How To Make A Resemblance Of Holland Gin Out Of Rye Whiskey

Put clarified whiskey, with an equal quantity of water, into your

doubling still, together with a sufficient quantity of juniper berries,

prepared; take a pound of unflacked lime, immerse it in three pints of

water, stir it well--then let it stand three hours, until the lime sinks

to the bottom, then pour off the clear lime water, with which boil half

an ounce of isinglass cut small, until the latter is dissolved--then

pour it into your doubling still with a handful of hops, and a handful

of common salt, put on the head and set her a running; when she begins

to run, take the first half gallon (which is not so good), and reserve

it for the next still you fill--as the first shot generally contains

something that will give an unpleasant taste and colour to the gin. When

it looses proof at the worm, take the keg away that contains the gin,

and bring it down to a proper strength with rain water, which must

previously have been prepared, by having been evaporated and condensed

in the doubling still and cooling tub.



This gin when fined, and two years old, will be equal, if not superior

to Holland gin.



The isinglass, lime water and salt, helps to refine it in the still, and

the juniper berries gives the flavor or taste of Holland gin.



About thirteen pounds of good berries, are sufficient for one barrel.



Be careful to let the gin as it runs from the worm, pass thro' a flannel

cloth, which will prevent many unpleasant particles from passing into

the liquor, which are contracted in the condensation, and the overjuice

imbibed in its passage thro' the worm.