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When did governments begin controlling the production and sale of distilled spirits?

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distilled spirit The fermentation and distillation process for producing whiskey. The production of whiskey begins with grinding grain into a meal, which is cooked. Malt is introduced to the meal, which results in mash that is cooled and pumped into a fermenter, where yeast is added. The fermented mixture is heated in a still, where the heat vaporizes the alcohol. The alcohol vapours are caught, cooled, condensed, and drawn off as clean, new whiskey. This liquid is stored in a cistern room, and water is added to lower the proof (absolute alcohol content) before the whiskey is placed in new charred oak barrels for aging and later bottling.

Government control over the production and sale of distilled spirits dates back to the 17th century. As production methods improved and the volume of spirits increased, the industry became a significant source of government revenue, leading authorities to impose rigid controls on both the manufacturing and sale of liquor.1

While early societies often surrounded the production and consumption of alcohol with various customs and regulations, formal government intervention for revenue and social management became more pronounced as the industry grew. By the 19th and 20th centuries, many nations implemented more extensive legal frameworks, including systems of prohibition and local regulations, to address concerns regarding public health, alcoholism, and social order.234