Note 647 — PHARMACOLOGIA. (continued 7)

I apprehend that the peculiar flavour of Cogniac depends upon the presence of an æthereal spirit, formed by the action of Tartaric or perhaps Acetic acid upon Alcohol; it is on this account that Nitric Æther, when added to Malt spirits, gives them the flavour of French Brandy. The same flavour is also successfully obtained by distilling British spirits over wine lees, or by distilling a spirit obtained from Raisin Wine, which has become acescent.

In new brandy there also appears to be an uncombined acid, giving to it a peculiar taste and quality, which are lost by age. This explains the reason why the addition of five or six drops of “liquor ammoniæ,” to each bottle of new brandy, will impart to it the qualities of that of the oldest date.