Under each of the classes of distilled spirits statements have been made respecting the properties of the flavoring and aromatic constituents, which give to each one its character and value. Chemists and experts find great difficulty in detecting and isolating the particular individuals of the flavors and aromatic substances in general, as they exist often in such minute quantities. It is true that the general classes to which they belong could be determined, and it is known that they are members of those classes of bodies known as alcohols, ethers, esters, ethereal salts, essential oils, aldehydes, acids and terpenes. Each raw material, however, from which distilled spirits may be made gives a peculiar flavor of its own which cannot be isolated, nor can its chemical individuals be definitely distinguished.