History
Prohibition was the nationwide ban on alcohol from 1920 to 1933, established by the 18th Amendment and enforced by the Volstead Act. Spearheaded by the temperance movement to combat social problems like family abuse and corruption, it ultimately failed, leading to a surge in organized crime, speakeasies, and bootlegging. The 21st Amendment repealed the 18th Amendment in 1933, ending the era.
​​
​
​​
​
​
​
​
​
​
​
​
​
​
​
​
​
​
​
​
​
​
​
​
​
​
A speakeasy is a bar, club, or establishment that illegally sells alcoholic beverages, particularly one that operated in the United States during the Prohibition era (1920–1933). The name "speakeasy" refers to the need for patrons to "speak easy," or quietly, to avoid detection by law enforcement. These hidden establishments often required secret passwords or code phrases for entry and became a symbol of the Roaring Twenties, the jazz age, and the widespread defiance of alcohol laws.
Whiskey is a distilled spirit made from a fermented mash of cereal grains, such as corn, barley, rye, or wheat, that is aged in wooden barrels. Key factors defining a whiskey include the type of grains used in its production (the mash bill), the distillation process, the specific type and duration of barrel aging, and its geographical origin, with regulations for specific types like Scotch (Scotland) and Bourbon (U.S.).
Key Characteristics
-
The mixture of fermented grains, like corn, barley, rye, or wheat, significantly influences the whiskey's flavor profile.
-
Grains are milled and mashed to convert starches into fermentable sugars, which are then fermented to produce alcohol.
-
The fermented liquid is distilled to increase its alcohol concentration.
-
The distilled spirit is aged in wooden barrels, typically oak, which imparts color and significant flavor to the spirit.
Types and Regulations
-
Whisky produced and bottled in Scotland, often using peat-dried malted barley.
-
American whiskey that must be made with a mash bill of at least 51% corn and aged in new, charred oak barrels.
-
Made with a mash bill that is at least 51% rye, resulting in a spicier taste.
-
A product of Canada, aged for at least three years in wooden barrels, and can contain flavorings.
-
Must be distilled and aged in Japan, using malted grains and aged for at least three years in wooden casks.
The Role of Aging
-
Flavor and Color:
Aging in oak barrels contributes most of the whiskey's color and a significant portion (60-80%) of its flavor and aroma.
-
Barrel Type:
The type of oak and any previous use of the barrels (e.g., for sherry or wine) impart specific flavors.
-
Mellowing:
The maturation process helps to mellow the harsh alcohol taste, resulting in a smoother spirit.
