In the Old West, the whiskey of choice was often of low quality and referred to as rotgut. The available selection was limited, and the whiskey that could be found was often cheaply made and poorly distilled. It's important to note that during this time, whiskey production was not regulated, and homemade concoctions were prevalent. As a result, the quality and consistency of the whiskey varied greatly.
One of the reasons for the poor quality of whiskey in the Old West was the lack of proper aging and distillation techniques. Whiskey was often produced in makeshift distilleries, with little regard for quality control or craftsmanship. The resulting product was often harsh and had a strong, unpleasant taste. This low-quality whiskey was commonly referred to as rotgut due to its harshness and the burning sensation it caused when consumed.
Another factor contributing to the subpar whiskey of the Old West was the scarcity of ingredients and resources. Distillers in the frontier often had limited access to quality grains and equipment, making it difficult to produce a refined and smooth whiskey. Instead, they had to make do with what they had, resulting in a product that was far from ideal.
Furthermore, the Old West was a rough and lawless territory, with little oversight or regulation. This lack of control allowed for the production and distribution of homemade whiskey, which was often of even lower quality than the commercially available options. Homemade whiskey was made using makeshift stills and often lacked proper aging, resulting in a product that was even more potent and harsh.
It's worth noting that there were some established whiskey brands that were available in the Old West, although they were not as common as the lower-quality options. Some of these brands included Old Crow, Old Forester, and Old Grand-Dad. These brands were known for producing higher-quality whiskey, but their availability in the frontier was limited.
The whiskey that was consumed in the Old West was generally of low quality and often referred to as rotgut. The lack of proper distillation techniques, limited resources, and the prevalence of homemade whiskey all contributed to the inferior quality of the whiskey during this era. While there were some established brands available, they were not as common as the lower-quality options.