Prohibition (1920 to 1933)

After the American Revolution, drinking was on the rise. To combat this, a number of societies were organized as part of a new Temperance movement. The state of Maine passed the first state prohibition law in 1846, and the Prohibition Party was established in 1869. The American Temperance Society, founded in 1826, encouraged voluntary abstinence from alcohol, and influenced many successor organizations, which advocated mandatory prohibition on the sale and import of alcoholic beverages.

The Eighteenth Amendment was ratified on January 16, 1919, and went into effect one year later, on January 17, 1920. The 18th Amendment to the U.S. Constitution–which banned the manufacture, transportation and sale of intoxicating liquors–ushered in a period in American history known as Prohibition.

The act defined ‘intoxicating liquor’ as anything that contained one half of one per cent alcohol by volume, but allowed the sale of alcohol for medicinal, sacramental, or industrial purposes.

National prohibition of alcohol (1920–33) was undertaken to reduce crime and corruption, solve social problems, reduce the tax burden created by prisons and poorhouses, and improve health and hygiene in America.

When the Great Depression hit, potential tax revenue from alcohol sales became appealing to cash-strapped governments.

The Twenty-first Amendment, which repealed the Eighteenth Amendment, was ratified on December 5, 1933, conclusively ending the nation’s ban on the manufacture and distribution of alcohol.
Prohibition (1920 to 1933)

History of American whiskey

Whiskey making has a long history in the United States. Even President George Washington owned a whiskey distillery.

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 the early days of American whiskey making, many distillers were farmers who also produced and sold whiskey as a source of additional income.

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