St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1890-01-19

| A TSa is charged al
M Ill q the way from
10 10 % cents
| for It. The twenty-fve-cent charge is
made in those gilded bar rooms up
| town, where pictnres adorn the walls
| wait upon patrons al little tables, around
| which visitors sit in easy chairs.
A reporter, who has recently had his
attention called to the character of
whisky sold in New York. was startled
the other night by the statement made
| to him by gentleman who spoke as al
expert that 80 per cent of the whisky
! drank in New York was not what ii was
represented to be. He went on to say
| that it was ''doctored' with aniline
| dyes, prune juice, alcohol, acids, AsiatiC
| pepper, ginger, tobacco juice and pure
| fusel Oil, until much of il was calculated
to make man crazy as we'll rs drunk.
IL know what l am talking about,
| said he, land if you can get ut the bot.
tom of whisky compromising you Will
| create sensation. Everybody who
| drinks will be interested in hearing the
| truth about what he is drinking. Why,
| tell you that highwine distillers buy
| arsenic, not by the ounce. pound or bar
rel, but by carload lots, to increase fer
| mentatiOn, aud yet men wonder why
| liquor affects them SO quickly and del.
| eteriOusly, and why they have big heads
| I'D the morning after drink or two al
| night
Following this suggestion the Press
| has procured from practical diStiilel
| of twenty years experience as q manu-
| Tacturer Of handmade sour mash whiS-
ky, an exact statement concerning the
whisky manufacture. which has been
revised by him in proof and is printed
| below:
| THREE CLASSES OF WHISKY.
| Ali WHISTLES are divided into three
| great classes straight. blended and
compound. These three are again di-
! vided into three more claSseS-hand-
made SOUR mash, of which there are
| manufactured in the entire state of Ken
lucky less than half dozen brands, all
of which are made iii No0dford county,
| sweet mash whisky. A general state
ment of how all these WHISTLES are
made may be of some interest to the
| large number of consumers who have
| had no practical knowledge of that
manufacture or opportunity Of obser-
| Walton.
The sense of the word mash, as ap-
| piled to SOur-maSh whisky, means SIM
| ply mash of grain in certain proportions
| of corn, rye and malt meals. mixed with
| hot water at certain temperature. The
| word sour is used for the fermenting
| process. Instead of chemically prepared
| yeast, used in sweet mash WHISTLES. a
| portion of the fermented wort of q pre-
| vions mash is used for ferment, which
requires longer time for ripening, on
| account of which the government allows
| twenty-four hours additional time for
| the process Of fermentation. When the
! process Of fermentation is over, which
| takes from seventy-tWO to ninety-siX
| hours, this mass, called distillery beer,
| is charged into and distilled in small
| copper stills. The product runs at
| low proof and is called singlingS. The
singlings are then put into another cop
| per still and distilled over again. This
suit is sour mash whisky.
HOW soUR-MAsH WHISTLES ARE PRO-
DUCED.
| For those who may be DESTROYS of
| more detailed information as to the dis
| tillation of hand made sour mash, pre-
sent the following: The first four DAYS
| product of all distillerieS beginning the
| season is necessarily sweet mash-the
| mash being made with water and fer
mentation accomplished by the addition
! of chemical yeast. The fourth day,
! when the ripe beer resulting from the
| sweet mash process Is reached and dis
| titled, the spent beer, from which the
| alcohol has been eliminated by boiling.
is then used to cook the corn meal, and
each days beer is always afterward
so used during the entire season.
The meal is scalded in small tubs
| of about one and One-quarter
| bushels to the tub. After the scald is
| completed the tub is left to stand
| twenty-fOuT hours on the mash floor,
| the mash meanwhile becoming more or
| less cool, according to the atmospheric
temperature. Into this mash. which has
| now become quite hard. are emptied the
| proper proportions of rye and maltmeal
| according to the distilier'S fOrmula),
| and the three meals thoroughly incor-
p0rated, after which the mixture is put
| into the fermenting watts at proper
| temperature and fermentation accom-
| pIisled under the NEUTRALITY-SUSPICIOUS. plan
| wi bout the addition of one particle of
| yeast, the exciting property being eX-
| cusively derived from the sour spent
| beer of the former distiIlation.
| The better informed aud more intelli-
| gent distiller. besides the spent beer
| used in MASKING. places an additional
quantity, nicely strained. in his fer
| menting vatS, thereby accomplishing
| better results as to quality and quantity.
| The quality Of the product is likewise
| improved by straining the spent beer
used for washing purposes, thereby
| avoiding the carrying Of the useless,
| exhausted meal through the subsequent
| processes of singing, doubling and con-
! denSing.
The distinguishing flavor and aroma
! attached to this whisky are largely de-
veloped while standing in the mash tub
| for twenty-four hours on the mash floor
| and are attainable by 10 other process.
| These qualities are added to or de-
| tracted from by the later processes of
| fermentation and distillation and the
corresponding perfection or imperfec-
| ton of these processes.
| NO WOOD But THE BARREL.
No strictly handmade sour mash ever
| touches wood after leaving the ferment-
| ing yats till it reaches the barrel to be
| placed in the bonded warehouse to be
| aged.
Machine-made goods, instead of being
mashed from the best of selected grain
! in the small tubs heretofore referred TO.
| are mashed in large tanks Of 100 bush
| els capacity by machine power and
other subsequent processes i'll prepara-
! ton and almost universally distilled in
| common wooden stills, filthy from long
use. The fact that these distilIerS care
| fully conceal the use of wooden stills
proves that, though they lay claim to
| the handmade sour mash double-eOp-
| per-stlll processes, they never use them.
| Machine-made goods are fermented
under the seyenty-siX-hour plan, and
sweet mash under the forty eight-hour
| plan. 1t is universally conceded that
| handmade and mash whisky possesses
finer fragrance and is more delicate
l d. Nl,0,1 asf u
| chine-rnade, sour mash or sweet mash
| Bourbon, and therefore commands al
most double the price. and the five
brands heretofore referred to stand at
the head of the whisky product.