What is Gin? A Brief History and Quick Overview of the Botanical Beverage
By Andrew Tardif
Whether it’s in a gin and tonic, the base of a Last Word, or just on the rocks, gin is a spirit that stands out with its distinct juniper flavor. At Chemist Spirits, we’re known for our gin, especially as the spirit that got us started.
But what is gin? Where did it come from? What are the different types, and why don’t I have a Gin and Tonic in my hand right now?
In this article, we’ll break down what gin is, its history, and some of the main types you can choose from.
What Is Gin?
To put it simply, gin is a distilled grain spirit that is flavored with juniper berries and other botanicals. In order for a spirit to be considered gin it must follow these rules:
Juniper (juniperus communis) must be the main characteristic or flavor
Must meet a minimum Alcohol by Volume (ABV) of 40% in the US and 37.5% in the UK/EU (80 proof and 75 proof respectively).
The juniper flavor can be imparted through distillation, infusion, or compounding.
Since those rules aren’t so restrictive, there can be, and are, a wide variety of types of gins that result in different flavors, colors, and potencies. To understand gin a little bit more, let’s delve into the history and different types:
How is Gin Made?
The process of making gin is simple but not easy.
Step 1: The Neutral Spirit
First, a neutral spirit must be made to form the base of the gin. This neutral spirit is most commonly made from grains like wheat, rye, corn, or barley. The fermented liquid is distilled to separate and purify the alcohol and make a spirit that is clear, similar to vodka.
Our neutral spirit is made from wheat, which, after the final distillation process, results in a creamy mouth feel and smooth finish.
Step 2: The Botanicals
The next step is to infuse the gin with botanicals, mostly juniper berries. This process is typically done through vapor infusion or steeping.
Our gin is vapor infused, meaning the botanicals are placed in a basket outside of the main still which the vapor passes through. This imparts a smoother finish since the neutral spirit isn’t in direct contact with the botanicals, a method which can draw out more intense flavors.
Other spices or botanicals that are typically added include coriander, citrus peels, and angelica root. In our Navy-Strength Gin, we use Thai Ginger and Spanish Sweet Orange to give it a smooth yet distinctive spice.
Step 3: Final Bottling
Once the gin has been flavored with the botanicals it is then diluted to an ABV of 40% at the least and is bottled. Some gins, like our Barrel-Rested Gin, spend time in a barrel, typically Oak, to create a smoother finish.
A Brief History of Gin
Alcohol had been distilled centuries before the time of gin, and even juniper berries were known for their medicinal purposes, being used to cure Jaundice in Egypt and Colic in Ancient Greece. The first spirit to resemble modern day gin, however, was a Dutch spirit named Genever.
The Original Gin
The main predecessor to gin is a spirit called Genever, or Jenever (YE-NE-VEAR) in Dutch. It’s a Dutch spirit using malted grains, more comparable to whiskey. The flavor was abrasive, so the Dutch added juniper berries to make the spirit palatable.
Genever was used medicinally for years and caught the eyes of British troops when they encountered Dutch soldiers drinking it before engaging in battle. This led to Genever gaining the nickname “Dutch Courage.” The Earl of Leicester, Robert Dudley, brought the spirit back home to England after witnessing its impassioned effects.
Britain Turns Genever to Gin
When William of Orange took the throne in 1689, he encouraged the distillation of the spirit domestically while also placing a tax on French imports. This stuck it to the French and also made gin more accessible and widespread.
By now, gin was being made with English grain and, with no regulation, was being made by anyone. Either from pure ignorance or attempting to cut corners in the distilling process, much gin at the time was dangerous to drink, sometimes resulting in blindness or death.
“Mother’s Ruin” and the London Gin Craze
Would you rather be drinking gin or water from the River Thames? For many London residents the former was the preferred beverage, and many Londoners were drinking the stuff to the point of ruin.
The first half of the 18th century was characterized by the “Gin Craze,” a time in London where heavy gin consumption led to lawlessness and gin dependency. The high gin consumption and lack of regulation led to The Gin Acts: one in 1736, another in 1743, and the final in 1751.
The final Gin Act limited consumption of the spirit by making it illegal for distillers to sell directly to the consumer and limiting access to low-quality gins.
