Whiskey is part of West Virginia’s economic revival. Bullock Distillery in Charleston is pushing to bring business back to the state capital and pride back to Appalachian spirits. The distillery is part of a new wave of businesses in the West Side neighborhood, and uses all West Virginian ingredients to make a fine rye whiskey.
Moonshine belongs in the library in Appalachia. Strong spirits are a real part of the history and heritage of the mountainous region in the Eastern United States. And the liquor isn’t just about getting drunk, alcohol was commonly used in a variety of medicines to heal the body.
West Virginia University is known for its partying, and lately students have been drinking something called a BORG. This concoction, made from water, vodka, and Mio flavoring, is a staple among young female students at tailgates. While some folks are concerned about binge drinking, the BORG may present some benefits to young female drinkers.
Around every bend in Morgantown, there is another Hot Spot. These establishments are bars with slot machines, or limited video lottery retailers. In order to offer gambling, they must have a license to sell alcohol. But the reason they are called “Hot Spots” is somewhat of a mystery. Businesses across the state have adopted the name to tell people what kind of bar they are.
When you think West Virginia, coffee does not immediately come to mind. Yet, over the past three decades, Morgantown has slowly developed an independent, specialty coffee scene. The most recent push into coffee trends has been the introduction of roasteries to the region. There is a vibrant coffee community slowly brewing in the state.
Water kefir is a simple fermented beverage made from water, sugar, and a water kefir grain. The Kefir Chicks, based out of Western Pennsylvania, are bringing the drink to market with a message focused on gut health. The drink is full of microbes and probiotics that can help to replenish the gastrointestinal microbiome. And they will teach you how to make it! Just beware, the living culture is temperamental and the drink may explode.
Pittsburgh Brewing Co. is now opening a distillery, Iron City Distilling, guided by the expertise of distiller Matt Strickland. The new distillery will produce rye, single malt, and bourbon, contributing to the region’s long history of whiskey making. Strickland talks innovation in whiskey, the globalization of distillation, and what it means to distill with regional heritage in mind.
Reading through the libraries in Lancaster County, you come across a variety of entries on beverages. The Pennsylvania Dutch made homemade wines, self-medicated with whiskey, drank wild mint tea, and even spiced a sugary drink with some herbal bark called “spice hecka.”
Several books and articles on Pennsylvania Dutch cuisine mention a refreshing beverage called essich schling. This is a vinegar punch that was apparently drunk during morning breaks on the farm. It is hard to find the drink today, but it used to be a medicinal and austere drink in the 19th century.
In Lancaster County, the Pennsylvania Dutch have a long heritage of making tea from foraged wild mint. Typically, “meadow tea” is made during the early months of summer when the mint is just growing. It was served as a refreshment in the fields at one time.
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