Bourbon - the American whiskey with a strong character and an eventful history! Experience the exciting history from the first European settlers to the Whiskey Rebellion of 1794. The name goes back to the French noble family from the House of Bourbon. The French crown supported the American colonies in the War of Independence and as a sign of recognition, a region - Bourbon County in Kentucky - was named after the French dynasty. Today, bourbon whiskey stands for quality and tradition: only whiskeys that are produced in the USA, have a corn content of at least 51% and are matured in new, burnt oak barrels can be labelled as bourbon. Despite the challenges during Prohibition (1919-1933), this whiskey has continued its triumphal march and delights whiskey enthusiasts worldwide. It remains to be seen how the current developments in 2025 will continue to affect the history of bourbon due to the increase in customs duties!
The first settlers (15th and 16th centuries)
The Indians - the Native Americans - knew neither the art of distilling nor fermented plant juices as a deliberate means of producing alcoholic drinks - they only knew naturally fermented fruit. Distillation only found its way to the New World with the European immigrants.
The first English settlers were followed by the Scots and Irish in particular, who did not want to do without the whisk(e)y they were used to at home in their new homeland. Initially, however, rum dominated in North America - as the earliest settlements were established in Central America and the Caribbean. As early as the early 17th century, prominent families such as the Roosevelts - who produced two US presidents - based their wealth on the distillation of imported molasses for the production of rum.
With the increasing settlement of the east coast by northern European immigrants, for example in the metropolises of Boston, New York (formerly New Amsterdam) and Philadelphia, the supply changed, as the new arrivals did not want to do without their beloved food and drink: The fertile soils soon provided a surplus of grain such as rye and wheat, which was ideal for making whisky. In this way, farmers were able to distil their surplus grain to preserve it and generate additional income - and so the first farm distilleries were established in Maryland, Pennsylvania and Virginia.
However, the pioneers of whisky production faced challenges: The barley required for fermentation only produced poor yields on American soils. Corn, which the Indians were already cultivating successfully, proved to be more productive and harmonised well with barley, rye and wheat. Although there was a lack of peat to heat the dry fires for the malt, the abundant forests covered the demand - albeit without the typical smoky flavour. The targeted use of hops, additional rye and the charring of the barrels were used in an attempt to refine the flavour nuances of the whisky. In addition, the abundance of pure water in the unspoilt expanses of the continent provided ideal production conditions.
The transition from purely rural distilleries to specialised whisky distilleries began towards the end of the 18th century - a process that was impressively documented in Pennsylvania with over 3,000 registered stills by 1850.
Tax on Wiskey and the War of Independence
The War of Independence lasted from 19 April 1775 to 3 September 1783!
After the War of Independence, the young America urgently needed additional government revenue to pay off the war debt. For this reason, President George Washington introduced the first taxes on alcoholic distillates in 1791 - a measure he was very familiar with from his own experience as a distillery operator.
Tax structure and its effects
The tax was based on the capacity of the stills, not on the actual quantity produced. Large distilleries in the East only paid six cents per gallon and benefited from optimised production and transport routes. In contrast, smaller, agricultural distilleries had to pay nine cents per gallon. This higher tax burden primarily affected farmers who had difficulty getting their grain directly to market due to geographic barriers such as the remoteness of the Allegheny Mountains.
Economic reactions of farmers
For the small distilleries, distillation was not only a worthwhile sideline, but often the most economically viable solution to profitably utilise surplus grain. However, the perceived unfairness of the tax regime led to many farmers in western Pennsylvania refusing to pay the taxes - a harbinger of the wider whiskey rebellion that was to follow.
The Whiskey Rebellion 1794
The first meeting of farmers at Redstone Fort in July 1791 marked the start of organised resistance to the new whisky taxes. The farmers not only refused to pay the tax, but also showed their displeasure openly by publicly humiliating tax collectors - tarring and feathering was one of the methods chosen. The unrest continued to grow in the following years.
In July 1794, the situation escalated: around 400 rebels gathered near Pittsburgh and set fire to the house of the regional tax inspector. President George Washington reacted decisively to this provocation. He called together vigilantes from Pennsylvania, Maryland, New Jersey and Virginia - a total of 13,000 men under the command of General Lee, the governor of Virginia, and with the co-operation of Hamilton and Washington himself.
By the time the troops reached Pittsburgh in November 1794, the rebellion had largely disintegrated. Around 150 rebels were arrested, but ultimately only two men were convicted of treason - both were later pardoned by Washington. With this impressive demonstration of federal power, the Whiskey Rebellion was nipped in the bud.
Interestingly, the controversial whiskey tax was repealed by President Thomas Jefferson in 1802.
The origins of Bourbon
The suffix Bourbon owes its origin to the support of the French in the young nation's war of liberation against the English crown. After the victory over the British troops, a county - in the border area between present-day Indiana and Kentucky - was named Bourbon in honour of the French royal family out of gratitude. Originally, the whiskey from this region bore the word "Bourbon" on the barrels, which quickly became a seal of approval as it was characterised by its outstanding quality.
Over time, the term bourbon became increasingly synonymous with whiskey from the entire region, even though the original Bourbon County changed several times over the following centuries. Today, there is still a county east of Lexington that bears the name Bourbon - even though no distillery is active there anymore.
