American Whiskey was first produced in the states of Virginia, Maryland and Pennsylvania in eastern United States around late 18th century and was originally a predominately rye-based spirit.
Back then, Pennsylvania was dominated by Irish, Scottish, but also German settlers. While the Irish and Scottish brought their knowledge of whisk(e)y production, the Germans were experts in growing and processing rye.
People quickly realized that rye gave the whiskey a spicy character. The drink was so popular that it was soon shipped to the most remote corners of the country.
In 1791, Alexander Hamilton, the U.S. Secretary of the Treasury, in an effort to generate revenue, established a 25% tax on whiskey distillers. The majority of distillers operated small production facilities and the federal tax was greatly opposed. This opposition became known as “The Whiskey Rebellion” when it was necessary for the federal government to send troops to enforce the tax.
During the second half of the 19th century, thanks to distilling and railroad improvements, a number of brands developed dedicated followings and built impressive facilities.
Over time whiskey was being produced in a number of states, including Tennessee which produced the famous Jack Daniel’s brand. The popularity of whiskey grew over the years and reached its heyday in the 1950s in the U.S., but soon the drink lost popularity and sales declined.
History of American whiskey
