I recently acquired a 1936 cocktail menu from a bar in Wisconsin that had a lengthy list of 11-17YO bourbons for sale that had been aging throughout Prohibition. It seemed highly unusual to me. Has anyone ever seen that before on a post-Prohibition menu?
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Perhaps they had connections to George Remus?
According to this article, NO beverage alcohol was legally produced in the US between 1918 and 1928. Distilleries were allowed to bottle and sell from existing stock 1918-1920, and then the six that obtained medicinal sale licenses were allowed to start producing to replenish their stock in 1928. So it would seem that immediately post-Prohibition bourbon would have been aged either shorter or longer than that 11-17 year window.
The owner of the bar certainly had connections in the bourbon biz.