Distilled in Maine – A History of Libations, Temperance & Craft Spirits
Early Maine ran on sweet and fiery New England rum. Later, rapid industrial advances and ever-present drinking opportunities made daily life unnecessarily hazardous. Overindulgence triggered a severe backlash, a fierce temperance movement and eighty-two years of prohibition in the Pine Tree State. While the coastal state never really dried out, the Maine Law sent both serious and social drinking under the table for the better part of a century. Liquor crafted in Maine has slowly and quietly remade itself into a respected drink, imbued with history and representing the best of the state’s ingenuity and self-reliance. Contemporary distillers across the state are concocting truly local spirits while creative bartenders are mixing the new and old, bringing back the art of a fine drink. Join Portland food writer Kate McCarty on a spirited romp through the evolution of Maine's relationship with alcohol.
About Kate McCarty (Portland, Maine Author)
Kate McCarty is a blogger and community educator from Monkton, Maryland. She teaches food preservation at the University of Maine Cooperative Extension. Kate blogs about Maine food at The Blueberry Files (www.blueberryfiles.com) and has written food and drink features for several alt-weeklies and magazines. She is the co-founder of the Portland Spirits Society, a women’s whiskey appreciation club, and is also the author of Portland Food: The Culinary Capital of Maine. Kate lives in Portland, Maine, with her husband and their two cats.