Prohibition and Bathtub Gin
On January 17th, 1920 the U.S. bans alcohol nationwide, the beginning of a legislation termed Prohibition that would last for the next thirteen years. The distilling or consumption of any spirit was deemed illegal, leading many, even those with little to no experience, to make gin in their own home - hence the term “Bathtub Gin.”
This period also saw the popularization of the cocktail. Since alcohol was being produced under cover in guerilla operations, many times by amateurs, spirits were hard to drink on their own. This meant mixing cocktails with other spirits, sweeteners, citruses, and more.
This underground cocktail culture gave way to the Speakeasy, bars designed with tunnels to illegally transport alcohol and architectural add-ons to hide the true intentions of the establishment.
Thankfully, Prohibition ended in 1933, and we no longer have to endure the flavor of bathtub gin.
The Modern Cocktail Renaissance and The Gin Revival
In the early 2000s, cocktails experienced a resurgence in popularity with classic cocktail bars opening in places like Chicago and New York City. The cocktail became cool again and therefore gin took the spotlight.
Classic gin cocktails like The Last Word, Negroni, and French 75 became bar staples and new gin distilleries emerged focusing mainly on American or New World style gins.
The exploration of gin was taken on by people with no distilling experience like Debbie Word, her daughter Danielle, and James Donaldson, who had a passion for the spirit and the vision to create Chemist American Gin. This gin uses local ingredients from North Carolina and, like many American gins, softens the juniper flavor.
As you can see, gin isn’t sequestered to one flavor profile; there are plenty of gins out there and each type is geared toward a different palate.
Types of Gin
There are many different types of gin and different gins are being made all of the time, but there are some main types you should familiarize yourself with. This will come in handy when you’re shopping for a gin at the liquor store or trying to discover which gin is right for your palate.
Genever (Gin’s Ancestor)
As mentioned earlier, this spirit is considered the predecessor to gin, and the name “gin” comes from Genever. This spirit uses distilled malt and juniper berries and is actually more similar to whiskey in its base than gin.
Although not commonly used in America in cocktails, it has been known to show up in cocktail bars more recently. You can use it to replace gin in many cocktails like a Tom Collins or Gimlet, but a popular modern cocktail that uses Genever is the Flying Dutchman.
London Dry
This gin is going to be crisp and dry, using juniper as its dominant ingredient and flavor. The resulting spirit has no added coloring or flavors after the distillation process. The heavy use of juniper gives this the signature pine flavor that many associate with gin.
A London Dry Gin is great for those who love a dryer Martini or enjoy a Gin and Tonic that crisp and pine forward.
Old Tom Gin
In order to cut the dryness common in a London Dry gin, many distillers would add sugar to the distilled product. This resulted in a sweeter gin, called Old Tom Gin, that was easier to drink and perfect for, most popularly, the Tom Collins.
Plymouth Gin
This gin is only produced in Plymouth, England and has a softer flavor compared to a London Dry. This is thanks to the addition of lemon, orange, and roots like angelica and orris that provide an earthy layer.
The juniper flavor is toned down in Plymouth Gin since it uses a higher proportion of roots and citrus to juniper berries. Plymouth-style gin can only be found from one brand, Plymouth, distilled at the Black Friars Distillery in Devon,
Navy-Strength Gin
The British Royal Navy in the mid-18th century faced a big issue: what if you’re out at sea, hit turbulent waters, and your gin rations topple and spill all over your gunpowder? Well, you’re in trouble if you come across an enemy ship and your gunpowder is now soaking wet and useless.
So what do you do? Get rid of your gin rations altogether? You’d have a mutiny on your hands after telling your sailors the gin rations are over for the good of the Queen. Instead, you make Navy Strength gin. This gin was distilled and left at a higher proof so that in the case it spilled on gunpowder, its proof was high enough to still ignite.
Fun Fact: The benefit of its combustibility was also the ability to show “proof” of its potency. Back in the 16th century, the best way to show that a spirit had the strength promised, was to mix it with gunpowder and attempt to ignite it. If it was successful, it was “proof” of the spirit’s potency, hence the term’s use today.
