Post by straekat on Feb 7, 2019 7:48:26 GMT -7
Somehow or other, these three books on making alcoholic beverages during the 18th and early 19th centuries "appeared" in my collection of digital books. They are too large to post, so I'll mention the titles.
Steven Grasse, "Colonial Spirits. A toast to our drunken history." Abrams, NY. 289pps. (date?) Still in print.
Corin Hirsch, "Forgotten Drinks of Colonial New England." American Palate. 2014. 2010 pps.
Sanborn Conner Brown, "Wines and Beers of Colonial New England, a how to do history." University Press of New England. 1978. 408 pps.
All of these have numerous recipes for period mixed drinks, and distilling (not something recommended doing at home.....).
As an aside, the 1794 Whiskey Rebellion in SW Pennsylvania was not about "corn" or maize based whiskey (actually what would be called Bourbon these days). Tench Coxe, an early Secretary of the Treasury travelled through the region and described it as the best rye growing lands he'd encountered in the early US. Until the Prohibition era (1919-1933), rye was a major agricultural crop of the area, and used primarily for rye whiskey production at local distilleries located near the Monongahela River in SW Pennsylvania. Prohibition killed the market for rye, and after legalization in 1933, American whiskies switched to using cheaper corn/maize based production. In the last decade, small craft distilleries have started production of entirely locally made rye based whiskey as a specialty product. I'm not a whiskey drinker, however the product was once a major economic resource not only regionally, but nationally and part of the fabric of American history.
I will post recipes from time to time in groups of several at once, not individual posts, so bandwidth is limited.
Steven Grasse, "Colonial Spirits. A toast to our drunken history." Abrams, NY. 289pps. (date?) Still in print.
Corin Hirsch, "Forgotten Drinks of Colonial New England." American Palate. 2014. 2010 pps.
Sanborn Conner Brown, "Wines and Beers of Colonial New England, a how to do history." University Press of New England. 1978. 408 pps.
All of these have numerous recipes for period mixed drinks, and distilling (not something recommended doing at home.....).
As an aside, the 1794 Whiskey Rebellion in SW Pennsylvania was not about "corn" or maize based whiskey (actually what would be called Bourbon these days). Tench Coxe, an early Secretary of the Treasury travelled through the region and described it as the best rye growing lands he'd encountered in the early US. Until the Prohibition era (1919-1933), rye was a major agricultural crop of the area, and used primarily for rye whiskey production at local distilleries located near the Monongahela River in SW Pennsylvania. Prohibition killed the market for rye, and after legalization in 1933, American whiskies switched to using cheaper corn/maize based production. In the last decade, small craft distilleries have started production of entirely locally made rye based whiskey as a specialty product. I'm not a whiskey drinker, however the product was once a major economic resource not only regionally, but nationally and part of the fabric of American history.
I will post recipes from time to time in groups of several at once, not individual posts, so bandwidth is limited.
