A complex interplay of colonial policies, social attitudes, and the role of alcohol in both the local economy and the British administration marks the history of Indian liquor during the time of British rule.

Pre-British India

Before the British arrived, India had a long tradition of alcohol consumption, with a variety of indigenous alcoholic beverages. These included:

Mahura / Mahua / Mahuva / Mahuda / Moha :  A spirit distilled from Mahura flowers

Arrack: A distilled liquor made from fermented fruit, sugar, or grains.

Toddy: A fermented drink made from the sap of palm trees, especially popular in the southern and coastal regions.

The consumption of alcohol was often linked to social, religious, and cultural practices, with regional variations across India.

British Colonial Influence

When the British East India Company began its dominance in India in the 18th century and eventually established full control in 1858, the colonial authorities saw alcohol as an economic commodity that they could tax & use to their advantage.

Introduction of European Alcohol: The British brought their own drinking culture, which included spirits like whiskey, gin, etc. These drinks became increasingly popular among the British expatriate community in India. The consumption of such Foreign liquor, however, initially remained largely confined to the British. The British then as was their policy of promoting & selling imported goods in their colonies, India being their most prized possession. 

Alcohol and Taxation: The British government saw the potential for revenue generation through the sale of alcohol, so they introduced heavy taxation on liquor production locally in all territories under their control and  also tried to ban certain indigenous spirits which had a history of  distillation for centuries in India.as was their policy with everything else they also divided alcohol into 2 categories

Country liquor (CL):- this included all indigenous liquor made in India since centuries.

Indian Made Foreign Liquor (IMFL):- This category was created to create a perception that foreign liquor like whiskies, gin etc. were superior to original Indian heritage spirits.

This led to the growth of state-controlled monopolies on the production and sale of liquor, including the introduction of licensed liquor shops.

The British established a liquor monopoly through the introduction of the Excise Act of 1915.

Indian-made liquor (such as Mahura, toddy etc) were either taxed heavily or all sorts of bans were imposed on the collection of their raw materials.  While on the other hand British imports were encouraged. There by trying to kill/ ban production of local indigenous heritage spirits.

Social and Economic Impact:

The British took a moralistic stance on alcohol in India, often criticizing indigenous drinking habits. The British colonial officials as was their policy to put down everything Indian, disguised their policy of killing indigenous industry in all segments including alcohol by saying that alcohol consumption, especially among lower-caste populations, was a social problem that needed to be controlled.

Prohibition and Regulation:

British authorities introduced measures to regulate the production and sale of liquor in an attempt to promote their own imports. The idea of regulating alcohol was part of broader British attempts to shape Indian society according to Western ideals as well as earn massive taxes on the production and sale of alcohol.

In some areas, local rulers, under British pressure, prohibited or heavily regulated distillation of indigenous alcohol and its consumption, often claiming it was part of their duty to maintain social order.

The Role of Alcohol in Colonial Control:

Alcohol became intertwined with British colonial governance. Liquor was used as a tool for social control in some regions. It was often a means to pacify or distract the Indian population, particularly during moments of social unrest or rebellion.

For example, during the 1857 Revolt (First War of Indian Independence), the British employed various tactics, including the distribution of alcohol, to manage the military and civilian populations.

Rise of Indian Liquor Industry: The colonial period also saw the emergence of large-scale liquor production in India. British companies like Shaw Wallace started by Robert Gordon Shaw and Charles William Wallace in India in 1886 and McDowell & Company was started by Angus McDowell a Scot in Madras (now Chennai) the company imported liquor, tobacco products and other consumer goods in India to serve the British officers stationed here. The demand for alcohol increased in the wake of urbanization and the growth of British-run establishments.

Post-1915 Changes: After 1915, the regulation of liquor tightened under the Indian Excise Act, and there were growing calls for prohibition and the closure of liquor shops. By the time of Indian independence in 1947, a complicated system of alcohol taxation, distribution, and social views was in place.

Conclusion In summary, during the British period, alcohol in India was shaped by both local traditions and British colonial policy. While the British brought foreign liquor and established a profitable liquor monopoly, they also attempted to control and regulate indigenous drinking habits. The legacy of these policies persisted post-independence and had a lasting impact on India’s alcohol consumption patterns, policies, and social attitudes toward indigenous spirits and drinking.

Sources:

“The History of Indian Liquor” – Historical overviews on Indian alcohol.

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