Pumpkin Pie Moonshine How Strong Is It?

What percent alcohol is Ole Smoky Moonshine?

Ole Smoky Moonshine has an alcohol by volume (ABV) measure of 50% or 100-proof. The vodkas, tequilas, and rums you’re probably used to drinking tend to measure at about 40% alcohol or 80-proof.

Can you ferment pumpkin into alcohol?

Pumpkins can be used to make a sweet-tasting brandy. Pumpkins have several uses. Around Halloween, they are used to make Jack-o-lanterns and pies. Pumpkins can also be used to make a sweet-tasting brandy through the distillation of fermented pumpkin wine.

What is pumpkin pie spice made of?

What’s In Pumpkin Spice? – Pumpkin spice (a.k.a. pumpkin pie spice) is an aromatic blend of cinnamon, nutmeg, cloves, and ginger, Sometimes allspice is included. You can buy the spice blend at the store or use ingredients you already have on hand to make DIY pumpkin spice.

Is Ole Smoky real moonshine?

#11 of 97 Pigeon Forge Things To Do See all photos (47 Photos)

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Ole Smoky Moonshine “The Barn” – A Staple at The Island in Pigeon Forge The Bottom Line: If you’re looking for an authentic Smokies experience and hoping to take a swig of something capable of cleaning grease off of a diesel engine, this is a must-do attraction the adults will love.

1. The SmokyMountains.com Local Expert Team This ain’t your grand-daddies moonshine folks.
2. The first legal moonshine distillery in Tennessee when it opened its doors in 2010, Ole Smoky Moonshine “The Barn” has taken its brand of corn mash liquor National and established itself as an industry leader in authentic Tennessee whiskey.

While the Pigeon Forge location is about half the size of its first storefront ( The Moonshine Holler in Gatlinburg ), this 6,000 sq/ft storefront is still enough to get your moonshine fix during your visit to the Smokies. During your visit, you can expect the scent of fresh corn mash to create a sensory experience long before you make it to the front doors.

• The smell of the corn mash production inside the store pours outside, drawing customers to its sweet aroma from all over The Island.
• Once inside, you’re immediately immersed in an authentic country visual experience as the build-out is all reclaimed lumber accented with rustic highlights from tin roofs to vintage lighting fixtures.

While you’re at Ole Smoky Moonshine “The Barn”, get ready to raise your glass and toast their signature series of Moonshine flavors with a stranger or your pals as your bartender host will guide you through a flight of shots. Before the night is over you will be led through an authentic redneck tasting of every flavor of moonshine they offer, along with some mixed concoctions they say make it all too easy to get carried away.

What is a moonshine pumpkin?

An early maturing white pumpkin that holds white color. COLOR: White. DAYS TO MATURITY.: 100.

Can you drink fermented alcohol?

Fermented drinks can contain low levels of alcohol as a by-product of fermentation – Kombucha, ginger beer, kvass and kefir drinks can contain residual alcohol from the fermentation process used in their manufacture. Drinks that have more than 0.5% alcohol by volume (ABV) are required by the Australia New Zealand Food Standards Code to have a statement of alcohol content on the label.

1. In NSW, products with an alcohol content greater than 1.15% ABV are considered to be an alcoholic drink.
2. A nationally coordinated survey by Food Regulators found that many fermented drink products such as kombucha, ginger beer, kvass and kefir contained alcohol.
3. Some products tested had an alcohol content greater than 1.15% ABV or an alcohol content greater than that shown on their label.

For the kombucha samples tested, around 65% had more than 0.5% alcohol, and for water-based kefir samples tested 74% had more than 0.5% alcohol. The dairy-based kefir samples tested all had less than 0.5% alcohol. For samples of ginger beer and kvass tested, around 31% had more than 0.5% alcohol.

Does pumpkin ferment well?

