If you’ve ever watched an episode of the Discovery Channel’s “Moonshiners,” you know that even the most rudimentary hooch operation is a scientific marvel.
How did anyone ever think, “Now, if I boil this grain/sugar cane juice/roast this agave and let it sit a few days, it’ll ferment, stink like the devil … and then I’ll add yeast, let it stink and bubble some more and then boil it and condense it and it’ll taste really good.”
Even smarter minds considered how to turn that rocket fuel into something that actually tasted really good by aging it for years.
Which brings us to the point of this blog: When it comes to whiskey, tequila and most rums, the really good stuff is born of time in a charred wood barrel and years of confinement in a dusty warehouse resting undisturbed (but, unfortunately, not un-taxed in Kentucky).
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