Mason Delacroix
During the Prohibition era, the primary source of drinking alcohol was industrial alcohol—the kind used in ink, perfumes, and campstove fuel. Bootleggers would modify their cars and trucks with enhanced engines and suspensions to outrun agents of the Bureau of Prohibition. The most common types of alcohol during this time were moonshine, rum, gin, and whiskey. Moonshiners would often mix in suspect ingredients like rotten meat or creosote to mimic the flavors of bourbon or scotch. Bartenders in speakeasies would mix these spirits with canned fruit juices, maple syrup, colas, and various mixers to mask the poor taste of the bootleg alcohol.
| Characteristics | Values |
|---|---|
| Common types of alcohol | Home-distilled hard liquor, wine, bootleg liquor, rum, whiskey, gin, moonshine, Jamaican ginger, cognac, brandy, triple sec, lemon juice, Chartreuse, maraschino cherry liqueur, cocktails, beer |
| Nicknames | Bathtub gin, moonshine, Jake Leg, rotgut, alky cookers, shine runners, revenue agents, revenuers |
| Ingredients | Juniper oil, glycerin, corn sugar, ethyl alcohol, Bénédictine, vermouth, scotch mash, dead rats, rotten meat, creosote, canned fruit juices, maple syrup, colas, ginger ale |
| Locations | Basements, attics, farms, remote hills, forests, cities, rural areas, New York, Seattle, Chicago, Brooklyn, Little Italy, Havana, Detroit |
| Professions | Bootleggers, moonshiners, rumrunners, mixologists, bartenders, doctors, law enforcement officers |
| Organizations | Bureau of Prohibition, Genna brothers gang, Woman's Christian Temperance Union, Anti-Saloon League, Treasury Department, Prohibition Bureau |
| Laws | Eighteenth Amendment, Volstead Act, National Prohibition Act |
| Effects | Reduced liquor consumption, cirrhosis death rates, admissions to state mental hospitals for alcoholic psychosis, arrests for public drunkenness, rates of absenteeism, increased underground criminal activity, homicide rates, tax evasion, speakeasy clubs, changes in drinking culture |
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What You'll Learn
- Industrial alcohol was the primary source of drinking alcohol
- Jamaican Ginger, a medicinal alcohol drink, was modified by bootleggers
- Bootleggers smuggled in illegal whiskey, rum and other spirits
- Moonshine was made in illegal stills, often by families
- Gin was popular due to its simplicity and affordability
Industrial alcohol was the primary source of drinking alcohol
During the Prohibition era in the United States, the primary source of drinking alcohol was industrial alcohol. This type of alcohol was originally intended for use in manufacturing processes such as the production of ink, perfumes, and campstove fuel. However, its accessibility and high-proof nature made it a popular choice for bootleggers to produce illegal liquor.
Prior to the enactment of Prohibition, distilled spirits accounted for less than 40% of alcohol consumption in the country. However, by the end of Prohibition, distilled spirits made up over 75% of alcohol sales. This shift was largely due to the proliferation of industrial alcohol being repurposed for consumption. Bootleggers would hijack shipments of industrial alcohol and redistill it to create cheap liquor, often targeting those in lower economic classes who could not afford high-quality beverages.
The process of converting industrial alcohol into drinkable liquor was not without its dangers. To deter consumption, the government mandated the addition of toxic additives, such as wood (methyl) alcohol, to industrial alcohol, which could cause blindness or even death if ingested. Despite these measures, bootleggers found ways to disguise the toxic industrial alcohol as whiskey, resulting in the unintentional poisoning, paralysis, and deaths of thousands of drinkers.
The production of homemade liquor, or moonshine, was also widespread during Prohibition. Moonshiners operated in both large cities and rural areas, making it challenging for Prohibition Bureau agents to enforce the national ban on alcohol production and distribution. Moonshine was often harsh and unpalatable, leading to the addition of suspect ingredients to mimic the flavors of popular spirits. For example, dead rats or rotten meat were added to moonshine to simulate the flavor of bourbon, while juniper oil was used to create gin.
In addition to industrial alcohol and moonshine, the consumption of home-fermented wines also surged during Prohibition. From 1925 to 1929, Americans consumed 679 million gallons of homemade wine, triple the amount consumed in the five years preceding Prohibition. This increase in wine consumption led to a significant expansion in grape cultivation, particularly in California.
