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MIXED DRINKS.
In the process of distillation of genuine Handmade
Sour Mash Whisky,the first requisite to make first-class
whisky is to use carefully-selected grain, and in con
junction therewith, good spring water, and the same
care in making it as is used in the kitchen of a well-
regulated household, cleanliness being of great import
ance. Handmade sour mash is made by mashiiig one
bushel of grain at a time in a small tub; the fermenting
period being ninety-six hours; then being singled and
doubled in copper stills. The percentage of small grain
in handmade sour mash is thirty-five of rye and barley
malt, and sixty-five of corn.
Sweet Mash or Fire Copper Whisky is made in a
large tub,the whole mash being made at once, after
which it is drawn oft' and fermented seventy-two hours,
the fermentation being assisted by yeast. It is then
singled and doubled in copper,the same as sour mash.
The percentage of grain used in sweet mash is about
seventy of corn and thirty of rye and malt."
Gin is an abbreviation of Geneva,primarily derived
from the French genievre (juniper), which berry forms
the flavoring principle of the spirit. It was originally,
a Dutch compounded liquor, but is now manufactured
on a great scale by English rectifiers. The Hollands or
.
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