Thanks Mike. I think you are right that most whiskey then was sold as young white whiskey (although some was surely being aged in charred wood too, but that would have been the exception and still an emerging style). You have noted in the past how people were always adding things to their whiskey (flavorings of different kinds) at this time. That is consistent with using a mostly white whiskey product since some of it would have been fairly congeneric. This style had a fairly long lifespan, in the former Seagram whiskey museum (in Waterloo, Ontario) and in various books, I have seen examples of Seagram's White Wheat whiskey. This would have been (in my view) a descendant of that original white whiskey. Probably it was double distilled (in fact without doubt in my view) and fairly mild in taste, i.e., by the mid-1800's refinements in industrial production would have ensured a fairly mild, pleasant product. However by then, dark whiskey was the norm and I think this is why the white whiskey style exited from the market. Also, to the extent people wanted the old white whiskey, they might have switched to gin - and later of course to vodka.
But yes John has a number of great time capsules of his own, I've been privileged to try some of them.
Last edited by gillmang
on Wed Jun 27, 2007 10:40 am, edited 1 time in total.