WhiskyBMJ 2003; 327 doi: https://doi.org/10.1136/bmj.327.7410.325-c (Published 07 August 2003) Cite this as: BMJ 2003;327:325
It is a matter of common observation that during the last few decades the use of whisky as a beverage in place of beer and wine has increased enormously in England, and that among the British in India it has to a great extent replaced brandy, which used to be foundation of most pegs. We do not at present propose to inquire how this change has been brought about, nor to attempt to estimate the degree of the responsibility which should be accepted by the medical profession in the change, but it will be admitted that the change of habit cannot be without practical interest to medical men who are often invited to approve the use of whisky as a less harmful alcoholic beverage than others formerly in more general use. This change in habit has been accompanied by a change in the mode of manufacture of the spirit sold as whisky so considerable, that whereas years ago 70 per cent. was malt whisky and 30 per cent. grain or patent spirit, now the proportions are reversed.
BMJ 1903;ii: 1645