Lena Savoie
The Wild West conjures up images of cowboys, gunslingers, and saloons. Alcohol was a staple of these Western establishments, with whiskey being the most popular drink. However, the quality of whiskey in the Wild West was questionable, with producers often lying about the ingredients, purity, and age of their product. Other drinks included beer, brandy, Cactus Wine, and exotic drinks with names like Tarantula Juice and Coffin Varnish, which were made from raw, watered-down alcohol and coloured with tobacco, molasses, and sugar. Saloons were more than just drinking establishments; they were hubs for social activities, political discussions, and cultural transmission. San Francisco, a profitable western port, had a saloon for every 218 people in the city.
| Characteristics | Values |
|---|---|
| Alcohol availability | Rum, brandy, champagne, beer, rye whiskey, bourbon, cactus wine, mule skinner, aguardiente, angelica, imported whiskey, and more |
| Saloon types | Gambling, restaurant, billiard, dancehall, bowling, drinking, etc. |
| Saloon functions | Social activities, political discussions, cultural transmission, grocery/general stores |
| Saloon appearances | Tents, shacks, elaborately decorated buildings with Bohemian stemware and oil paintings, "batwing" doors |
| Alcohol quality | Raw alcohol with burnt sugar, chewing tobacco, gunpowder, cayenne, etc. |
| Alcohol pricing | 5-cent saloons existed, but higher-priced alcohol was also available |
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What You'll Learn
Saloons were a common fixture in the Wild West
In the early days of the Wild West, saloons were more likely to be hastily thrown-together tents or lean-tos where lonely travellers could strike up a conversation or strike a deal. As settlements grew, so too did the saloons, taking on the traditional trimmings of the Old West. Saloons in more populated settlements sometimes remained open 24 hours a day, 7 days a week, and some didn't even have a front door. Saloons were often owned by notable gunmen of the West, such as Wild Bill Hickok, Wyatt Earp, and Doc Holliday, who were known to tend the bar or deal cards.
A variety of alcoholic beverages were available in Wild West saloons, including whiskey, beer, brandy, rum, champagne, and wine. The standard American whiskey was rye, but bourbon, scotch, and Irish whiskey were also available. These spirits were often "improved" by redistilling and mixing them with other flavourings and colours, and they were usually diluted by saloon owners to stretch the supply and increase profits. Beer was typically served at room temperature, as refrigeration was not widely available, and it was not as popular as whiskey due to its shorter shelf life and higher transportation costs. However, local breweries were common, and lager became increasingly popular as German immigrants brought their brewing expertise to America.
In addition to alcohol, saloons also served as a hub for other intoxicants, such as opiates, which were commonly associated with the prostitution industry. Saloons and prostitutes often worked together in small towns, and the majority of the prostitutes were women working in Western mining towns.
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Whiskey was the most popular drink
Whiskey was also a popular drink among the Indians, who called it "firewater". This term originated when early traders sold whiskey to the Indians and poured some of the liquor on the fire to demonstrate its high alcohol content. While other types of alcohol, such as beer, brandy, rum, and champagne, were also consumed in the Wild West, whiskey was the most widely consumed and culturally significant.
The whiskey served in the Wild West was often made with raw alcohol, burnt sugar, and sometimes even chewing tobacco. It was known by various names, including "Tanglefoot", "Forty-Rod", "Tarantula Juice", "Taos Lightning", "Red Eye", and "Coffin Varnish". Despite the harsh taste of frontier whiskey, it played a crucial role in the social and economic life of frontier towns, bringing people together and facilitating cultural transmission.
The standard American whiskey of the time was rye, but bourbon, Scotch, and Irish whiskeys were also available. These whiskeys were often diluted by saloon owners or mixed with additional ingredients to expand the supply and increase profits. Despite the differences in taste and quality, the whiskey of the Wild West holds a romantic place in history, with modern distilleries capitalizing on the nostalgic imagery of the frontier.
