Back in the year 1920, the strength of whiskey held a unique significance due to the Prohibition era. During this period, the production, sale, and consumption of alcoholic beverages were banned in the United States. However, it is essential to understand that despite the restrictions, whiskey still had a presence in the country, albeit through illicit means.
The Influence of Prohibition on Whiskey Strength
During the Prohibition era, all whiskies were required to be bottled at 100 Proof. This mandated strength was a result of the regulations imposed to discourage the production of high-alcohol spirits and promote moderation among consumers. The Proof value is twice the alcohol by volume (ABV) percentage, meaning that 100 Proof whiskey contained 50% ABV.
From Barrel to Bottle
To delve deeper into the strength of whiskey during that time, it is crucial to examine the whiskey production process. When whiskey is initially distilled, it enters the barrel at a specific proof, commonly referred to as the “barrel entry proof.” In the case of 1920, the barrel entry proof was also set at 100 Proof.
The Mysterious Angel’s Share
During the aging process, whiskey undergoes maturation in oak barrels. However, a portion of this whiskey is lost to evaporation, and this phenomenon is known as the “angel’s share.” In 1920, it is estimated that the angel’s share would have amounted to around 15% of the original whiskey volume, resulting in a slight reduction in the overall strength.
A Drop in Proof: Maturation Effects
Considering the angel’s share, the maturation process would have played a role in diminishing the strength of whiskey. After years of aging, it is estimated that the final whiskey product would have had a proof of approximately 115. This means that the whiskey would have become more concentrated, with an ABV of around 57.5% in 1920.
The Variety within 1920 Whiskey
It is important to note that the strength of whiskey in 1920 was not uniform across all brands and types. There were different styles and variations available, each with its own unique flavor profile and strength. Some distillers may have chosen to experiment and create whiskey with different proofs, catering to the preferences of their clientele.
Accessibility Challenges
Due to the nature of Prohibition, acquiring whiskey during this time presented numerous challenges. Consumers had to depend on underground networks like speakeasies and bootleggers to obtain their desired spirits. These illicit sources often procured and distributed whiskey of varying strengths, and securing a specific proof might not have been a guarantee.
Impacts on Whiskey Tasting
The higher proof of whiskey during the Prohibition era had implications for its taste. Higher proof spirits tend to have a stronger alcohol burn and a more intense flavor. This characteristic might have influenced the way people consumed and enjoyed their whiskey, as dilution with water or mixers was common practice to soften the intensity.
The End of Prohibition
Ultimately, in 1933, Prohibition was repealed, and the liquor industry moved towards a more regulated and controlled system. The strength of whiskey began to evolve, with distilleries having more flexibility to experiment and produce a range of proofs to cater to consumer preferences.
Conclusion
In summary, during the Prohibition era in 1920, whiskey was mandated to be bottled at 100 Proof or 50% ABV. However, the aging process in oak barrels led to a slight decrease in strength, resulting in a final whiskey product with an estimated proof of around 115 or 57.5% ABV. The accessibility challenges and varying styles within the illegal whiskey market made acquiring a specific proof difficult. The repeal of Prohibition marked a turning point for the liquor industry, allowing for more variety and flexibility in whiskey strength.
