SOUTH CAROLINA
South Carolina's distilled spirits are shaped by a subtropical climate, coastal trade history, and long-standing cultivation of rice, sugarcane, and grains. Rum historically played a significant role through Caribbean connections, while whiskey developed inland from corn-based distilling traditions. High heat and humidity accelerate fermentation and barrel aging, often producing spirits with pronounced wood influence at relatively young ages. Modern producers work within these conditions, drawing on regional agriculture and historical patterns to define locally grounded styles.