Moonshine Now Legal All Over The Country

Clear corn whiskey may not have the sex appeal of an aged bourbon or rye, but Chuck Miller is hoping to change some minds. The Master Distiller of Stillhouse Distillery, in Culpeper, Virginia, has been making the rounds as of late, promoting his Original MOONSHINE. It’s an 80-proof whiskey that was developed along with Adam Perry Lang, a well-known barbecue guru who founded Daisy May’s BBQ in New York City, and is now living in London, working with Jamie Oliver on his Barbecoa restaurants (full disclosure: Adam and I were fraternity brothers at UW, but that was 20 years ago, long before he became a chef).

Perry Lang discovered moonshine about six years ago at a barbecue competition. He felt there was a natural connection between slow-cooked meat and corn whiskey, so he decided he wanted to make some; after investigating legal moonshiners, he me Miller. The two men worked on distillation techniques at the farm in Culpeper, until they both felt like they had a product that they could market nationwide. The result is a smooth, quaffable spirit that is just fine as-is, served neat, and sipped slowly; a few ice cubes wouldn’t hurt either. In an effort to market to a more mainstream audience (read: women) the brand ambassadors are now coming up with cocktails incorporating Original MOONSHINE, but I would strongly suggest you ask your barkeep for a little sample, straight-up at first, just so you can appreciate the nuance and complexity. I’m sure Chuck and Adam would appreciate that.

Here are a few of the places in Chicago carrying the Original MOONSHINE:

Whiskey Bar and Grill

Bangers & Lace

Haymarket

The Bedford

The Drawing Room

Public House