Moonshine Goes High-Class

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Unlike the trendy activity of hombrewing beer, homebrewing liquor still conjures up the image of backwater hayseeds drinking out of clay jugs labeled with XXX. That notion is beginning to change, Paul Clarke writes for Imbibe, as craft bartenders and chefs have begun fashioning high-class moonshine to fit with their discerning tastes. Many of these renegade liquor makers don’t like the moniker “moonshiners” either, according to Clark, opting instead for the more epicurean title of “private distillers.”

Whatever they call themselves, homebrewing liquor is still illegal in the United States, and Canada, too. The subjects of Clarke’s article, many who are identified by their first names only, warn readers that U.S. authorities have the option of seizing equipment, and assets. “If you want to do this, you need to make sure you don’t talk about it openly in public,” suggests distilling expert Mike McCaw, “and share the information only with a small number of very close and very trusted friends.”


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