We love to use our Chemist Navy-Strength Gin in cocktails when the gin flavor has to stand out next to other bold ingredients, i.e. a Gin and Tonic or a Negroni.
Barrel-Rested Gin
In order to achieve a smoother and deeper flavor, some gins were left to rest or finish in barrels. The result is a gin perfect for beginner gin drinkers who are partial to whiskey. Because gin is considered an unaged spirit by the US Alcohol and Tobacco Tax and Trade Bureau (TTB), gin can only be called barrel-rested, barrel-finished, barreled gin, or oak-rested.
We like using our Barrel-Rested Gin in cocktails like a Martinez or Gimlet since it adds a depth of flavor with notes of Oak. Since the botanicals don’t bite so hard, barrel-rested gin creates a rounder mouth feel and smoother finish.
American (New World) Gin
American, or New World, Gins tend to dial down the juniper flavor and introduce different botanicals, fruits, flowers, spices, and other ingredients for a more complex flavor profile. This results in more complex gins that can range anywhere from sweet to dry.
Our American Gin uses many botanicals local to Western North Carolina and can be used in a wide range of cocktails since it’s floral, citrusy, and slightly dry. Since American Gins range in flavor so much, it’s tough to pinpoint any particular cocktail that they’re most appropriate for, but we love to put our American Gin in something like a Bee’s Knees or Vesper Martini.
Gin Liqueurs
Gin Liqueurs are more cordial versions of gin, typically using additional sugars and flavors to add sweetness and a rounder mouth feel. Gin Liqueurs are typically not classified as gin since many don’t meet the minimum ABV requirements.
A common gin liqueur is Sloe Gin which uses gin as a base but adds sugar and sloe berries and also lowers the ABV below the necessary minimum for gin. Another example of a gin liqueur is our Chocolate Orange Liqueur which uses Spanish Orange peels and cacao husks for a luxuriant mouth feel and flavor.
Sloe Gin is commonly found in a Sloe Gin Fizz while something like our Chocolate Orange Liqueur can be used in something like a White Russian or even a Negroni or Old Fashion to give it dessert vibes.
Conclusion
From a malty Dutch spirit to one that is now hard to define, since its flavors range so much, gin now dominates much of the spirit and cocktail world.
It’s definitely dominated our passion over the years, and we at Chemist continue to experiment with new flavors and ideas with the same fervor that put our American Gin and our single malt whiskeys on the map
So, go to your liquor store and buy a new bottle, ask the bartender to make you their favorite gin cocktail, or invite a Chemist gin to a gin-tasting party.
After all, it’s only by tasting gin that you can really answer the question, what is gin?
Frequently Asked Questions About Gin
Can You Make Gin from Vodka?
Yes, you can make gin from vodka. Since vodka is a neutral spirit that can be made from a variety of bases, many gins are made from some kind of Vodka. Our Vodka uses wheat, which can add a smooth finish to a gin.
What Does Gin Taste Like?
Since gin is made primarily from juniper berries, the flavor of gin will be piney and slightly dry. Different types of gin will have different flavor profiles. With the advent of new world gins, like those from Chemist, gin can also have more citrus or ginger spicy notes or can even be floral, sweet, and more.
Top 4 Easy Gin Cocktails to Make at Home
by Andrew Tardif
Mixology can be a daunting task, luckily you have some Chemists here who have done the necessary experimentation to bring you 4 easy gin cocktails you can make at home. These cocktails are simple and have survived for at least a century, holding up as some of the most popular gin cocktails.
And remember, these recipes are guides, never rules. At your laboratory you’re the chemist, so you can adjust the ratios to your liking. Just because that’s the way they made it in 1919, or something, doesn’t mean that’s the way you have to make it to enjoy it!
What Barware You’ll Need to Make Your Own Gin Drinks
To us, easy gin cocktails use ingredients that are easy to get, but are more involved than something like a Gin Rickey or Gin and Tonic. That means they will require some tools. Here’s what you need to make these easy gin cocktails at home:
Shaker Tin
Jigger
Strainer
Mixing Glass
Stirring Spoon
Ice
Glassware: Coupe, Rocks Glass, Collins Glass, and/or Champagne Flute
What Type of Gin To Use
The type of gin you use is dependent on your own personal tastes, but can be defined by the specific cocktail. For instance, dry gin is very common in a Martini, but if you prefer something sweeter, an Old Tom Gin will be better suited for you, while a Plymouth Gin will give an earthier more rounded Martini.
