Grains...... 26 009 45.4

The higher alcohols were estimated by a slightly modified form of the Allen-Marquardt method.

1 Sir T. E. Thorpe, Appendix Q, Report of Royal Commission.

2 "Establishment of Standards for Whisky in Western Australia," 1915.

Ordinary public-house whiskies.

Country.

Description.

Secondary constituents. (Mg. per 100 c.c. of absolute alcohol.)

Volatile acid.

Aldehydes.

Esters.

Higher alcohols.

Furfural.

Total.

England ......................................................

(a).

Irish

1.4

3.5

38.0

24.0

0.1

67.0

" ...................................................

(b).

Scotch

23.4

19.4

56.1

36.7

0.9

136.5

" ....................................................

(c).

"

2.6

225

48.6

113.4

1.4

188.5

" .....................................................

(d).

"

15.6

13.1

52.5

177.0

1.5

259.7

Scotland ........................................................

(a).

1.2

2.1

30.8

43.7

nil

77.8

" ...........................................................................

(6).

"

7.8

11.0

42.7

66.3

0.7

128.5

" ......................................................

(d).

Irish

18.0

17.1

51.2

172.7

1.6

260.6

Ireland . ........................................................

(c).

"

11.0

14.0

44.9

. 139.8

1.5

211.2

" ....................................................

(e).

"

5.9

7.3

43.5

197.9

3.8

258.4

" ......................................................

(f)

"

7.7

13.6

37.8

431.6

3.3

494.0

(a) = probably all patent-still spirit.

(/) = „ pot-still

(b), (c), (d), (e) denote blends intermediate between (a) and (f).

1 J. Soc. Chem. Ind., 1905, 24, 585 et seq.

Range of secondary constituents.

Higher alcohols.

Class.

Total acid.

Nonvolatile acid.

Esters.

(1) Colorimetric standard.

(2) Allen-

Marquardt process.

Aldehydes.

Furfural.

Highland malts .. ..

10-31

0-35

33-185

328-864

112-235

4-66

1.6-6.3

Lowland malts .. ..

6-60

0-16

27-87

189-897

82-228

8-54

0-5.2

Campbeltowns .. ..

12-100

0-28

53-140

357-930

160-259

11-85

2.4-8.0

Islays .. ..

15-36

0-33

40-86

620-740

155-200

17-40

3.8-5.2

Grains .. ..

3-69

0-26

20-55

39-400

33-80

trace-17

0-0.9

Schidrowitz and Kaye have published a considerable number of analyses of authentic samples of whisky.1 For the five chief classes of Scotch whisky they summarise their results as follows : -

Sample.

Age.

Alcohol, per cent.

by vol.

Extract, per cent.

Total acid.

Non-vol. acid.

Esters.

Higher alcohols.

Aldehydes.

Furfural.

Irish Pot-still Whiskies : -

1.

New

71.7

-

7

-

34

145

12

5.5

2.

13 yrs.

57.1

0.04

29

8

38

185

68

3.3

3.

New

74.1

-

6

-

28

233

8

4.1

4.

13 yrs.

60.5

0.05

32

8

47

264

21

4.4

5.

14 „

63.4

0.29

87

44

87

226

32

4.5

6.

Mature

46.6

0.13

67

26

59

147

16

2.6

American Whiskies : -

Bourbon

5 yrs.

49.4

014

126

40

99

197

11

2.2

,,

Mature

47.8

0.56

122

30

78

129

14

3.0

Rye

7 yrs.

56.3

0.18

140

49

134

277

20

3.9

,,

Mature

49.3

0.16

160

49

141

286

18

3.4

,,

,,

46.1

0.16

135

31

125

187

21

3.9

,,

,,

46.6

0.22

82

21

71

150

13

3.6

,,

10 yrs.

44.4

0.60

70

18

79

98

11

2.7

The following analyses of Irish and American whiskies are due to Schidrowitz : -

The higher alcohols were estimated by the Allen-Marquardt process. Except in the case of the alcohol and extract, which are given in percentages, all the figures denote milligrams per 100 c.c. of absolute alcohol.

Of the Irish whiskies, Nos. 2 and 4 were stored in plain wood, and No. 5 in a sherry cask.