XVI / 154
viii
l'RJ.~FACE.
being deprived of its essential oil, that the distilla–
tfon of the two in conjunction produces a spirit that
cannot be detected. .Also, after the brandy has been
distilled in it.a pure state, so perfect a spirit may be
produced by the re-distillation and rectification of
corn whiskey, that it.a addition to the genuine, though
in
large quantities, is not apparent, except perhaps
in a slight diminution of' the rich flavor and odor
pertaining to pure brandy. This is readily remedied
by the addition of the same materials that give to
the original it.a taste and odor.
By
this principle the
French have been enabled to supply the great and
increasing demand for brandy, and likewise
to
give
to the exporter an article
in
every reapect aa
whole–
some
amiJ,
aa pwre as the
<Y1"iginal,
bramiJ,y
itself.
From tho extreme high price
of
French liquors,
every inducement is held out to the distiller and ex–
porter to adulterate, and the consequent result is,
that
lmt few brandies or other
liq'U01'B
are ewported to
this country free frmn adulteration,
at the hands of
either the distiller or the exporter, or both. Not
that we would include in one sweeping charge
all
French distillers and exporters. We know of some
exceptions to the rule ; but we will say, that the
only guarantee the American importer has of the
genuineness of his imported brandy, is in the cha–
racter of the exporter or distiller from whom he re–
ceives his stock; for
so perfect are these Bordeawc
imitations,
we again repeat, that their detection
is utterly impoi;sible by any test
1
chemical or other–
wise:
Digitized
by