Use carefully: imitation formulas reveal market conventions, not an analytical profile of authentic whiskey.
Veach treats recipes for imitation products as both production evidence and sensory evidence about the products being copied.
Pierre Lacour’s imitation-whiskey recipes used neutral spirit, sugar, tea, fruit, creosote, cochineal, and other additives. The formulas show how rectifiers made cheap products quickly and, indirectly, what consumers expected bourbon, Monongahela, Irish, and Scotch styles to look and taste like.
48
45
Chapter Four — Distillers and Rectifiers
Full range checked against the complete PDF text; representative pages visually inspected in the rendered PDF.
Verified evidence record from the complete source review. Use with the linked Source and Literature Note; retain the stated cautions when drafting.
Evidence
Pierre Lacour’s imitation-whiskey recipes used neutral spirit, sugar, tea, fruit, creosote, cochineal, and other additives. The formulas show how rectifiers made cheap products quickly and, indirectly, what consumers expected bourbon, Monongahela, Irish, and Scotch styles to look and taste like.
Locator
Locator type: Page
Start: 45
End: 48
Source section: Chapter Four — Distillers and Rectifiers
Context
Veach treats recipes for imitation products as both production evidence and sensory evidence about the products being copied.
Annotation
Use carefully: imitation formulas reveal market conventions, not an analytical profile of authentic whiskey.
Verification
Status: Verified
Full range checked against the complete PDF text; representative pages visually inspected in the rendered PDF.