The Art of Making Whiskey by Anthony Boucherie
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About this eBook
| Author | Boucherie, Anthony, 1747?- |
|---|---|
| Title |
The Art of Making Whiskey So As to Obtain a Better, Purer, Cheaper and Greater Quantity of Spirit, From a Given Quantity of Grain. Also, the Art of Converting It into Gin, after the Process of the Holland Distillers |
| Note | Reading ease score: 64.3 (8th & 9th grade). Neither easy nor difficult to read. |
| Credits |
Produced by Robert Cicconetti, Marcia Brooks and the Online Distributed Proofreading Team at http://www.pgdp.net |
| Summary | "The Art of Making Whiskey" by Anthony Boucherie is a scientific publication written in the early 19th century. The book focuses on the methods and principles related to distillation, particularly whiskey production, aiming to improve the quality, yield, and affordability of this popular spirit. It also touches on the process of converting whiskey into gin using techniques gleaned from Holland distillers. In this meticulously detailed work, Boucherie outlines the deficiencies in the traditional methods of whiskey production and presents his innovative techniques to enhance the efficiency of distillation. He discusses the importance of fermentation, the selection of grains, and the design of distilling apparatuses, making comparisons to brewing processes. Each chapter explores specific aspects of distillation, from the necessary conditions for fermentation to the implementation of new technologies that can yield a higher volume of cleaner spirit. The book not only serves as an instructional manual for distillers but also advocates for advancements in the industry, linking quality whiskey production to agricultural prosperity. (This is an automatically generated summary.) |
| Language | English |
| LoC Class | TP: Technology: Chemical technology |
| Subject | Whiskey |
| Subject | Gin |
| Category | Text |
| EBook-No. | 21592 |
| Release Date | May 24, 2007 |
| Copyright Status | Public domain in the USA. |
| Downloads | 150 downloads in the last 30 days. |
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