3 Surprising Moonshine Facts | Old Tennessee Distilling Company With its long and rich history in our region, we East Tennesseans love our moonshine. Coupled with its delicious taste, it is something our state is known for and takes pride in. However — like anything deep in tradition — no matter how much we think we know about moonshine, it has plenty of secrets.
The Meaning Behind Those Three X’s
Ever seen one of those cartoons of Appalachian folk holding big jugs marked “XXX”? Those three X’s became an iconic symbol of moonshine — if a jug had that special marking, you knew what was in it. But what is the meaning behind it? Simply put, the X marking indicated how many times that particular batch of moonshine was distilled.
The Reason for the Mason Jar
For people new to moonshine, they might see the classic mason jar as quite difficult to manage, especially when trying to pour it into a glass. However, there’s a reason modern moonshine distillers have stuck to the age-old jar — tradition. In the south, everything is canned, from fruit preserves to green beans to alcohol.
It’s Smoother Than You Might Think
Moonshine has the reputation of “burning” and being hard to swallow. Maybe it’s the high alcohol content. But interestingly, most modern moonshine from distilleries are bottled at 100 proof, which can be lower than many popular liquors like whiskey, vodka, and gin.
- 1 What are moonshine jugs made out of?
- 2 What do the X’s mean on beer?
- 3 Why is there stuff floating in moonshine?
- 4 What Mexican beer has 3 X’s?
- 5 What does 420 mean in beer?
- 6 What container is moonshine in?
- 7 What is a glass jug called?
What are moonshine jugs made out of?
Dimensions(inches): 1/2 Gallon: Diameter: 5 inch, Height: 8 inch 1 Gallon: Diameter: 6 1/4 inch, Height: 9 inch Select Style: 1/2 Gallon Whiskey Jug Opco02689 Qty: $ 21.99 Moonshine jugs are dishwasher, microwave, oven, and food safe. These old whisky jugs do not contain lead or harmful chemicals. Ceramic jugs are easy to clean quality-made durable stoneware. You can safely store and drink liquor, fermented tea, fruit juice, soda, or water in these old whiskey jugs, or use them as a rustic decoration.
Our moonshine jugs beg for leisurely reenactments of old time mountain music. Available in one gallon and half gallon sizes with optional corks for liquid storage. The corks are not recommended for long-term airtight storage. Stoneware whisky jugs are 100% American made. For a larger option, check out our 2 gallon insulated beverage dispenser,
These stoneware growlers in two sizes are made for airtight liquid storage. These American-made, high-quality ceramic whisky jugs are a nod to the historical stoneware used to package moonshine and whiskey, America’s homegrown spirit.With the arrival of steamboats in the early 1800s the beginning of moonshine distillery expansion was marked.
By the 1820s commercial distilleries in the south were on the rise. So too was the stoneware industry, which produced the jugs used to package the country’s precious whiskey. Your order ships same day if ordered before 2 pm EST Monday-Friday to arrive anywhere in the Contiguous United States within two to seven business days of our receiving your order.
This item cannot be shipped to Canada, Alaska, Puerto Rico and Hawaii. WARNING: These products can expose you to chemicals which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov.
What do the X’s mean on beer?
Saltire marks – A bottle of XXX bitter ale from Belgium (originally made for the US market). The Saint Andrew’s Cross is used on some beers, and was traditionally a mark of beer strength, with more exes indicating a higher alcoholic content. Some sources suggest that the origin of the mark was in the breweries of medieval monasteries, where the cross served as a guarantee of quality for beers of increasing strength.
Another explanation for the saltire marks may be rooted in the duty taxes of alcoholic beverages beginning in England in 1643. The mark on a cask of beer was originally used to indicate that the contents were stronger than legal small beer limits, and were subject to a tax of ten ( Roman numeral X) shillings per barrel tax.
Later, brewers added additional (superfluous numeral) X marks to signify progressively stronger beers: “the present quack-like denominations of XX and XXX, which appear, unnecessarily, on the casks and in the accounts of the strong-ale brewers”. In mid-19th century England, the use of letter “X” and other ones had evolved into a standardized grading system for the strength of beer.