PUMPKINS AND SQUASH – Unless you want to add probiotics to all of your vegetables, pumpkin and winter squash will generally keep without fermentation. Their thick rinds allow them to be stored for months in the cooler weather of fall and winter. Squash does lacto-ferment easily into a firm, sweet, sour, salty treat. Here are some tips for a successful culture:

Choose a squash with a fairly even rind, You will want to cut off most of it, so varieties such as acorn, turbans and hubbards are difficult to use. Butternut, banana and sugar pumpkins are great choices. Take the time to look over the selection in your market! Cut the squash into bite-size pieces, or shred with a grater or food processor, While the culturing process will soften the squash somewhat, it is still quite firm after fermentation. Squash is high in sugar, so plan on 5-14 days for fermentation. Longer ferments may begin to develop a slight alcoholic flavor. Like all vegetable ferments, keep the squash submerged in the brine using weights, We don’t recommend a salt-free ferment for squash Any vegetable starter culture will work well with squash, but are not necessary. Because the outer rind contains organisms naturally containing friendly bacteria, you may want to include a hunk of the peeled rind in your fermenting vessel.

What is actually in pumpkin pie?

Overview – Pumpkin pie filling being prepared Pies made from pumpkins typically use pie pumpkins, also known as sugar pumpkins, which measure about 6 to 8 inches (15 to 20 centimetres) in diameter, approximately the size of a large grapefruit. They are considerably smaller than the typically larger varieties used to carve jack o’lanterns, contain significantly less pulp, and have a less stringy texture.

• The flesh is cooked until soft and puréed before being blended with the other ingredients.
• The pulp is mixed with eggs, evaporated or sweetened condensed milk, sugar, and a spice mixture called pumpkin pie spice,
• This typically includes cinnamon, powdered ginger, nutmeg, and cloves,
• Allspice is also commonly used and can replace the clove and nutmeg, as its flavor is similar to both combined.

Cardamom and vanilla are also sometimes used as batter spices. The pie is then baked in a pie shell and sometimes topped with whipped cream, Similar pies are made with butternut squash or sweet potato fillings. The pie is often made from canned pumpkin, which is prepared mainly from varieties of Cucurbita pepo and Cucurbita maxima,

• Packaged pumpkin pie filling with spices included is also used.
• A December 1988 report by the U.S.
• Food and Drug Administration found that canned pumpkin products sometimes have sweet squash mixed in with the pumpkin “to obtain the same texture that is well-liked by consumers.” Many modern companies produce seasonal pumpkin-pie-flavored products such as candy, cheesecake, coffee, ice cream, french toast, waffles and pancakes, and many breweries produce a seasonal pumpkin ale or beer ; these are generally not flavored with pumpkins, but rather pumpkin pie spices.

Commercially made pumpkin pie mix is made from Cucurbita pepo, Cucurbita maxima and Cucurbita moschata, ( Libby’s pumpkin pie mix uses the Select Dickinson Pumpkin variety of C. moschata for its canned pumpkins.)

What does pumpkin pie spice do for you?

Why Your Pumpkin Spice Addiction Might Be Healthy The fall season brings the cozy comforts of pumpkin flavors and spices in our lattes, cookies and pies, and these foods provide hidden health benefits. Pumpkin spice, an autumnal blend of cinnamon, nutmeg, ginger and cloves, can be a healthy dose of antioxidants and antimicrobial agents, while pumpkins provide more than decoration and tradition—they are packed with important vitamins and minerals that boost our system.

1. Emily Hu: Pumpkin spice is a mixture of different spices such as cinnamon, nutmeg, ginger and cloves, which all have health benefits.
2. Cinnamon and nutmeg have the highest concentration of salicylic acid, which is an important compound for anti-inflammation.
3. Andrea Soung: The pumpkin spice blend itself can merit some health benefits, but it would depend on how it’s used.

Adding tons of sugar with your pumpkin pie spice, as with any food, probably would not be the healthiest.

However, each ingredient in pumpkin spice has been used for therapeutic purposes for decades.Cinnamon is potentially effective in decreasing blood sugar and cholesterol, while increasing HDL (“good cholesterol”) in people with,Ginger can contribute to a healthier gut and is possibly effective in alleviating nausea and vomiting, menstrual cramps and pain.

