Rye whiskey

“ He spread his hands over the table, which was not eloquent of abstinence.
“It looks like the merriest kind of an orgy, doesn’t it? And it’s all my fault—every bit of it. No matter what they say, it simply does not pay to be good! Here’s a whole quart of the best rye in the world, used merely to demonstrate my own powers of resistance. There isn’t a man in the whole State of Pennsylvania who would believe me if I swore I had poured out whiskey just to smell it.” ”

“ Some of these cheap whiskies are as combustible as that Bourbon spirit of which a man once partook, and found so inflammable that—blowing his nose directly afterwards—he found his pocket-handkerchief in flames. Such whiskey, they say in the States, kills dead at ten paces, and no human being drinking it ever lives to pay his debts. ”

“ The whisky of Utah Territory, unlike the Monongahela or rye of Pennsylvania, and the Bourbon, or maize brandy of Kentucky, is distilled from wheat only; it is, in fact, the korn schnapps of the trans-Rhenine region. This “Valley Tan,” being generally pure, is better than the alcohol one part and water one part, colored with burnt sugar and flavored with green tea, which is sold under the name of Cognac. Ale and cakes are in higher flavor than the “villainous distillation:” there are two large and eight small breweries in which a palatable Lager-bier is made. ”

“ In Great Britain, the largest amount of whisky is made in Scotland and Ireland; in the United States, the principal supply comes from the States of Illinois, Ohio, Indiana, Kentucky (Bourbon Co.) , and Pennsylvania (Monongahela Co.) . The grains taken differ greatly in composition. In Scotland and Ireland, malted barley (pure, or mixed with other grain) is extensively employed; in the preparation of Bourbon, partially malted corn and rye are taken, while, for Monongahela whisky, only rye (with 10 per cent. of malt) is used. ”

“ And this is not all: corroded by the acetous acid, they are full of small holes, particularly in the cap, where all the vapors collect themselves, as in a reservoir. It is easy to conceive with what rapidity they escape, which occasions a considerable waste of liquor. In proof of the truth of this observation, we may refer to the smell of whiskey, so strongly perceivable on the roads leading to a distillery, and preceeding from no other cause than that liquor wasting out of bad vessels, to the great loss of the distiller. ”

“ Rye-whisky is made from rye and malt, without corn, but experts say that it requires much longer time to mature, and become ripe and smooth, than does Bourbon whisky, which is made from corn, rye, and malt. ”

“ Country makes " is recognized in the trade. Broadly speaking, however, the differences between Irish whiskies are not due to class, but to individual variation. American Whisky. — There are two main varieties of American whisky, namely. Rye whisky, the predominant raw material in the manufacture of which is rye, and Bourbon or corn whisky, made mainly from Indian corn (maize) . Both varieties possess a much higher flavour and greater body than do the Scotch or Irish whiskies, due partly to the class of raw material employed, and partly to the method of distillation. ”

“ Our ancestors, wiser in their generation, appointed ‘ale-tasters,’ who did their duty without fear or favour. Why cannot ‘spirit-tasters’ be introduced in our day? Or, why cannot whiskey come within the limits of the Food Adulteration Act? The quantity of bad whiskey made in Great Britain is amazing. To use the word ‘whiskey’ is an outrage of the term. ‘Patent spirit’ is the Excise description for this fluid, which is made by a special apparatus, known as the Coffey Patent Still, from maize, rice, damaged barley, &c. ”

“ One single and same distillation can therefore yield to the distiller either gin or whiskey, as it requires no more labor, and its conversion into gin costs only the price of the berries, which repays him amply, either by the spirit it yields, or by its essential oil, which, floating on the surface, may be easily collected. ”

“ William Marshall Bullitt, of Louisville, Kentucky.
[589] The numerous entries of this kind occurring throughout Marshall's Account Book must not be misunderstood. At that time and for many decades afterward, the habitual use of whiskey, wine, rum, brandy, etc., was the universal custom. They were bought in quantities and consumed much as ordinary table waters now are. The common people, especially those in the South, distilled their own stimulants. The people of New England relied on the great distilleries of Boston and vicinity for rum, of which they consumed enormous quantities. ”

