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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 ...
Flavored kilju from fruits for example doesn't necessarily have to be sweet as long as all sugar is consumed by the yeast. Kilju (15-17% ABV) contains 2.4-2.7 times more water than 40% distilled spirit. Since kilju contains approximately 85% water, it can be mixed with concentrates such as a drink mixer, fruit syrup, or squash concentrate.
During first distillation, the pot still (or "wash still") is filled about two-thirds full of a fermented liquid (or wash) with an alcohol content of about 7–12%. [4] [5] [6] In the case of whiskey distillation, the liquid used is a beer, while in the case of brandy production, it is a base wine. The pot still is then heated so that the ...
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.
However, poitín, although made illegal in 1661, has been legal for export in Ireland since 1997. Note that the term moonshine itself is often misused as many believe it to be a specific kind of high-proof alcohol that was distilled from corn, but the term can refer to any illicitly distilled alcohol. [4]
Neutral spirit is legally defined as spirit distilled from any material distilled at or above 95% ABV (190 US proof) and bottled at or above 40% ABV. [5] When the term is used in an informal context rather than as a term of U.S. law, any distilled spirit of high alcohol purity (e.g., 170 proof or higher) that does not contain added flavoring may be referred to as neutral alcohol. [13]
in 1690, England passed "An Act for the Encouraging of the Distillation of Brandy and Spirits from Corn" [27] Alcoholic beverages played an important role in the Thirteen Colonies from their early days when drinking wine and beer at that time was safer than drinking water – which was usually taken from sources also used to dispose of sewage ...
Most of the moonshine in Spain is made as a byproduct of wine making by distilling the squeezed skins of the grapes. The basic product is called orujo or aguardiente (burning water). The homemade versions are usually stronger and have a higher alcoholic content, well over the 40% that the commercial versions typically have.
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