687. Imitation Copper - Distilled Bourbon Whiskey

687. Imitation Copper - Distilled Bourbon Whiskey. Dissolve 1 drachm sulphate of copper in 1/2 pint water, filter, and add it to 40 gallons proof spirit, with 1 gallon peach flavor (see No. 674 (Peach Flavoring for Whiskey)), 1 gallon brandy flavor (see No. 672 (Flavoring Compound for Brandy)), 1 pint wine vinegar, 1 pound white glycerine, and 12 drops oil of cognac dissolved in 95 per cent, alcohol. Color with caramel. (-See No. 694 (To Make Caramel).)

688. Imitation Rye Whiskey

688.    Imitation Rye Whiskey. To 40 gallons proof spirit, add 2 gallons peach flavoring (See No. 674 (Peach Flavoring for Whiskey)), 1 pint white vinegar, and 12 drops oil of cognac in 95 per cent, alcohol. Color with caramel. (See No. 694 (To Make Caramel).)

689. Imitation Sweet Rye Whiskey

689.    Imitation Sweet Rye Whiskey. 30 gallons proof spirit, 10 gallons proof rye whiskey, and 1 gallon raisin flavor (see No. 665 (Raisin Flavoring for Liquors)), colored with sufficient caramel. (See No. 694 (To Make Caramel)).

690. Imitation Irish Whiskey

690.    Imitation Irish Whiskey. 36 gallons French spirits 20 above proof, 4 gallons Scotch (Ramsay) whiskey, 3 pints best sherry wine, 2 pints syrup, and 10 drops sassafras flavor. (See No. 670 (Sassafras Flavoring for Liquors).)

691. Imitation Scotch Whiskey

691.    Imitation Scotch Whiskey. 36 gallons French spirits 20 above proof, 4 gallons Scotch whiskey, and 1 quart syrup.

692. To Impart a Smoky flavor to Whiskey

692.    To Impart a Smoky flavor to Whiskey. The simplest way to impart this peculiar flavor to whiskey is by preparing the barrel. Insert securely a large sheet-iron funnel into the bung-hole of a dry 40-gallon barrel; provide a small open furnace, containing a charcoal fire; put 1 pound of birch bark on the fire, and support the barrel, with its funnel downwards, over the furnace, so that the funnel, which should be considerably wider than the furnace, will receive the smoke from the bark. "When the bark ceases smoking, remove the funnel and bung the barrel up tight. After it has stood 24 hours, put the spirit in the barrel, and keep it there for 36 hours, frequently rolling the barrel, in order that the spirits may be thoroughly impregnated with the smoke and smoky deposit on the inside of the barrel. The spirits will then be found to have acquired the desired flavor. Creosote, diluted with alcohol, is sometimes used to impart the smoky flavor to spirits.

693. To Give the Appearance of Age to Brandy Barrels

693.    To Give the Appearance of Age to Brandy Barrels. Dissolve in 3 gallons water, 3 pounds sulphuric acid and 1 pound sulphate of iron. "Wash the barrels with it on the outside.

694. To Make Caramel

694.    To Make Caramel. Dissolve 7 pounds crushed sugar in 1 pint water; boil it in a 5-gallon copper kettle, stirring occasionally until it gets brown; then reduce the fire and let the sugar burn until the smoke makes the eyes water. "When a few drops, let fall into a tumbler of cold water, sink to the bottom and harden sufficiently to crack, it is done. Then pour on it, by degrees, about 2 quarts warm water, stirring all the time. When well mixed, filter it hot through a coarse flannel filter. Some use lime-water to dissolve the burnt sugar. Care must be taken not to over-burn it, as a greater quantity' is thereby rendered insoluble. The heat should not exceed 430°, nor be under 400° Fahr. The process for nice experiments is best conducted in a bath of melted tin, to which a little bismuth has been added, to reduce its melting point to about 435°; a little powdered resin or charcoal, or a little oil, being put upon the surface of the metal, to prevent oxidation.