Explains the information problem that later branding, certification, and truthful category labeling attempted to reduce.
The examples summarize period manuals and practices; use the original manuals for exact formulas and strongest publication claims.
Before trademarked brands and custom labeled bottles, bulk whiskey passed through rectifiers who diluted, colored, flavored, stretched, or imitated it; English cites nineteenth-century formulas using neutral spirit and substances ranging from burnt sugar and tea to creosote and sulfuric acid.
PDF sheet 195
PDF sheet 194
Chapter 6 — Whiskey in America
Checked against extracted text for PDF sheets 194–195 during the complete 359-sheet review and against the sequential visual pass on 2026-08-26.
Capture evidence faithfully. Select one Source, record a usable locator, and preserve enough surrounding context to prevent misquotation.
Evidence
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Annotation
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