John Fund: George Washington ... Businessman
Although George Washington was born 275 years ago tomorrow, most Americans think they know a great deal about him. He led American soldiers in winning our independence from Britain. He was the nation's first president. He adorns our dollar bill and a new dollar coin. But how many people know he was also a leading businessman, probably the No. 1 whiskey producer in all of colonial America?
Indeed, Washington was a prosperous farmer and entrepreneur throughout his life. "He thought like an American businessman," says Jim Rees, the executive director of Washington's Mount Vernon estate. "He was a true disciple of the free enterprise system, and he sensed that our new system of government would encourage people to think creatively, take chances and invest."
Mr. Rees is proud that Mount Vernon is helping showcase our Founding Father's business career by opening a complete reconstruction of his 75-by-30-foot distillery, which at its peak turned out 11,000 gallons a year of corn and rye whiskey along with fruit brandy. (The distillery and accompanying museum open to the public on March 31.) James Anderson, a Scot who was convinced making whiskey was a growth industry, pitched the idea to Washington just weeks before he retired from office. Import taxes had reduced the consumption of molasses-based rum and made home-grown hooch popular. At the time, the average American consumed five gallons of distilled spirits every year, compared with only 1.8 gallons today.
Washington admitted in a letter he wrote to Anderson that liquor was "a business I am entirely unacquainted with," but the advice of a rum distiller friend of his persuaded him to invest in two stills that produced an initial 80 gallons of whiskey. Sales were brisk enough that within months Washington decided to build a distillery on the site of one of his unprofitable farms. The building housed five copper stills, a boiler and 50 mash tubs.
I sampled the re-created product--made of 60% rye, 35% corn and 5% malted barley--during the recent dedication of the rebuilt distillery. Truth to tell, while the color was a pleasing amber with reddish tones, the taste was more reminiscent of moonshine than today's bourbons. In Washington's time, "quality" was a term that referred to the alcohol content far more than the complexity of the distilling process....
Read entire article at WSJ
Indeed, Washington was a prosperous farmer and entrepreneur throughout his life. "He thought like an American businessman," says Jim Rees, the executive director of Washington's Mount Vernon estate. "He was a true disciple of the free enterprise system, and he sensed that our new system of government would encourage people to think creatively, take chances and invest."
Mr. Rees is proud that Mount Vernon is helping showcase our Founding Father's business career by opening a complete reconstruction of his 75-by-30-foot distillery, which at its peak turned out 11,000 gallons a year of corn and rye whiskey along with fruit brandy. (The distillery and accompanying museum open to the public on March 31.) James Anderson, a Scot who was convinced making whiskey was a growth industry, pitched the idea to Washington just weeks before he retired from office. Import taxes had reduced the consumption of molasses-based rum and made home-grown hooch popular. At the time, the average American consumed five gallons of distilled spirits every year, compared with only 1.8 gallons today.
Washington admitted in a letter he wrote to Anderson that liquor was "a business I am entirely unacquainted with," but the advice of a rum distiller friend of his persuaded him to invest in two stills that produced an initial 80 gallons of whiskey. Sales were brisk enough that within months Washington decided to build a distillery on the site of one of his unprofitable farms. The building housed five copper stills, a boiler and 50 mash tubs.
I sampled the re-created product--made of 60% rye, 35% corn and 5% malted barley--during the recent dedication of the rebuilt distillery. Truth to tell, while the color was a pleasing amber with reddish tones, the taste was more reminiscent of moonshine than today's bourbons. In Washington's time, "quality" was a term that referred to the alcohol content far more than the complexity of the distilling process....