This Bourbon Only Exists Because Prohibition Failed

When Medicine Saved Bourbon: Old Forester 1920

Few bourbons carry history in the glass like Old Forester 1920.

At first sip, it’s bold and unapologetic — 115 proof, dark, rich, and full-bodied. But that strength isn’t a modern flex. It’s a direct echo of one of the strangest chapters in American whiskey history.

Bourbon Nearly Vanished in 1920

When Prohibition began, distilleries shut down overnight. Stills went cold. Warehouses were sealed. American bourbon was almost erased.

Almost.

Buried inside the Volstead Act was a bizarre exception: whiskey could still be prescribed as medicine.

Doctors wrote prescriptions. Patients lined up at pharmacies. Pharmacists became government-approved whiskey dealers. You couldn’t drink for pleasure — but you could drink for your nerves.

Why Old Forester Survived

Only six distilleries received federal permission to produce medicinal bourbon.

Old Forester was one of them.

Why?

Because it already stood for:

• sealed bottles, not barrels

• strict quality control

• consistency when counterfeit whiskey was everywhere

That reputation earned Old Forester Permit No. 3, allowing it to keep distilling while most of bourbon disappeared.

Without medicinal whiskey, Old Forester — and much of bourbon culture — might not exist today.

Why Medicinal Bourbon Was Stronger

Here’s the twist most people miss.

As bourbon ages, water evaporates faster than alcohol. Proof rises naturally in the barrel.

In normal times, distillers dilute before bottling.
But medicinal bourbon couldn’t vary — doctors needed consistent dosing.

So many barrels were bottled at higher proof, richer and more concentrated than anything sold before.

What Old Forester 1920 Tastes Like

Old Forester 1920 honours that era in full.

Expect:

• dark cherry and caramel

• toffee and baking spice

• seasoned oak with real weight

It’s intense, but balanced.

Add a few drops of water and the bourbon opens beautifully — vanilla, softer caramel, and a silkier finish. Exactly how pharmacists once tempered it.

A Perfect Moment for Old Forester 1920

This is a bold bourbon. Treat it that way.

Food Pairings That Actually Work

Dark chocolate (70% or higher)
Brings out cocoa, oak, and spice while softening the heat.

Aged cheddar or aged Gouda
Salt and sharpness cut through the richness, amplifying caramel notes.

Pecan pie or banana bread
High-proof bourbon loves sugar and fat. These mirror the whiskey’s depth.

Spicy cured meats
Chorizo or peppered salami echo the bourbon’s spice and adds structure.

Cigar Pairings Worth the Pour

Nicaraguan Maduro
Naturally sweet, dark wrappers pair seamlessly with cherry, toffee, and oak.

Nicaraguan Habano
Spice-forward cigars amplify clove, cinnamon, and barrel character.

Connecticut Broadleaf
Creamy, molasses-rich contrast that rounds out the bourbon’s heat.

💡 Pro tip: Take smaller sips and add a few drops of water. It unlocks vanilla and caramel notes that make both food and cigar pairings sing.

Want the Full Story?

This is the condensed version.

The full article dives deeper into:

• How medicinal bourbon shaped modern high-proof whiskey

• Why Old Forester was trusted when others weren’t

• Expanded tasting notes, history, and pairings

👉 Read the complete Old Forester 1920 deep dive here:
https://cigarandwhiskeyguide.com/latest-posts/old-forester-1920-history

Sometimes the best bottle on your shelf isn’t just good — it’s a survivor.

Why Your Cutter Matters More Than You Think

A dull cutter doesn’t cut — it crushes.

Instead of slicing cleanly through the cap, a worn blade squeezes the cigar. That compression can crack the wrapper, restrict airflow, and turn a great cigar into a frustrating smoke before you even light it.

A clean cut = clean airflow.
And clean airflow means:

• easier draws

• more even burns

• better flavor development

If a cigar suddenly feels tight or uneven, don’t blame the roll right away. Check the cutter.

💡 Quick habit check: If your cutter tugs, tears, or leaves ragged edges, it’s time to sharpen it or replace it. A sharp cutter is one of the cheapest upgrades you can make to your smoking experience.

Sometimes the difference between a good cigar and a great one isn’t the cigar at all — it’s the cut.

Proof Isn’t the Same as Flavor

Higher proof means more alcohol, not automatically more flavor.

Some lower-proof bourbons deliver deeper caramel, fruit, and oak than their barrel-strength counterparts. Why? Because balance matters more than burn. If alcohol overwhelms the palate, nuance gets lost.

An outstanding bourbon - at any proof - should feel structured, not aggressive.

Big numbers don’t guarantee big flavor. Sometimes the quiet bottles are the most expressive.

Oliva Serie V + Diplomático Reserva Exclusiva (Rum)

This pairing leans into indulgence.

The Oliva Serie V’s maduro richness brings cocoa, espresso, and dark earth, while Diplomático Reserva Exclusiva layers on caramel, vanilla, and brown sugar sweetness. Together, they land squarely in chocolate-dessert territory.

Why it works:

• Rum sweetness softens the cigar’s spice

• Cocoa and caramel reinforce each other

• thick smoke matches the rum’s silky texture

💡 Best moment: After dinner, low light, no rush. This isn’t a sharp or contemplative pairing — it’s comfort food for the palate.

If you like your pairings rich, smooth, and unapologetically satisfying, this one delivers.

Affiliate Link to Home Wet Bar

Sarzedas Returns: A Classic Name, Modern Roll

J.C. Newman has officially begun shipping the revived Sarzedas, a historic brand that first appeared in 1900 and was once known as “The Aromatic Cigar.” The modern version blends Dominican and Nicaraguan tobaccos beneath an Ecuadorian shade wrapper, delivering an approachable, medium-bodied profile. Early impressions point to notes of toasted cedar, cream, light spice, and a subtle sweetness on the finish — refined rather than overpowering.

Pair it with: a mild rye, a lightly aged rum, or even a cappuccino. Sarzedas shines in relaxed settings where nuance matters more than strength.

“Rum Is the New Whiskey” - And It’s Not a Joke

Rum fans have been whispering it for years. Now it’s out in the open: premium aged rum is stepping into whiskey territory.

Same barrel magic.
Same layered complexity.
Half the snobbery.

Well-aged rums are showing off deep caramel, dried fruit, baking spice, and oak — flavors that whiskey drinkers already love, just expressed differently. And unlike bourbon or Scotch, rum still feels… accessible.

If you’ve never sipped rum neat, start here: Zacapa 23. Rich, smooth, and dangerously easy to drink, it’s the bottle that convinces skeptics. One glass won’t just change your mind — it may permanently ruin cheap rum for you.