AS: That’s an interesting psychological perspective. There definitely is something comforting about pumpkin spice in the fall. The recurring pumpkin-spice-everything tradition we have in the U.S. may get a little old at times, but the theme running through shops and homes transitioning to the fall season and anticipating the holidays rekindles past experiences and builds community.

After all, even smell is connected to memories—and for most people, pumpkin spice brings warm and fond memories. EH: I recommend pumpkin spice around the holidays if people find it comforting and relaxing. However, it is important to be aware of the high content of added sugar in some pumpkin spice foods and drinks.

AS: Yes! Pumpkins are loaded with vitamin A. Their orangey, yellow flesh indicates a large amount of carotenoids, some of which our bodies convert to vitamin A. Surprisingly, pumpkin seeds are also rich in carotenoids! EH: Pumpkin is a good source of vitamin A, which is essential for vision health, immunity and cell division.

• It contains antioxidants to protect healthy cells against free radicals, which may cause diseases.
• AS: Pumpkins also are a good source of potassium, and like many plant-based foods, they are rich in varying levels of antioxidants—vitamins, minerals and phytochemicals.
• Eating healthy foods in general, such as pumpkin, can help prevent heart disease and promote brain health, as well as uplift overall energy and mood.

EH: Pumpkin is rich in antioxidants and potassium. An adequate amount will provide the body with good nutrients, including vitamin A, and thus, protect the body against conditions such as heart disease. A healthy heart means a lower risk of blood clots, high blood pressure and high cholesterol, which promotes better brain health.

EH: Pumpkin is good for making pumpkin pie, bread, roasted/baked pumpkin or soup. Pumpkin spice can be incorporated into recipes such as pumpkin spice muffin, latte, smoothie, pancake or overnight oatmeal. Try pumpkin puree as an alternative to mashed potato. If you have a sweet tooth, try pumpkin cheesecake or pumpkin spice milk tea.

AS: You can blend pumpkins into soups, roast them as sweet or savory dishes, toss them in salads and pair them with yogurt. Try sprinkling pumpkin spice in your cereals and oatmeal, or add it into hearty meat dishes, rubs and curries to provide the warmth of the holiday season.

Why is pumpkin spice so expensive?

The ‘Pumpkin Spice Tax’ As reported by MagnifyMoney, a personal finance site that recently researched the phenomenon, many food manufacturers add an informal ‘pumpkin spice tax’ into the cost of their items. This fall, as Kiss 95.1 FM reports, ‘thanks to demand and inflation,’ this will be even higher than usual.

What percent alcohol is moonshine?

Pot still – A pot still is a type of distillation apparatus or still used to distill flavored liquors such as whisky or cognac, but not rectified spirit because they are poor at separating congeners, Pot stills operate on a batch distillation basis (as opposed to a Coffey or column stills, which operate on a continuous basis).

How strong is smoky moonshine?

Ole Smoky Moonshine Summary – The idea of legal moonshine is definitely a little suspect. Especially when we’re talking about a vast majority of the options being 35 or 40 proof. However, Ole Smoky Blue Flame Moonshine gets up to a pretty strong 128 proof.

• I will give Ole Smoky some credit, though.
• I tried six of their flavors, and most of them ranged from pretty solid to pretty darn delicious.
• Of course, there was the blackberry that reminded me a bit of Nyquil Honey.
• Ole Smoky Moonshine offers a lot of different variations.
• I mean, you have 35 proof, flavored moonshine that essentially works as a pre-mixed cocktail and I found them to be a lot better options than Bacardi’s or Cutwater’s pre-mixed cocktail options,

If you’re looking for something stronger, they have multiple options at 100 proof, and one at a staggering 128 proof. While it’s not quite as strong as your idea of traditional moonshine, it’s up there. Lastly, they have actual fruit soaking inside their moonshine.

• I’ve had their moonshine cherries and it was a really fun addition to a party especially because this option involves the original 100 proof moonshine.
• At the end of the day, we can disagree all we want on whether or not Ole Smoky, or any legal distillation, should classify their spirit as moonshine.

