CHAP. XXV.Of the Methods of colouring Spirits.
TheArt of colouring Spirits owes its Rise to Observations on foreign Brandies. A Piece ofFrenchBrandy that has acquired by Age a great Degree of Softness and Ripeness is observed, at the same time, to have acquired a yellowish brown Colour; and hence our Distillers have endeavoured to imitate this Colour in such Spirits as are intended to pass forFrenchBrandy. And in order to do this a great Variety of Experiments has been made on various Substances,in order to discover a direct and sure Method of imitating this Colour to Perfection. But, in order to do this, it is necessary to know from whence theFrenchBrandies themselves acquire their Colour; for till we have made this Discovery, it will be in vain to attempt an Imitation; because, if we should be able to imitate exactly the Colour, which is indeed no difficult Task, the Spirit will not stand the Test of different Experiments, unless the Colour in both be produced from the same Ingredient.
This being undeniably the Case, let us try if we cannot discover this mighty Secret; the Ingredient from whence theFrenchBrandy acquires its Colour.
We have already observed, that this Colour is only found in such Brandies as have acquired a mellow Ripeness by Age; it is therefore not given it by the Distiller, but has gained it by lying long in the Cask. Consequently, the Ingredient from whence this Colour is extracted, is no other than the Wood of the Cask, and the Brandy in reality is become a dilute Tincture of Oak.
The common Experiment used to prove the Genuineness ofFrenchBrandy proves, that this Opinion is well founded. TheExperiment is this: They pour into a Glass of Brandy a few Drops of a Solution of calcined Vitriol of Iron in a diluted Spirit of Sulphur, or any other mineral Acid, and the Whole turns of a blue Colour; in the same Manner, as we make Ink of a Tincture of Galls and Vitriol.
Since, therefore, the Colour ofFrenchBrandies is acquired from the Oak of the Cask, it is no Difficulty to imitate it to Perfection. A small Quantity of the Extract of Oak, or the Shavings of that Wood properly digested, will furnish us with a Tincture capable of giving the Spirit any Degree of Colour required. But it must be remembered, that as the Tincture is extracted from the Cask by Brandy, that is Alcohol and Water, it is necessary to use both in extracting the Tincture; for each of these Menstruums dissolves different Parts of the Wood. Let, therefore, a sufficient Quantity of Oak Shavings be digested in strong Spirit of Wine; and also at the same Time other Oak Shavings be digested in Water: And when the Liquors have acquired a strong Tincture from the Oak, let both be poured off from the Shavings, into different Vessels, and both placed over a gentle Fire till reduced to the Consistence of Treacle. In this Condition, let the twoExtracts be intimately mixed together; which may be done effectually by adding a small Quantity of Loaf Sugar, in fine Powder, and well rubbing the Whole together. By this Means a liquid essential Extract of Oak will be procured, and always ready to be used as Occasion shall require.
There are other Methods in Use for colouring Brandies; but the best, besides the Extract of Oak above-mentioned, are common Treacle and burnt Sugar.
The Treacle gives the Spirits a fine Colour, nearly resembling that ofFrenchBrandy; but as its Colour is but dilute, a large Quantity must be used; this is not however attended with any bad Consequences; for notwithstanding the Spirit is really weakened by this Addition, yet the bubble Proof, the general Criterion of Spirits, is greatly mended by the Tenacity imparted to the Liquor by the Treacle. The Spirit also acquires from this Mixture a sweetish or luscious Taste, and a Fulness in the Mouth; both which Properties render it very agreeable to the Palates of the common People, who are, in fact, the principle Consumers of these Spirits.
A much smaller Quantity of burnt Sugar than of Treacle will be sufficient for colouring the same Quantity of Spirits; the Taste is also very different; for, instead of the Sweetness imparted by the Treacle, the Spirit acquires from the burnt Sugar an agreeable Bitterness, and by that Means recommends itself to nicer Palates, which are offended with a luscious Spirit. The burnt Sugar is prepared by dissolving a proper Quantity of Sugar in a little Water, and scorching it over the Fire till it acquires a black Colour.
Either of the above Ingredients, Treacle or burnt Sugar, will nearly imitate the genuine Colour of oldFrenchBrandy; but neither of them will succeed, when put to the Test of the vitriolic Solution.
Thus have I traced the Subject of Distillation from its Origin; shewn the Methods commonly made use of by Distillers, and pointed out various Improvements, that might be introduced into this Art with great Advantage; and shall conclude this Part with recommending the several Hints to those Distillers who are desirous of improving their Art, and proceeding on a rational Foundation, it being from such onlythat Improvements are to be expected; for where the Operations are constantly carried on in the same beaten Tract, it is in vain to expect Improvements, unless Chance should be kind enough to throw that in their Way, which a rational Theory would have easily led them to discover.