The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1888-03-22
MODERN WHISKY.
AN Expert says there Ia No Good Liquor
NOw-How It Was Made Befo' the Wah
stTba Tattler in louisville Times.

AN Expert SAYS there Is No Good Liquor
Now-How It Was Made Befo' the Wah
'.The Tattler,'' in Louisville Times.
There is good liquor now. Under our in
ternal revenue laws it cannot be made. In the
first place the distiller is required TO make more
whisky than is contained in given measure of
of gran IN the next place he must begin the
Installation at fixed time after the mash Is
prepared, whether il be in the right stage or
not; and in the next place again, there never
vas, and never will be, good article of red
liquor made in a ''log" That's fat.
The whisky that made In the Blue Grass
region of Kentucky before the war. and that
was called Bourbon" was passable sort of
LIQUOR; but it was no such liquor made
by the small distilIeries in the upper Green river
section where abound hundreds of springs pour
ing forth water pellucsd as the crystal streams
Cortez found in Mexico. and nearly cold
ice itself. and there is grown corn that is more
oily than any other corn. Given these two
things. distiller who knows his business and
is free from the supervision of "still-house
watch aud che finest whisky in the world is
produced.
The s'stiller" of thirty years ago never made
more than two gallons and pint OF whisky TO
the bushel of corn. He prepared his mash" as
carefully and exactly IS the cook her inRredi-
ents for a plum pudding. He watched and
nursed it assiduously the Hollander his
budding tulips, tho dude bis sprouting beard,
or the masher incpieut filtration. AT the
proper time he distilled it. not in log. but
double distilled 1t in the regulation still, bur
nished on the inside as bright as the tidy house
wife's brass kettle. When the doubling"
up the product of the worm tested every
five minutes, the fire examined as often. the
fake stand kept as cold the coolest spring
water would make it and the whisky as it
flowed from the still was cold the water
When the doubling" was 'off" crystal meas
urs was filed with the whisky and placed
upon a stand and translucent was it that
eye could tell whether the measure was filed or
empty.
That was whisky. No arrack that Solomon
drank in cedar palaces, no cordial that crescent
warrior slipped in Oriental seraglio. sherbet.
aromatic with spicy herbs and redolent of am
brosia from the perfumed shores of Araby the
best not the nectar qualified by gods on high
Olympus. the mighty mead with whIch they
RECALLED themselves Valhalla. could warm the
heart with so little injury to tho nerves and the
conscience as the whisky The Tsttler has here
described.
1t has been said that old wine is whoesomest.
old pipDins tooihsomest, old linen whifest. old
soldiers bravest old lovers soundest. It 10 told
that there is preserved in Damascus wine old
as the fame os Richard and Saladn, and arrack
made when the sceptre of Jud-a had not do
parted from the temple ard sacred are they
that lip of prince priest dare touch them.
However that may De. there is none of this
Green River whisky of the last generation in
existence. None got TO BE- years old.
II il had attained TO adolescence the whole conn
try would have been oblivious ths Circe's
potion rendered the companions of Ulysses