WHISKY PRODUCTION IN THE U. S. A.
The production of whisky in America originated with settlers, probably predominantly of Scotch origin in the new colonies, especially in western Pennsylvania in the latter part of the 18th century. Previously the popular distilled beverage was rum, which was produced almost entirely in the New England States from molasses imported from Cuba and the West Indies.
The two most popular whiskies in the United States are "Bourbon" and "Rye" whisky. The choice of the grain and the design and operation of the equipment, especially the stills, are the determining factors in the type of whisky produced. Before the prohibition period (1919-1933) the distinctions were largely commercial and not very definite. Following the repeal of the prohibition amendment Dec. 5, 1933, all regulations (ex cepting those merely fiscal) concerning the alcoholic beverage in dustry and comprising "Standards of Identity" were taken over by the Federal Alcohol Administration (FAA).
These FAA regulations classify American whiskies as follows (slightly abbreviated) : Whiskey—"Whiskey" is an alcoholic distillate from a fer mented mash of grain distilled at less than 19o° proof in such manner that the distillate possesses the taste, aroma, and charac teristics generally attributed to whiskey, and withdrawn from the cistern room of the distillery at not more than II o° and not less than 8o° proof.
"Rye whiskey," "bourbon whiskey," "wheat whiskey," "malt whiskey," or "rye malt whiskey" is whiskey which has been dis tilled at not exceeding 16o° proof from a fermented mash of not less than 51% rye grain, corn grain, wheat grain, malted barley grain or malted rye grain, respectively.
"Corn whiskey" is whiskey which has been distilled at not ex ceeding 16o° proof from a fermented mash of not less than 8o% corn grain, stored in uncharred oak containers or reused charred oak containers, and not subjected, in the process of distillation or otherwise, to treatment with charred wood.
Traditional American whisky, excepting "corn whisky," must be stored in charred new white oak containers. After such storage for at least two years it is designated as "straight" whisky. A further distinction is made according to whether the product con sists of a single whisky or a combination of several whiskies, or of whisky with neutral grain spirits (ethyl-alcohol). Such mix
tures are called "blended whiskies," and they may contain up to 21% by volume of flavouring and colouring ingredients.
The manufacture of American whisky is, ex cept for a few basic differences, identical with that of Scotch or Irish whisky, and consists of three principal phases : (1) Mashing; ( 2 ) Fermentation; (3) Distillation. In each phase there are a number of variations peculiar to certain localities or individual producers. Distillation is carried out almost entirely in "continu ous" (patent) stills, although in a few instances so-called "three chamber stills" (a combination of three single pot stills) which at one time were generally employed, continue in use.
The basic difference from Scotch whisky, aside from the differ ent grain formula, consists in the use of grain, malted or other wise, that has not been "cured" or dried over open peat fires and therefore is entirely devoid of the "smoky" flavour charac teristic of "Highland" Scotch. The other difference consists in the storage container, which is traditionally a barrel made of charred white oak usually of a capacity of about 48 gallons. From this container the whisky derives certain typical characteristics in cluding a deep reddish-brown colour. The whisky undergoes a maturing period, usually from four to eight years, in well ven tilated and, as a rule, heated warehouses.
Prior to the prohibition pe riod the production of whisky in the United States was between 6o and 8o,000,000gal. per year and the consumption was within these figures or slightly higher. During prohibition no whisky was Whisky production, consumption (tax withdrawals), and inven tories in gallons (as of December 31 of each year) produced until 1931, and all sale was, of course, illegal, except for medicinal purposes. From 1919-22 and 1929-33 small quan tities for such purposes were authorized to replenish the almost exhausted supply. With repeal of the prohibition amendment, dis tilleries were reconditioned or newly constructed. Consumption rose to over 1 oo,000,000 proof gallons in 1937, and a vast inven tory of whisky maturing in warehouses was built up. (A. J. Li.)