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Old 07-16-2007, 01:23 AM   #11
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Quote:
Originally Posted by GrillingFool
I used to manage convenience stores, and this old man used
to come in of a morning to have a cup of coffee and chat a bit
to his friends as they came in; a nice friendly old man.
We are talking North Carolina, where moonshining is still doing
just fine, thank you. Don't let anyone tell you otherwise.

So, when he found out I was leaving, he brought in 2 pint bottles
of some cheap gin as a going away present. Except one had Blackberry
and the other said Cherry written on the labels. He said they were "sippin'
likkers", and that he made them. I have had a few local shines, and most of
them were scary. Like leave black residue when strained thru a coffe filter...
3 times! Without fail, all of the shine I have had is bad.
Even Georgia Corn Whiskey.

Turns out this old guy had been distilling his own mash for decades!
He made small batches of flavored brandies, and apparently made
a nice retirement addition from them.

Those were the best, smoothest and most flavorful brandies I have
ever had. Good stuff indeed.
Our state motto is:

North Carolina - where the moon comes over the mountains in gallon jugs!

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Old 07-16-2007, 09:45 AM   #12
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I've tasted some 'shine, once. I guy I worked with brought a little in. It was captured in a police raid, and I guess they only needed X amount for evidence, and the rest "dissappeared". Mind you, this all happened about 10 years ago.

I got a small sample of it, about a shot's worth. I will say, it was very smooth going down. Although, it almost ate through the waxed paper cup I drank it out of.
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Old 08-13-2007, 01:56 PM   #13
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As a kid in Virginia we "had access" (I will say no more as to keep from incriminating myself) to home made alcohol. Most was made from peaches or apples but some was still made from corn. The Georgia 'moonshine" you have tastes like corn whiskey and is the same as bourbon that has not aged to its legal age of 4 years (or is it 2). With corn whiskey or a fruit whiskey or I believe really a brandy, if distilled properly would have a distinct smell but possibly little flavor or burn similar to a nice vodka. Personally I would rather have a 20 year old Pappa VanWinkle or a Basil Hayden neat.
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Old 08-13-2007, 04:05 PM   #14
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That would be aged 2 years to be called Bourbon.
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Old 08-13-2007, 04:14 PM   #15
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Thanks UncleBob. I could not remember. Personally it should be at least 8 years.:-)
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Old 08-14-2007, 10:10 PM   #16
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Yes 8 is ok Some rye flavored bourbons don't age as well as the wheat flavored ones Like the Pappy 20 you mentioned. Yum!
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Old 08-14-2007, 11:20 PM   #17
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While stationed in Japan in the early sixties I had access to corn whisky that was quite smooth we got it at the base exchange $3.00 a bottle
( whisky was $3.00 a bottle no tax))
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Old 08-15-2007, 04:14 AM   #18
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Quote:
Originally Posted by Uncle Bob
Georgia Moon is produced by Heaven Hill distillery in Bardstown Kentucky!
It is marketed as a "Novelty" item. Sold in quart canning jars at 80 proof!
If one keeps a very "open mind" about what it is, it can be fun to sip on with a sweet corn flavor coming through. You might also look for Mellow Corn (four years old) and J.W. Corn also distilled by Heaven Hill. Both better than the popular Georgia Moon!

Have fun and Enjoy!
I think he hit the nail on the head with this one. It really does have a sweet flavor, and it's 80 proof and not nearly as stout as the real stuff. I've had real moonshine twice. The first time was flavored (don't remember what) and it was really smooth. It had enough alcohol in it to be flammable, so it couldn't have been that weak. The second time wasn't flavored and that stuff was ROUGH. It had to be really, really potent. I could feel the warm in my stomach for a long, long time after drinking it.
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