Sandals and Parkas

Moonshine, whisky, and brandy have long been comforts for the cold Canadian winters, and during the early 20th century, they became the backbone of a daring underground trade. From the Great Lakes to the plains of Alberta, the production and smuggling of illicit spirits flourished, driven by immigrant traditions and the insatiable demand across the border in the United States.

A Tradition of Craftsmanship

The Scots and Irish who settled in Canada brought with them generations of whisky-making expertise. Known as eau de vie, or “water of life,” their unaged whisky quickly adapted to prairie grains like corn, barley, rye, and even wheat. Recipes were closely guarded family secrets, each distiller believing their blend was the best.

At the same time, Eastern Europeans introduced brandy-making traditions. Using fruits such as plums, cherries, and apples, they crafted potent, flavorful spirits that complemented the grain-based moonshine of their neighbors. This mix of whisky and brandy-making cultures created a uniquely Western Canadian distilling tradition.

The Source of Spirits

Edmonton emerged as a key source of moonshine for bootleggers but the craft was extensive. Any quiet location made a natural hub for distillers who operated in barns, basements, and remote rural areas, far from prying eyes.

Minot, North Dakota—known as “Little Chicago”—was one of the most important destinations for Canadian whisky. During Prohibition, a single trunk load of whisky could fetch as much as $2,500 in Minot, a fortune in the 1920s. That demand turned countless prairie farmers, small-town operators, and even larger networks into moonshiners and smugglers.

The Risks of the Trade

Bootlegging was a high-stakes game. Transporting whisky meant driving back roads in the dead of night, often in souped-up cars with hidden compartments to conceal the cargo. Smugglers faced dangers at every turn: arrest by the police, robbery by rival bootleggers, or catastrophic accidents caused by poorly made equipment.

Even the distillation process itself was fraught with danger. Makeshift stills were prone to explosions, fires, and contamination. Drinking improperly distilled or intentionally contaminated spirits could lead to blindness, illness, or worse, adding another layer of risk to the trade.

The Role of Sugar Wash and Rum

While most moonshiners focused on grain-based whisky, some opted for the simplicity of a sugar wash—a fermented mixture of sugar, water, and yeast. This technically produced rum, not whisky, but it was often sold under the same name to unsuspecting buyers. Sugar wash was cheaper and faster to produce, making it a common choice for bootleggers looking to maximize profits.

A Legacy of Ingenuity and Resilience

Despite the dangers, the moonshine trade thrived, driven by human ingenuity and the promise of big profits. The unaged whisky of prairie stills carried the traditions of its Scottish, Irish, and Eastern European makers, while the smuggling routes reflected the adaptability and determination of a region shaped by its harsh environment.

Today, craft distilleries across the prairies pay homage to this history, producing unaged spirits and brandies that recall the daring days of bootleggers. As the long prairie nights draw in, it’s not hard to imagine the warmth and courage shared around a bottle of moonshine, whether in a hidden speakeasy or a remote farmhouse.

The story of prairie bootlegging is one of risk, reward, and resilience, a testament to the grit of those who made a living from the “water of life”—and the dangers they faced to keep it flowing.