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Sutton then wrote a self-published autobiography and guide to moonshine production called Me and My Likker, and began selling copies of it in 1999 out of his junk shop in Maggie Valley. [2] [11] [12] The New York Times later called it "a rambling, obscene, and often hilarious account of his life in the trade". [2] (A woman named Ernestine ...
A typical moonshine still may produce 1000 gallons per week and net $6000 per week for its owner. [38] The simplicity of the process, and the easy availability of key ingredients such as corn and sugar, make enforcement difficult. However, the price advantage that moonshine once held over its legally sold competition has fallen.
In some countries, moonshine stills are illegal to sell, import, and own without permission. However, enthusiasts explain on internet forums how to obtain equipment and assemble it into a still. [9] To cut costs, stainless steel vessels are often replaced with plastic stills, vessels made from polypropylene that can withstand relatively high heat.
Minnesota 13 was the name given to the corn liquor moonshine distilled on many central Minnesota Stearns County farms. It became well known across America and Canada as "Minnesota 13", a premium quality twice distilled and properly aged whiskey, (said by many to taste remarkably like "Canadian Club").
The grains used are grown less than 95 miles from the distillery to minimize the fossil-fuel consumption associated with transporting the grain. Consumers are allowed to return the bottle's swing-top closure to the company to be recycled, and for every top recycled, McCormick Distilling donates $1.00 to Global Green USA.
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