The Whisky Insurrection

The Whisky Insurrection, an uprising in Western Pennsylvania in 1794 against the Federal Government, occasioned by the attempted enforcement of the excise law (enacted by Congress March 1791) on domestic spirits. The common prejudice in America against excise in any form was felt with especial strength in Western Pennsylvania, Virginia and North Carolina, where many small whisky stills existed; and protests were made almost immediately by the Pennsylvanians. Albert Gallatin took a leading part in expressing their resentment in a constitutional manner, but under the agitator David Bradford the movement soon developed into excesses. The attempt to enforce the law led to stormy scenes and riotous violence, the Federal revenue officers in some cases being tarred and feathered; but in September 1794 President Washington, using the new powers bestowed by Congress in May 1792, despatched a considerable force of militia against the rebellious Pennsylvanians, who thereupon submitted without bloodshed, the influence of Gallatin being used to that end. Bradford fled to New Orleans; some of his more prominent supporters were tried for treason and convicted, but promptly pardoned. In American history this so-called "rebellion" is important chiefly on account of the emphasis it gave to the employment by the Federal Executive of the new powers bestowed by Congress for interfering to enforce Federal laws within the states. It is indeed inferred from one of Hamilton's own letters that his object in proposing this excise law was less to obtainitevenue than to provoke just such a local resistance as would enable the central government to demonstrate its strength.

with that employed for Scotch "grain," but as a class they are somewhat lighter as regards flavour and body than the latter. Irish whiskies are not classified territorially, although occasionally the distinction of "Dublin" or "Country makes" is recognized in the trade. Broadly speaking, however, the differences between Irish whiskies are not due to class, but to individual variation.

American Whisky

There are two main varieties of American whisky, namely, Rye whisky, the predominant raw material in the manufacture of which is rye, and Bourbon or corn whisky, made mainly from Indian corn (maize). Both varieties possess a much higher flavour and greater body than do the Scotch or Irish whiskies, due partly to the class of raw material employed, and partly to the method of distillation. Broadly speaking, the American self (so-called "straight") whiskies contain double the quantity of secondary or "by" products present in Scotch or Irish whiskies.

Description.	(Results expressed in grams per loo litres of absolute alcohol.)
	Alcohol per cent by vol. 1	Total Acid.	Non- volatile Acid.	Esters.	Hig her Alcohols.	A ldehydes.	Furfurol.
Dublin Whiskies- 1.2 Pot-still (new) .	71-72	7	Trace	34	145	12	5.5
Ia. Pot-still. From same distillery, 14 years old (plain wood)	57.08	29	8	38	185	68	3'3
2. Pot-still (new). .	74.11	6	Nil	28	233	8	4'1
2a. Pot-still. From same distillery, 14 years old .	60.47	32	8	47	264	21	4.4
3. Pot - still, 14 years old	63'42	87	45	87	226	32	4.5
4. Patent-still (new) .	70.76	17	Trace	25	38	..	. .

American whiskies are almost invariably stored in very heavily charred barrels, which, while it very appreciably affects the flavour, is necessary, inasmuch as it is doubtful whether it would be possible to mature these exceedingly heavy whiskies within a commercially reasonable time without the cleansing and purifying effect of the charcoal formed by the burning of the cask. Even with the aid of the charred cask, the average maturation time of the American pot-still whiskies is certainly two or three years longer than that of Scotch and Irish whiskies. (P. S.) Whiskies (Analyses by Schidrowitz and Kaye). 1 Irish whisky is generally distilled at about 50 O.P. and reduced with water to 25 O.P. prior to storage. 2 Nos. I, 2, 3 and 4 represent different distilleries.

Composition of Irish