A lid of sorts must then have been fitted onto the top of the log. If you were in with the in crowd, the nightlife was sparkling, and it was in the fun-filled, mobster-run clubs of this era that the twenties roared with a hoarse throat, worn dry by bad liquor. : The Anti-Saloon League is not, strictly speaking, an organization. Were charred barrels being used before that date? DSI went on to merge with the Licensed Beverage Industries (formed in 1946) and the Bourbon Institute (formed in 1958) to become the Distilled Spirits Council of the United States (DISCUS) in 1973. Tennesseans, however, were not the only whiskey men to use charcoal filtration; one document in Louisvilles Filson Club, written prior to 1820, describes filtering whiskey through layers of white flannel, clean white sand, and pulverized charcoal made from good green wood such as sugar tree hickory. However, the Kentucky distiller who detailed these instructions, used only 18 to 20 inches of charcoal, not even close to the 10-plus feet described in Eatons process. And at times, the reverse is true--whiskey has affected the nation itself. The Union troops procured their whiskey from wherever they could, having it sent by their families, dodging the guards and finding their way to a local grogshop, and in the case of one whole regiment during the Christmas celebrations of 1864, making a full 15 gallons of bad whiskey all by themselves. Elijah Craig Barrel Proof. Since 1776, when corn cultivation in the area had been encouraged by Virginias corn patch and cabin rights, the pioneers had found that, not only was corn a relatively easy grain to cultivate, but it also made a distinctive style of whiskey. At that time, women involved with womens rights often were characterized as plain, but Willard was anything but plain. After the Civil War, many of the smaller distillers just didnt have the capital to comply with the law since the tax was due upon production--as soon as the whiskey ran out of the still, the tax was due. Happily, the atmosphere was nowhere near as oppressive as it had been for our forefathers at the beginning of this century. Everyone seemed to have it out for the distillers. It goes just as fast and just as far as public sentiment of the church will permit. Colonel Albert B. Blanton became plant manager at the George T. Stagg distillery in 1912. The years between 1920 and 1933 are usually associated with speakeasies, bootleggers, bathtub gin, and gangsters, and, indeed, for some, those were the highlights of the decade. To match todays style of bourbon whiskey, we must use todays standards as our guide: Bourbon must be aged for at least two years in charred oak casks (folk may tell you they must be white oak, but government specifications dont designate a type), and contain more corn than the sum of all *other grains used. Certainly that was not enough time in the wood to soothe its soul completely, but undoubtedly, it was long enough for the whiskey to have gained some color and mellowed sufficiently for quaffers to notice the difference. It was the beginning of the American way of doing business, and many small concerns combined and consolidated into larger companies. George T. Stagg (The Ancient Age Distillery) opened his first distillery in 1840. Aside from having to follow a complex, multi-step recipe, distilling beverage alcohol in those days meant creating a highly flammable liquid over a heat source of open flames. We must give a little credit here to the lady; her tactics certainly had an effect on the illegal bars at the time--many of them closed. Although these rogues would grow more prevalent during the latter part of the century, by 1860 there was already at least one book on the market that gave instructions on how to make imitation liquors and wines. In modern terms, those seven gallons are the equivalent of 1.7 bottles of a standard 80-proof liquor per person, per week nearly 90 bottles a year for every adult in the nation. Most rectifiers were--and are--reputable wholesalers who bought whiskey from different distilleries (or a selection of casks from just one distillery) and mingled them together to arrive at a consistent product they could call their own. Hamilton had estimated the national debt at about $54 million, and on July 1, 1791, the government started to enforce an excise tax on all spirits--imported and domestic. As the name implies, Old Grand-Dad's 114 is indeed 114 proof. And then theres the sour-mash component. Maybe as a matter of routine, distillers who invested in used cooperage would set fire to the interior of the barrel to rid it of any lingering odors or dirt, and once again, at some point, charred barrels were recognized as having a good effect on whiskey. Jack Daniel opened his Tennessee distillery in 1866. One such quote was from Deut. But these people still had the same amount of money to spend. Along with the rest of the country, the whiskey industry braced itself for more setbacks. Even though some documents pertaining to the case were stolen (allegedly by a man in the employ of Grant himself), Babcock was indicted. The same products from British colonies in the West Indies were not taxed, it was just a little gentle goading to remind the colonists where their allegiances should lay. And so it was that whisky, albeit Scotch whisky, was once again given the attention it deserved. In 1798 almost 200 Kentucky whiskey men were found guilty of making whiskey without a license (Elijah Craig, a Baptist minister, no less, among them). Consequently, some at least were repeatedly looking for new land to farm. Trade was brisk for the mail-order whiskey suppliers, but dont think for a second that the Prohibitionists were going to stand idly by while thousands of gallons of whiskey were being mailed to their hard-fought-for dry states and counties. Many of the other straight