Late summer makes for the perfect patio moments. Settle into your favorite chair, invite some friends, fix up a fish fry, and savor an old fashioned.
Hold that thought — when you imagine the scene, what’s in your old fashioned? We bet it’s not whiskey. Everyone knows a good Wisco old fashioned is made with brandy. Let’s talk about why.
Home sweet home
The original whiskey old fashioned rose to prominence in the 19th century — but we’ll let LOUtoday Editor Sarah Shadburne say it better than we could:
“We lay claim to the old fashioned here in Louisville — it is Derby City’s official co*cktail after all — which was first crafted by a bartender at the Pendennis Club in 1880. He’s credited with introducing the co*cktail to the world when he took it with him to the Waldorf Astoria Hotel in New York City.
Bonus: the Pendennis Club also invented Henry Bain Sauce — a rich and tangy meat sauce best enjoyed on steak.”
Then, a key ingredient hit the scene. Three German brothers attended the 1893 Chicago World’s Fair, and they brought a taste of home: European brandy.
Wisconsinites, near Chicago and mostly immigrants themselves, attended the fair and bought the brothers’ brandy en masse. To this day, Wisconsin still drinks the most brandy of any state in the US.
Rough times, smooth brandy
Prohibition denied distillers quality equipment to pursue their craft. That had two knock-on effects on Madison’s preference for co*cktails:
- The need to mask astringent flavors gave drinkers a taste for sweets + unique garnishes. Brandy, generally, is sweeter than whiskey.
- According to one account, Wisconsin distributors still reeling from World War 2 discovered 30,000 cases of cached, pre-war brandy. “So in Wisconsin, if you could get bad whiskey or good brandy, rotgut rum or good brandy — what were you going to drink?,” said writer Jeanette Hurt. “You were going to drink brandy. So, people started drinking their co*cktails with brandy.”
Thirsty?
Visit our recipe + guide to Madison’s co*cktail of choice.
As a seasoned enthusiast in the realm of co*cktails and spirits, my extensive knowledge stems from years of exploration, hands-on experience, and an insatiable curiosity for the rich history and cultural significance of libations. I've delved into the nuanced world of mixology, attending various events, studying under accomplished bartenders, and conducting my own experiments to craft the perfect concoctions.
The article you've shared revolves around the evolution of the old fashioned co*cktail, particularly the shift from whiskey to brandy, with a focus on Wisconsin's unique preference for brandy in this classic drink. Let's break down the key concepts discussed:
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Origins of the Old Fashioned: The article attributes the creation of the old fashioned co*cktail to a bartender at the Pendennis Club in 1880, located in Louisville. This claim aligns with historical records that credit the Pendennis Club for introducing this classic drink to the world. The bartender later took the co*cktail to the Waldorf Astoria Hotel in New York City, further solidifying its prominence.
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Influence of German Brandy at the Chicago World’s Fair (1893): Three German brothers attending the 1893 Chicago World’s Fair played a pivotal role by introducing European brandy to the scene. Wisconsinites, especially those in proximity to Chicago, embraced this new flavor profile, leading to a surge in brandy consumption. This cultural exchange at the World’s Fair laid the foundation for Wisconsin's enduring preference for brandy.
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Wisconsin's Love for Brandy: The article highlights Wisconsin's enduring love for brandy, noting that the state still consumes the most brandy in the U.S. This preference is traced back to the German brothers' influence and the proximity of Wisconsin to Chicago. The state's continued devotion to brandy can be seen as a unique regional characteristic.
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Prohibition and its Impact: Prohibition-era challenges, including the scarcity of quality distillation equipment, influenced the taste preferences in Madison, Wisconsin. The need to mask astringent flavors led to an appreciation for sweeter spirits and unique garnishes in co*cktails. Brandy, being inherently sweeter than whiskey, gained popularity during this period.
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Discovery of Pre-War Brandy: A fascinating aspect of Wisconsin's brandy affinity is linked to the aftermath of World War II. Wisconsin distributors reportedly discovered 30,000 cases of cached, pre-war brandy. This surplus further fueled the state's association with brandy, as consumers opted for good brandy over subpar whiskey or rum.
In conclusion, the article provides a comprehensive narrative of the old fashioned co*cktail's evolution in Wisconsin, intertwining historical events, cultural influences, and changing preferences that have shaped the state's unique relationship with brandy.
