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Aug 23, 201209:43 AM
Happy Hour

All there is to sip and savor in New Orleans

Night Shift Gone Legit

Ole Smoky Tennessee Moonshine, archives, 2010

In Great Britain, people who work at night are called “moonshiners.” In keeping with the theme of two nations separated by a common language, the American definition of that term is something quite different but along the same lines.

America has always been in a bit of a sticky wicket when it comes to alcohol. We just can’t seem to come to grips with whether to embrace the liquid of fermented or distilled fruits or grains, or to completely turn our heads away from the topic and reject all contained therein.


At various times in our history we have done both. During Revolutionary times, one of the causes of our rebellion was the taxation England imposed on our rum and other spirits. You really did not think the Boston Tea Party was all about tea, did you?


And then at the peak of the Jazz Age, we decided to ban alcohol entirely, except for a few gallons made in better bath tubs all over this land, or the sacred wines used for religious purposes. I am told that never has Mass been celebrated so often, or enthusiastically, as it was back in the late 1920s. For the benefit of saving souls from eternal damnation, don’t you know?


Throughout our agrarian history, making high-alcohol corn or grain-based spirits in remote locations was perfectly acceptable behavior, except to certain governmental agents intent on collecting the proper taxes. They cared not for the quality of the end product, only that taxes be paid to governing bodies. The grand experiment of American governance was actually still grappling with the same questions as three generations earlier.


These “noble” distillers who set up their apparatus deep in the hills and woods of Appalachia would turn out batches of powerful and highly alcoholic clear liquids, capable of soothing savage emotions or causing immediate bodily harm. No one was ever quite certain which would take place.


The distillers were described as “moonshiners,” mostly because their work was always under cover of darkness, or at best, the light of a dim moon, the better to avoid detection by “revenooers,” government agents intent on collecting taxes, or better yet, shutting down the entire operation and sending some poor country boys off to jail.


Not only were these budding entrepreneurs/chemists performing important social work (?), but they, unknowingly, were giving birth to a truly American sport which became NASCAR. Yes, the entire racing circuit held in such high esteem today was birthed with fast cars, guys without all of their dental work, sheriffs’ deputies in pursuit and a trunkful of brand-new “hooch.”


The New Jersey-born son of a Scottish farmer, John Landis Mason, never benefitted from his 1858 invention of an inexpensive, clear-glass canning jar, and never fought competitors who understood better than he the applications of his screw-top storage container. The Ball brothers saw opportunity and so the Ball Mason Jar became the receptacle of choice for the burgeoning home canning industry and moonshiners. Blueberry jams from Grandma’s kitchen and strong clear spirits from Larry way back up in the woods, all in the same style jar. What a country!


Today, moonshine is making quite a comeback, albeit fully legal and respectable. This “new” line of products follow the same manufacturing techniques as their distant cousins, but, of course, this time around it’s all made in hygienic conditions and using only top-grade raw ingredients. The result is a bit lower proof than the woodsy product, which often kicked in around 95, and there are flavors available in the modern stuff, but it still packs a punch, even at 80 proof.


Catdaddy Moonshine, made in North Carolina, is one of those brands that plays on history while still being cool enough not to raise eyebrows at the U.S. Treasury Department, the Federal governmental agency charged with alcohol regulation in America.


Catdaddy Spiced Moonshine is made with a closely-held secret recipe and is widely available in New Orleans. Promotional materials note that it contains hints of vanilla, nutmeg, and cinnamon. And that it is made in the traditional sense, except that it is triple distilled. Still it never sees oak so the spirit is quite clear.


Ole Smoky Moonshine brags that it is Tennessee’s first legal moonshine. Quite an interesting market positioning statement. Ole Smoky makes a traditional moonshine, and then there’s the brand called White Lightnin’, which is distilled six times.


Ole Smoky goes out on a limb with some fruit-style moonshine, like cherries, apples, peaches and grapes. At the distillery in Gatlinburg, they also have blueberry, strawberry, lemon, and pink lemonade.


Moonshine today is presented as a substitute for vodka, gin or tequila in cocktails. In some cases, moonshine is suggested straight from the Mason jar, which still seems to be the package of choice for this category. No doubt, there is a lot of room for experimentation and individual expression when it comes to enjoying moonshine.


Maybe after a few glasses, you will imagine yourself as Burt Reynolds in "Smoky and the Bandit," or Robert Mitchum in "Thunder Road." By that time, the best advice is to put the moonshine down and call for a taxi.


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Happy Hour

All there is to sip and savor in New Orleans


In New Orleans, when the subject is wine and spirits, it is very difficult to leave Tim McNally out of the discussion. He is considered one of the “go to” resources in the Crescent City for counsel and information about adult beverages and their place in the fabric of life in this great city.


Tim is the Wine and Spirits Editor, columnist and feature writer for New Orleans Magazine; the Wine and Spirits Editor and weekly columnist, Happy Hour, for www.MyNewOrleans.com; creator and editor of his own website, www.winetalknola.com; all in addition to his daily hosting duties on the radio program, The Dine, Wine and Spirits Show, on the air at WGSO – 990AM, every weekday, 3- 5 p.m, and streamed live on www.wgso.com.


Over the years, Tim has proved to be an informed interviewer, putting his guests at ease, and covering tactile and technical information so that even a novice can understand difficult agricultural and production concepts. Tim speaks with winemakers, wine and spirit ambassadors, distillers, authors, people who stage events and festivals, and takes questions from listeners and readers, all seamlessly blended together in a program that is unique in America.


Tim’s love of wine actually came about many years ago from his then wife-to-be, Brenda Maitland, a noted journalist in her own right, and together they have traveled to the major wine producing areas in the US and Europe, seeking first-hand information about beverages that give us all so much pleasure.


They were instrumental in the founding of the New Orleans Wine and Food Experience, a major national and international well-regarded festival of its type. They both continue to be involved with the planning and staging of this multi-venue, five-day event now over twenty years old.


Tim is also considered one of the foremost professional wine judges in the US, being invited to judge more than 11 wine competitions each year, including the San Francisco Chronicle Wine Competition (the largest competition of American wines in the world, with more than 6,000 entries), the Riverside, CA International Wine Competition, San Francisco International Wine Competition, Atlantic Seaboard Wine Competition, Indiana International Wine Competition, Sandestin, Florida Wine Festival Competition, the State of Michigan Wine Competition, the U.S. National Wine Competition, and the National Wine Competition of Portugal.


Tim is a guest lecturer to many local wine and dine organizations, and speaks each year to the senior class in the School of Hotel and Restaurant Management at Auburn University, Auburn, Alabama.


Staying abreast of the news of the wine and spirits world is a passion for Tim, and he is committed to sharing what he knows with his listeners and readers. “Doing something I love, with products that I truly enjoy, created by interesting people, coupling the experience with culinary excellence, and doing it all in the greatest city in America,” are the words Tim lives by.


It’s a good gig. 




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