A decisive milestone was reached in 1964, when the US Congress passed a resolution that defined the conditions under which a whiskey could be labelled as bourbon.
The emergence of today's distilleries
The distilleries that still exist today are inextricably linked to the legendary names of American whiskey pioneers and their dynasties. For example, the Old Pepper distillery - now known as Labrot & Graham - is reminiscent of the first great scientist Dr Crow, while the Beam family, now in its seventh generation, personally looks after and develops its whiskeys.
Around 1850, traditional pot stills dominated, producing a few hundred to ten thousand litres of alcohol in single distillations. This changed fundamentally with the advent of continuous distillation columns: the industrial production of large quantities became possible and laid the foundation for the optimisation of whiskey production. By around 1900, these developments had led to the high quality standard that we value in bourbon today.
First World War (1914 - 1918)
During the First World War, the entire industry was under enormous pressure - and bourbon production was not unaffected. Many distilleries were forced to radically reorganise their production. Instead of the usual whiskey, the focus was on the production of gunpowder, a crucial component of the war machine. This change led to a drastic decline in whiskey production, making bourbon a rare commodity at the time.
The reorientation presented the distilleries with major challenges: Traditional production processes had to be modified at short notice to meet the enormous demand for ammunition. At the same time, limited access to the usual resources meant that the quality and quantity of bourbon was severely affected. Despite the difficult circumstances, many distilleries managed to preserve the fundamentals of their craft.
The resilience and ingenuity of distilleries, even in wartime, ensured that authentic bourbon was ultimately able to regain its place in American culture!
Prohibition and Prohibition Whiskey (1919 - 1933)
A turbulent era descended on the USA. Politics once again caused problems for American whiskey. Driven by the Puritan movement, which was intended to literally "dry up" America at the beginning of the 20th century, the production and possession of alcoholic beverages was banned in 1917 - initially as a wartime measure. Even after the end of the war, some states, such as Tennessee, adhered to this ban and became known as "dry states". Finally, in 1919, prohibition was extended to the entire United States. With the Volstead Act, which was enshrined in the 18th Amendment in 1920, not even beer was allowed.
From today's, especially Central European, perspective, this approach seems difficult to comprehend: During Prohibition, all whiskey stocks were destroyed and distilleries were converted for other purposes. Families with a long tradition, such as the Beams, were forced to reorient themselves - in some cases by setting up bus factories - while other distilleries, such as Early Times, at least maintained an emergency operation in which alcohol was produced exclusively for medicinal purposes.
The so-called "Prohibition whiskey" was only available on prescription - only patients with diagnoses such as high blood pressure, pneumonia, digestive disorders or tuberculosis could obtain this medicinal whiskey. The production and flavour largely corresponded to the products before Prohibition, but all Prohibition whiskeys were characterised by a uniform alcohol content of 50% and the quality designation "bottled in bond" - bottled in bottles with an official government stamp.
While Prohibition virtually paralysed domestic whiskey production, it offered whiskey producers in Canada, Scotland and other countries the opportunity to massively expand their production. Smuggling across the vast American border flourished: In the north, Canadians supplied the USA with rye whiskey, while Dutch traders in the east and Caribbean ships on the south coast took care of the illegal imports. Despite all efforts, prohibition could not completely stop the consumption of alcoholic beverages - a comparison that shows how almost impossible it is to control trade across such huge borders.
In 1933, America finally drew the line: the 21st Amendment repealed the failed Prohibition Act and paved the way for the revitalisation of the domestic whiskey culture.
Second World War (1933 - 1945)
The Second World War played a key role in bringing more bourbon to Europe. Bourbon bottles - often in impressive ½-gallon formats - reached the European market via the PX stores of the US armed forces in particular. Many of the older generation have nostalgic memories of these bottles, which American GIs used to top up their pay with the local population. After the end of the war, there was a period of ups and downs in sales figures, during which bourbon became firmly established in the hearts of connoisseurs. The gradual dismantling of artificial trade barriers and increasing globalisation contributed to American whiskey gaining more recognition worldwide today. As a result, Whisky.de has been able to expand its range of American whiskeys to over 100 different bottles. While mass-produced products such as Jim Beam and Jack Daniel's dominated for a long time, a clear trend is currently emerging: more and more connoisseurs appreciate the individuality of small batch and single barrel bourbons.
President Trump and the 2025 tariff increases
In 2025, a surprising decision by President Trump causes a stir in the whiskey world. As part of a comprehensive protectionist trade package, tariffs - including on whiskey - were raised again. This measure not only has an impact on international trade, but also poses new challenges for domestic distilleries.
The tariff increases make imported whiskeys considerably more expensive and change the price structure on the global market. American distilleries, which have traditionally focussed on exports, now have to deal with the increased costs and the change in competition. At the same time, some producers are using this situation to focus more on their regional quality and authenticity - perhaps a way to hold their own on the market?
It remains exciting to see how these current political developments will affect the bourbon market. We are keeping an eye on the future of American whiskey!
Conclusion
The history of bourbon reflects the changing phases of American history - from the pioneers of distillation to the challenges of the War of Independence and Prohibition to modern global markets. Each era has shaped bourbon, whether through innovative distilling techniques, political interventions or economic crises. Today, bourbon stands for a unique combination of tradition and innovation that delights both whiskey novices and connoisseurs worldwide.
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