OFFICIAL INSPECTION 14. I27 



d. Spirituous Liquors. 



1. Distilled spirit is the distillate obtained from a fermented mash 

 of cereals, molasses, sugars, fruits, or other fermentable substances, 

 and contains all the volatile flavors, essential oils, and other substances 

 derived directly from the materials used, and the higher alcohols, 

 ethers, acids, and other volatile bodies congeneric with ethyl alcohol 

 produced during fermentation, which are carried over at the ordinary 

 temperature of distillation and the principal part of which are higher 

 alcohols estimated as amylic. 



2. Alcohol, cologne spirit, neutral spirit, velvet spirit, or silent spirit 

 is distilled spirit from which all, or practically all, of its constituents 

 except ethyl alcohol and water are separated, and contains not less than 

 ninety-four and nine-tenths (94-9) per cent (189.8 proof) by volume 

 of ethyl alcohol. 



3. Neiv whisky is the properly distilled spirit from the properly pre- 

 pared and properly fermented mash of malted grain, or of grain the 

 starch of which has been hydrolyzed 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 artificial heat save 

 that which may be imparted by warming the storehouse to the usual 

 temperature, and contains in one hundred (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 regula- 

 tions 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 con- 

 cerning 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 whisky 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 zvhisky is whisky made from malted Indian corn, or of 

 Indian corn, the starch of which has been hydrolyzed by barley malt. 



8. Blended zvhisky 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 contains in one 



