致公众号读者

禁酒令期间，家庭私酒贩子自己在家装瓶。他们用小型蒸馏器将玉米糖、水果、甜菜，甚至土豆皮制成的“酒泥”进行发酵，生产出高纯度的酒精，然后与甘油和杜松油这种关键成分混合，杜松油在其中作为调味剂。为了将这种烈性酒精制成高级“金酒”，他们需要将其稀释一半。但他们的瓶子往往太高，在厨房水槽的水龙头下放不下，所以他们改用浴缸。但很少有人能忍受这种“浴缸金酒”的糟糕味道。地下酒吧的调酒师会将几盎司的浴缸金酒与苦精、苏打水、果汁和水果装饰物等各种调料混合，以掩盖劣质酒精的味道。

During prohibition, family moonshiners bottled their own liquor at home. They used a small still to ferment a “mash” from corn sugar, or fruit, beets, even potato peels to produce high-proof alcohol, then mix it with glycerin and a key ingredient, a touch of juniper oil as a flavoring. To turn this highly potent liquid into a rank “gin,” they needed to water it down by half. But their bottles often were too tall to fit under the spigot in the kitchen sink, so they used the one in the bathtub. But few could tolerate the bad taste of this “bathtub gin.” Bartenders in speakeasies blended ounces of it with various mixers from bitters to soda pop, juices and fruit garnishes, to hide the flavor of the poorly made alcohol.

葡萄生产商将碾碎的葡萄（包括葡萄梗和葡萄皮）制成浓缩液，装在能容下好几加仑的大罐子里，或脱水后压缩成固体，称为“葡萄砖”或“葡萄干饼”。这些浓缩物表面上是用于制造无酒精葡萄汁，但企业和消费者都知道它们实际上是用来酿酒的。一家酒砖公司几乎毫不掩饰地在产品包装上写道，“将酒砖溶解在一加仑的水中后，不要将液体倒入壶中，放在橱柜里20天，那样它就会变成酒。”

Grape producers made concentrates from crushed grapes, with the stems and skins, in liquid form in multi-gallon cans or dehydrated and compressed into solids known as “grape bricks” or “raisin cakes.” The concentrates were ostensibly for making non-alcoholic grape juice, but both the businesses and consumers knew they were really for winemaking. One wine brick company, with a barely disguised hint, wrote on the packages of its product: “After dissolving the brick in a gallon of water, do not place the liquid in a jug away in the cupboard for twenty days, because then it would turn to wine.”

有执照的医生允许为病人开具威士忌、其他蒸馏酒（来自政府许可的酒厂）和葡萄酒的处方，每10天限一品脱。法律还允许拉比、牧师、“福音牧师”及其指定人员制造和销售用于圣礼或其他宗教仪式的葡萄酒。这两个漏洞都被滥用了。医生和药剂师向病人开出治疗感冒和喉咙痛的昂贵处方，赚了很多钱。提供酒类的保税酒商和酿酒商（有政府许可证）也赚了不少。

Licensed doctors were permitted to prescribe whiskey, other distilled spirits (from government-licensed distilleries) and wine as treatments for aliments, limited to one pint every 10 days. The law also allowed the manufacture and sale of wine used in sacraments or other religious rituals by rabbis, priests, “ministers of the gospel” and their designees. Both loopholes were abused. Doctors and pharmacists made a lot of money issuing the expensive prescriptions to patients for colds and sore throats. Bonded distillers and winemakers (with government permits) who provided the liquor also made out.

上海封城理论上应该只封五天，应当在四月初结束，但为了控制奥秘克戎毒株的传播，上海已经执行了约两个月的严格封控。人们同时产生一种挫败感，因为在酒吧和餐馆关闭后，酒类配送也受到限制。然而，有人提供了一种对策，可以在免于引起不必要注意的情况下获取酒类产品。“我的啤酒装在一个标有调味品的无标记盒子里——酱油是必不可少的，对吧？”@Shinpath写道。

Shanghai’s lockdown was theoretically supposed to last for just five days, ending in early April, but it has been under strictly controlled lockdown for about two months now in order to contain the spread of the Omicron variant. There has also been a sense of frustration that, with bars and restaurants closed, alcohol deliveries have also been restricted. However, one reply offered a hack to get drinks delivered without attracting undue attention, “My beer is coming in an unmarked box labelled ‘seasonings’ – soy sauce is essential, right?” said @Shinpath.

有个想法更为大胆，用水下电缆把装满酒的鱼雷……送往各国！从加拿大（那里没有禁酒令）到美国底特律。问题是，怎么把这些酒运往其他国家？开船太明显了（因此很容易被抓住），漂过去又太远了。正如人们所说的那样，需要乃发明之母。于是，一个水下系统自然就建立起来了。

One of the bolder ideas was an underwater cable carrying torpedoes filled with liquor… ACROSS COUNTRIES! From Canada (where there was no prohibition) to Detroit, USA to be exact. The question became – how to move the liquor internationally? A boat was very visible (therefore, very catchable) and it was too far to swim the liquor over. Necessity is the mother of invention, as they say. So naturally, an underwater system was built.