Holiday cheer is always near in our artifact storage with so many empty bottles on the wall! One such bottle is the Hudson’s Bay Company Adventurers of England Whiskey made in Scotland in the early 20th century. Produced professionally since the 1700s, scotch whiskey distillation was first a method of preserving excess grain harvests. Mass production arrived with the column still that was designed and first patented by Aeneas Coffey in 1830 as an alternative to the distillation process of the pot still. Inside the column still, which consisted of two columns, there were several compartments separated by heating plates. Each plate was perforated with holes that permitted an upward passage of steam and vapor that condensed to become spirits. In the early days of the Hudson’s Bay Company fur trade, alcohol was used in ceremonies, bartering, and sales to compete with the North West Company in North America. French Brandy was the most commonly traded spirit by the HBC, until English Brandy was created to counteract supply hostilities. At first, English brandy was a cheap form of gin tinted with agents like iodine, tobacco, and molasses. HBC brandy, whiskey, and other private brand products of the company were officially established in 1923 that allowed for wholesale and liquor by mail, leaving much of its competition in the dust. However, there will be no dust left on our bottles with our Holiday Liquor Raffle about to be drawn on December 20! So quick stop in, buy a ticket, and check out the winning stash at the Heritage Museum.