To 200 c.c. of the whisky, 02 gram of tartaric acid was added, and the whole evaporated to a small bulk. The residue was transferred to a small flask, made alkaline with caustic alkali, and then distilled with steam. The distillate was again rendered acid with tartaric acid, evaporated to a small bulk, transferred to a Kjeldahl apparatus, and treated in the usual manner with strong sulphuric acid and potassium sulphate. The ultimate distillate was Nesslerised.

A large number of analyses of whisky will be found in the evidence laid before the Royal Commission. Some of these are included in the selection given hereunder. The methods of analysis used in examining whisky are given in detail at the head of this section (pp. 406.423).

Spirits from patent.still distilleries.1

Secondary constituents. (Mg. per 100 c.c. absolute alcohol.)

Volatile acid.

Aldehydes.

Esters.

Higher alcohols.

Furfural.

Total.

Scotch: -

1.

New ......................

1.9

9.6

30.8

39.0

nil

81.3

2.

" ......................

1.9

4.7

41.1

97.8

"

145.5

3.

" .......................

3.8

trace

22.8

14.0

"

40.6

4.

3 months...............

5.2

"

45.6

42.0

"

92.8

5.

4 1/2 years.............

15.6

141

46.4

81.3

"

157.4

6.

7 " .......................

19.0

10.8

35.0

21.8

0.1

86.7

7.

7 " .....................

36.9

12.0

47.9

20.1

0.3

117.2

Irish: -

8.

New .........................

3.5

trace

12.2

28.0

nil

43.7

9.

7 years ..................

40.0

3.3

22.8

57.8

0.3

124.2

1 Analysed in the Government Laboratory. Higher alcohols by colori. metric process.

Other particulars of these spirits may be summarised as follows.

Alcohol

From 567 to 69.8 per cent. by volume, = 99.4 to 122.4 per cent. of proof spirit.

Total Solids

From 0002 gram per 100 c.c. in No. 1 (stored in vat) to 0029 in No. 6 (stored in plain wood cask) and 0424 in No. 7 (stored in sherry wood cask).

Ash

From 0001 gram per 100 c.c. in No. 1 to 0003 in No. 6 and 0.016 in No. 7.