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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 ...
A fruit brandy in a traditional nosing glass. According to a legal definition in the United States, a "fruit brandy" is distilled "solely from the fermented juice or mash of whole, sound, ripe fruit, or from standard grape, citrus, or other fruit wine, with or without the addition of not more than 20 percent by weight of the pomace of such juice or wine, or 30 percent by volume of the lees of ...
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 ).
Pálinka distilled in a pot still is always double distilled. In the first step, the alcohol is extracted from the fermented mash; the result is called alszesz (low alcohol). In the second step, the taste of the fruit is extracted from the fermented mash.
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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.
Due to the very high taxation of alcohol, moonshine production—primarily from potatoes and sugar—remains a popular, albeit illegal, activity in most parts of the country. [citation needed] Moonshining occurs in the Mid- and North-Norwegian regions in particular and rural areas in general. Norwegian moonshine is called "hjemmebrent" or ...
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 ...