Since neutral spirits are seldom put in charred barrels, they retain their original color, which is water white, and when they are mixed with the whisky which has been colored, it necessarily lightens the color which has to be restored by the addition of plain caramel. Harmless flavorings are sometimes added to modify or soften the effect of the tannin, which is a severe astringent. On account of their diminished toxicity, smoothness which some times results from the addition of sugar, and improved flavor which results from diluting or diminishing the tannic acid, acetic acid And fusel oil, blends are considered by some more desirable than a simple whisky.
The bulk of the so-called straight or simple whiskies in America are made by adding water to the highwines or doublings in the receiving cistern until they are reduced to a l00 proof* or 'proof;'— approximately half ethyl alcohol and half water,— and then storing them in charred barrels.
Highwines contain higher alcohols known as °impurities,* created during the process of fermentation. If these impurities are removed from the highwines, the spirit is then termed 'neutral,' but that term is properly applied to it only so long as it is kept in its original con dition, free from any coloring or flavoring mat ters. To insure this result, neutral spirits are stored in parafhned or waxed barrels. Neutral spirits when put into charred barrels are con verted into whisky, but milder in flavor and less fiery than whisky produced from high wines. Being unsuitable for blending purposes, such whisky is seldom produced in America, although all foreign whiskies partake more of its characteristics than of whisky produced from highwines.
The recent custom of steam-heating ware houses in which whisky in charred barrels is stored increases the proof very materially. If kept in damp storage, the proof would diminish. Whisky ranges in proof from 70 to 120, but all spirits that have been subjected to the process usually recognized as producing whisky are considered whisky without reference to their 'proof,' though regulations under the Food and Drugs Act require the proof to be between 131) and 110 if the actual proof is not stated.
Other than the above no standard for whisky is created by the Federal laws, but many of the States have adopted the standard which was originally laid down in the United States Pharmacopeia, which required that whisky for medicinal purposes should be approximately from 88 to 110 proof, should contain no more than traces of fusel oil from grain and oak tannin from casks, a stated limit of free acid, and show a residue from 100 C. C. evaporated on a water bath and dried at 212° F., of not more than 0.5 Gm. Blended whiskies more nearly meet these requirements than straight whiskies. The subject was omitted from the last revision of the Pharmacopeia.
Whisky, whether called 'straight" or 'blended,' is composed of approximately half water and half ethyl alcohol, plus a color and a flavor, and the only substantial difference be tween the two consists in the percentage of fusel oil and tannic acid, which exists in straight whiskies in a larger amount than in blended whiskies.
According to the report of the commis sioner of internal revenue for the fiscal year ended 30 June 1918, grain to the amount of 16.655,125 ushels was consumed in the manu facture of whisky, the product of which for that year in the United States amounted to 186.555,202 gallons. The distillation of grain for potable beverages was discontinued 9 Nov. 1917 under Food Control Act of 10 Oct. 1917, as a war measure, since which time only whisky previously distilled has been sold. In view of the prohibition amendment to the Federal Con stitution resumption of distillation for beverage purposes is forbidden.