Four Centuries Of Drinking In The Old Dominion American Palate

Virginia, known as the Old Dominion, has a rich history dating back over four centuries. As one of the first permanent English colonies in North America, the state has played a significant role in shaping the American palate, particularly when it comes to alcoholic beverages. From the early days of settlers to the explosive growth of craft breweries and wineries today, Virginia's drinking culture has a fascinating story to tell.

Colonial Roots and the Birth of American Spirits

The journey of drinking in Virginia began with the first English settlers who arrived in Jamestown in 1607. These settlers came from a nation with a rich tradition of brewing and distilling, bringing their knowledge and techniques to the new world. They quickly realized that traditional English beer and ale production was not suitable due to the climatic conditions and limited resources.

Instead, they turned to distilling spirits using local ingredients such as maize, apples, and persimmons. Virginia became the birthplace of American spirits with the production of corn whiskey, apple brandy, and other innovative spirits. These spirits not only served as a means of hydration but also as a currency for trade.

Virginia Distilled: Four Centuries of Drinking in the Old Dominion (American Palate)

by Patrick Evans-Hylton(Kindle Edition)

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The Revolutionary Spirit and the Rise of Rye Whiskey

The American Revolutionary War brought further changes to Virginia's drinking culture. With limited access to British imported goods, Virginians started to rely more on locally produced spirits, particularly rye whiskey. Rye whiskey had a longer shelf life and could withstand the hardships of long-distance transportation better than other spirits.

The popularity of rye whiskey continued long after the war ended. Distilleries popped up across the state, and Virginians developed a taste for this unique beverage. It became a symbol of independence, and many political discussions occurred in taverns over a glass of rye.

Prohibition and the Rise of Moonshine

Like the rest of the United States, Virginia experienced the dark period of Prohibition from 1920 to 1933. The ban on alcohol production and sales only fueled its rampant production and consumption. Moonshiners thrived during this time, as they illicitly produced and distributed homemade spirits.

The Great Depression further fueled the demand for moonshine. Its affordability and availability made it a popular choice for those looking for an escape from their hardship. Moonshine played a significant role in Virginia's drinking landscape during this era, becoming deeply ingrained in its culture.

The Modern Renaissance: Craft Breweries and Wineries

Virginia's drinking scene underwent a significant transformation in recent decades with the rise of craft breweries and wineries. These establishments focus on producing small-batch, high-quality beverages that capture the essence of Virginia's unique terroir.

Today, Virginia is home to hundreds of wineries, producing award-winning wines that rival those of more famous wine regions. The state's diverse climate and soil provide ideal conditions for growing a wide variety of grapes, resulting in exceptional wines.

Craft breweries have also exploded in popularity across the state. From Richmond to Norfolk, local breweries have been pushing boundaries and experimenting with flavors to create innovative and delicious beers. The craft beer scene has become a major attraction for visitors from all over the country.

A Cheers to Virginia's Drinking Legacy

From the early days of corn whiskey to the present-day craft beer and wine renaissance, Virginia's drinking culture has come a long way. Each era has shaped and influenced the next, resulting in a diverse and vibrant drinking scene that showcases the state's rich history and agricultural abundance.

As you raise your glass and indulge in a Virginia-made beverage, take a moment to appreciate the centuries of tradition and innovation that have led to this very moment. The Old Dominion's American palate continues to evolve, and who knows what exciting drinks the future may hold!

Virginia Distilled: Four Centuries of Drinking in the Old Dominion (American Palate)

by Patrick Evans-Hylton(Kindle Edition)

5 out of 5

Language	:	English
File size	:	16263 KB
Text-to-Speech	:	Enabled
Screen Reader	:	Supported
Enhanced typesetting	:	Enabled
Word Wise	:	Enabled
Print length	:	329 pages

FREE

Colonist George Thorpe first crafted "corn beere," an ancestor to bourbon, in 1620 at Berkeley Plantation, and George Washington once operated one of the nation's largest distilleries. Icy mint juleps were first served in Virginia until the state was one of the first to enact Prohibition. That dark period gave rise to bootlegging, moonshining and even NASCAR. Through well-documented research, interviews with key stakeholders and plenty of cocktail recipes for the reader to shake and stir at home, author Patrick Evans-Hylton showcases the rich history of four hundred years of drinking in the Commonwealth. Raise a glass to Virginia, birthplace of American spirits, and its long history of distilling and imbibing.