In 1920 Prohibition begins in the United States of America. The federal government made an exemption for whisky prescribed by a doctor for medicinal purposes.
Scotch becomes popular in the United States during the Prohibition years, when it was smuggled into the country from Canada, the Caribbean and ships at sea. The earliest brands were dark, peaty, and strong. After the repeal of Prohibition, Scotland’s distillers began tailoring their products to the lighter American palate.
Scotch thrived in the underground bar world so much so, that by 1936, the United States had become Scotch whisky’s biggest market.
Scotch got under another boosts in popularity when American soldiers return from the World War having acquired a taste for it. A light bodied Scotch is not necessarily light colored since all Scotches have caramel added to ensure color uniformity, nor does light body mean low alcohol content. All scotches are bottled at a minimum of 80 proof; most are 86 proofs.
By the outbreak of the Second World War, Scotch was truly a premium product, and was one of three main quality British products used to pay the United States for war equipment.
The popularity of whiskey grew over the years and reached its heyday in the 1950s in the U.S., but soon the drink lost popularity and sales declined.
Currently, Scotland is the largest producer of whisky, but Canada, Ireland, and the United States are also important suppliers. Scotch whisky is a particular type of whisky, but “Scotch” denotes provenance; specifically, that this whisky has been distilled and matured in Scotland for at least three years.
Scotch whiskey in United States
