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Moonshine can be made both more palatable and perhaps less dangerous by discarding the "foreshot" – the first 50–150 millilitres (1.8–5.3 imp fl oz; 1.7–5.1 US fl oz) of alcohol that drip from the condenser. Because methanol vaporizes at a lower temperature than ethanol, it is commonly believed that the foreshot contains most of the ...
Corn whiskey is an American liquor made principally from corn.Distinct from the stereotypical American moonshine, in which sugar is normally added to the mash, corn whiskey uses a traditional mash process, [1] and is subject to the tax and identity laws for alcohol under federal law.
Poitín was generally produced in remote rural areas, away from the interference of the law. A mash was created and fermented before the distillation began. Stills were often set up on land boundaries so that the issue of ownership could be disputed. Before the introduction of bottled gas, the fire to heat the mash was provided by turf. Smoke ...
Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from south-western France . In a broader sense, the term brandy also denotes liquors obtained from the distillation of pomace (yielding pomace brandy ), or mash or wine of any other fruit ( fruit brandy ).
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Sour mash (or sourmash) is a process used in the distilling industry that uses material from an older batch of mash to adjust the acidity of a new mash. The term can also be used as the name of the type of mash used in such a process, and a bourbon made using this process can be referred to as a sour mash bourbon .
Few Scottish cook books contain reference to the use of whisky in cooking. There are only a few traditional recipes such as cranachan [6] and trifle. Most cooks and professional chefs only consider the use of brandy, sherry, or port in the cooking process. There are many theories as to why whisky has been overlooked.
Maize is also the base grain in chicha and some cauim, as well as Bourbon whiskey and Tennessee Whiskey; while rice is the base grain of happoshu and various mostly Asian fermented beverages often referred to as "rice wines" such as sake and makgeolli; maize is also used as an ingredient in some Belgian beers such as Rodenbach to lighten the body.