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Home › Brandy, Whiskey and Imitation Spirits › Hickory Nut Flavoring for Whiskey
Hickory Nut Flavoring for Whiskey
and pyroligneous acid (crude creosote). Whiskey owes its flavor to pelargonic ether, which is nearly identical with enanthic ether. The smoky taste apparent in the Scotch whiskey is imparted by pyroligneous acid, and is usually imitated by adding a small quantity of creosote dissolved in acetic ether, but a much better method is given in recipe No. 14. Like other liqours, whiskey is easily imitated by judiciously flavoring pure or neutral spirit with various ingredients, which we will describe hereafter. Should it be deemed necessary to filter whiskey, the brandy filter may be used for that purpose.
To make Bourbon Whiskey.
RECIPE No. 1.
Mix together 40 gallons proof spirits, gallon peach flavoring (see Recipe No. 2), gallon hickory nut flavoring (see Recipe No. 3), 1 gallon highly flavored brandy (see "Highly Flavored Domestic Brandy," page 58), 1 pint wine vinegar, and 1 pint white glycerine. Add to these 12 drops oil of cognac dissolved in 95 per cent. alcohol, and color with caramel.
Peach Flavoring for Whiskey.
RECIPE No. 2.
Steep for 1 month, 10 gallons dried peaches, 10 gallons oak saw-dust, and 5 pounds black tea in 40 gallons proof spirits; strain and filter. Use 2 gallons of the above flavoring to 1 barrel of proof spirits. It makes an excellent rye whiskey.
Hickory Nut Flavoring for Whiskey.
RECIPE No. 3.
Crush one bushel hickory nuts, and infuse for 1 month in 12 gallons 95 per cent. alcohol; strain and filter.