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The Art of Blending and Compounding - Liquors and Wines
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126 Seiten
22 Minuten
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ORIGINAL DESCRIPTION (1885): “ Showing how all the favorite brands and various grades of whiskeys brandies wines are prepared by dealers and rectifiers for the trade giving directions for making all the ingredients used in their preparation ”
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The Art of Blending and Compounding - Liquors and Wines - Joseph Fleischman
THE ART OF BLENDING AND COMPOUNDING
LIQUORS AND WINES
by Joseph Fleischman
New digital edition of:
THE ART OF BLENDING AND COMPOUNDING - LIQUORS AND WINES
by Joseph Fleischman
© 1885 by DICK & FITZGERALD PUBLISHERS
Copyright © 2015 - Edizioni Savine
All Rights Reserved
Strada provinciale 1 del Tronto
64010 – Ancarano (TE) – Italy
email: info@edizionisavine.it
web: www.edizionisavine.com
ISBN 978-88-96365-65-6
CONTENTS
Title
colophon
BLENDING AND COMPOUNDING LIQUORS.
INTRODUCTORY REMARKS.
WHISKEY IN BOND.
FRUIT JUICES AND FLAVORINGS.
PRUNE JUICE.
PEACH JUICE.
ST. JOHN'S BREAD EXTRACT.
RAISIN EXTRACT.
TEA EXTRACT.
BOURBON OIL.
RYE OIL.
COGNAC OIL.
RUM ETHER.
RUM ESSENCE.
BEADING OIL.
FACTITIOUS WHISKEY.
GRADE NO. 1.
GRADE NO. 2.
GRADE NO. 3.
GRADE NO. 4.
GRADE NO. 5.
BLENDING BOURBON WHISKEYS.
GRADE NO. 6.
GRADE NO. 7.
GRADE NO. 8.
GRADE NO. 9.
GRADE NO. 10.
GRADE NO. 11.
RYE WHISKEYS.
GRADE NO. 12.
GRADE NO. 13.
GRADE NO. 14.
GRADE NO. 15
GRADE NO. 16.
GRADE NO. 17.
HINTS TO WHISKEY BUYEBS.
AGE OF WHISKEY.
IMPORTED LIQUORS.
FRENCH BRANDY MIXTURES.
GRADE NO. 1.
GRADE NO. 2.
GRADE NO. 3.
GRADE NO. 4.
GRADE NO. 5.
GRADE NO. 6.
GRADE NO. 7.
IRISH AND SCOTCH WHISKEYS.
GRADE NO. 1.
GRADE NO. 2.
GRADE NO. 3.
GINS.
GRADE NO. 1.
GRADE NO. 2.
GRADE NO. 3.
GRADE NO. 4.
RUMS.
GRADE NO. 1.
GRADE NO. 2.
GRADE NO. 3.
GRADE NO. 4.
GRADE NO. 5.
APPLE AND PEACH BRANDIES.
APPLE ESSENCE.
PEACH ESSENCE.
CHERRY AND PRUNE WHISKEY.
WINES.
ESSENCES, EXTRACTS, ETC., FOR WINES AND CORDIALS.
ESSENCE OF LOGWOOD.
EXTRACT OF KINO.
ESSENCE OF MALVEY FLOWER.
EXTRACT OF GINGER.
ESSENCE OF STRAWBERRY.
RED COLORING.
YELLOW COLORING.
ESSENCE OF ROSE.
ESSENCE OF CHOCOLATE.
ESSENCE OF CURACOA.
ESSENCE OF BENEDICTINE.
ESSENCE OF KUMMEL.
ESSENCE OF LEMON.
ESSENCE OF CELERY.
ESSENCE OF ANISETTE.
ESSENCE OF JAMAICA GINGER.
ESSENCE OF
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