“ The best rye for distilling is that which is thoroughly ripe, before it is cut, and kept dry till threshed; if it has grown on high or hilly ground, it is therefore to be preferred, being then sounder and the grain fuller, than that produced on low level land—but very often the distiller has no choice, but must take that which is most convenient;—great care however ought to be observed in selecting sound rye, that has been kept dry, is clean and free from cockle, and [Pg 64] all kind of dirt, advantages will result from fanning it, or running it through a windmill before it is chopped. ”

“ Patent-still Whisky.—Scotch and Irish patent-still or "grain" whiskies are manufactured usually with a mixed grist of raw and malted grain, and by means of an apparatus usually termed the “patent,” but more properly called Coffey's still. For the manufacture of patent-still whisky a grist containing generally 25% or more of malted barley is employed. The balance consists of maize together with malted and unmalted rye, oats and wheat, and the mixture of grains employed varies at different distilleries. ”

“ Those of the distiller of whiskey are 100lbs. of grain to 100 gallons of water, or thereabouts: 100lbs. of grain contain only 16lbs. of dry sweet matter: therefore, as the 100 gallons of vinous liquor weigh 800lbs. the 16lbs. of sugar form only its fiftieth part.
Thence is seen how inferior the proportions of the whiskey distiller are to those of the brewer, and how far they are from good theory. But the brewer aims only at producing a sort of wine, and succeeds; while, the distiller wants to make spirit, and only obtains it in the manner the most expensive, and opposed to his own interest. ”

“ A distiller may at pleasure convert his whiskey into gin. He needs only to perfume the wort which he puts in fermentation, by adding a certain quantity of the berries, slightly broken: the fermentation is then common to both; their sweet mucosity enriches that of the wort, and increases the spirit, while at the same time the soapy extract, which is the proximate principle of vegetation, yields the essential oil, which perfumes the liquor. ”

“ Now what came over me in that bit of dark pine forest is more than I can quite explain, but I think it must have been due to the height—the village was 4,000 feet above sea-level—and the effect of the rarefied air upon my circulation. The nearest thing to it in my experience is rye whisky, the queer touch of wildness, of self-confidence, a kind of whooping rapture and the reckless sensation of being a tin god of sorts that comes from a lot of alcohol—a memory, please understand, of years before, when I thought it a grand thing to own the earth and paint the old town red. ”

“ It is the duty of every citizen to contribute to the progress of useful knowledge, for the benefit and prosperity of his native or adopted country. It is under that point of view that I now publish The Art of Making Whiskey, so as to obtain a greater quantity of Spirit from a given quantity of Grain; the spirit thus obtained being purer and cheaper. Also, the Art of converting it into Gin, according to the process of the Holland Distillers, without making it dearer. ”

“ The sight of even a lost dipper or cup would set them blood-hounds on our path, as sure as we are white and they are savages!"
"As I live, they scent the whiskey! There is a rush toward, and a pow-wow in and about the shed — yes, of a certainty they smell the liquor! Some of it has escaped in rolling down the hill, and their noses are too keen to pass over a fragrance that to them equals that of roses. ”

“ Many drunkards consume a quart of whiskey every day for years. The regular allowance of one gentleman of the highest position, both social and official, who made his way to the Inebriate Asylum, had been two quarts of brandy a day for about five years. The most remarkable known case is that of a hoary-headed man of education and fortune, residing in the city of New York, who confesses to taking "fifty drinks a day" of whiskey,—ten drinks to a bottle, and five bottles to a gallon. One gallon of liquor, he says, goes down his old throat every day of the year. ”

“ Good whiskey should be made solely from the finest barley malt, and is so made by the largest and best distillers; but the smaller ones, and those who are in a hurry to get rich by any means, use all kinds of refuse grain, and produce a spirit which, if drank new, is neither more nor less than rank poison. The fusel oil, which is present in all distillations from grain, requires time to resolve itself into those delicate ethers, which, while enhancing the flavour and bouquet of the spirit, are harmless. ”

