4 MAINE AGRICUIvTURAT^ EXPERIMI:nT STATION. I909. 



and contains not less than ninety-four and nine-tenths (94.9) 

 per cent (189.8 proof) by volume of ethyl alcohol. 



3. New whisky is the properly distilled spirit from the prop- 

 erly prepared and properly fermented mash of malted grain, or 

 of grain the starch of which has been hydro lyzed by malt; it 

 has an alcoholic strength corresponding to the excise laws of 

 the various countries in which it is produced, and contains in 

 one hundred (100) liters of proof spirit not less than one 

 hundred (100) grams of the various substances other than 

 ethyl alcohol derived from the grain from which it is made, and 

 of those produced during fermentation, the principal part of 

 which consists of higher alcohols estimated as amylic. 



4. Whisky {potable whisky) is new whisky which has been 

 stored in wood not less than four (4) years without any arti- 

 ficial heat save that which may be imparted by warming the 

 storehouse to the usual temperature, and contains in one hun- 

 dred (100) liters of proof spirit not less than two hundred 

 (200) grams of the substances found in new whisky save as 

 they are changed or eliminated by storage and of those produced 

 as secondary bodies during aging; and, in addition thereto, the 

 substances extracted from the casks in which it has been stored. 

 It contains, when prepared for consumption as permitted by the 

 regulations of the Bureau of Internal Revenue, not less than 

 forty-five (45) per cent by volume of ethyl alcohol, and, if no 

 statement is made concerning its alcoholic strength, it contains 

 not less than fifty (50) per cent of ethyl alcohol by volume, as 

 prescribed by law. 



5. Rye whisky is whisky in the manufacture of which rye, 

 either in a malted condition, or with sufficient barley or rye malt 

 to hydrolyze the starch, is the only grain used. 



6. Bourbon zvhisky is whisky made in Kentucky from a 

 mash of Indian corn and rye, and barley malt, of which Indian 

 corn forms more than fifty (50) per cent. 



7. Corn whisky is whisky made from malted Indian corn, or 

 of Indian corn, the starch of which has been hydrolyzed by bar- 

 ley malt. 



8. Blended whisky is a mixture of two or more whiskies. 



9. Scotch zvhisky is whisky made in Scotland solely from 

 barley malt, in the drying of which peat has been used. It con- 

 tains in one hundred (100) liters of proof spirit not less than 