For the more spirit-forward Negroni, we recommend experimenting with a barrel-rested gin, which can impart more depth to the cocktail. If not, a more potent, spicy, and citrus forward gin like our Navy Strength can keep up with the bitterness of the Campari.
For a gin cocktail with lemon or other citrus, like the Gimlet and French 75, you may want a drier gin to stand out against the sweetness from the simple syrup and the bitterness from the citrus. More floral and citrusy New World Gins can really meld well with the citrus as well.
The Gin Martini and Some Variations
Made popular by Ian Fleming’s James Bond series, the Martini has been a favorite gin cocktail for gin drinkers because the spirit is the main star. The word “martini” can also serve as a blanket term for a sea of different cocktails, but we’ll just be discussing a standard martini, while mentioning some common variations.
The History of the Gin Martini
The history of the Martini, like many cocktails, is a little murky, but it seems to have evolved from the Martinez cocktail, which evolved from the Manhattan. While a Manhattan is Whisky (Rye), Sweet Vermouth, and Bitters, the Martinez swapped out the Whiskey for Gin and added in some Maraschino Liqueur.
The Martini we know today is closer to a Marguerite cocktail, which uses equal parts Gin (Plymouth, to be exact), French Vermouth (Dry), orange bitters, and anisette, but it seems many of these variations were existing around the same time with the first iterations emerging in the 1880s and 1890s.
The original written recipe for the Martini can be first found in the Bartender Manual by Harry Johnson and included gum syrup, a sweet syrup made of gum arabic, curacao, bitters, Old Tom Gin, sweet vermouth, and a lemon peel garnish.
Over time the Martini switched out the sweet vermouth for dry, and got rid of other ingredients like the bitters and anisette. The equal parts gin and vermouth changed to two parts gin and one part vermouth, and then continued to lessen the vermouth ratio until it was up to nine parts gin to one part vermouth.
At this moment in time, the ratios for the Martini are as varied as the people that drink them. When people order a Dirty Martini it’s always important to qualify just how “dirty” someone likes it. When people order a Dry Martini you have to know how dry they want it. Some folks want a Martini with no vermouth at all, known as an Extra Dry Martini.
There are many intricacies to the history of the drink, too much to properly put into a blurb, but one final thing to note is its popularity thanks to Ian Fleming’s James Bond novel, Casino Royal, which includes a recipe for a Vesper Martini. The recipe calls for three parts Gordon’s Gin to one part vodka and and half of Kina Lillet shaken, strained, and garnished with a lemon peel.
The Recipe
A Gin Martini*:
2 ½ oz Chemist American Gin
¾ oz Dry Vermouth
Place ingredients in a mixing glass.
Fill the mixing glass with ice.
Stir for at least 30 seconds
Strain into a chilled coupe or Nick and Nora
Garnish with a lemon peel, olive, or both. Whatever it is, the way you tell your story online can make all the difference.
The Vesper Martini*:
1 ½ oz Chemist American Gin
1 oz Chemist Vodka
½ oz Lillet Blanc or Cocchi Americano
Lemon Peel for garnish
Place ingredients in a mixing glass.
Fill the mixing glass with ice.
Stir for at least 30 seconds
Strain into a chilled coupe or Nick and Nora
Express lemon oil and garnish with a lemon peel
A Dirty Martini*:
2 ½ oz Chemist American Gin
¾ oz Olive Brine
Barspoon Dry Vermouth
Olive(s) for garnish
Place ingredients in a shaker tin
Shake with ice for 10 - 15 seconds
Strain into a chilled coupe or Nick and Nora
Garnish with an olive.
*These recipes are always starting points. Feel free to adjust ratios according to your own palette.
Negroni - A Popular Italian Gin Cocktail
This cocktail has regained popularity since the cocktail renaissance at the turn of the millenium, and many distilleries and cocktail bars celebrate Negroni week in September with their own renditions of the cocktail, but the basic Negroni is simple and can easily be batched for big parties.
