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19th Century Distiller's Manuals

De Brevans Cover

 

Ever wonder how absinthe was made?  Other rare or obscure European spirits?  These two texts are the most reliable and definitive records available on the state of the distiller's art in the 1800s and contain literally hundreds of recipes and detailed protocols intended for small businesses and gentleman distillers.  

They contain extensive sections on the proper methods and recipes for making the entire range of traditional absinthe.

These works, complete from cover to cover, are now available here as free downloads for the first time anywhere in their complete form.  (requires Adobe Acrobat)

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A TREATISE on the
MANUFACTURE AND DISTILLATION of
ALCOHOLIC LIQUORS

* * *
with the
DISTILLATION AND RECTIFICATION OF BRANDY, WHISKEY, RUM, GIN, SWISS ABSINTHE, ETC.,
* * *
TRANSLATED AND EDITED FROM THE FRENCH OF
MM. DUPLAIS, AINE ET JEUNE.
by
M. McKENNIE, M.D.
THE MANUFACTURE of
LIQUORS AND PRESERVES
.

TRANSLATED FROM THE FRENCH of
J. DE BREVANS.
Chief Chemist of the Municipal
Laboratory of Paris.

Adobe PDF Icon 1871 English translation
746 pages.
33MB

Adobe PDF Icon 1893 English translation
200 pages, fully searchable.
6.1 MB

 For those interested only in the absinthe sections, we have compiled excerpts as samples.
Adobe PDF IconDuplais Complete Absinthe Chapter
12 pages, 1.1MB

Adobe PDF IconDe Brevans Complete Absinthe Chapter
10 pages, 924k