American whiskey, a vintage drink, has a rich history that very skillfully matches its exquisite taste and quality. Through many wars, triumphs, bans and uprisings, whiskey made its way and still survived.
Primary sources
The birthplace of American whiskey can be traced back to the states of Virginia, Maryland and Pennsylvania in the eastern United States. In 1791, whiskey began to be brewed as a rye product. The then-incumbent president saw the venture as a promise of additional revenue and therefore sought to tax it, which was met with open resistance. This fiasco became known as the “whiskey rebellion.” Irish pioneers who settled in the hilly states of Tennessee and Kentucky were the first to brew American whiskey, making it easy to find the raw materials and other resources needed - making whiskey almost easy!
They stumbled upon clear, lime-rich waters and plenty of wood, which allowed them to make barrels for transportation and storage. Corn, the main ingredient in whiskey (accounting for 51% of the total ingredients) was also abundant. At this stage of its creation, American whiskey saw a further separation of two mainstream brands: sour mash and bourbon. Each of these brands, while offering different tastes and experiences, carved out their own niche and had a strong reputation for distinctive American drinks. The sour mash brand remains true to its roots and is still primarily produced in Tennessee. It is not surprising that sour mash has become the pride and joy of this mountainous, southern state.
American whiskey, a vintage drink, has a rich history that very skillfully matches its exquisite taste and quality. Through many wars, triumphs, bans and uprisings, whiskey made its way and still survived.
Development
By 1870, the whiskey trade was well established throughout America. Well-known politicians, Thomas Jefferson, George Washington, Benjamin Franklin and even Abraham Lincoln, each of whom was licensed for alcohol, in one way or another (most often privately) participated in the trade. At this stage, the legislation was aimed at ensuring the supervision of the production of whiskey, and this provision began to apply. The legislation, however, was not very strict - and it could not keep unscrupulous traders from transferring fakes, packed in whiskey bottles and marked as such; this supervision was particularly difficult as transportation between distilleries and suppliers to customers' taverns was carried out using horse-drawn carriages and buggies.
It was quickly discovered that sealed and labeled bottles were the only way to ensure that scammers were kept at bay. George Barvin Brown started this practice and initially sold only to physicians and medical practitioners. Pretty soon, reputable taverns began to label their bottles. After some resistance from other traders who made the killing off the sale of substandard whiskey, the trend became standard commercial practice (especially when consumers rejected any product that came in unsealed bottles). Sealed bottles with a printed label have become the best way to make real money selling whiskey.
In other events in 1897, another law was passed guaranteeing customers the authenticity of their whiskey. The law, led by Colonel Edmund Haynes Taylor Jr. and Treasury Secretary John G. Carlise, is intended to ensure that standards for the sale of "direct" whiskey are met. The Bond Bottled Law was born, which means that whiskey must be direct (50% alcohol by volume) and produced in one distillation season under one distiller and one distillery. It also had to be stored in a federal warehouse under US government oversight for at least four years. This fortified whiskey still has a reputation for being the best of the best.
Backlash and salvation
Alcohol abuse has led to high levels of binge drinking among American residents, which has spurred the ban policy. This law was intended to be viewed as damage to public values. The era of prohibition was between 1922 and 1933, and these laws prohibited the production of all alcohol; proponents of the prohibition saw alcohol as the main catalyst for the troubles experienced in society. By 1933, however, it had become apparent that the ban would remain a noble experiment, as its failures were too visible to be denied. American whiskey thus survived this great challenge, further solidified its existence, and regained its place in the hearts of Americans.
By 1964, Bourbon had become such an integral part of American identity that the US Congress recognized it as a “great product”; this declaration was a great honor because it used whiskey to unite all Americans. Thus, the legal regulations were clearly established for the quality standards of true bourbon. These standards were set as follows: at least 51% distilled corn up to 80% alcohol by volume. whiskey can only contain natural ingredients (i.e. no other artificial additives were allowed besides water), and bourbon had to be aged in special barrels made only of charred oak. Other American whiskey brands had to meet additional grain control, aging and proofing standards in order to qualify for certain whiskey designations. Undoubtedly, it was these strict standards that provided American whiskey with a choice.
Some American whiskey brands that have stood the test of time include Jim Beam, Maker's Mark, Wild Turkey and Eagle Rare. Distilleries in Kentucky, Tennessee and Virginia are open to guided tours and tastings to allow the public to experience the origins of true American whiskey.
