The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1896-12-03
AMERICAN WHISKY ABROAD.
The National Drink Not Yet Estab-
Hshed in Pon,IIarifx i'm E.


New York Sun: Abour s. 100000 worth of
American whisky is exported from the
United States to foreign countries. a very
small Portion of it, however. being sent
from the pori of New York. The largest
shipping point of American whisky is
Baltimore and from it is sent in consid-
erabie quantities Bourbon whisky. as
Tor some reason which is not altogether
clear American rye whisky is no. in
very great demand abroad. Baltimore is
directly on the line of communication
between the Kentucky Bourbon whisky
region and the foreign ports which re-
ceive II, and it is on this account perhaps
that Baltimore has SO large share of the
trade.
The question has sometimes been asked,
where does the American whisky 20 to-
what countries use it in preference to
their own wines or liquors? To England
France, Ireland, Scotland. Belgium and
the Latin countries of southern Europe
there is, practically. no expectation of
American whisky. The total of ten years
from 1850 10 1895 shows 400,0o0 barrels of
american whisky exported, and of these
10 per cent, 10000 barrels, was sent to
Bermuda. The larger portion was re-
! turned to the United States, it being
one of the rules of the whisky trade TO
secure the Improvement of whisky by the
medium of a double ocean voyage. Ber-
muda, however, is not the only foEsign.
port to which American whisky is shipped
| for subsequent return. for a considerable
to Honolulu for the same purpose. The
/ larger part of American whisky exported
goes to Bremen and Hamburg and not all
CT it comes back. some CT the American
whisky exported remaining in Germany
either for local consumption lin smaller
amounts or quantities than German beer
is drunk or for admixture with the
stronger wines sold in northern Germany.
A little American whisky is drunk IN
England-not much-and little in Paris
but very little. Thirsty Englishmen
who desire to drink whisky prefer the
Scotch or the Irish article, which differs
Bourbon; and the popularity of French
brandy bars the way to any wholesale
consumption of whisky in France, in
which country, moreover, the sale of beer
has been largely on the increase of late.
The American bars abroad use, pre-
sumabiy. American whisky fer such of
the customers as insist upon it; but the
number of such determined customers IS,
from all accounts, not quite so large as
ii might be, and some of them while eX-
tending their patronage to American
bars seem not unfriendiy 10 English
whisky. The taste for real Bourbon IS
an acquired one. and may be said to be
local to the United States. Prior to the
war there were few dstilleries in Ken
lucky MASKING as much as leo bushels
daily, most of the product being derived
from small distineries operated in con-
nection with farms where the manufac
means of disposing of some portion OF the
surplus corn When the federal govern
ment needing money for the conduct of
the war, imposed high tarim on I'M
ported spirits the consumption of aico-
! hoiic beverages, which had hitherto been
confined to brandies, runs and other i'm
ported spirits, was turned to WHISKY. Al
I the present time the production OF Bour-
I hon is about twice as large as the pro-
! duction of rye whisky in the distilleries
of the United States.