On the maturation of whisky...The raw spirit is placed in a tall cylinder and a current of air or oxygen under pressure of one or two atmospheres, is forced through the spirit. The operation extending intermittently for ten days. The raw spirit is alleged to acquire a mellowness of three to five years bonding. These process help to rid the whisky of off flavours and helps smooth the taste....The new whisky is placed in a small vat and alternate currants of hot and cold air are passed through. Both during and after the aeration a little sherry or similar wine is added to the spirit, and so are minute quantities of sulphuric acid or pottasic hydric sulphate. The latter in view of intensifying the action of the wine. The whole of the mineral acid and of the salt is afterwards removed by the addition of a small quantity of powdered and slaked lime, and the whisky then removed from the small sediment which occurs.