Product description

By the mid 19th century whiskey had become America’s favorite spirit, and distillers were cashing in on demand by selling increasingly low-quality spirits. Much of the nation’s “bourbon” was made by large-scale producers known as rectifiers, who turned out a product more akin to neutral grain spirits than whiskey, then added adulterants like tobacco, caramel, oak shavings, and iodine as a shortcut to flavor and color.