Whisky
Defined in 2 dictionaries — Ballentine's (1916), Bouvier (1914)
Ballentine's Law Dictionary
James A. Ballentine · 1916
A spirit distilled from grain.
Bouvier's Law Dictionary and Concise Encyclopedia
John Bouvier; revised by Francis Rawle · 1914
Within the pure food act of 1906, it is the product of sound grain distilled at a low temperature so as to retain in the distillate the congeneric properties of the potable character. Neutral spirits which are distilled at a high temperature may be made from different materials and do not contain such properties, and which are not rendered potable by aging although reduced by water to potable strength, and from which most of the fusel oil has been removed, are not whisky, nor a like substance with whisky; Woolner & Co. v. Rennick, 170 Fed. 662. See Food and Drug Acts; Liquor Laws.