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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 ...
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 .
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 ).
Bourbon whiskey, Moonshine, Straight whiskey, Tennessee whiskey, Bottled in bond 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 ...
A close-up view of grains steeping in warm water during the mashing stage of brewing. In brewing and distilling, mashing is the process of combining ground grain – malted barley and sometimes supplementary grains such as corn, sorghum, rye, or wheat (known as the "grain bill") – with water and then heating the mixture.
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Created in 2005 at San Francisco bar Bourbon & Branch by bartender Todd Smith. [17] [18] Blonde Manhattan – made with 2 oz moonshine, 1 oz sweet vermouth, 0.5 oz orange liqueur, and 3 dashes of orange bitters. [19] Brandy Manhattan – made with brandy instead of whiskey, and is very popular in Wisconsin. [20]
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 ...