Soon after the passage of the federal Food and Drugs Act of 1906, the formulation of definitions for various products likely to come under the suspicion of the enforcement agents became a pressing and highly debated problem. It early included the question of what constitutes whisky. After considerable controversy the simple official conclusion was reached, in effect, as Bailey4 has expressed it, that the commodity which was then, and which had been for many years, commonly known and accepted in the trade and among consumers as whisky, was whisky. This interpretation did not limit the name to that product aged in wood whereby the aroma and flavor for which whisky is prized are acquired; nor did it make the natural color developed by the aging process an essential. Thus, factitious whiskies made largely, or in part, from mixtures of grain alcohol, caramel, beading oil and artificial flavor were widely
WHISKY—THEN AND NOW. JAMA. 1926;86(23):1771–1772. doi:10.1001/jama.1926.02670490033016
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