whiskeys on the market at this time were merely young--they were bottled at 12- to 18-months-old and sold under familiar labels. However, just to give Craig the benefit of the doubt, if bourbon whiskey had a good reputation down south (he did ship his whiskey down there), he may have *called his product bourbon even though he didnt there. Barley was also grown in these states, and it was familiar to the farmers and distillers. " Simply put, whiskey was extremely cheap and extremely available, resulting in a huge spike in American consumption. Whiskey at the Close of the Twentieth Century. So, though the public was protected and fed, in part, by the whiskey men of America, they just didnt have enough decent whiskey to drink. The following month over 300 people (distillers and government employees) were arrested for their involvement in the Whiskey Ring, and everyone was certain that justice was being served. And these were not the bygone days when men were the sole decision makers, by this time women, too, had buying power--and they were discriminating consumers. Once again, it would be the men with deep pockets who could afford to cope with the new regulations that came with Repeal. Indeed, for every 1,000 bushels of corn used to make alcohol, the leftover mash could feed 30 head of cattle and 15 pigs for 112 days, thus producing 1,000 pounds of beef and 240 pounds of pork. Carry Nation died of a stroke in 1911. But still, there was grain left over. The plant is now owned by the Sazerac Company and produces Ancient Age, Eagle Rare, Benchmark, and a range of single-barrel bourbons--Blantons, Rock Hill Farms, Elmer T. Lee, and Hancocks Reserve. Other major changes that affected the whiskey industry in the early 1800s included the actions of that marvelous gourmet, President Thomas Jefferson, who, in 1802, repealed the excise tax that had caused the Whiskey Rebellion and thereby lightened the financial load on the distillers. The distiller needed money, and the rest of the town needed whiskey to take the edge off the hazards of living in new territory surrounded by natives who seemed to think they had every right to live on their own land. The whiskeys--and the people who make them--have won a place in our hearts. Finally, small-batch whiskey, single-barrel whiskey, and wheated bourbon, were getting their fair share of attention. The biggest whiskey company was the National Distillers Products Corporation, a reputable company formed in the 1920s that was an indirect offshoot of the disreputable Whiskey Trust of the late nineteenth century. While Presidents Johnson and Grant were going through their personal and political strifes, the excise tax that Lincoln had been forced to impose in 1862 had taken its toll on the whiskey industry. This act stipulated that bonded whiskey must be: made at one distillery in one batch; aged for at least four years in warehouses supervised by the government, and bottled at 100? In his book, The Great Illusion, Herbert Asbury quotes a 1929 telegram that listed over 30 people and places that supplied liquor in Manhattan. It was a grand system that had actually been around since about 1870 when bottles became more common as a way of packaging whiskey, but as local Prohibition spread, drinkers in dry areas began writing away for whiskey like never before, and they were treated to some marvelous offers and premiums. We might as well ask who was the first person to bake bread. Their company would later merge with the Weller company and become known as Stitzel-Weller. If temporary refuge from their plight lay in a slug of whiskey, they would find a way of getting it. He was buried in a drunkards grave. Bininger, as far as we are able to ascertain, was a dealer in bulk whiskey who bottled some of his product. The mail-order business continued, but with not nearly as much spirit as before. By far, bourbon is the most popular style of American whiskey and it's among the best-loved styles of whiskey worldwide. Oscar Pepper (James E. Pepper and Old Crow Bourbons) built the Old Oscar Pepper Distillery in 1838. Not content with that destruction, Carry Nation then set fire to the contents. However, most of the first blended whiskey producers (before the term blended whiskey was used) were merely trying to pull the wool over the publics eyes. Carson states that one colonel from Georgia was actually making whiskey himself--prohibition be damned. Though many types of grapes were native to America, the wines they produced were unlike the ones the Europeans were used to, and the colonists tried to cultivate European strains. In fact, its very unlikely that anyone with the equipment and knowledge required to make whiskey would produce only enough for himself and his family. Since the distillation of beverage alcohol is, in simple terms, the separation of alcohol from water, they were actually performing a form of distillation by freezing instead of heating. In 1913, the Webb Kenyon Interstate Liquor Act was passed, effectively preventing the traffic of liquor from wet to dry states. They now own the Old Taylor, Old Crow, Old Overholt, and Old Grand-Dad brand names, in addition to four small-batch bourbons--Bookers, Bakers, Knob Creek, and Basil Hayden--and their signature Jim Beam whiskeys. But, no, this grand-scale scam featured a bunch of characters whose aim was to control production and prices in the whiskey industry. Bushmills is the oldest licensed whiskey distillery in the world. The worst is, that precisely as a consequence of the law, the taste for alcohol has spread ever more widely among the youth. (In her spare time Nation published a newsletter called Hatchet and another known as Smashers Mail.). But while all this technology was helping people reach out and touch someone, other events were starting to bode badly for the whiskey men of America. 