1869 Report on Adulterated Whiskey

[Dr Griz]

I stumbled on this news story from 1869 reporting on the adulteration of whiskey in NYC, and thought y'all would appreciate it.

https://panewsarchive.psu.edu/lccn/sn85 ... /seq-1.pdf

It reports shady venders adding everything from ethyl acetate to sugar to liquor. What really catches my attention is that most spirits on offer in the high-end hotels top out below 30% ABV.

[LWTCS]

I stumbled on this news story from 1869 reporting on the adulteration of whiskey in NYC, and thought y'all would appreciate it.

https://panewsarchive.psu.edu/lccn/sn85 ... /seq-1.pdf

It reports shady venders adding everything from ethyl acetate to sugar to liquor. What really catches my attention is that most spirits on offer in the high-end hotels top out below 30% ABV.

I definitely have a memory of turning my nose up at the 19% aguardiente when I was in Columbia. Puh, I am Americano. I want no less than 40% in my whiskey bottle,,,,haha.
But at the end of the evening I was completely rocked however. 30% is nothing to sneeze at if self medication is the what's on the menu.
Interesting how our current sensibilities interpret historical information. Or even how other cultures prefer to currently consume for that matter.

[Dr Griz]

Interesting how our current sensibilities interpret historical information.

Exactly. What catches my attention is that (years before the 40% legal minimum is set up after prohibition), this report refers to "diluted" spirits right alongside other adulterations. I wonder if there was some expectation that the customer would get their liquor at barrel proof and then water it down to taste at the table...

[shadylane]

I stumbled on this news story from 1869 reporting on the adulteration of whiskey in NYC, and thought y'all would appreciate it.

It reports shady venders adding everything from ethyl acetate to sugar to liquor. What really catches my attention is that most spirits on offer in the high-end hotels top out below 30% ABV.

Please forgive me, I was less scrupulous when younger.

[stillkaren]

I stumbled on this news story from 1869 reporting on the adulteration of whiskey in NYC, and thought y'all would appreciate it.

https://panewsarchive.psu.edu/lccn/sn85 ... /seq-1.pdf

It reports shady venders adding everything from ethyl acetate to sugar to liquor. What really catches my attention is that most spirits on offer in the high-end hotels top out below 30% ABV.

I definitely have a memory of turning my nose up at the 19% aguardiente when I was in Columbia. Puh, I am Americano. I want no less than 40% in my whiskey bottle,,,,haha.
But at the end of the evening I was completely rocked however. 30% is nothing to sneeze at if self medication is the what's on the menu.
Interesting how our current sensibilities interpret historical information. Or even how other cultures prefer to currently consume for that matter.

Also interesting about the lower ABV back then. Makes me wonder if people just drank more of it to compensate or if they were just used to a lighter buzz overall.

[zach]

Modern day adulterated whisky is a somewhat popular among the younger crowd. It is sold at 30% abv and includes sweeteners, additives, and flavorings such as apple and cinnamon.

The base spirit is distilled at higher abv, so it is more like a neutral.

From a manufacturer's standpoint it's a great way to take a barrel proof spirit and double your sales. No different today than back then.