The History
Although the origins of the cocktail are disputed, the main story has the Negroni being made in Italy as an evolution of a Milano-Torino, also called an Americano, a cocktail made of Italian Sweet Vermouth (from Torino) and Campari (from Milan) and then topped with sparkling water. The Negroni simply switches out the soda water for Gin, although in Italy the Negroni is typically served with a splash of soda water.
Two main stories circulate referencing the beverage. The first is the story of Count Camillo Negroni in 1919 who apparently asked Fosco Scarselli, bartender at the Caffe Casoni in Florence, to make him a stronger version of the Milano-Torino cocktail. This gave birth to the Negroni and resulted in the Negroni family founding their own distillery which still stands today.
However, this story is believed to have been a marketing ploy and another story involves a Count Pascal Olivier de Negroni, a French brigadier general stationed in Senegal creating the cocktail for his wife.
Regardless of its origins, the Negroni saw a boom in popularity in France and survived through the decades, then to be rejuvenated in the early 2000s. Multiple iterations exist of the cocktail including a Mezcal Negroni, switching out the Gin for Mezcal.
The Recipe
Chemist Negroni:
1 oz Campari
1 oz Sweet Vermouth (Carpano Antica, Cocchi de Torino, etc.)
Soda Water (optional)
Orange peel
Place the gin, Campari, and sweet vermouth in a mixing glass
Fill mixing glass with ice
Stir for at least 30 seconds
Strain over ice in a rocks glass
Express orange oil and garnish with orange peel
French 75 - Add Bubbles for One of the Most Popular Fancy Gin Drinks
The French 75 is one of those fancy gin drinks you may see at parties, a champagne flute adorned with a lemon twist, but it has gone through many iterations, and in many ways can just be considered a Tom Collins with Champagne instead of soda water.
The History
Most research points to the French 75 getting its name from a French artillery gun during World War I, the Soixante-Quinze (75-millimeter), which American soldiers preferred over their own weaker artillery guns.
Since it was of French origin, the soldiers would call it the French 75, so there is speculation and stories related to American soldiers making a gin and champagne concoction in empty shells.
The first written version of the French 75 was in The Washington Herald in 1915. Called “Soixante-Quinze,” the cocktail had London Dry Gin, Applejack (Apple Brandy), Grenadine, and lemon juice, and was served up in a Nick & Nora glass.
From there you have the 75 Cocktail, which used more gin and grenadine, MacElhone’s 75 Cocktail, which added absinthe, and then Judge Jr’s French 75, which is the predecessor to the gin cocktail with lemon and champagne we know today. This was a Tom Collins that swapped out the soda water for champagne. This was also served in a champagne glass
With the high variety in drinks with gin with some variation of the name, it seems that these gin cocktails weren’t necessarily related and could have all been birthed separately with many bartenders having known of or heard tales of the French artillery.
The French 75 took off in America during the prohibition era. It’s possible that it was simply built in the glass so it could be made and imbibed quickly in the event the police came knocking, and since champagne was a popular drink, it would make sense that many wanted to strengthen the cocktail with something like gin.
The Recipe
Chemist French 75:
1 ½ oz Gin (The floral and citrus present in our Chemist American Gin makes it great compliment with champagne)
¾ oz lemon juice
¾ oz simple syrup
~ 3 oz Champagne
Lemon twist
Place gin, lemon juice, and simple syrup in a cocktail shaker with ice.
Shake for about 10 - 15 seconds
Strain into a Champagne Flute
Top with Champagne*
Express lemon oil and garnish with a lemon peel.
*Although it’s been common since the 1980s to serve the French 75 in a flute, for many years it was served on ice in a Collins glass. Try both variations to see what you like! I personally enjoy serving it on ice in a white wine glass, to keep it fancy but keep it cool.
Gimlet - A Gin Cocktail Fighting Scurvy Since 1867
The Gimlet is a one of many gin drinks with a history attached to the sea, alongside the Gin and Tonic and the Grog. The Gimlet is an easy gin cocktail with simple ingredients, and we’ll tell you how we prefer to make it.
