A mixed residue of alcohols of higher boilingpoint than ordinary ethyl alcohol, together with some aldehydes, esters, and other substances, including pelargonic and capric acids, left as a byproduct from the distillation of alcohol produced by fermentation, particularly that from potato starch. One of its chief constituents is isoamyl alcohol. It has an unpleasant odour and taste, and it is therefore of importance to remove it from spirits intended for consumption.
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