While Prohibition aimed to deter alcohol consumption, it inadvertently contributed to the proliferation of inventive cocktails and the modern craft cocktail movement. Mixologists and bartenders had to develop creative ways to mask the unpleasant taste of bootleg liquor, leading to the creation of new drinks and the resurgence of mixed beverages.
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Jamaican Ginger, a medicinal alcohol drink, was modified by bootleggers
During the Prohibition era in the United States, various types of alcohol were consumed, including homemade wines, moonshine, bathtub gin, and smuggled whiskey, rum, and other spirits. Bootleggers played a significant role in supplying alcohol to the public, often modifying their vehicles to outrun law enforcement agents.
Among the alcoholic beverages consumed during Prohibition, one notable example was Jamaican Ginger, a medicinal alcohol drink that was modified by bootleggers. Also known as "Jake" or "Ginger Jake," Jamaican Ginger had been manufactured since the 1860s and was originally a legitimate patent medicine used to treat stomach ailments, colds, malaria, cramps, nausea, headaches, and other ailments. It contained a high percentage of alcohol, typically ranging from 70% to 90% ethanol by weight.
However, during Prohibition, bootleggers sought to modify Jamaican Ginger to make it more palatable while still passing the necessary tests to be certified as medicinal. The original formula contained bitter-tasting ginger oleoresin, which was intended to make the drink unappealing to those seeking a recreational drink. To get around this, bootleggers like Harry Gross and Max Reisman added a chemical called tri-ortho-cresyl phosphate (TOCP), also known as Lindol. This chemical was odorless and tasteless, making the drink more palatable, but it was also a neurotoxin that caused a paralytic illness known as "Jake Leg" or "Jamaican Ginger paralysis."
The adulterated Jamaican Ginger had devastating consequences, causing an estimated 30,000 to 50,000 people to suffer paralysis and lose function in their limbs. The scandal led to charges against Gross and Reisman for violations of the Prohibition Act and for selling a product that differed from the standard fluid extract of ginger. Each was fined $1,000 and received a two-year suspended prison sentence.
The case of Jamaican Ginger highlights the dangers of unregulated alcohol consumption during Prohibition and the lengths to which bootleggers would go to modify alcoholic beverages to meet the demands of a thirsty nation, even at the expense of public health and safety.
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Bootleggers smuggled in illegal whiskey, rum and other spirits
During the Prohibition era, bootleggers played a significant role in supplying Americans with illegal alcohol. They smuggled in various types of liquor, including whiskey, rum, and other spirits, to meet the demand for alcoholic beverages.
Whiskey was a highly sought-after commodity during Prohibition, and bootleggers often targeted pre-Prohibition whiskey supplies. However, by 1922, these authentic whiskey stocks had been depleted, forcing bootleggers to turn to alternative sources. They began hijacking industrial alcohol, redistilling it, and selling it as drinkable whiskey. This industrial alcohol, originally intended for use in ink, perfumes, and camp stove fuel, was denatured with toxic additives like wood (methyl) alcohol to make it unfit for human consumption. Unfortunately, this "rotgut" whiskey had detrimental effects on the drinker's internal organs, causing blindness or even death.
Rum was another popular spirit smuggled by bootleggers. Rumrunners from Canada supplied rum to cities like Seattle, where it was distributed through underground networks.
In addition to whiskey and rum, bootleggers also smuggled in other types of alcohol, such as gin. Gin was one of the most popular beverages during Prohibition due to its simplicity, affordability, and ease of production. Bootleggers would produce high-proof alcohol from corn sugar, fruit, beets, or even potato peels, and then mix it with glycerin and juniper oil to create gin. However, the taste of this "bathtub gin" was often unpleasant, leading bartenders in speakeasies to mix it with various ingredients, from bitters to soda pop, juices, and garnishes, to disguise its flavour.
Bootleggers also distributed moonshine, which was alcohol produced in illegal stills. Moonshine was prevalent in both large cities and rural areas, making it challenging for Prohibition Bureau agents to enforce the ban. Moonshiners would try to mimic the flavours of popular spirits by adding unusual ingredients. For example, they added dead rats or rotten meat to moonshine to simulate the flavour of bourbon, or mixed in creosote to recreate the smokey flavour of Scotch whisky.
