An Intoxicating History
Colonist George Thorpe first crafted “corn beere,” an ancestor to bourbon, in 1620 at Berkeley Plantation, and George Washington once operated one of the nation’s largest distilleries.
Icy mint juleps were first served in Virginia until the state was one of the first to enact Prohibition. That dark period gave rise to bootlegging, moonshining, and even NASCAR.
Through well documented research, interviews with key stakeholders, and plenty of cocktail recipes for the reader to shake and stir at home, historian Patrick Evans-Hylton showcases the rich history of 400 years of drinking in the Commonwealth.
Raise a glass to Virginia, birthplace of American spirits, and its long history of distilling and imbibing.
Photo: A Rye + Ginger cocktail at Still Worldly Eclectic Tapas in Portsmouth. Cocktail by Karl Dornemann. Photo by Lucas Pomianek.
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+ BONUS! Get our “CHEERS TO THE COMMONWEALTH | 12 MASTER VIRGINIA MIXOLOGISTS” recipe book sent electronically as a thank you for order.
Virginia Distilled: Four Centuries of Drinking in the Old Dominion is anticipated with an October, 2021 release. The bonus Cheers to the Commonwealth recipe book will be sent in advance.
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