THE ALCOHOL INDUSTRY. PART II. 41 
British brandy, a common kind of brandy distilled in England from malt 
liquors, and given the flavor and color of French brandy by artificial means.” 
In arguing for the use of this term for these beverages, it is to be 
remembered that for hundreds of years in the Philippines and other countries 
the beverages made from fermented palm saps without distillation have 
been known as “palm wines” and that a beverage made by distilling wine 
is entitled to be called brandy. 
The names proposed are “‘Philippine Palm Brandy” with the proper des- 
ignations as “Philippine Coco Palm Brandy,” “Philippine Nipa Palm 
Brandy,” etc. , 
Standards.—The following standards were proposed to the 
Food and Drugs Board of the Philippine Islands and adopted 
after notification of all interested persons, discussion at a public 
hearing, and after consideration of documents submitted. 
(1) { 5960 | Palm Brandy; (2) Philippine { $90 } Palm Brandy; 
(3) {Agar} Philippine { $0e° palm Brandy. 
(1) { nice } \ Palm Brandy is the spirit distilled from the properly 
fermented sap drawn from the inflorescence of the Coconut, Ba (Cocos 
Nipa palm (Nipa 
nucifera L.) 
. fruticans Wurmb.) 
doubler, without the addition of any substance, and shall contain not less 
than 40 per cent (80 proof) alcohol and not more than 50 per cent (100 
proof) alcohol; not less than 300 or more than 600 grams of secondary 
products of distillation congeneric with ethyl alcohol; not less than 100 or 
more than 250 grams of volatile acids (as acetic); not less than 100 
or more than 300 grams of esters (as acetic ether); not more than 150 
grams of fusel oil (higher alcohol), and not more than 10 grams of aldehydes 
(as acetic aldehyde) to 100 liters of 100 proof spirits. 
(2) To be entitled to use the word “Philippine” in describing the coco 
or nipa palm brandies, the beverage must be made in the Philippines from 
the product of palms growing on the Islands. 
(3) To be entitled to use the prefix “old” or “aged,” the palm brandy 
shall conform to the above standards at the time of distillation and shall 
have been stored in wooden casks or barrels for a period of not less than 
three years prior to its removal from the warehouse for consumption and 
shall be diluted to the proper proof with pure distilled water. 
Nothing in these standards shall be construed to forbid the bottling and 
sale of beverages of lower alcoholic (proof) content than specified by the 
standards, but only beverages conforming to the standards shall be labeled 
“Palm Brandy.” 
Methods of manufacture.—Certain modifications of the present 
methods of distillation are advocated, which will result in a 
partial rectification of the spirits, making it easy to comply 
with the proposed standards. Excess of acids is prevented 
merely by maintaining the grade of 90 per cent proof. The in- 
fluence of the effect of the grade of palm brandy on the acid 
} trom a pot still with or without the employment of a 
