July 12th, 2011 at 10:46PM
KINGS COUNTY EVENT AT CHAR NO. 4 STARING NICOLE AUSTIN Listen, to be fair I know nothing about whiskey, the reason I started this blog is because I want to know more about whiskey. I am an armature, but at least I’m a professional one at that.  This is not the case for Ms. Austin who is an engineer/distiller for New York’s First distillery since prohibition (making them what they state the “oldest distillery in NYC” And even though they started in April 2010, they would be correct). Kings County started with making their very own moonshine from their apartment in Bushwick, Brooklyn and from there they now have branched out to make their own Bourbon as well. Nicole gathered with other nerds like myself to talk about the steps on how to make moonshine. The chemisty and physics alone of it all made me regret sleeping through all of high school. If only I had known that chemistry would help me get drunk!  Moonshine is just a slang term for “Corn Whiskey”. Its the foundation for bourbon, but what makes most moonshine turn into bourbon is just a newly charred barrel and a little bit of time.  Here is what you need to know about Kings County moonshine: Its is a mixture of mostly corn and barley. WARNING any corn whiskey that claims to be 100% corn whiskey can only be called that due to the extra chemicals they add to their mash. Corn needs to be broken down by enzimnes which is what barley is added to the mix. While corn has very little amount of enzimes, barley (especially barley that is made FOR the sole purpose of making whiskey) has an over amount of enzimes. Knowing this, when you see a label reading “100% corn whiskey” its because instead of using bailey they use chemicals to break down the corn mash. Better tasting? worse? that’s up to you to decide.  Their organic corn comes from local farmers in the finger lake regions while their malted barley comes from experts in Scotland. Their barley is called “Golden Promise Barley” (sounds fancy, no?) What they may lack in experience and history, the distillers of Kings County gain in love over their product. Nicole explained in great humor and modest fashion the mistakes they have made and the reason they make only 2.5 gallons of whiskey a day is not to seem snobbish and up the price but because they are working out of a 325-square foot room.  If you can get your hands on some Kings County corn whiskey or bourbon I highly recommend it. If you can talk to any of the makers of this delish nip, I command you do so. They will enlighten you and get you drunk in the process.  Also they gave us a free bottle of their Moonshine. AND YES I’M GOING TO GO CAMPING WITH IT.

KINGS COUNTY EVENT AT CHAR NO. 4 STARING NICOLE AUSTIN

Listen, to be fair I know nothing about whiskey, the reason I started this blog is because I want to know more about whiskey. I am an armature, but at least I’m a professional one at that. 

This is not the case for Ms. Austin who is an engineer/distiller for New York’s First distillery since prohibition (making them what they state the “oldest distillery in NYC” And even though they started in April 2010, they would be correct). Kings County started with making their very own moonshine from their apartment in Bushwick, Brooklyn and from there they now have branched out to make their own Bourbon as well.

Nicole gathered with other nerds like myself to talk about the steps on how to make moonshine. The chemisty and physics alone of it all made me regret sleeping through all of high school. If only I had known that chemistry would help me get drunk! 

Moonshine is just a slang term for “Corn Whiskey”. Its the foundation for bourbon, but what makes most moonshine turn into bourbon is just a newly charred barrel and a little bit of time. 

Here is what you need to know about Kings County moonshine:

  • Its is a mixture of mostly corn and barley. WARNING any corn whiskey that claims to be 100% corn whiskey can only be called that due to the extra chemicals they add to their mash. Corn needs to be broken down by enzimnes which is what barley is added to the mix. While corn has very little amount of enzimes, barley (especially barley that is made FOR the sole purpose of making whiskey) has an over amount of enzimes. Knowing this, when you see a label reading “100% corn whiskey” its because instead of using bailey they use chemicals to break down the corn mash. Better tasting? worse? that’s up to you to decide. 
  • Their organic corn comes from local farmers in the finger lake regions while their malted barley comes from experts in Scotland. Their barley is called “Golden Promise Barley” (sounds fancy, no?)

What they may lack in experience and history, the distillers of Kings County gain in love over their product. Nicole explained in great humor and modest fashion the mistakes they have made and the reason they make only 2.5 gallons of whiskey a day is not to seem snobbish and up the price but because they are working out of a 325-square foot room. 