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Other liquors included brandy, rum, and tequila
Saloons were a common fixture of the Wild West, and Americans drank quite a bit of alcohol. In the 1850s, an intricate system of wagon and river transportation kept the settlements well supplied. Per capita, they drank a lot. For an estimated population of about 400,000 between the Sierras and the coast, a remarkable amount of booze was imported in 1853.
Whiskey was often associated with the Wild West, but other liquors included brandy, rum, and tequila. In 1853, over 2 million gallons of beer were imported through the port of San Francisco, according to the San Francisco Port Registry. By 1870, a glass of beer typically cost about 10 cents, equivalent to approximately $1.77 in today's currency. Beer was usually served at room temperature, as refrigeration was not widely available until later in the 19th century.
Brandy in the 19th century would have tasted similar to what is available today. While the standard American whiskey was rye, bourbon, scotch, and Irish whiskeys were also available. However, these would likely have been diluted by the proprietor as a keg of 95% grain spirit could be mixed to stretch out a few gallons.
Rum was also a popular drink in the Wild West. After the American Revolution, the colonists lost access to British alcohol (rum) and had to look for a new source. Luckily, Scot and Irish immigrants began to produce copious amounts of whisky so the fledgling Republic could survive.
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Beer was also widely consumed
The drinking habits of cowboys were influenced by various factors, including availability, quality, and cultural preferences. Beer played a significant role in the social and economic life of frontier towns, and cowboys often supported local breweries, particularly those that used local ingredients or embraced Western themes. Beer was typically served at room temperature, between 55 and 65 degrees Fahrenheit, as refrigeration was not widely available until later in the century. The most common types of beer available were lagers and ales, with lager gaining popularity due to the brewing expertise brought by German immigrants. Local breweries were common due to the short shelf life and high transportation costs of beer, resulting in unique regional varieties.
The price of beer varied, with a glass typically costing around 10 cents in 1870, which is equivalent to approximately $1.77 in today's currency. Saloons, which were common fixtures in the Wild West, served beer alongside other alcoholic beverages. These establishments served as neighbourhood centres, bringing together working-class men for social activities, political discussions, and cultural exchanges. Saloons also doubled as grocery or general stores and were often associated with prostitution.
While whiskey is often associated with the Wild West, beer was a prominent beverage that evolved throughout the 19th century. The whiskey available in the Wild West was likely of lower quality and mixed with additional ingredients to increase supply and profits. Beer's role in the Wild West was complex, and its popularity grew alongside technological advancements, cultural exchanges, and economic development.
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Alcohol was often of questionable quality
Brandy was another popular drink in the Wild West, and it hasn't changed much since the 19th century. Whiskey, on the other hand, has likely improved in taste over the last 150 years. The whiskey of the Wild West was likely made from a low-grade variety of molasses and could include additives like burnt sugar, glycerin, prune juice, and even sulfuric acid.
Beer was also widely consumed, with significant quantities being imported to the Western frontier by 1853. Beer was typically served at room temperature, as refrigeration was not yet widely available. Lagers and ales were the most common types of beer available, with lager gaining popularity due to German immigrants bringing their brewing expertise to America. Local breweries were common due to beer's short shelf life and high transportation costs, resulting in unique regional varieties.
In addition to these more standard alcoholic beverages, some people in the Wild West also drank Cactus Wine, made from a mix of tequila and peyote tea, and Mule Skinner, made with whiskey and blackberry liquor.
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Frequently asked questions
The most popular alcoholic drink in the Wild West was whiskey, which was often mixed with other liquids and additives to expand supply and increase profits. Other types of alcohol available included brandy, beer, wine, gin, tequila, and peyote tea.
Saloons were a common fixture in the Wild West, serving as a central hub for small towns and cities. They were often the site of gambling, prostitution, and violence. San Francisco, a profitable western port, had a saloon for every 218 people in the city. Saloons were also a place for working-class men to socialise, discuss politics, and engage in cultural transmission.
The whiskey available in the Wild West was often of poor quality and mixed with additives. However, some higher-quality whiskeys were available, typically produced in distilleries on the eastern side of the country and imported to larger cities in the west. These whiskeys were well-aged and made with quality ingredients.
