distillate

Bourbon, which by law must be made in the United States, has long had the market cornered when it comes to corn distillates.

Offered by brands like Giffard, Bols, and Mozart, it’s typically made by a process that includes distilling cacao and then macerating that distillate with more cacao.

The clear, colorless distillate had an alkaline reaction, and an odor resembling henbane or hemlock.

The acid distillate so obtained was freed from a non-poisonous oily substance by shaking the solution with ether.

The clear distillate had a peculiar odor suggesting both tea and amyl formate.

The distillate, in every case, had an ethereal odor suggesting amyl formate in very dilute solution, but was more fragrant.

A small quantity of a finely divided black precipitate separated out from the water distillate on standing.