DISTILLED LIQUORS. 



27 



All of these samples -were colored with caramel with the exception of one, which 

 had practically no color, and all except one contained sugar or sugars. One sample 

 only was a genuine pot-still whisky, although not well aged. 



Scotch ivhisky. — Forty-eight analyses of Scotch whiskies were made of thirty- 

 seven different brands. Since no reliable information concerning the composition 

 of Scotch whiskies was available the analysis of one of the best samples tested 

 has, for purposes of comparison, been included in the following table. 



Table III. — Analyses of 31 Scotch whiskies. 





Den- 

 sity. 



Per 

 cent al- 

 cohol. 



Total Total 

 solids, i acids. 



Volat- 

 ile 

 acids. 



Esters. 



Fusel 

 oil. 



Alde- 

 hydes. 



Maximum 



Minimum __ _ 



.946 

 .930 



53.7 

 44.8 



452 

 56 



60.8 

 4.7 



53.9 

 2.5 



42.4 

 5.9 



183.0 



29.0 



16.3 

 3.0 



Average 



.939 

 .938 



49.1 

 49.3 



159 



16.S 



23.7 



60.8 



15.7 

 53.9 



21.1 



42.4 



69.6 8.5 

 96.6 12.fi 



Best sample __ ___ 









All of these samples were colored with caramel, although in duplicate samples 

 of two of the brands none was found. The amount of color was slight and its 

 presence is attributed by the distillers to the practice of aging Scotch whiskies 

 in sherry casks. Only two samples contained sugars. Of all, only two appeared 

 to be genuine, well-matured pot-still whiskies ; in two cases the evidence was 

 sufficiently doubtful to prevent their classification as young whiskies, and five 

 brands were clearly new whiskies. The amount of secondary products of distilla- 

 tion present in the remaining brands was small. 



BRANDY. 



Twelve samples of brandy were analyzed of which ten were labeled Cognac. 

 The analysis of one of the best brandies received, which will be found to be 

 in substantial agreement with the data given by Mann and Kerton M has, for 

 purposes of comparison been included in the following table. 



i 



Table IV. — Analysis of 12 brandies. 





Den- 

 sity. 



Per 



cent al- 

 cohol. 



Total 

 solids. 



Total 

 acids. 



Vola- 

 tile 

 acids. 



| 

 Ester, ^f 1 



Alde- 

 hydes. 



Maximum . 



.949 

 .931 



53.7 

 47.3 



2,189 

 235 



83.6 

 17.4 



63.8 

 6.2 



96.1 

 20.5 



150.6 

 12.4 



15.4 

 3.0 



Minimum 



Average - 



Good brandv ._ 









.942 

 .943 



49.7 

 48.5 



1,170 

 709 



46.6 

 37.0 



31.0 

 25.8 



63.5 

 75.3 



71.1 

 150.6 



8.0 



7.1 









All these samples were colored witli caramel, and all but one contained sugars. 

 The sample from which the comparative analysis was obtained was considered a 

 genuine, but rather immature brandy. 



Gin. — Thirteen brands of gin have been analyzed, of which four were of Holland, 

 five of English, and four of native origin. The average data obtained from these 



11 Loc. cit. 



