hist-brewing: RE: Whiskey Before Distillation
Crystal A. Isaac
xtal at sigenetics.com
Tue Aug 28 12:50:55 PDT 2001
If you are willing to forgive the spelling, there are several recipes for
whiskey in _The Complete Receipt Book of Ladie Elynor Fettiplace_. Published
by Stuart Press, Bristol England. C1994 Historical Management Associates
However, they all seem to require some form of distillation or the addition
of distilled spirits.
Volume 2, Page 23
"To make Ushebaugh.DV
Take strong Ale & still it in a lymbeck, when you have drawne as much as
will run out of it, put it into the pott againe, & to fower gallons of it
put half a pound of annisseed, brused, & still it againe into the glas, that
it runs in, put half a pound of licoras scraped & brused, & half a pound
reasins of the sunne, the stones pulled out, & some saffron, let it bee a
great glasse that it runs into, that it may receive all the aquavitie in the
pot, so let it stand fower dayes, & then straine it out, & so keep it in
glasses, put in some twentie cloves bruised into the glasse, when you put in
the licoras and reasins."
I don't think the word "whiskey" (in all of its glorious spellings) goes
back to before the invention of distillation (12th century?). I'm not sure
what a non-distilled whiskey would be, other than ale, of course :)
Anybody have more information?
Crystal A. Isaac
"One thing is for sure, the sheep is not a creature of the air. They have
enormous difficulty in the comparatively simple act of perchin'. (Baaa
baaa... flap flap flap ... whoosh ... thud.) Trouble is, sheep are very dim.
Once they get an idea in their 'eads, there's no shiftin' it." -- Monty
From: owner-hist-brewing at rt.com [mailto:owner-hist-brewing at rt.com]On
Behalf Of M. Carver
Sent: Monday, August 27, 2001 5:13 PM
To: hist-brewing at pbm.com
Subject: hist-brewing: Whiskey Before Distillation
I have heard that there is an older way of making whiskey by brewing, not
distillation, that dates to 17th c. Does anyone have further information?
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