tag:blogger.com,1999:blog-6680737387946274612.post6669992967018344464..comments2024-03-26T18:51:58.904-07:00Comments on Western Whiskey Gazette (WWG): Harvest HomeKentucky Gemhttp://www.blogger.com/profile/16201818884914482275noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6680737387946274612.post-56976619487821513802016-11-27T08:53:00.946-08:002016-11-27T08:53:00.946-08:00Bruce,
My best guess is that the container i...Bruce,<br /><br /> My best guess is that the container is for water. I have two Sacramento ones from Covington Grove (Woodburn) and Silver Sheaf (Weinreich or Raschen). Some people thought they were tea pots, but I doubt it. <br /> Logic. First whiskey is watered down from barrel strength to whatever proof the seller wants. If one wanted to buy a bottle of whiskey, which advertised itself as 30% water, it probably wouldn’t sell, though it is watered down. Secondly before federal regulation, one never knew what one was getting. And if one wanted a “bourbon and water,” one could not know exactly how much bourbon and how much water one is getting. And depending how wasted the drinker was or is, the discrimination about the mix of alcohol and water might be hard to figure out.<br /> So to resolve that problem, saloons poured the already watered down whiskey into a glass, then provided a pitcher or water pourer, so that the customer could decide himself how much water he wanted and not accuse the bartender of adding more or less water than was wanted. <br /> That’s my conclusion and I’m sticking to it. Russ Umbraco has several of there pieces. Ask him if he agrees. Maybe see you next weekend. Steve <br />Anonymousnoreply@blogger.com