39. SEA Abstract Dissection: Part 4

An "Abstract Acceptance" email from the 2015 Society for Economic Anthropology Conference Chairs brings this project back to the front burner. After organizing everything this weekend, I have a fresher view of the large picture on my research. Returning to this abstract and writing the paper brings focus.

Whiskey histories present a three tier model of industrial, farm, and moonshine distilleries. These tiers vary in scale and overlap in function. My research created an archaeological model that correlates each of these tiers with expected material signatures. Since the process of distilling requires key components I expected the material remains directly associated with alcohol production would be resistant to change. I expected site layouts and ancillary components would not be as resilient and may change significantly over time.

---
Are all distilleries the same? Of course, the answer is "no". But how do you describe the differences? Is there more to it than just different technologies or warehouse constructions? Are they quantifiable in a manner other than the comparing the volume of output?

The next time you turn to Michael Veach's Kentucky Bourbon Whiskey, pay attention to the types of distilleries he describes.

"A farm-based distillery was usually a small-time operation... Millers too distilled whiskey" (page 6)

"...development of larger distilleries with improved production capacities." (page 15)

Time to develop a model that can be tested and refined! Three general tiers of distilling are evident: Industrial Distilleries, Farm Distilleries and Moonshine Stills. I described these generally in 4. Not all Distilleries are Created Equal but creating a model requires expectations.

Access to water is needed for all distilleries. I would imagine that closer to a constant source of water is better. Except in the case of moonshine stills. I've heard about stills that were filled by the drip of rain off of a rockshelter. But, close to water would make it easier for the law (or future archaeologists) to find your operation.

There should be a difference in percentage of artifacts - a low percentage of artifact groups associated with non-distilling activities. So things associated with children (toys), or personal hygiene (toothbrushes, combs) shouldn't be left in a work space.

Conversely, there should be a high percentage of "work" artifacts. Spent fuel, big industrial pieces of metal, architectural remains. The work of making whiskey would leave a thermal feature unless they were using a furnace. Clay will be baked. Rocks will be burned. Either way a lot of spent fuel needed to be put somewhere.

They were written about in different ways as well. The archival record is thick with material on industrial and moonshine distilleries. They types of records are very different. Tax forms and blue prints versus arrest reports and photos of officers in front of destroyed stills or confiscated materials.

I could go on, but the point is there are many points of comparison. I'm breaking it down into a table for this paper.