There is a very long history of 'kosher' establishments that were under supervision being allowed to sell non-kosher wine and cocktails.
#1 Grossingers
#2 Concord
#3 Kutschers
#4 Lou G. Siegel
These are 4 old time/long time kosher NY establishments that followed this practice. It may not meet current standards, but was the norm for years.
The supervising rabbis considered these items as 'cold' and had leniencies. Wine has not been used for idol worship in thousands of years and this was the "NEW WORLD" Barware tended to be washed in separate facilities than the dinnerware, flatware and table glassware.
First and second generation post Russian Pogrom (1881) immigrants to the US had a far more relaxed kosher standard than the post Hungarian Revolution (1956) or Chassidic immigrants.
As a whole, Kashrut has moved far to the right in the USA in the past 30 years.
Until then, most kosher meat was bought from the kosher butcher and then the housewife decided whether or not to soak and salt (or ask the butcher to do so). NOW it is done at the huge slaughterhouses as local kosher slaughter is virtually a thing of the past.
Glatt was NOT the kosher standard back then. Now the major supervising agencies won't supervise stam kosher meat.
Under R. Moshe Feinstein's psak, government inspected milk was fine, CY was restricted to the few chassidim.
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