b'S P I R I T SW H I S K E Y , W H I S K Y & B O U R B O Na m e r i c a nw h i s k e yA lcohol production was ofThe North-East was still drinkingby 1854 five Eastern states were paramount importance torum and so whiskey went west. Italready dry. The whiskey industry Americas first immigrants as it wassoon became apparent that theitself grew in leaps and bounds; the only liquid that was safe tofurther away from the market, thethe first large distilleries were drink; water was much more likely tomore impressive the whiskey and so,built in the late 1800s, automatic cause illness! The first spirit madelegend has it, maturation in charredbottle production followed shortly, in America was rum with molassesoak casks evolved.brand names were registered, being brought to New England fromexports began to increase and the the Caribbean as part of the tradeGeorge Washingtons crushing ofcompanies themselves grew into triangle.the Whiskey Rebellion (an anti- modern corporate entities. tax demonstration) forced many The large influx of Scottish andwhiskey distillers inland to KentuckyAgainst this background, the Irish whiskey drinkers meant theand its surrounds; a blessing incrusade against liquor had hardened, countrys knowledge of distillationdisguise as nature had given thisand by 1910 half the country was taken forward and naturallyregion everything required for goodwas dry. In 1920 the National favoured whiskey. However, thiswhiskey-making. Corn flourished,Prohibition Law was passed and it unusual mix of Presbyterians andwater supplies were abundant,lasted until December 1933. Known Catholics were not made welcomeoak forests provided wood to fireas the Great Illusion, Prohibition in the puritanical north-east andthe kilns and to make barrels, hotdenied most Americans access they initially settled in Pennsylvaniasummers with high humidity andto alcohol, crippled many of the and the Carolinas. These pioneeringcold winters-both ideal conditionsdistilling companies and bankrupted colonists soon found that whilstfor the maturation of this typealmost all the small distillers. Many barley was ideally suited to Britishof whiskey-and finally the riversdistilleries never re-opened and and Irish soils and climates, corn andthat provided a route to market.their brands were bought up by the rye would be much more rewardingBourbon County (named to thankfew remaining companies. Following crops in their new land. Couplethe French for their assistance in thethe repeal of Prohibition large scale this with a natural disposition forrevolutionary war against the British)production is now done by only independence and rebellion, andwas established in 1785 and thea handful of active multi-national it is not surprising that American1820s the term Bourbon whiskeyspirit producers. whiskey branched off in atotallywas coined. The first recorded different direction both in terms ofcommercial distillery belonged toIn Kentucky, there are ten large production methods and taste.Evan Williams and was founded indistilleries; in Tennessee only two 1783.while Georgia and Indiana have Once small scale production wasone apiece. Several craft distilleries established, containers in which theoperate in each state as well. spirit could be sold were required.TEMPERANCE &Many make bourbon, corn, rye or Barrels made of oak took thePROHIBITION Tennessee whiskeys.whiskey to market and charring the inside of the barrels was believedNo history of American whiskey necessary to prevent contamination.is complete without the story of The first recorded guildsman cooper,Prohibition. The first temperance John Lewis, started work in 1608.moves began in the early 1800s and 152 INN EXPRES152 INN EXPRESS - DRINKS - DRINKS PORS PORTFTFOLIO 20OLIO 2019|20 - 19|20 - WHISKEYWHISKEY, WHISK, WHISKY & BOURBONY & BOURBON'