They were decadent days, and as the grim shadow of war gave way to new optimism there was – at last - time to enjoy life’s pleasures.
And enjoy it, they did. The Roaring Twenties brought lively new music, cinema, bold fashions, the Charleston and flappers, fancy cars and fine Scotch whisky.
Even Prohibition in the United States of America couldn't stop the good times rolling; whisky barons and bootleggers simply found a way to get the supplies through and Scotland’s distilleries boomed.
The Great Depression, however, loomed. Soon, the shutters clattered down on some favourite distilleries and their spirits, while at others, the time-served methods they used were overtaken by modern, faster, easier ways to produce their spirit.
And the essence of many whiskies that fuelled the Roaring Twenties disappeared - just like the angel’s share - leaving only a few rare and expensive drams from the age.
Now, an innovative project has revived some of those near forgotten 1920s distillation techniques to bring Scotch lovers of today a taste of the Années folles.
Six Scottish distilleries have come together for Project 27, led by independent Scotch whisky blender and bottler James Eadie Ltd, and which has seen them revive century-old production methods to create unique spirits that hark back to the Twenties.
It's seen the distilleries, which are dotted around the country, using the kinds of barley, yeast and malting methods that would have been in common use 100 years ago.
Once their spirit has matured in their casks for at least three years, they will become available as individual malt whiskies, with some from each distillery kept aside to create a unique 1920s inspired blended Scotch.
Their early results - clear, freshly distilled 'new make spirit' not yet aged in wooden casks - were unveiled at a recent tasting event held in Edinburgh, with each is said to have its own unique qualities.
The six and a ‘blended at birth’ bottling containing spirit from each of the distilleries blended together, will become available to buy later this month as a special collection to mark their journey to becoming whisky.
Project 1927 was inspired by a long-forgotten early 20th-century guide to Scotch whisky production uncovered on the shelves of the British Library in London by James Eadie Ltd brand director and historian, Leon Kuebler.
As he flicked through The Distillation of Whisky, 1927-1931 he found remarkable technical detail about how distilleries of the interwar era created their spirit, often using now lost whisky-making techniques.
The book, republished by James Eadie Ltd last year in collaboration with the British Library, ignited the idea to approach independent distilleries to see if any might be persuaded to put some of the 1920s methods to test.
Rupert Patrick, CEO of James Eadie Ltd, says there was a faint hope one or two might agree. Instead, there was an overwhelming enthusiasm for the bold idea.
"The 1920s was an extraordinary time," he says. "Just before the Wall Street crash and major depression in the UK, when there were lots of distilleries in Scotland.
"Ten years later, it was pretty grim and a lot shut down.
"Leon thought we could approach some distilleries to see if they might try distilling for a week, using as many layers pulled from that era as possible.
"Everyone we approached said ‘yes’, which shows the interest from distilleries to tell the story of whisky."
Ardnamurchan, Dornoch, Holyrood, InchDairnie, Lochlea and ‘An Unnamed Farm Distillery in the Heart of the Kingdom of Fife’ which has opted to conceal its identity, took part in the unique project.
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They were supported by renowned whisky expert Dave Broom and Alan Winchester, former Master Distiller of The Glenlivet, who helped them follow a range of techniques derived from The Distillation of Whisky.
Each had exclusive use of locally grown barley or varieties grown in the 1920s, as well as brewer's yeast for distilling, something which was standard at that time but is now almost unheard of.
They then went to extraordinary lengths to replicate production methods of the Twenties.
"In the 1920s, all the malting was done locally and distilleries used their own warehouse floor to malt the barley," adds Rupert.
"Some had to find a grain store to help, and one distillery ended up using the back of a massive trailer which they sealed up so it was watertight."
In the 1920s, yeast was usually collected from local breweries which often operated side by side with distilleries. But as the brewing industry became more centralised and automated, the varieties of yeast available to whisky producers became fewer.
However, the project offered the distillers a chance to use different varieties of brewer's yeast to help create an authentic spirit.
Without modern technology to help control important elements like temperature and fermentation, some faced a challenge figuring out what might work best.
At one, the fermentation process became particularly "lively", adds Rupert.
"They were using the old techniques and it had been fermenting overnight," he explains. "When they arrived in the morning they found the whole thing had gone ballistic, and the very active fermentation was all over the floor."
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Each of the new make spirits have been bottled at 63.4% ABV and are included in a pack with a ‘blended at birth’ bottling containing spirit from each of the distilleries blended together.
Leon Kuebler, Brand Director at James Eadie Ltd, says: “Our dream was always to recreate the whisky of 100 years ago, even if the huge challenges involved meant that we doubted it could ever be done.
"To have the opportunity to develop this project on an industry-wide level with six of the best distilleries in Scotland today, in conjunction with Alan Winchester and Dave Broom, two of the most knowledgeable authorities on Scotch whisky, has truly been the privilege of a lifetime.
"Project 1927 is not just about reviving the past; it is about celebrating the enduring legacy of Scotch whisky and the innovative spirit of today’s distillers," he adds.
"We believe whisky enthusiasts will find these spirits as fascinating as they are unique, and we look forward to experiencing the journey together as the spirit matures."
The Distillation of Whisky, 1927-1931 is being sold exclusively by independent whisky specialist retailer, Royal Mile Whiskies in Edinburgh. Buyers of the book have first chance to purchase the new make spirits collection before it goes on general sale later this month.
Arthur Motley, Managing Director at Royal Mile Whiskies, says: "As someone who deeply appreciates whisky history, this project is a rare chance to delve into Scotland’s distilling heritage like never before.
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"The dedication, ingenuity and expertise poured into these spirits genuinely excites me; they’re a true reflection of what makes the Scotch whisky industry so special today."
Dave Broom, whisky expert and author, who has worked alongside the distilleries on the project, adds: "This was an inspired idea from Leon, to not only discover the truths of how whisky was made in the 1920s - exploding a few myths along the way - but then turning the information contained in this must-have book into something tangible.
"It is one thing to read the theory, but whisky is about flavour. Here was a way to learn.
"The Scotch industry is at a fascinating stage in its evolution with any number of forward-thinking distillers using ‘old’ techniques to maximise flavour and increase complexity.
"Here was a toolkit for them to continue those explorations. The new makes they have produced are remarkable and fascinating."
The Project 1927 new make spirits will be available for general sale at royalmilewhiskies.com from September 24 priced at £115.00
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