The Bulletin. 



71 



BEERS AND IMITATION BEERS— Continued. 



Malted barley alone was then used in the manufacture of whiskey, and 

 the small or pot still was employed in its distillation. 



Whiskey is now largely made from fermented grain, but potatoes, 

 etc., are also used. In some cases the grain is malted, but the raw 

 grain is more often used. When the unmalted grain is used, the first 

 distillation produces a crude product, which is redistilled; but when 

 the malted grain has been used, small stills are employed and the 

 product is not redistilled. 



There are other methods of manufacture which are recognized in 

 this country, the products of which we find upon the market. This 

 process of manufacturing has been known as blending or rectifying. 

 The whiskeys found on the market may be classified as follows : 



1. Whiskey manufactured wholly by the distiller, under the super- 

 vision of the Government. This whiskey is matured or aged in wood, 

 and leaves the Government warehouse bearing two stamps — one, that 

 of the warehouse, and the other a tax stamp. This is known as a 

 straight whiskey and may be bottled while in the Government ware- 

 house and sealed by a Government stamp, when it is said to be bottled 

 in bond. 



2. Blended whiskeys are made by taking two or more whiskeys of 

 the first class and blending them in such proportions that certain prop- 

 erties may be developed. Since the Food Laws prevent a product 

 composed of whiskey and dilute silent spirit colored with caramel 

 being sold as blended whiskey, the manufacturers blend old and new 

 whiskeys. 