The History
The eve of the Gimlet came in 1867 when lime juice was required on British merchant ships to help its crew fight off scurvy. Rear-Admiral Sir Thomas Desmond Gimlette suggested the lime juice be added to gin rations, and thus was born this easy gin cocktail.
At the same time, lime cordial was developed, using sugar to preserve the lime juice for travel at sea. Rose’s Lime Cordial by Lauchlin Rose became the main cordial used for a century and the cocktail was typically cut with soda water. Rose’s dropped out of popularity since it became viewed as a low-quality ingredient for most cocktail bars.
Now, many bartenders will typically make their own lime cordial or just use fresh lime juice and simple syrup for their Gimlets.
The origin of the name is still up for debate with two main possibilities. The first is that it was named after Admiral Thomas Gimlette while the second is that it was named after a Gimlet, a tool used on ships to bore into spirit barrels.
The Recipe
Chemist Gimlet:
¾ oz Simple Syrup
¾ oz Lime Juice
Place ingredients in a cocktail shaker with ice
Shake for 10-15 seconds
Strain into a chilled coupe
Garnish with a lime wedge or lime peel.
*At Chemist’s Antidote Cocktail Lounge, we like to use the Chemist Barrel-Rested Gin to add more body and depth. However, the Navy Strength Gin really matches its maritime origins.
Conclusion
With so many easy gin cocktails out there, it seems strange to only stick to 4, but these gin cocktails have a rich history, with many surviving at least a century.
And of course, no gin cocktail is at its best without a well-crafted gin. So when you go to stir up your favorite concoction, make sure to elevate it with quality gin like those from Chemist Distillery. We can’t imagine indulging in a gimlet without our Barrel-Rested Gin, and we think you’ll feel the same.
We hope you found this article helpful and that you get a chance to throw on your lab coat and concoct one of these 4 easy gin cocktails!
References:
The Oxford Companion to Spirits and Cocktails
Difford’s Guide
3 Patriotic 4th of July Cocktails: White Negroni, Blue Bayou & Blushing Ambrosia
The fireworks won’t be the only things lighting up your Fourth of July. This year, celebrate America’s birthday with a trio of bold, beautiful cocktails that bring the red, white, and blue to your bar cart. Featuring handcrafted spirits from Chemist Spirits in Asheville, these drinks are made for backyard gatherings, rooftop fireworks, and porch-sippin’ in the summer sun.
The fireworks won’t be the only things lighting up your Fourth of July. This year, celebrate America’s birthday with a trio of bold, beautiful cocktails that bring the red, white, and blue to your bar cart. Featuring handcrafted spirits from Chemist Spirits in Asheville, these drinks are made for backyard gatherings, rooftop fireworks, and porch-sippin’ in the summer sun.
Meet the stars of the show: White Negroni, Blue Bayou, and the blushing beauty herself, Blushing Ambrosia. Let’s raise a glass to flavor, freedom, and a little Southern mischief.
Discover How Chemist Spirits Turned Adversity Into Community Connection
Chemist Spirits’ Antidote Cocktail Lounge in Asheville has transformed its business after Tropical Storm Helene, expanding from a renowned cocktail bar into a vibrant community hub with a full coffee, tea, and mocktail menu.
Asheville’s vibrant beverage scene is no stranger to innovation, but few stories capture the city’s spirit quite like the recent evolution of Chemist Spirits and their Antidote Cocktail Lounge. After Tropical Storm Helene brought severe flooding and left much of Asheville without potable water, the team at Antidote stepped up in a big way—offering free water, coffee, and even Wi-Fi to neighbors in need.
This act of service did more than help the community recover; it inspired a fresh direction for the business. Antidote now boasts a full cafe menu, featuring coffee, tea, pastries, and creative zero-proof mocktails like the Cold Brew Old Fashioned and Cold Brew Mojito. As General Manager Philip Szobody put it, “A part of what inspired me in this journey was creating a space where anyone in our community could stop in and find a beverage that they enjoy and suitable for their lifestyle.”
As the article by Tiana Kennell notes:
“Antidote, a three-story Prohibition Era-style cocktail bar inspired by a turn-of-the-20th century apothecary, opened in 2018. It has contributed to the diversification of the downtown area, known as the South Slope brewing district, due to its high volume of craft beer breweries.”
