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Mr.
Jacques Straub
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mix
certain drinks that
will
produce
a
beverage
the excellence
of which
is
a
real
source
of
en
joyment
to the most
exacting
palate.
There
is perhaps no man
in America
to-day who
enjoys the enviable reputation
of Jacques Straub
in
this
respect.
As
a
celebrated
connoisseur his
name
is known
and
his
recipes
are
used
in
the best
places
of this
country.
His
knowledge
of wines
and
liquors, how they are produced, how and when
to
use
them, is the
result of
a
lifelong
study and
years
of practical
experience
in
the wine and
liquor
industry.
Mr. Straub is
a
native
of Switzerland. In early
life
he began
a
careful
study
of wine culture
from
the
vineyard
to
the table.
He
has practiced in
all
its branches from the Work
in
the field to the sci
entific
study
of
soi1s,fermentation,
maturing
and
proper
handling of
wines.
More
than that, he has
gone
deep
into the
therapeutical, hygienic proper
ties and
medicinal
uses
of alcoholic
beverages.
While in Europe
he
visited
the
world-renowned wine
districts,
made
a
study
of
the
diiïerent
methods
of
production employed by the most celebrated wine
makers and
distillers,
and engaged
practically in
the
distillation of all
the
known liquors
on the mar
ket.
On
leaving
Europe,
Mr. Straub went
to
Louisville.
Ky.,
where he was soon
given
charge
of
the wine
department
of
the
Pendennis
Club.
As wine
stew«
ard and manager
for
twenty-one years he made the
wine
cellars of that
place famous
for their wonder
ful selection
of
vintages.
It
was
only natural for Straub, being
located in the
IT
is, indeed,
a
rare art
to
skilfully
combine and