60During the 1800's, many ventured west in search of a new frontier. America's colonial thirst in the road leading to prohibition, which imposed a constitutional ban on production, sale, and consumption of alcohol in the 1920s, was at an all-time high in the. In the latter part of the eighteenth century, both John Ritchie and Elijah Craig were shipping whiskey on flatboats to New Orleans, and they probably werent the only ones. It seems that a certain William Bard, an agent for David Bard and John C. Owens, who as partners had laid claim to 1,000 acres of land in Kentucky County by 1780, held a lottery that same year in which the 33 lucky winners would be awarded lots on the land. The Confederate troops, on the other hand, didnt get their fair share of whiskey, not only due to their lack of hard cash, but also because the South couldnt afford to use what valuable grain there was to make such frivolous stuff as whiskey; people were wanting of the basic necessities just to exist. So who was the first whiskey man in Kentucky? The triangle trade was broken, but by that time, whiskey was well on its way to becoming the native spirit of the United States. And while they had the governments attention, the distillers took the opportunity to have them look at the fact that paying taxes on unaged whiskey, a product that couldnt yet be sold, was another problem that should be dealt with. (Many stories might never have met their deadlines if the hard-drinking journalists of yesteryear werent able to knock back a shot or two.) Liquor, beer, and wine have long been popular targets of taxation for governments in need of a few extra dollars for two very simple reasons: Beverage alcohol is produced from food, be it fruit, sugar, or grain, but it is not necessary to sustain life. Whiskey-making was one of the first cottage industries in the land; it was responsible for George Washington mustering federal troops for the first time, and whiskey went with the early pioneers as they traveled westward to explore new territories. However, its interesting to look at why so many farmers in the century preceding independence were also distillers. The act gave legitimate distillers the ability to prove the quality of their products, but the fight for honest labeling had only just begun. Buy British--or else. Further amendments to the law made it possible to actually distill whiskey (during distilling holidays) that would be used for medicinal purposes. We should mention, however, that some modern distillers go to great trouble to differentiate their various bottlings, either by using different recipes, and/or by selecting whiskeys that have developed particular styles during aging. One of the first acts to upset the American drinker, designed to raise money for the crown, was the taxation of the sugar, molasses, and rum being imported *from the any of the colonies or plantations in America, not in the possession of or under the dominion of his Majesty. Although not mentioned by name, the tax was directed specifically at the main competition for British traders in the Caribbean--the merchants of French West Indies. Even before the turn of the century, the rum business had been winding down. And he was right, the Anti-Saloon League was doing just that. Bourbon whiskey is America's native spirit. The below information has been republished with permission of the authors, Gary Regan and Mardee Haidin Regan. (Mail-order liquor, of course, was not restricted to dry states, the whole country took advantage of some of the sizeable discounts the system offered.). Hard drinks were not sold in "shots". The following morning they discarded the frozen portion, leaving them with very strong cider--the alcohol content was concentrated in the liquid that didnt, or couldnt, freeze. Therefore, if we want to know who first produced bourbon whiskey as we know it, sour mash must enter the picture. By 1945, Americans were consuming about three times as much rum as they had in 1941. However, the treasury was not to be deterred. The book serves as an indication that a number of cheap whiskeys were being produced just before and (in larger quantities) after the Civil War. Tennessee whiskey must be made in Tennessee, while bourbon can be produced anywhere in the United States. During the years of Reconstruction more and more people, most of them experienced whiskey drinkers, went West. The Reverend Elijah Craig, a Baptist minister, is often recognized as being the inventor of bourbon, but that claim is completely unsubstantiated. Most goods at this time were sold locally by portions--the buyer knew to bring his or her own flour sack, barrel, tub, or jug to the purveyor, who filled it with flour, oats, lard, or whiskey. In fact, although pot stills were used by most of the legitimate distillers, some poorer folk were still running it on the log. This was a backwoods method of distillation that seems rather convoluted--but it worked. In New York, when a law was passed that made it illegal to sell drinks on Sunday except when they were accompanied by a meal, many hotels took to placing a sandwich on each table. A: Because charring the inside of a cask reduces it to a kind of charcoal; and charcoal (by absorbing animal and vegetable impurities) keeps the liquor [liquid] sweet and good. But this document, assuming the 1854 date is within fifty years of the publication date, is from the nineteenth century. Overall, the Civil Wars effect on the whiskey business, by no means negligible, was to whittle down the number of whiskey distilleries and distillers--a fact that probably didnt upset temperance advocate--and onetime tavern keeper--Abraham Lincoln. Bottles, however, were the exception rather than the rule--they simply added to the price of whiskey. Yes, all sorts of deals were going on throughout this period--distilleries without a medicine license were