Whisky
Historical document, translated for reference. It reflects medical knowledge of the 1920s–30s and is not medical advice.
Summary
Whisky is a distilled alcoholic beverage made from fermented grain mash, primarily in Ireland, Scotland, and America. It contains higher alcohols than vodka and has a higher alcohol content, making its physiological effects more harmful.
Encyclopedia entry (1928–1936)
WHISKY, is fundamentally vodka (see) containing a large quantity of higher alcohols and obtained by fermentation of grain products (most often) or malt (Malt whisky) or rye and only occasionally corn grains. Its strength is considerable—about 50°, sometimes reaching even 62°. By place of production, Irish, Scottish, and American whisky are distinguished. W. finds wide application in England and North America and is used, mainly, with soda (and generally carbonated) water. In recent years, together with the introduction in the U.S.A. of the 'dry' law (prohibition of the sale of alcoholic beverages), W. is also officially absent there. Due to its content of higher alcohols, the physiological effect of whisky is more harmful than that of vodka made from rectified ethyl alcohol.
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Cite this page
“Whisky.” Soviet Medical Encyclopedia. English translation of Bolshaya Meditsinskaya Entsiklopediya, 1st ed. (Moscow, 1928–1936), ed. N. A. Semashko. https://sovietmedicalencyclopedia.pages.dev/article/whisky/