The smuggling and distribution of illegal alcohol by bootleggers during Prohibition led to the emergence of speakeasies and the rise of creative cocktails. Bartenders in these underground establishments had to mix the harsh-tasting bootleg liquor with various ingredients to make it more palatable for their customers. As a result, the Prohibition era witnessed an increase in the creation and consumption of mixed drinks, with gin-based cocktails like the Bee's Knees and the Last Word becoming particularly popular.
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Moonshine was made in illegal stills, often by families
During the Prohibition era in the United States, the production and distribution of alcohol were banned. However, this did not stop people from making and consuming liquor, and many turned to moonshine, which was often made in illegal stills by families.
Moonshine, also known as rotgut, white lightning, or corn liquor, is a type of clear, unaged whiskey with a high alcohol content. It is typically made with corn, but can also be made with rye or barley. The practice of moonshining involves distilling alcohol in secret to avoid high taxes or outright bans on alcoholic drinks. The term "moonshine" originated in the British Isles during the 18th century and referred to any activity done at night.
In the United States, moonshine production became prevalent during Prohibition, with many families turning to moonshining as a means of income. The Genna brothers gang in Chicago, for example, provided families with one-gallon copper "alky cookers" or stills, along with corn sugar and yeast, to make small batches of homemade liquor. These families were paid $15 per day to oversee the production of gallons of pure alcohol, which the gang then sold to speakeasies at a profit.
Moonshine was typically made in remote areas, such as Appalachia, where it was easier to evade law enforcement officers due to the limited road networks. The production process often took place at night to further deter discovery. Stills were set up in basements, attics, farms, and remote hills and forests, making it challenging for Prohibition Bureau agents to enforce the ban on liquor.
While moonshine provided a source of income for families, it also came with risks. The illegal nature of moonshine meant that it was not subject to regulatory oversight, and sanitary conditions were often poor. Insects or small animals could fall into the mash during fermentation, and the use of certain materials in the construction of stills could contaminate the liquor, leading to serious health risks for consumers, including blindness and lead poisoning.
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Gin was popular due to its simplicity and affordability
During the Prohibition era in the United States, which began in 1920, the country's brewing, distilling, and wine industries were largely shut down. Despite the ban, people still wanted to drink, and the demand for alcohol had to be met. Gin became a popular drink during this time due to its simplicity and affordability, both in terms of production and consumption.
Firstly, gin was simple to produce. Bootleggers could make it quickly and sell it almost immediately because, unlike dark spirits like whisky, gin does not require a lengthy ageing process. All that was needed was alcohol, which could be distilled from a variety of easily accessible base ingredients such as potatoes, grain, or even milk. The basic ingredients of alcohol, water, and flavourings (typically juniper berries and other botanicals) were relatively simple to obtain, allowing many illicit operators to produce and distribute gin.
Secondly, gin was also affordable for consumers. In an era of illegal alcohol production and consumption, people were making cocktails out of whatever they could get their hands on. Gin, often referred to as "bathtub gin", was a cheap and readily available option. The term "bathtub gin" comes from the practice of diluting the highly potent alcohol with water, which was often done in a bathtub due to the height of the bottles used. This dilution made the gin more palatable and allowed bootleggers to stretch their supply further.
The simplicity and affordability of gin during the Prohibition era contributed to its popularity and helped shape cocktail culture. Bartenders in speakeasies would blend ounces of gin with various mixers, from bitters to soda pop, juices, and fruit garnishes, to hide the flavour of the poorly made alcohol. This led to the creation of classic cocktails that are still enjoyed today, such as the Southside (Al Capone's favourite), the Bronx, and the gin and tonic.
While gin was certainly popular, it is important to note that a variety of other alcohols were also consumed during Prohibition, including wine, whiskey, rum, and brandy. However, these other spirits were more challenging to produce and distribute due to the time and space required for brewing and maturation. As a result, gin's accessibility and ease of production played a significant role in its prominence during this era.
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Frequently asked questions
The most common types of alcohol during Prohibition were gin, rum, and whiskey. These spirits were often smuggled into the country from overseas, or produced illegally in small batches using homemade stills.
Bootleggers would often use industrial alcohol, which was meant for making ink, perfumes, and campstove fuel, to make faux gin or whiskey. They would also steal industrial alcohol and use chemists to heat and remove additives, although dangerous traces of poisonous wood alcohol often remained.
Some popular cocktails during Prohibition were the Bee's Knees, made with gin and honey, the French 75, made with champagne and gin, and the Sidecar, made with cognac or brandy, triple sec, and lemon juice.
