Rectifiers and compound whiskey

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Re: Rectifiers and compound whiskey

Unread postby delaware_phoenix » Wed Mar 17, 2010 8:11 pm

This is a fine thread I think, and somewhat pertinent to the other current discussion about pot still versus column still.

Google books has the Lacour book here: http://books.google.com/books?id=AytIAAAAIAAJ

I also didn't see a reference to it, there's a book by Samuel Phillip Stadler called Industrial Organic Chemistry (1912). Also on Google. He discusses the Savalle still and many others current in that day including the Pistorius and Coffey stills.
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Re: Rectifiers and compound whiskey

Unread postby delaware_phoenix » Wed Mar 17, 2010 8:41 pm

This books http://books.google.com/books?id=5rJsL3 ... ey&f=false

Alcohol in History: an account of intemperance in all ages, (1887) by Richard Eddy gives the following recipe for making imitation Monongahela whiskey:

40 gallons high proof corn whiskey
3 gallons tincture Guinea pepper
40 gallons water
1 quart tincture pellatory
2 ounces acetic ether
1 1/2 gallons strong tea

I think pellatory may be a reference to pellitory herb, the root of which was used. http://www.botanical.com/botanical/mgmh/p/pellit19.html One reference to medieval sauces where it was used suggested using horseradish as a substitute. Acetic ether refers to ethyl acetate.

I suspect that the author of this recipe must have based his on some imitation rather than the authentic stuff. :D
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