That’s not going to change the fact that Ole Smoky has a lot of good and fun options to try.

Is Ole Smoky Moonshine 100 proof?

Product Details: – Pair With BBQ ribs, pulled pork, cornbread, mac and cheese, coleslaw. Ole Smoky Moonshine White Lightnon’ 100 Proof – Item Code: 05959 Ole Smoky Moonshine White Lightnin’ 100 Proof is a premium quality, high-proof alcohol drink that is made from a blend of corn, rye, and barley malt.

It is a clear, colorless liquid that is bottled at 100 proof, making it one of the strongest moonshine drinks available in the market. The drink is produced by Ole Smoky Distillery, which is located in Gatlinburg, Tennessee. The distillery is known for its traditional moonshine recipes and uses only the finest ingredients to create its products.

Ole Smoky Moonshine White Lightnin’ 100 Proof has a smooth and clean taste with a subtle sweetness that is balanced by a hint of spice. It has a strong aroma of corn and grain, which is typical of moonshine drinks. The drink is best enjoyed straight or on the rocks, but it can also be used as a base for cocktails.

It is a versatile drink that can be paired with a variety of foods, including grilled meats, spicy dishes, and desserts. One of the unique features of Ole Smoky Moonshine White Lightnin’ 100 Proof is its packaging. The drink is bottled in a mason jar, which is a nod to the traditional way of storing moonshine.

The jar has a rustic and vintage look that adds to the charm of the drink. Overall, Ole Smoky Moonshine White Lightnin’ 100 Proof is a high-quality moonshine drink that is perfect for those who enjoy strong and flavorful drinks. Its smooth taste, subtle sweetness, and spicy notes make it a great choice for sipping or mixing into cocktails.

How much alcohol is 128 proof?

Bottled at 128 proof ( 64% ABV ), it’s nothing if not strong.

How strong is Ole Smoky whiskey?

Salted caramel is one of my favorite flavors, and, in general, caramel is a great flavor when it comes to whiskey. So naturally, when I saw a bottle of cheap whiskey that specifically called out that flavor, I was hooked and knew that I needed to take it home a bottle of Ole Smoky Salted Caramel Whiskey and try it myself.

1. Advertisment Opened on July 4th, 2010, the Ole Smoky Distillery took advantage of a recent change in Tennessee law to allow for new distilleries to be licensed once again.
2. When it opened, it was only one of four distilleries in the state, of which two had been granted their licenses prior to prohibition (Jack Daniels and George Dickel).

Originally, the company focused on corn based whiskey, producing an un-aged moonshine style liquor that is bottled in Mason jars and occasionally flavored with fruit (much like how traditional moonshiners would ship their liquor). After seeing significant success, the company expanded into a line of whiskey in 2016, purchasing the Davy Crockett Distillery and renovating their facility.

Learn More: What’s the Difference Between Whiskey, Bourbon, Scotch, and Rye?

The only information we have on the contents of this bottle is that it’s a “Whiskey with Natural Flavors and Caramel Color added” which isn’t a whole lot of disclosure. However, some of the history might be useful. The original moonshine produced by Ole Smoky was a corn based grain bill, but that’s not necessarily how they’re doing it now.

1. This whiskey only came on the market after the acquisition of the Davy Crockett distillery, so it’s likely that the grain bill that forms the base of this whiskey might be different from the norm.
2. That said there’s little to no documentation on what grains Davy Crockett is made from, so we can’t really be sure.

Anyway, at some point the fermented mash of unknown contents is eventually distilled into whiskey. There’s no age statement on the bottle and no indication that there was any aging whatsoever, so it’s likely that the raw whiskey would have been sent straight into the bottle after being combined with the coloring and flavor additives. The bottle is overall shaped like a big hip flask. The skinny-but-wide bottle has a rounded shoulder that rolls into a short neck, and the whole thing is capped off with a twist off metal cap with a shrink wrapper over the top. One thing I will note is that the twist off cap seems to be perforated, implying that it should crack off the bottom part of the metal and let the top part of the cap spin free.

