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[ Enforcement Food and D1··ugs-Act 25
ig   tral spirits, the flavor and other characteristics of whisky are
g, reduced in proportion to the amount added and that the prod-
  uct should not be called whisky without qualifdcation.
16   3. The distillate of sound grains, even under the same
U   care used and under the methods used for distillation in making
i the best whiskies, should not be designated as whisky without
it { qualification until it is properly matured.
2 In view, therefore, of all the above, and under Sections 2, —
0 I 3, 4, 5, 6, 7 and 8, of the Kentucky Food and Drugs Act, ap-
“ proved March 13, 1908, I have adopted the following regula-
1‘ I tions to govern the enforcement of the Kentucky Act with re-
h spect to the branding of whisky and blends, compounds and im-
Cl I itations thereof.
3 Whisky is the properly distilled spirit from the properly
.- I prepared and properly fermented mash of sound malted grain
; or sound grain, the starch of which has been hydrolized by I
t malt; and contains the volatile flavors, essential oils and other
; substances derived directly from the materials used, and the
higher alcohols, ethers, acids, and other volatile bodies con-
1 generic with ethyl alcohol, produced during fermentation and
— , which are carried over in the distillation, as give, when the
: distillate is properly ripened, aged or matured, together with
· the changes and secondary products produced during aging,
the characteristic appearance, odor, taste and other qualities
; A as distinguished from commercial alcohol, refined alcohol or
I ` neutral spirits or other forms of new spirit, and as distinguished
from rum, brandy, gin, cordials and other potable spirituous
liquors. .
A ge of Whisky. If the whisky possesses any shade of am-
ber color, or, if it is represented to be "old," "aged," and so
on, it will be presumed to have been stored at least four years
in proper wooden casks, unless the exact age is made known
to the purchaser or consumer.
Wliislxies which have been subjected to quick aging, such
as the excessive heating of warehouses, or the introduction of
steam coils into barrels, must have the fact plainly represented '
to the purchaser or consumer.
_ C'0ZoM`ng. The test as laid down in the Pharmacopoeia
limits the conventional amber color of whisky to such as is ac-
quired from the casks during aging and excludes added
caramel coloring. The addition of such caramel or other color-
ing must, therefore, be fully represented to the purchaser.
_ Jlfixtures of nihisky and neutral spirits, provided that there
is sufficient whisky to make the product a grepziine mixture, is
a compound, but the word whisky may be used in the labeling,