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addition, before prohibition whiskey was taxed every year it was in the barrel, which meant producers rarely aged it longer than four years. “At the end of prohibition,” Miller says, “you not only have access again to American whiskey, but you have access to whiskeys that have been sitting the barrel *way* longer” – at least 14 years – “than they ever would have before, creating a much, bigger, bolder, over-the-top product. The market just fell through the floor. Nobody was drinking this stuff. We went from 200 American whiskey distilleries to 40 that reopened after prohibition. Now we have maybe 12.”