As I highlighted last week in “The Dark Years of Prohibition,” a dark cloud hung over the wine, beer and alcohol industry from 1920 to 1933, when “The Noble Experiment” of the Prohibition was in effect.
The Volstead Act outlined the finer points of the Prohibition, defining alcohol as “beer, wine, or other intoxicating malt or vinous liquors” of 0.5% or more alcohol by volume. Not only were the evil “vinous” liquors under attack, also the mechanisms by which such spirits were manufactured were considered illegal, as were any means of transporting said alcohol. Didn’t seem to leave much wiggle room, you’d say? [Read more…]