kwshannon Posted October 15, 2014 Share Posted October 15, 2014 (edited) Visited this distillery in Missouri, located between Springfield and Branson. 2 mashbills, 80% corn/20% wheat/a touch of barley (100+%?) for their aged spirit whiskey, and 80% corn/20% wheat for their unaged moonshine. Very friendly staff, gave about 10 of us a tour, showing mash tubs, stills, and barrel room. Barrel room had about 30 barrels aging, mostly oak and one sherry. They said their spirit whiskey is aged 18 months. They also said when they start to run low, they can produce a batch of moonshine in 7-10 days. Upstairs is their bar and dining area. Flight of 3 samples included regular moonshine, spirit whiskey, and rum. Edited October 15, 2014 by kwshannon Spelling Link to comment Share on other sites More sharing options...
Harry in WashDC Posted October 15, 2014 Share Posted October 15, 2014 What'd you think? Sometimes unaged (or even anything under 2 yrs) whiskey tastes raw to me with nothing special jumping out - other times I find something in it that makes me want to try it when it's older. (SA's Yearling comes to mind here; even kept annopened bottle to "compare" when they release their older spirit in the next year or so.) Rum is funny that way, too, for me. Sometimes I wonder why "they" bothered when I can buy a more consistent, dependable, and quaffable rum from a big house for lots less but, every once in awhile, a small house rum will say "I'm special". Link to comment Share on other sites More sharing options...
kwshannon Posted October 15, 2014 Author Share Posted October 15, 2014 We tried samples of each. I liked the 120 proof moonshine, wife liked the rum. The regular moonshine was a little raw, but better than others I've had. I'll post notes when I crack open the bottle of 120 proof that I bought. Link to comment Share on other sites More sharing options...
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