A Short History Of American Distilling And Prohibition: A Realistic Plan

This step-by-step take on american distilling history keeps things simple. Most of the work is measuring carefully. Let's look at what makes american distilling history work, and what you can skip.

Before you start

In practice, distilling in America is as old as the first European settlements. Early colonists made rum from molasses imported from the Caribbean, and farmers turned surplus grain and fruit into spirits that were easier to store and sell than crops. As settlers moved west, rye and later corn whiskey became staples, shaping regional traditions in Pennsylvania, Maryland, Kentucky and Tennessee.

Fresh citrus does more for a cocktail than an expensive bottle.

Step by step

In the late 1700s a federal tax on whiskey created tension, famously sparking protests in western Pennsylvania. Over the next century, distilling became a major industry. Better methods, larger operations and aged barrel whiskey improved quality and consistency. Brands and styles multiplied, and bars and saloons became central to American social life and the birth of the cocktail.

If you remember one thing, let it be that good ice matters as much as the spirit.

What to check

Prohibition, which began in 1920 through the Eighteenth Amendment, banned the manufacture, sale and transport of intoxicating liquor nationwide. Legal distilleries closed, and a few received special permits for medicinal or industrial purposes. Illegal bars, called speakeasies, appeared in cities, and smuggling networks grew. Bartenders who left the country carried American cocktail culture abroad.

Always keep a good non-alcoholic option ready for guests.

Serving

It helps to remember that prohibition ended in 1933 with the Twenty-First Amendment, but its effects lingered. Many distilleries never reopened, knowledge was lost, and the industry rebuilt slowly under a new system of federal and state regulation. For decades, a handful of large producers dominated, and many regional styles nearly vanished from shelves.

Small details like chilling the glass make a visible difference.

Cleaning up

Since the early 2000s, a new wave of minor craft distilleries has returned to local grain, regional recipes and creative aging. Laws now vary by state, and every legal producer holds permits and pays taxes. Understanding this history aids drinkers appreciate why a bottle of American spirit carries tradition, regulation and a lot of craft.

Practical tips

Here are a few easy places to start:

• Never drink and drive; plan a ride home.
• Store vermouth in the fridge once opened.
• Measure with a jigger rather than free-pouring.
• Chill your glasses before serving.

The bottom line

Take it one drink at a time. The best drink is the one you will make again. Start with the classics and build from there.