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  1. #1
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    Sweet Sippin\' II: Mountain Moonshine

    Sweet Sippin' II: Mountain Moonshine

    (Second in a series)

    Mountain Moonshine
    West Virginia Spirit Whiskey
    West Virginia Distilling Co., LLC, Morganton, WV
    100 Proof

    "Proudly brought to you by West Virginia's best distillers.
    This product is made from the finest corn whiskey, blended with
    corn grain neutral spirits, to produce a genuine West Virginia
    moonshine. Enjoy."

    "Blended with 20% Corn Whiskey, 80% grain neutral spirits,
    distilled from corn. Less than 30 days old."


    What is authentic moonshine? To some people, moonshine
    means rocket fuel, 150+ proof, not to be swallowed without
    dilution. To others, moonshine should taste like a mouth
    full sweet corn. These boys in WV have decided to walk the
    line: they incorporate both syles, successfully, in their
    "Mountain Moonshine". I have a feeling that this is just
    the style they like best. It's what I like to call Good
    Design. They have achieved balance.

    Color: crystal clear

    Nose: light and spirity, a touch plummy, with the "sweet
    alcohol" notes that some people recognise in isopropyl alcohol
    or straight ethanol. Green grapes.

    Sip, sip, sippin': Candy corns, plummy, jelly beans, at times
    fruity. As a matter of fact, if people are gonna use the term
    "dark fruits" then I'll use the term "green fruits" - kinda like
    the green apples that you don't let the cows eat since it makes
    the milk sour.

    Finish: slightly plummy, some graham crackers.

    Overall: Most of us whiskey drinkers are used to the "bass
    notes" that hit you as it sits on our tongue, perhaps some
    spicy notes if what we're drinkin' has some rye in it.
    If you think those two things are essential, then you'll be
    a little disappointed. Me, I can enjoy this stuff. It's
    not deep and complex, but it has a surprising aspect to it:
    it has yummy-ness and drinkability. I think if they'd gone
    with 100% corn whiskey, it would have been too much... but
    blending it with higher proof 'shine makes it round and
    well balanced... which is more than I can say about a lot
    of aged whiskies out there!

    Some might call it "Absolut Corn", but I think that would
    be disrespectful to the robust squeezin's in this bottle,
    which I recommend to anyone who wants something light and
    delicious: Sweet Nectar of Corn.


    Tim Dellinger


  2. #2
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    Re: Sweet Sippin\' II: Mountain Moonshine

    Oh, yes, lest I ferget:

    Mountain Moonshine is made by two fellers by the name of
    Bo McDaniel and Payton Fireman,
    and they procured for themselves West Virginia's
    first distilled spirits licence: WV-DRB-1

    I applaud their ambition.

    They've got a website at

    [url]www.mountainmoonshine.com[\url]


    Cost per bottle at retail is less than $13/bottle.

    I'd like to give Special Thanks to Chuck Logsdon
    for procuring this bottle for me. Thanks Chuck!
    I owe you one!


  3. #3
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    Re: Sweet Sippin\' II: Mountain Moonshine

    Well shit, a product where the only places you can get it are where it is made and the communist control state of ohio (I am actually privy to something rare???) GAWLEEE!!!


    LOL I just might have to buy a bottle, I remember seeing it rather cheap.

    TomC

  4. #4
    Virtuoso
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    Location
    North Carolina
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    Re: Sweet Sippin\' II: Mountain Moonshine

    Glad to help out.

  5. #5
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    Virginia
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    Re: Sweet Sippin\' II: Mountain Moonshine

    This product is a blend of corn whiskey and neutral grain spirits, so how closely will this approximate the 'sugar' moonshine they talked about on that Discovery Channel special? I realize no matter WHAT you're bottling at this young age you'll get a raw, unpolished product, but does it really taste like 'shine, especially since NEITHER grain nor (in most cases) corn is involved in moonshining?

  6. #6
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    Re: Sweet Sippin\' II: Mountain Moonshine

    >I realize no matter WHAT you're bottling at this young age you'll get a raw,
    >unpolished product

    It's actually pretty smooth. Taking a small center-cut or distilling to
    higher proof can take away the "raw, unpolished" edge. Perhaps I'll do
    a side-by-side tasting with, say, Ten High to calibrate smoothness.

    >but does it really taste like 'shine, especially since
    >NEITHER grain nor (in most cases) corn is involved in moonshining?

    Well, you're making big claims there, claims that I have to
    disagree with. Moonshiners have traditionally used corn, and
    even after sugar became popular, corn was still added for flavor.
    Corn is pretty much an integral part of the traditional "moonshine
    flavor." If you'd like a handfull of books to read about traditional
    moonshine, I can give you a bibliography.

    (As I touched on in my tasting notes, there are as many styles of
    moonshine as there are moonshiners... so "does it taste like 'shine?"
    is a pretty difficult question to answer.)

  7. #7
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    Re: Sweet Sippin\' II: Mountain Moonshine

    Tim,

    I am both gladdened and slightly amused that you are so knowledgeable about the variations on the 'shine theme.

    Your post caused me to conjure up a vision of www.Moonshine.com. Right now there may be a debate going on there between Billy Joe Bob and Bobby Joe Bill, who are discussing the proper proportions of ingredient X and why the American drinking public has turned to more refined liquor at the expense of the moonshine industry.

    Yours truly,
    Dave Morefield

  8. #8
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    Re: Sweet Sippin\' II: Mountain Moonshine

    >I am both gladdened and slightly amused that you are so knowledgeable
    >about the variations on the 'shine theme.

    It's just part of my interest in American Whiskies... as a matter of
    fact, I consider it crucial to the understanding of the evolution of
    spirits in America. In addition, it is a uniquely American cultural
    phenomenon, like baseball. (Note that the Brits have their own, similar
    traditions, but ours are so... American.) I think I posted an outline
    for what I considered to be the knowlege required to graduate Bourbon 101,
    201, etc. a while back... 'shine is definitely part of the coursework!

    >Right now there may be a debate going on there between Billy Joe Bob and
    >Bobby Joe Bill, who are discussing the proper proportions of ingredient X
    >and why the American drinking public has turned to more refined liquor at
    >the expense of the moonshine industry.

    You jest? Such things are out there for those who know how to find them!


    Tim

  9. #9
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    Re: Sweet Sippin\' II: Mountain Moonshine

    Tim, you're obviously a lot more in-the-know when it comes to moonshine history and culture, but when I ask "does it taste like 'shine?" I'm not talking about Uncle Jed the whiskey enthusiast crafting a fine mashbill in his basement. I'm talking about the 'pop the trunk and sell me a jug of illegal hooch' kind.

    Are you claiming that most of today's moonshine is corn-based?



  10. #10
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    Re: Sweet Sippin\' II: Mountain Moonshine

    Dave, I know some well-to-do people out in the country who know good whiskey and prefer moonshine. They gave me a taste one time:

    Tim

 

 

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