"I distrust a man who says 'when.' He's got to be careful not to drink too much, because he's not to be trusted when he does." Sydney Greenstreet
If you enjoy the romantic notion of moonshine as this old farmer's way of using his surplus corn to put it to the man and then drive through the night in his hopped up car, this book probably isn't for you. While not a huge surprise, the book makes it very clear that "moonshine" (if you can even still call it that) is a very different thing today, and has been for sometime. Sad in a way. (Get some Mellow Corn if you want to know what it was like 50+ years ago.)
Nevertheless, the book does a good job of skipping around and touching on other interesting distilling topics. It has made me appreciate all of the budding micro-distillers even more. That is assuming those micro's have done a good job of making their lightly aged (or not aged at all) spirits taste like something new.
"Rye whiskey, rye whiskey, rye whiskey I cry. If a tree don't fall on me, I'll live till I die" - Tex Ritter
Our friends in Cedar Rapids are now selling White Dog as well.
The Cedar Ridge winery and distillery are new selling "unaged whiskey". I don't see it on the website as of yet.
I visited Grand Traverse Distillery last weekend and they are planning on selling White Dog, their 100% corn mashbill diluted to 80 proof. They have a bunch of cases of it piled up in their warehouse area, they are just waiting on approval for the label. They already sell the same thing @125 proof for the purposes of filling the small barrels they sell. It's not bad, but lacks some complexity.
never will have any complexity at 100 percent corn. Why is it that people want to make whiskey that way. I alsways thought is was big shortcut, until I found out how long it takes to mash it. 4 to 5 hours. Use malt, you get flavor and 30 minutes mashing is plenty.
He also seemed to think makers who use multiple grains in their whiskeys actually blend single grain spirits together. The poor kid was confused about a lot of things.