This section is from the book "The Manufacture Of Liquors, Wines, And Cordials, Without The Aid Of Distillation", by Pierre Lacour. Also available from Amazon: Manufacture of Liquors, Wines, and Cordials, Without the Aid of Distillation.
Is formed by the saponification of rancid butter by the aid of alkali, and then distilled with sulphuric acid. This ether has a strong odor of pineapples, and is used for making pineapple ale, which consists in adding from four to six ounces of ether to a hundred gallons of common ale. Also for pineapple syrup, pineapple cordial, and pineapple brandy. It is also used as a flavoring ingredient in fine peach brandy. This ether is used in the same proportion as all other ethers for liquors, etc. In the imitation of the Sazarac brandies, of the vintage of 1795-98, 1802-05, Godard, vintage of 1828, Otard, Dupuy, Maret, and Poultney brandies, two parts of butyric ether, five of oil of wine, form the principal and the most approved flavoring ingredients; and also in the imitations of Copenhagen cherry brandy grape leaf champagne, sparkling Burgundy, champagne, Heidsieck champagne; and also in the imita tions of the juices of fruits. When the aroma is applied to champagne, butyric ether is combined with four to six parts of oil of wine, dissolved in alcohol, free of grain oil. Alcohol is used as a solvent for oil of wine in the proportion of four parts alcohol to one of the oil of wine. The ethers intended for champagne, after being dissolved, are added to the spirit that is intended for champagne. Butyric ether will, owing to the strength of its odor conceal a considerable amount of grain oil.
Is produced from grain oil by distillation; its odor recalls that of sweet apples, and is known as apple oil. It is used in flavoring plain spirit in imitation of apple brandy, and also in champagne cider, and for flavoring fine bottled cider. Apple oil, combined with butyric ether, is used for old reserve, pathetin-ho, south side, and East India madeira; and when combined with Jamaica rum, it is used in making imitations of rum from neutral spirit. The apple oil and oil of wine form one of the finest perfumes that we have for the conversion of clean spirit into peach brandy; and with acetic ether it is used, giving a fine, and at the same time, natural aroma to the juices of fruits, fruit cordials, and syrups prepared from fruits for use; it is dissolved in clean alcohol, in the proportion of one part to four of spirit.
This is also prepared from grain oil, and is known as pear oil, and is sometimes used in the finer brandies, under the impression that it imparts an odor peculiar to old liquors. For old rye, Bourbon, and Roanoke whiskey, pear oil is highly useful, and is to be preferred to the essence of wintergreen. Its soft, mellow odor will give it a preference over any article in use for imparting to any kind of liquor the fine,, soft mellowness of age. Its solution is obtained by dissolving in alcohol one part of pear oil to four of clean alcohol. It is used at discretion in such quan tities that it will neither absorb nor become absorbed by any other aromatic. The usual quantities are from two to six ounces to one hundred gallons of clear spirit.