selling their stocks to those who did, others maintained warehouses where those with licenses could store their whiskey under government supervision, and an unofficial cartel sent Owsley Brown of Brown-Forman to Europe to try to sell over 20,000 barrels of bourbon--a mission that was only partially successful. Oh, the guys in Kentucky, Maryland, and Virginia werent too pleased about the taxes either--there were skirmishes and demonstrations, and tax collectors were burned in effigy--but it seems to have boiled down to Washington choosing to quell one area to set an example for the rest of the country. Starting in the mid-1600s, sugar, and molasses were exported from the West Indies to New England where the colonists made their very own variety of rum. The whiskey they drank was simply fuel for the saloons' many other pastimes, whatever those happened to be. New markets were opening up, and the whiskey business was becoming more and more profitable. So, we can draw from Ewings reference to red liquor that in the mid-nineteenth century, some whiskey was being aged in charred casks, and it was aged long enough for it to gain bourbons characteristic crimson hue. Even the whiskey bottles had to be made to new government standards that called for thinner glass and no unnecessary designs. Other such organizations within the industry existed in various parts of the country around this same time, but the distilling industry in Peoria, having started with one distillery in 1844, had actually outgrown its counterpart in Kentucky by 1880. The company was acquired by the Jim Beam Brands Company in the 1980s. Think about this: Early farmers, from time to time, must have had a bumper crop of grains. Around when did water become a viable option? In Europe, the Great War broke out in 1914, and although President Woodrow Wilson initially declared that the country would remain neutral, on April 6, 1917, the U.S. declared war on Germany. Henry Hudson Wathen (whose family kept the Old Grand-Dad label alive in the late nineteenth century) began distilling whiskey in Kentucky in 1788. In 1804, Franois Andr Michaux wrote, Kentuckians have preserved the manners of the Virginians. The story is documented in A Memorial History of Louisville, 1896, and includes the comment that the New Englanders went back to their rum leaving the Kentuckians to their whiskey. In December of that year the Distilled Spirits Institute (DSI) was formed in the New York offices of the Schenley Products Company. According to Gerald Carson in his book, The Social History of Bourbon, since the Northern soldiers had more money than their adversaries, they could buy more whiskey. However, since it takes 10 full days for the whiskey to travel through all of the charcoal, we think he was referring to his new, though slow, method of filtration. The woman had a mission, but her ways were too radical even for the WTCU--they eventually rejected her, leaving her without financial support. At one point Wiley is rumored to have taken a bottle of bad whiskey to President Teddy Roosevelt who examined the product and declared that if people could no longer get a decent glass of whiskey, it was time that something was done about it. In order to put people to work, Roosevelt proposed a New Deal for the country. Rye, another European grain, was a hardy crop that took root and fared well almost immediately in the middle colonies, and since the Europeans were accustomed to working with rye grain, they turned to it as the next best thing to barley. (This time period remained in effect until the Forand Act of 1958 increased it to 20 years.) Some of them filtered the whiskey they purchased in bulk in order to rectify it, taking out some impurities and rendering the whiskey somewhat smoother. The battle eventually was won by the blenders, but back on this side of the Atlantic, similar battles were being waged. This 100-proof bourbon (and rye) got its 9-year-old age statement back in 2020 after it was removed for a few years . All whiskeys were, once again, whiskeys--some were blended, and some were straight--but the label had to declare which type was in the bottle. Although there was no general pattern in alcohol consumption throughout Western society during the nineteenth centuryit rose in some countries and fell in others, and there were regional and demographic variations in alla common thread in alcohol discourse throughout Europe and North America was the association of alcohol abuse . In 1864, David M. Beam, owner of the Old Tub distillery, was blessed with child--the one and only Jim Beam. Its clear that the whiskey business had its problems: The swingers of the twenties preferred gin to whiskey; post-Prohibition whiskey drinkers got used to blended whiskeys; and then the demon rum reared its head during World War II. Since the late 1700s when whiskey was first shipped down south, a number of Kentuckys whiskey makers had come to rely heavily on Southern states demand and market for their products. Within four years he was selling whiskey. (We wouldnt, however, see the very last of the pot still until Prohibition, and one die-hard distillery in Pennsylvania was using a pot still for a secondary distillation in the late 1980s.). According to Gerald Carson in his book, The Social History of Bourbon, one such tax collector, who had employed the services of a dozen soldiers to guard his house, had it burned to the ground nonetheless. That destruction, Carry Nation then set fire to the price of whiskey, single-barrel whiskey, they find. Just as fast and just as far as public sentiment of the Schenley company! Was right, the reverse is true -- whiskey has affected the Nation itself fuel for the distillers attention! Interesting to look at why so many farmers in the world whiskey as we know it, sour must! 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