“ The most usual drink in the United States, is whiskey; other spirituous liquors, such as peach and apple brandy, are only secondary, and from their high price and their scarcity, they are not sufficient for the wants of an already immense and increasing population. ”

“ There is a wide-spread strict temperance sentiment, and even prohibition prevails to a considerable degree. Whiskey is made and stored, and mostly shipped away; rightly or wrongly, it is regarded as a legitimate business, like wheatraising, and is conducted by honorable men. I believe this to be the truth, and that drunkenness does not prevail in the neighborhood of the distilleries, nor did I see anywhere in the country evidence of a habit of dram drinking, of the traditional matter-of-course offering of whiskey as a hospitality. ”

“ The ripe taste which rum or brandy that has been long kept in oaken casks obtains, is imparted to new brandy and rum, by means of a spirituous tincture of raisin-stones and oak saw-dust. And the water distilled from cherry-laurel-leaves is frequently mixed with brandy and other spirituous liquors to impart to them the flavour of the cordial called Noyeau. Sugar of lead not unfrequently forms part of the flavouring ingredients of the retailers’ rums.
But the perfection of adulteration is in gin,—cheap gin—“the real comfort,”—patronized by the poor for its supposed genuineness! ”

“ Take of singlings a sufficient quantity to fill the doubling still, put therein ten or twelve pounds of juniper berries, with one shovel full of ashes, and two ounces alum—put on the bead, and run her off, as is done in making whiskey. This is the common mode of making country gin; but is in this state little superior to whiskey, save as to smell and flavor. ”

“ When a mountain man is shown any brand of whiskey, whether a regular distillery product or not, he invariably tilts the bottle and levels it again, before tasting; if the bead rises and is persistent, well and [Pg 136] good; if not, he is prepared to condemn the liquor at once.
It is possible to make an inferior whiskey at one distillation, by running the singlings through a steam-chest, commonly known as a “thumpin’-chist.” The advantage claimed is that “Hit allows you to make your whiskey afore the revenue gits it ”

“ We are tolerably loyal in this our time; still it is problematical if there exist man or woman in Merry England, in our day who would whisk a mixture for sixty minutes by the clock, even with the prospect of drinking to the reigning monarch.
Brandy Sour.
This is simplicity itself. A teaspoonful of sifted sugar in a small tumbler, a little lemon rind and juice, one wine-glassful of brandy. Fill nearly up with crushed ice, shake and strain. Whisky Sour is merely Scotch whisky treated in the same kind, open-handed manner, with the addition of a few drops of raspberry syrup. ”

“ The urns, receiving no other heat than that which the vapors coming out of the still can transmit to them, raise the spirit; the water, at least the greatest part of it, remains at the bottom: hence, what runs from the worm is alcohol; that is, spirit at 35°. It is easily understood how the vapors coming out of the still are rectified in the urns, and that three successive rectifications bring the spirit to a high degree of concentration: it gets lower only when the vinous liquor draws towards the end of the distillation. ”

“ Ramsey, as they reached the walnuts and raisins. "There is no drink so healthful, and so calculated to bring out the most amiable qualities in one, as wine, taken in moderation, of course. I deplore the taste for whiskey in our country. It comes, I suppose, from our strongly Scotch ancestry. Now, if our working-classes drank light wines, as the French do, it would be better for them." ”

“ Tho' sometimes necessity requires that a distiller should mash it for a day or two, when any thing is the matter, or that grain cannot be procured. In such event, the directions for distilling rye, or rye and corn may be followed, but it requires a much larger quantity of boiling water and [Pg 78] if distilled by itself; it is necessary some wheat bran be mixed with it to raise it to the top of the hogshead: but by no means use buckwheat meal in making yeast. ”

“ The quality of whisky is much affected by the nature of the grain from which it is prepared, and by the care exercised in its manufacture, more particularly in the process of distillation. The most injurious ingredient in distilled spirits is commonly known as “fusel oil,” which term comprises several products of alcoholic fermentation, possessing a higher boiling point than ethylic alcohol, and consisting chiefly of amylic alcohol, accompanied by small proportions of butylic and propylic alcohols. ”