The morning times., 1897-01-08
AMERICAN WHISKY ABROAD.
Popularity of the National Drink Not
Yet Established in EurOpe.

About 81 ,O0O, 900 worth Of American
whisky is exported from the United States
TO foreign countries, a very small portion
OF il, however, being sent from the port OF
New York. The largest shipping point OF
American whisky is Baltimore and from it
is sent III considerable quantities Bourbon
whisky, as, for some reason, which IS not
altogether clear, American rye whisky is
not in very great demand abroad BaItl-
more is directly on the line Of conmunica-
ton between the Kentucky Bourbon whisky
region and tie foreign ports which receive
it, and it is on this account, perhaps, that
Baltimore has 50 large a share OF the trade.
Tie question has sometimes been asked,
Where does the American whisky go to
what countries use it in preference to their
own wines OF liquors? To England, France.
Ireland, Scotland, Belgium and the Latin
countries OF southern Europe there is prac-
tically no expectation OF American whisky.
Tie total OF ten years from 1855 to 1895
shows 400 900 barrels Of whisky exported
and OF these 10 per cent. or 40, 900 bar
rels, was sent to Bermuda. The larger por-
ton was returned 10 tile United States, it
being one OF tie rules Of the whisky trade
to secure the Improvement OF whisky by
Bermuda, however, is not the only foreign
port TO which American whisky is shipped
for subsequent return, for a considerable
quantity is sent to Rotterdam, and some
TO Honolulu for the same purpose. The
larger part OF American whisky exported
goes to Bremen and Hamburg. and not all
OF it comes back, some OF the American
whisky exported remaining in Germany,
either for local consumption Tin smaller
amounts and quantities than German beer
is drank, OF for admixture with hestronger
wines sold in Northern Germany.
A little American whisky is drunk in Eng
land-not much-and a little in Paris, but
very little. Thirsty EngiiShmen who desire
20 drink whisky prefer the Scotch or the
Irish article, which differs essentially, Of
course, from American bourbon, and the
popularity OF French brandy bars the waytO
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,
presumably American whisky for such Of
the customers as insist upon it, but the mum
ber of such determined customers is from
all accounts, not quite so large as it might
be, and some OF them, while extending
their patronage TO American bars seem
not unfriendly to English whisky
The taste for real bourbon is an ac-
uuired one, and may he said to be local
To the United States Prior to the war
! there were few diStinerieS in Kentucky
| maShing as much as leo bushels daily,
most Of the product being derived from
| small distilIerieS operated ia Connection
| with farms, where the manufacture Of
whisky was looked upon as means Of
| ,lisposing of some portion Of the surplus
corn. When the federal government,
needing money for the conduct Of the war.
| imposed a high tariff Cn imported spirits
the consumption OF alcohoiic beverages
| which had hitherto been confined TO bran
| dies, runs and other imported spirits, was
| turned to whisky At the present time
| the production OF bourbon is about twice
| as large as the production Of rye whisky
| in the diStilleries of the United States.