The article also highlights Chemist Spirits’ upcoming expansion to a second location in historic Biltmore Village, their commitment to local partnerships, and the way adversity has strengthened their resolve to serve Asheville with creativity and heart.
Want to read the full story? Visit the Asheville Citizen Times for the complete article by Tiana Kennell.
A Cuban-inspired Cortado sits on the bar at Antidote Cocktail Lounge at Chemist in downtown Asheville, June 25, 2025. Credit: Josh Bell/Asheville Citizen Times
A Bold History of American Single Malt Whiskey
Hey Scotch! Make room at the bar—America is making a single malt with swagger, and it’s shaking up the industry faster than a bartender making a whiskey sour.
From Bootleggers to Barrel Aged Craft Spirits
Hey Scotch! Make room at the bar—America is making a single malt with swagger, and it’s shaking up the industry faster than a bartender making a whiskey sour. While the term American Single Malt Whiskey might sound like something a distilling industry association brainstormed in a busy boardroom, its history is as rebellious, spirited, and slightly unhinged as the country that birthed it.
Once Upon a Time in a Land of Whiskey and Wild Men & Women
The history of whiskey in America isn’t a polished fairy tale. It’s more like a bare-knuckle bar brawl that turned into a revolution. The first whiskey-makers—mostly Scottish and Irish immigrants—weren’t the suit-and-tie type. They were bootlegging badasses who brought their distilling traditions to the New World, setting up shop in the backwoods and hollers where the taxman feared to venture.
While their European ancestors were busy perfecting the art of single malt in Scotland, American distillers had other priorities—primarily pumping out whiskey fast and cheap. This led to the dawn of bourbon and rye, which became America’s go-to spirits while single malt was left to age in the barrels of history.
Prohibition: The Party Foul of the Century
Just as whiskey was settling into its bottle per se, the U.S. government slammed a shotglass of buzzkill—Prohibition. Distilleries shut down, bootleggers ran wild, and the country pretended it wasn’t drinking while secretly drinking more than ever. American single malt whiskey? It was left to gather dust, forgotten in favor of corn-heavy spirits that could be churned out quicker than backroom blackjack.
By the time Prohibition ended in 1933, bourbon and rye were back in business, but single malt whiskey was about as relevant as a telegram. The Scots kept doing their thing across the pond, while American distillers doubled down on the corn-based stuff.
The Great American Single Malt Revival
Fast-forward to the 21st century. Craft distilling is booming, hipsters are discovering they actually like whiskey, and suddenly, American Single Malt is the new darling of the craft whiskey world. It turns out that some distillers, tired of being in bourbon’s shadow, decided to bring single malt back with a vengeance—only this time, with an American twist.
Instead of sticking to Scotland’s rulebook, American distillers are doing what they do best: breaking the rules. Using unique grains, experimenting with different barrels, and aging in unpredictable climates, they’re crafting single malts that are bold, complex, and distinctly not Scotch.
What Actually Is American Single Malt?
Glad you asked! While there’s no centuries-old royal decree defining it (we like our independence, thank you very much), the American Single Malt Whiskey Commission and TTB laid out some basic rules that were finally ratified by the U.S. government on January 19th, 2025.
100% malted barley (no corn, no rye—just the good stuff)
Distilled at one distillery (hence the single part)
Aged in oak barrels (new or used, dealer’s choice, barrel aged perfection)
Distilled in the U.S. (because ‘Merica)
At least 40% ABV (anything weaker is just an insult)
Why You Should Care (And Drink Up)
American Single Malt whiskey is proof that history doesn’t have to repeat itself—it can evolve, innovate, and get a little rowdy along the way. Whether you’re a die-hard Scotch fan looking to branch out or a bourbon lover ready to flirt with cheeky American sophistication, there’s never been a better time to sip on some rebellious, homegrown single malt.
So, pour yourself a dram (preferably our small batch Chemist American Single Malt), raise a glass to the whiskey makers who refused to fall in line, and remember: history tastes better with a whole lot of malted barley and a little irreverence.
Proudly distilled in North Carolina, our American Single-Malt Whiskey embodies the spirit of local craftsmanship.
Recipe Suggestions
