"Hiding quality forces people to accept lower standards During Prohibition most of the alcohol available to Americans was repurposed industrial alcohol — so unpleasant that bartenders had to mask it with large amounts of sugar and other mixers, which is why cocktail culture exploded during this era. The guide explains that "most of the alcohol served during prohibition is industrial alcohol that has been repurposed for cocktails" and that cocktails were "mixed with something to make it palatable because it's really not very tasty at all." When access to a quality standard is forcibly removed, people do not simply stop consuming — they lower their standards and adapt, often developing new habits that outlast the original restriction. Source: Tour Guide (unnamed), Prohibition History Lecture, Temperance and Prohibition Tour Presentation"