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The Moonshine Man of Kentucky, an illustration from Harper's Weekly, 1877, showing five scenes from the life of a Kentucky moonshiner Moonshining, a scene from the archipelago of Loviisa in the 19th century, by Berndt Lindholm A historical moonshine distilling-apparatus in a museum. Moonshine is by tradition usually a clear, unaged whiskey, [33 ...
Former common names for Poitín were "Irish moonshine" and "mountain dew". [3] It was traditionally distilled in a small pot still and the term is a diminutive of the Irish word pota, meaning "pot". In accordance with the Irish Poteen/Irish Poitín technical file, it can be made only from cereals, grain, whey, sugar beet, molasses and potatoes.
Here's everything you need to know about the bad boy of booze. It's still technically illegal, but don't worry: you can still drink it without breaking the law.
The simplest standard distillation apparatus is commonly known as a pot still, consisting of a single heated chamber and a vessel to collect purified alcohol. A pot still incorporates only one condensation, whereas other types of distillation equipment have multiple stages which result in higher purification of the more volatile component ...
In the final years of his legendary life, Popcorn Sutton put his wife up on a pedestal – and on the catwalk above the 2,500-gallon pots where his moonshine was being distilled.
Icelandic moonshine (Landi) is distilled mash (landabrugg, brjostbirta or gambri). [12] It is largely made by hobbyists due to high liquor taxes, [13] but used to be a prolific business during the prohibition. [14] Due to the lack of natural cover and harsh weather conditions, most "moonshining" activity occurs indoors in a controlled environment.
Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years. Rather than following a set of rules ...
The type of marinade is another factor that impacts the amount of time a food needs to be submerged in the liquid. For example, acidic marinades feature vinegar and citrus as the main drivers of ...