To Give An Aged Flavor To Whiskey

This process ought to be attended to by every distiller, and with all

whiskey, and if carefully done, would raise the character, and add to

the wholesomeness of domestic spirits.



It may be done by clarifying the singlings as it runs from the

still--let the funnel be a little broader than usual, cover it with two

or more layers of flannel, on which place a quantity of finely beaten

maple charcoal, thro' wh ch let the singlings filter into your usual

receiving cask. When doubling, put some lime and charcoal in the still,

and run the liquor thro' a flannel--when it loses proof at the worm,

take away the cask, and bring it to proof with rain water that has been

distilled. To each hogshead of whiskey, use a pound of Bohea tea, and

set it in the sun for two weeks or more, then remove it to a cool

cellar, and when cold it will have the taste and flavor of old whiskey.

If this method was pursued by distillers and spirits made 2d and 3d

proof, it would not only benefit the seller, but would be an advantage

to the buyer and consumer--and was any particular distiller to pursue

this mode and brand his casks, it would raise the character of his

liquor, and give it such an ascendancy as to preclude the sale of any

other, beyond what scarcity or an emergency might impel in a commercial

city.



If distillers could conveniently place their liquor in a high loft, and

suffer it to fall to the cellar by a pipe, it would be greatly improved

by the friction and ebullition occasioned in the descent and fall.