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Home › Brandy, Whiskey and Imitation Spirits › Glycerine
Glycerine
Bourbon Whiskey.
Take 38 gallons proof spirit, 1 gallon peach tincture (see page 117), 1 gallon domestic brandy, gallon prune tincture (see page 258), 1 pint wine vinegar.
Color with caramel.
A few drops of oil of wintergreen imparts a fine flavor if desired.
Bourbon Whiskey.
Take 40 gallons proof spirit; Add 20 drops oil of cognac, 10 drops oil of bitter almonds, Each dissolved in 95 per cent. alcohol; 2 drachms Jamaica rum essence, ounce sherry wine essence, 1 lb. white glycerine. 1 pint wine vinegar.
Color with caramel.
Glycerine.
Glycerine was discovered in 1789, by Scheele, by whom it was called the sweet principle of oils. It is produced, not only during the saponification of the fats and oils, by oxide of lead in forming lead plaster, but also during the same process when affected by potassa and soda, in the manufacture of soap; the alkalies uniting with the oily acids, and setting the glycerine free. Hence soapmakers' waste is an abundant source of glycerine. But, thus originating, it is apt to have more or less odor, which even percolation through animal charcoal does not always remove.