Today 75 years ago, potato whisky distilled by Galsworthy Inc. of Idaho Falls was reportedly flying off the shelves of Gimbel’s liquor store in New York City.
The management at the time at Galsworthy indicated that its stock of several thousand cases of the whisky to be gone by the end of one week.
The new product was a blend of 80 percent neutral spirits distilled from culled potatoes, and 20 percent straight four years old whisky.
Galsworthy’s operation began in early March in an experimental plant it had bought from the University of Idaho. The culled spuds came from two neighboring government-operated potato dehydration plants.
The blending and bottling were done in Perth Amboy, N.J., by the Parke Rogers Company.
Source: Post Register