Improvements in the Treatment of Alcoholic Liquids.
Year: 1890

page_text: Date of Application. 12th Nov., 1890-Accepted, 24th Jan., 1891
COMPLETE SPECIFICATION.
Improvements in the Treatment of Alcoholic Liquids.
EDMUND JAMES MILLS D. Sc., F.R.S., 60 John Street Glasgow, Professor of
echnical Chemistry, and ROBERT BARR Bonded Warehouse Proprietor 45 Hope
treet Glasgow do hereby declare the nature of this invention and in what manner
e same is to be performed, to be particularly described and ascertained in and
y the following statement :-
Our said invention has for its object to apply in the treatment of new or partly
ged alcoholic liquids, such as whiskey for example, an improved and comparatively
ery expeditious process for effecting the change commonly known as ageing.
In the ordinary process the spirit is placed in casks and kept for two or three years,
nd is then found to be much weakened and usually reduced in bulk. In order to
void to a great extent the loss of time, of actual value, of rent for storage, and of
nterest on capital involved in the ordinary process, we treat the new or partly aged
alcoholic liquid or spirit in the manner hereinafter set forth.
First. We place the spirit or alcoholic liquid in a vat of any convenient dimensions,
and preferably constructed of wood. The said vat may have in it as a fixture, or
may have introduced into it as required, the delivery end of a pipe, through which
air is led to the bottom of the spirit by means of a blowing machine. An arrange-
ment of this kind is a common contrivance well understood by engineers. The air
may or may not be filtered previously, as may be found convenient. At first it is
pumped violently through the spirit, so as to strongly rouse and saturate the same
with air; but afterwards the current of air is reduced so as only to keep the spirit
saturated and in a state of gentle motion.
In cases however where it is desired to partially or wholly remove peaty or other
flavouring matter-as for instance from very coarse spirit-it is better to keep up
the current of air for a longer period at the brisk rate, until the desired alteration in
the character of the spirit has been attained.
It may be mentioned that a convenient rate for the slow current is one tenth of a
cubic inch of air per minute per ten gallons; but we do not limit ourselves to any
exact proportion.
Second. During the passage of the said air current, or after its cessation (but
preferably during its passage), we add to the spirit a small proportion of sherry
wine; either what is commonly called sherry, or some wine (such as Marsala or
Madeira) recognised in the trade as having a definite sherry character. We do not
limit ourselves to any special proportion of wine; but it may be stated that one pint
to eighty gallons of the spirit is an average proportion to employ.
Third. In cases where the spirit is very coarse, or where for other reasons the
spirit is difficult to age, we make some addition to the sulphates which sherry always
contains. We do this either by adding hydropotassic or hydric sulphate to the sherry
or the spirit or their mixture at any stage of the process. One drop of strong
hydric sulphate or the equivalent quantity of hydropotassic sulphate will usually be
found sufficient for five gallons of spirit.
In this way the process is made much more energetic than it would otherwise be.
The whole time of treatment in the vat may range from a few minutes to several
days, according to the nature of the spirit and the effect sought to be produced: but
5 practically in most cases six hours would be a convenient time to adopt.
0
Fourth. The spirit may if desired be left in the vat, but is preferably removed to
wooden casks or other suitable vessels; and it will be found that in the former case
a period of three months' storage will frequently confer three years' age as ordinarily
attained.
Fifth.—The extra addition of sulphate may be removed by the addition of slaked

page_text: lime to the spirit in quantity equivalent to the acidity of the sulphate: allowing the
insoluble calcic sulphate to settle out and then racking off. We prefer however to
effect its removal by the potash naturally present in the wood of the casks, which
we find takes it entirely out of solution during storage, provided the spirit is not too
weak. Where it is weak, however, we employ the lime method.
Having now particularly described and ascertained the nature of our said inven-
tion, and in what manner the same is to be performed, we declare that what we
claim is :-
(1). The passage of a current of air through a spirit or alcoholic liquid with a
view to alter its character for the purpose of ageing.
(2). The combination of an air current with wine having a sherry character, for
the purpose of facilitating ageing.
(3). The addition of hydric or hydropotassic sulphate to wine having a sherry
character, or to mixtures thereof with spirit to be aged, for the purpose of intensifying
ageing effect; and their removal as previously stated.
(4). The combination of any or all of the above processes, substantially as above
described.
Dated this 11th day of November 1890.
EDMUND J. MILLS.
ROBT. BARR.