Fans of Irish or Tennessee whiskey, high-rye bourbon, and white dog whiskey enthusiasts understand that the caliber of your drink is crucial. Whether it’s your regular order at a neighborhood bar or a special treat, avoiding low-quality spirits, often called “rotgut,” is essential for any budding whisky aficionado.

The term “Rotgut” refers to extremely poor-quality alcohol that could severely damage your dental enamel and deteriorate your stomach lining. This term has historical roots dating back to 1632 and was popularized in texts by English playwright Peter Hausted.

In American history, particularly during the “Wild West” era from 1865-1900, rotgut whiskey was prevalent. Settlers consumed high-proof neutral grain spirits, which were often diluted and misrepresented as whiskey. These makeshift whiskeys sometimes included additives like burnt sugar, sulfuric acid, and even rattlesnake heads to mimic the taste and appearance of real whiskey. One notable example was a faux “bourbon” made using molasses and tobacco for coloring, as it was originally unaged and clear.

Simultaneously, in Pennsylvania, farmers began producing moonshine, a homemade, corn-based whiskey. Known for its clear appearance and sometimes harsh flavor, moonshine also bore the stigma of being considered rotgut, despite its revival today. Historical challenges like the heavy federal alcohol taxes led to the famous 1794 Whiskey Rebellion and encouraged the illicit distillation of moonshine.

Read more: 18 Unusual Craft Cocktail Ingredients You Should Try At Least Once

Historical legislation such as the 1897 Bottled-in-Bond Act and the 1906 Pure Food and Drug Act were enacted to address questionable distilling behaviors and enhance the safety and quality of spirits. Despite these efforts, the proliferation of inferior quality spirits, commonly referred to as rotgut, persisted into the Prohibition era of the 1920s, driven by consumer desperation for alcoholic beverages. This situation turned perilous as moonshine producers sometimes created products contaminated with lead or containing dangerous levels of methanol. Methanol is similar to ethanol—the alcohol type in safely produced drinks—but it metabolizes very differently, potentially causing blindness or fatal outcomes.

The methanol disaster dates back to the 18th century when distillers produced “wood alcohol” using sawdust; however, this issue escalated during Prohibition. Liquor intended for industrial uses was frequently misrepresented as drinkable spirits, leading to widespread poisoning, which fueled a significant argument for ending Prohibition. Advocates argued that legalizing safe, regulated liquor could curb the fatal attraction to hazardous alternatives.

Today, encountering genuine rotgut is less common due to better regulations and advancements in distillation techniques. Although it might still be possible to come across an inexpensive whiskey exhibiting the harsh taste and intense alcoholic odor characteristic of inferior distillates, avoiding makeshift distilling operations usually ensures safety.

Want more food knowledge? Sign up to our free newsletter where we’re helping thousands of foodies, like you, become culinary masters, one email at a time.

Read the original article on Food Republic.