the juice of the grape,

be identical when deprived

by rectification

all oils, acids, &c., and rendered

tasteless and odorless.

Our basis, then, is a perfectly

"pure

ap;;rit,"

dis–

tilled from corn or rye, or a mixture of both, which

we combine with the other constituents of brandy

in such manner as to produce the desired result ;

bearing in mind, that much depends upon the mate–

rial used, and the skill of the operator,

render the

imitation perfect. His own judgment should be

good in regard to both the liquor to be imitated and

the material used in making the imitation, as the

different brandies are to be varied to conform to the

original. After the basis

prepared, as by " For–

mula No. 1," we proceed to add a small quantity of

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