Shows that service form is part of social context—venue, class, region, and occasion—not merely a technical choice at the glass.
The passage generalizes across classed venue types and regions in a secondary synthesis. It should guide research questions, not be treated as a complete social history.
Broom describes nineteenth-century American whiskey service as varying by establishment: lower-cost whiskey in rougher venues and bourbon or rye cocktails in more affluent saloons, clubs, and hotel bars.
PDF sheet 41
North America 1745–1900
Passage and surrounding page visually verified against the user-supplied converted ebook on 2026-08-25; locator uses PDF-sheet numbering because the file and print pagination differ.
Verified paraphrase from Whisky: The Manual, PDF sheet 41.
Evidence
The exact paraphrase is stored in Excerpt Text. Broom describes American whiskey type and service as varying with establishment, region, and social setting.
Context
The passage generalizes across venue types in a secondary synthesis. It guides research questions but is not a complete social history.
Annotation
Shows that service form is part of cultural context—venue, class, region, and occasion—not merely a technical glass choice.