19th Century Distiller’s Manuals
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 distilleries and merchants.
These books 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 PDF downloads for the first time anywhere in their complete form. (requires Adobe Acrobat)
A TREATISE on the
MANUFACTURE AND DISTILLATION of
* * *
DISTILLATION AND RECTIFICATION OF BRANDY, WHISKEY, RUM, GIN, SWISS ABSINTHE, ETC.,
* * *
TRANSLATED AND EDITED FROM THE FRENCH OF
MM. DUPLAIS, AINE ET JEUNE.
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.
For those interested only in the absinthe sections, we have compiled excerpts as samples.