Improvements in and relating to the Treatment of Alcoholic Liquors.
Year: 1889

page_text: Date of Application, 12th Sept., 1889
Complete Specification Left, 9th June, 1890-Accepted, 12th July, 1890
PROVISIONAL SPECIFICATION.
Improvements in and relating to the Treatment of Alcoholic
Liquors.
I, JAMES HUTCHISON, of 8 Regent Place, Shawlands, Renfrewshire, Doctor of
Medicine, do hereby declare the nature of my invention to be as follows
This Invention has reference to and comprises the oxidizing or oxygenating
or impregnating with gases of whisky, brandy, wines or other alcoholic liquors for
making them effervescent when uncorked or decanted from hottles or vessels and
emptied into glasses, retaining all the qualities of strength and flavour peculiar to the
spirit or liquor used, and receiving and retaining no deleterious effect from the agents
used to produce the effervescing action.
According to my Invention I take still whisky, brandy, rum, wine or other
alcoholic liquor of any desired strength or "proof" and place same in a close metal
or other strong vessel and inject through and impregnate same with oxygen gas,
ozone, carbonic acid gas, or other equivalent gas at such a pressure as may be found
necessary to strongly saturate the spirit or liquor and which would produce an
effervesence and not deleteriously affect the spirit. The oxygen or other gas would
be forced or injected into and through the spirits or liquor in the vessel by force
pumps, injectors, or other equivalent means. I then press or fill the fluid mixture of
alcoholic liquor and oxygen or other gas from the said mixing vessel into strong
bottles or vessels, which may be made of strong glass, or of glass with an outer
covering of strengthening wire-netting, or of earthenware or other strong material, and
well corked or stoppered with securing wires or fittings, or be fitted with taps or
valves through which any desired quantity can be taken at a time, and the remainder
be hermetically sealed within the vessel. When the alcoholic mixture or diluted
alcoholic mixture is poured into drinking glasses it will yield an effervescing
drink.
By a further improvement I add, or may add, to the alcohol or mixture of alcohol
and oxygen or other gas before being bottled, liquid syrups or glucose, or equivalent
chemical agents, which has the effect when the compound alcoholic liquor or fluid is
poured into glasses from the stoppered bottles, of producing a slower and more
crystalline effervescence resembling that of champagne wine; and flavouring essences
may be added to the alcoholic liquor when so desired.
1 2
1
7000
W. R. M. THOMSON & Co.,
Agents.
COMPLETE SPECIFICATION.
Improvements in and relating to the Treatment of Alcoholic
Liquors.
I, JAMES HUTCHISON, of 4 Stuart Street, formerly of 8 Regent Place Shawlands,
Renfrewshire, Doctor of Medicine, do hereby declare the nature of my invention
and in what manner the same is to be performed to be particularly described and
ascertained in and by the following statement in writing, that is to say :-
My Invention has reference to and comprises the oxidizing or oxygenating or
impregnating with tasteless gases whisky, brandy, wines or other alcoholic liquors
for making them effervescent when uncorked or decanted from bottles or vessels and
emptied into glasses, retaining all the qualities of strength and flavour peculiar to the
spirit or liquor used, and receiving and retaining no deleterious effect from the agents
used to produce the effervescing action.

page_text: In carrying my invention into practice, I take still whisky, brandy, rum, gin,
wine or other alcoholic liquor of any desired strength or "proof" and place same
in a close metal or other strong vessel and inject through and impregnate or aerate
same with oxygen gas, ozone, or other equivalent tasteless gas or combination of gases,
at such a pressure as may be found necessary to strongly saturate the spirit or liquor
and to produce an effervescence when decanted for use and not deleteriously affect the
spirit. The oxygen or other gas would be forced or injected into and through the
spirits or liquor in the vessel oy force pumps, injectors or other equivalent means.
I then press or fill the fluid mixture of alcoholic liquor and oxygen or other gas from
the said mixing vessel into strong bottles or vessels, which may be made of strong glass,
or of glass with an outer covering of strengthening wire-netting, or of earthenware or
other strong material, and well corked or stoppered with securing wires or fittings, or be
fitted with taps or valves through which any desired quantity can be taken at a time,
and the remainder be hermetically sealed within the vessels in the same manner as
other effervescent liquors are bottled for use. When the alcoholic mixture or diluted
alcoholic mixture is poured into drinking glasses it will yield an effervescing drink
and can be diluted with water or other liquid and retain the flavour of the spirit.
By a further improvement of my invention, I add or may add to the alcohol or
mixture of alcohol and oxygen or other gas before being bottled, liquid syrups or
glucose, or equivalent chemical agents, which have the effect, when the compound
alcoholic liquor or fluid is poured into glasses from the stoppered bottles, of producing
a slower and more crystalline effervescence resembling that of champagne wine; and
flavouring essences may be added to the alcoholic liquor when so desired.
Having now particularly described and ascertained the nature of my said inven-
tion, and in what manner the same is to be performed, I have to state that since
taking out Provisional Protection, I have become aware that mixtures of alcoholic
liquors with aerated or other waters in which free carbonic acid is present, have been
manufactured and supplied, and I make no claim to same, but what I do claim is :-
First. The oxydising, oxygenating, or impregnating with tasteless gases, whisky,
brandy, rum, gin, wines, beer, stout, or other alcoholic liquors in the manner and
for the purposes herein set forth.
Second. The manufacture and use of whisky, brandy, rum, gin, wines beer,
stout, or other alcoholic liquors in combination or impregnated under pressure with
oxygen or other tasteless gas or gases and while in combination stored in bottles or
other close vessels, substantially as and for the purposes herein set forth.
Third. The aeration and storage under pressure with oxygen or other tasteless gas
or gases, of whisky, brandy, rum, gin or other spirit of any alcoholic strength within
bottles or close vessels, which when poured into drinking glasses an effervescing action
takes place, substantially as herein set forth.
Fourth. The use of whisky, brandy, rum, gin, or other alcoholic spirit made
effervescent by oxygen or other tasteless gas or gases and stored in bottles or close
vessels, substantially as herein set forth.
Fifth. The combination and use with whisky, brandy, rum, gin, wine, or other
alcoholic liquor, impregnated under pressure with oxygen or other tasteless gas and
stored in bottles, or close vessels, of syrups or glucose or equivalent chemical agents to
produce when poured into glasses a slower and more crystalline effervescence, sub-
stantially as set forth.
Dated the 7th June 1890
W. R. M. THOMSON & Co.,
96, Buchanan Street, Glasgow, Agents.