Comments made in the thread about charred barrels started me thinking about the products that were available in the mid 19th century. I also know that Gary has a great interest in the art of blending and rectifying whiskey so I thought I would copy some recipes I have from a book found in the Oscar Getz Museum. It is titled "The Manufacture of Liquors, Wines and Cordials Without the Aid of Distillation" by Pierre Lacour. I actually had some of the "Bourbon" recipe made for an event I did with Lincoln Henderson in 2001. Lincoln took the recipe to the lab and they bootled some "Clark and Lewis Bourbon" for the event. It was very interesting and if you are ever in Louisville, I would be happy to let you try some.
Irish Whiskey: Neutral spirits, four gallons; refined sugar, three pounds, in water, four quarts; creasote, four drops; color with four ounces burnt sugar.
Scotch Whiskey: Neutral spirits, four gallons; alcoholic solution of starch, one gallon; creasote, five drops; cochineal tincture, four wine glass full; burnt sugar coloring, quarter of a pint.
Oronoko Rye Whiskey: Neutral spirit, four gallons; refined sugar, three and a half pounds; water, to dissolve, three pints; decoction of tea, one pint; burnt sugar, four ounces; oil of pear, half an ounce; dissolved in an ounce of alcohol.
Tuscaloosa Whiskey: Neutral spirits, four pints; honey, three pints, dissolved in water, four pints; solution of starch, five pints; oil of wintergreen, four drops, dissolved in half an ounce of acetic ether: color with four ounces of burnt sugar.
Old Bourbon Whiskey: Neutral Spirits, four gallons; refined sugar, three pounds, dissolved in water, three quarts; decoction of tea, one pint; three drops of oil of wintergreen, dissolved in one ounce of alcohol; color with tincture of cochineal, two ounces; burnt sugar, three ounces.
Monongahela Whiskey: Neutral spirit, four gallons; honey, three pints, dissolved in water, one gallon; alcoholic solution of starch, one gallon; rum, half a gallon; nitric ehter, half an ounce; this is to be colored to suit fancy.
Some consumers prefer this whiskey transparent, while others like it just perceptibly tinged with brown; while others, again, want it rather deep, and partaking of red.
Mike Veach