Whiskey in Tombstone's Saloons: A Blend of Luxury and Defiance

Tombstone, a silver-mining boomtown in the late 1870s and early 1880s, was a wild and frenzied place with an eclectic mix of people and cultures. Liquors from around the world were transported there, offering a diverse range of options for thirsty patrons. This article explores the origins and quality of the whiskey you might have ordered from a saloon in Tombstone during that era.

Liquors in Tombstone

The 1880s saw the rise of Tombstone as an extravagant mining town, where the wealth from silver mining led to a booming liquor trade. Therefore, the 1870s, while a bit earlier, still reflected the same luxury tastes. Vast quantities of liquors from across the world were shipped to this remote town, including:

French Champagne and Wines: The fine tastes of the era favored these imported beverages, which were considered luxuries. English Gin and Scotch Whisky: These were the popular choices among the more discerning customers. Scotch Whisky: Known for its premium quality, it was often a preferred choice for those seeking a finer taste. Scotch Cognac: This variety, often aged and well-regarded, was also rare but available. Aged Kentucky Sour Mash Bourbon: Known for its smoothness and unique flavor, it was a favorite among the locals. Rye Whiskey: A robust and flavorful alternative, it was also highly sought after. Corn Whiskey: Often unaged, it served as a less expensive option for those on a budget. Rum: As the cheapest and most abundant spirit, it was the most common among the multitude of imported and local liquors.

Quality and Availability

The quality of liquor available in a Tombstone saloon varied greatly depending on the establishment and the customer's reputation. If you were a regular customer, known to the staff, polite, a good tipper, and well-behaved, you were more likely to receive the right quality of liquor. However, if you were a drunk stranger, the bartender might provide you with whatever he thought he could get away with, often a poor imitation of what you ordered.

Bartering and Quality Issues

Some saloons were less reputable and would refill high-priced bottles with cheaper whiskey, diluting it with water and even milk in some cases. Adulterated beverages were very common, and the quality of the liquor often depended on the bartender's discretion.

Storage and Transportation

Distilled liquors and wines could be transported effectively in stout glass bottles or ceramic jugs. These containers were durable and could withstand maritime and rail transportation. However, beer was a more problematic drink. At that time, beer lacked the complex cold-chain storage that modern breweries have. It was commonly transported in heavy wooden barrels, weighing as much as most men, and prone to spoilage in hot or cold weather. Therefore, local beer was often brewed and served in the same saloon where it was consumed.

Early Distilling in Frontier Communities

Some of the earliest fur trading posts, such as those operated by the Choteaus or Manuel Lisa, had on-site corn whiskey distilleries. These distilleries also stored casks of rum on-site, as rum was a frequent cargo in those days.

The variety of liquors available in Tombstone saloons during the 1870s and 1880s is a fascinating reflection of the era's culture and economics. From the finest imported spirits to the more rustic offerings, the choices available showcased the diversity and complexity of the region's tastes and traditions.