The common, cheap grades of Rye Whiskey, are made of spirits, with coloring, and the addition of Rye Oil and branded "Rye Whiskey." Their preparation is substantially the same as given under Grades Nos. 1, 2, and 3, and need not be repeated here.
The following grades have, all of them, less or more genuine whiskey in their composition:
The increased proportion of genuine whiskeys will raise the cost of this grade to $1.50 per gallon.
This contains only a small proportion of spirits and costs $1.80 per gallon.
This grade is a very fine article, entirely genuine whiskeys, and judiciously blended. It costs $1.95 per gallon.
It will be readily understood that the combinations of the different brands of whiskeys, with or without the addition of more or less spirits, could be extended almost indefinitely; but the grades already described will actually cover all the varieties in the market.
There is very little difference between the blends of genuine whiskeys, provided that they have been mixed by honest dealers; the Trade, however, have their peculiar fancies for certain brands, deeming them better than others, but there is more imagination than reality in their discrimination, from the fact that different firms will make the same grade of whiskey, arriving at similar results, but not necessarily following the same formula, the main object being to suit the tastes of the consumers, whose preference is usually with blends of pure whiskeys--when they can get it.
FRUIT JUICES AND FLAVORINGS
All newly-distilled liquors and spirits have a rough and pungent taste, which must be remedied before they can be used a beverages. This is done by fruit-juices or flavors, which are mainly alcoholic extracts of fruits and other substances, and are employed in certain proportions to counteract the raw taste of the new spirits.
These extracts may be prepared with very little difficulty, and generally better and cheaper than they can be purchased ready-made, for in these days, articles used only for the purposes of adulteration are themselves largely adulterated and, in the case of fruit extracts especially, often factious.
A very simple apparatus may be made, which will answer every purpose. Procure a barrel of, say, 40 gallons capacity; about four inches from the bottom insert a tightly-fitting false bottom, pierced with a considerable number of holes of about a quarter or a third of an inch in diameter; fit a faucet in firmly, below the false bottom, and the macerating tub is ready for use.
The ingredients to be macerated should be well bruised, and placed in the barrel, and the fluid used poured on then and the whole allowed to macerate together for not less than three days, and as much longer as possible. If these general directions are properly carried out, the following extracts will be all that can be desired. Smaller quantities may be made using smaller proportions of each ingredient.
ST. JOHN'S BREAD EXTRACT
The flavoring extracts just described are all used in every rectifying establishment, although the fact is surrounded with a great deal of secrecy on the part of the rectifiers. There is nothing injurious in any of these extracts, and this recommends their use above all others; they are harmless and efficient aids both to the liquors and to the pocket.
The same cannot be said of other compounds sometimes used for the same purpose in the very cheapest grades, and they should never be employed for two very efficient reasons:-
First-- They are poisonous in their character
Second--Their effects on the liquor are not permanent.
Fusel Oil of Corn, compounded with Sulphuric Acid, Sulphate of Copper, Oxalic Acid, Chloroform, Acetate of Potash, Ammonia, &c, &c, cannot be considered either attractive or wholesome.
The rectifier, who conducts his business at all honestly, takes great pains to extract all the fusel oil from the liquors which pass through his hands, and it seems utterly incomprehensible why the same injurious substance should be afterwards introduced under, perhaps, a still worse form than before.
Nevertheless, they are frequently used, and the formulae for preparing these cheap flavors are given, leaving their use to the choice who will.
Place them all in a glass percolator and let them rest for 12 hours. Then percolate and put into a glass still..., and distill half a gallon of the Bourbon Oil.
Place in a glass still and distill 64 ounces.
When cool, neutralize with Ammonia (26º Baume), and then dilute with double the volume of proof Spirits. The Sulphuric Acid must be chemically pure.
This is used to put an artificial bead on inferior liquors; it is virtually an Oleate of Ammonia, and deleterious.