Mine didn’t do that, it stayed whole and made every attempt to unscrew the cap annoying and discouraging. Which should have been a sign one that I unfortunately ignored. The label follows the same art style that their moonshine line follows, a good retro styled logo that looks like someone taped it onto the bottle.

It’s a design that not only looks good at a distance, but it also shows off the color of the whiskey within. Which I appreciate. Advertisment I like a good bold flavored drink, but this might take it too far. From the very second you start to pour the whiskey, even while your face is a good four feet away from the glass, the sickly sweet aroma of salted caramel makes itself known. It almost makes the whole room smell like a salted caramel ice cream cone, and that aroma only gets stronger as you bring the glass to your lips.

The weight of the liquid is remarkably heavy, but that’s more likely the result of some added sugar syrup than it is from the actual alcohol content. Especially since this thing is only 60 proof, which is 30% ABV. Way low compared to the more typical 40% to 45% ABV we usually see for whiskey. That sugar content directly impacts the flavor of the spirit.

What you get first is a solid heavy punch of brown sugar with almost diabetes-inducing levels of sweetness, and that caramel flavor follows somewhat quickly with a touch of added vanilla. There might be some saltiness included as well, but its momentary and all too quickly there’s a bitter kick that comes in and provides a somewhat unpleasant aftertaste.

Speaking of the aftertaste, the sickeningly sweet caramel (with the slightly bitter twinge) lingers long after the initial sip. In fact, it lingers so long that it pretty much ruins your palate for the remainder of the night. So just be aware — if you start drinking this, don’t go reaching for the Blanton’s next to get the taste out of your mouth.

There’s some marginal improvement here. Normally, with a bit of ice you get some of the bolder flavors to tone themselves down and let the drink breathe a bit. In this case, though, it’s like drinking from a soda machine that ran out of syrup. You get a hint of the flavor that once was there, a slight dilution of the sugar content, and that last bitterness and bite on the end is gone.

• The problem is that now this just seems strange.
• The weight of the spirit seemed to add something to the experience, but now it’s just a sickeningly sweet caramel water.
• It’s not really a pleasant drinking experience, and there’s definitely not any complexity to the drink.
• At first, this seems like a good idea.

The bitters and the orange zest add a bit of complexity and depth to the cocktail that seemed to be missing, giving it something else to bring to the table. And with the latent sugar content there isn’t even any need to add the sugar cubes to the glass.

But then that aftertaste It’s like the bitterness that we saw initially has come back with a vengeance. It’s not the worst I’ve ever seen, but it’s nowhere near enjoyable. I mean, on a technical level this meets the bar. But it just isn’t very good. Normally, what we’re looking for here is for the whiskey to make itself known despite the strong flavors in the mixers, and that’s what we get.

The salted caramel is strong enough that I’m actually looking for the opposite — I’m trying to see the ginger beer behind all that caramel. It also checks the second box, in that there’s something extra on the finish. But in this case, instead of the peppery spice that I usually like, it’s just more caramel.

In my opinion, the caramel flavor and the sugar content is just overpowering, which makes the cocktail less than pleasant. Advertisment This is pretty much sugary caramel syrup with a bit of alcohol added to it. If that’s what you’re looking for, then congratulations! This is your man. But otherwise, if you are looking for a complex spirit (or even one that’s particularly enjoyable in a variety of circumstances) you’re going to want to look elsewhere.

All reviews are evaluated within the context of their specific spirit classification as specified above. Click here to check out similar spirits we have reviewed. Overall Rating: 0/5 This is to whiskey what wine coolers are to wine. Advertisment

What percent alcohol is real moonshine?

Pot still – A pot still is a type of distillation apparatus or still used to distill flavored liquors such as whisky or cognac, but not rectified spirit because they are poor at separating congeners, Pot stills operate on a batch distillation basis (as opposed to a Coffey or column stills, which operate on a continuous basis).