If you can get your hands on some Kings County corn whiskey or bourbon I highly recommend it. If you can talk to any of the makers of this delish nip, I command you do so. They will enlighten you and get you drunk in the process. 

Also they gave us a free bottle of their Moonshine. AND YES I’M GOING TO GO CAMPING WITH IT.

28 notes #whiskey#char no. 4#kings county#moonshine
March 21st, 2011 at 12:22PM
Moonshine Takes A Step Up To The Snobs As American Whiskey gets more recognition and most amount of distilleries since the prohibition area there have been more and more variations of Moonshine.  Now a lot of people may ask, what exactly is Moonshine? Moonshine is the same as most whiskeys with the slight difference that it goes through little to no barrel aging which is what gives most whiskeys that brown color.  The Wall Street Journal says: Yes, it may conjure images of mountain men concocting illegal booze using junkyard auto parts, but many artisanal distilleries have recently elevated the backwoods spirit to something worth sipping as you would a fine brandy. “Our white whiskey has a very deliberate approach,” says Brian Ellison of Death’s Door Distillery. “We utilize a yeast that is better suited for wine. The result plays up a unique note of amyl alcohol found in good grappas, pisco and rhum agricole.” It’s true: There’s a distinctive farm-like pureness to these whiskies that puts them closer to an earthy genever (traditional Dutch gin) or cachaça (a rum-like spirit from Brazil) than a bourbon. (via) Which brings the questions, is Moonshine better than the well aged, matured Scotch? A lot of whiskey snobs believe so. With this new age of whiskey rising and more new and fresh faces distilleries opening up in all corners of America, does age really matter?   Due to the prohibition,  most American distilleries were wiped out, making it difficult to find anything aged more than a few decades. But does that mean that their fathers (Scotch Irish whiskeys and the like) are better? No, of course not. It just means its different. Now, more so than ever is the time to try new things. Whether the whiskey is clear or brown, aged or not, from afar or in your town, no one can deny that each one is unique and interesting. Which ones are better or worse  is up to the taster and taster only.  Different Moonshines to try are: Death Door’s White Whiskey Ole Smoky Tennessee Whiskey High West High Country Single Malt Glen Thunder Corn Whiskey House Spirits White Dog Whiskey Kings County Distillery Moonshine Corn Whiskey Hudson New York Corn Whiskey Drink white and be safe, y’all! -Whiskey

Moonshine Takes A Step Up To The Snobs

As American Whiskey gets more recognition and most amount of distilleries since the prohibition area there have been more and more variations of Moonshine. 

Now a lot of people may ask, what exactly is Moonshine? Moonshine is the same as most whiskeys with the slight difference that it goes through little to no barrel aging which is what gives most whiskeys that brown color. 

The Wall Street Journal says:

Yes, it may conjure images of mountain men concocting illegal booze using junkyard auto parts, but many artisanal distilleries have recently elevated the backwoods spirit to something worth sipping as you would a fine brandy.

“Our white whiskey has a very deliberate approach,” says Brian Ellison of Death’s Door Distillery. “We utilize a yeast that is better suited for wine. The result plays up a unique note of amyl alcohol found in good grappas, pisco and rhum agricole.”

It’s true: There’s a distinctive farm-like pureness to these whiskies that puts them closer to an earthy genever (traditional Dutch gin) or cachaça (a rum-like spirit from Brazil) than a bourbon. (via)

Which brings the questions, is Moonshine better than the well aged, matured Scotch? A lot of whiskey snobs believe so. With this new age of whiskey rising and more new and fresh faces distilleries opening up in all corners of America, does age really matter? 

 Due to the prohibition,  most American distilleries were wiped out, making it difficult to find anything aged more than a few decades. But does that mean that their fathers (Scotch Irish whiskeys and the like) are better? No, of course not. It just means its different. Now, more so than ever is the time to try new things. Whether the whiskey is clear or brown, aged or not, from afar or in your town, no one can deny that each one is unique and interesting. Which ones are better or worse  is up to the taster and taster only.

 Different Moonshines to try are:

Drink white and be safe, y’all!

-Whiskey

79 notes #moonshine#whiskey#whiskey wednesday