Is moonshine always whiskey?
What’s the Difference Between Whiskey and Moonshine? Those who know a little bit about alcohol eventually ask the question “What’s the difference between whiskey and moonshine?” The short answer? Absolutely nothing. Both whiskey and moonshine have the same production process – give or take a few variables.
“Moonshine” came to be distinguished from whiskey for its illegal nature rather than it being a different type of alcohol – moonshine is just whiskey that hasn’t been taxed. The practice of making moonshine began early on in American history when the newly-established US government established a tax on liquor and spirits to help pay for the costs of the Revolution.
Feisty colonial whiskey fans, many of whom were farmers who supported their families in bad harvest years with their alcoholic product, refused to pay for the tax, leading to an underground whiskey trade. Moonshine making continued from then on up until Prohibition went into effect in 1920, when its popularity exploded.
Suddenly, because there was no legal whiskey available anywhere, moonshine was in high demand, and the distillers who were used to evading the law already began to make a fortune. The practice of using sugar as a base for moonshine became more common as distillers tried to stretch their profits further.
After Prohibition, moonshine’s popularity naturally fell until it became more or less known as a backwoods country phenomenon. Historically, the taste of moonshine was closer to vodka than it is to a dark-colored whiskey. That’s because moonshine was rarely if ever aged – the process of acquiring and storing oak barrels for aging would have been very difficult undercover.
- The taste could vary, though, since there were no legal standards.
- That’s part of what made moonshine somewhat dangerous – not only for the distiller, who could get caught and thrown in jail, but also for the drinker, who could go blind if the distiller was careless or greedy and did not remove the methanol naturally generated by the distillation process.
Of course, Grand River Spirits is a legal distillery – so our “moonshine” labeling is simply a fun homage to American history and our roots in Southern Illinois. It also means we follow all industry best practices and our spirits are perfectly safe to drink (in moderation, of course).
Why is there stuff floating in moonshine?
What the Floc is That?! Have you ever seen those particles floating around in whiskey? Well, in our case they’re supposed to be there, so don’t freak out! This phenomenon is completely natural and is called flocculation – precipitation from solution in the form of fleecy masses.
Sounds.interesting, right? Well, there’s an explanation for this and it actually has quite a few benefits! Flocculation occurs when grain oils (or in our case corn oils) come out of solution due to a plethora of reasons, the main one being changes in temperature. When the solution is warm the oils are able to dissolve away but as the temperature lowers, they fall out and combine into the creamy off-white clouds you see in the bottle.
These clouds are natural and the whiskey is 100% safe to drink. It actually adds to the complex mouthfeel of the drink – simply shake the bottle and watch the clouds disappear. Filtering spirits can stop flocculation from occurring, however, our John Shaw Bourbon Whiskey is intentionally left unfiltered.
When filtering a spirit, you must put the liquid under freezing conditions to filter out the heavy oils which keep the product looking clear. Yet when you do this, it can lose some complexity and desired mouthfeel. For some products this is beneficial, but we believe our John Shaw Bourbon would lose characteristics that make it unique.
If you see some clouds in your whiskey, know that it’s safe (and intentional in this case)! This odd formation in your bottle is natural and only adds to the flavor and texture of the whiskey. Just give the bottle a shake before serving. John Shaw Bourbon Whiskey is distilled from, our distillery located right on-premise.
What Mexican beer has 3 X’s?
Tres Equis Mexican Lager – Lakeville Brewing Co – Untappd.
What does 420 mean in beer?
‘420, 4:20, or 4/20 (pronounced four-twenty) is a code-term that refers to the consumption of cannabis, especially smoking cannabis around the time 4:20 p.m./a.m. (or 16:20 in some European nations) and smoking and celebrating cannabis on the date April 20 (which is 4/20 in U.S. form).’
What beer has 3 X’s on the label?
Pearl Brewing Company dates back to 1880s in San Antonio – In this week’s Throwback Thursday, we look at the history of the Pearl Brewing Company and how Pearl Beer got its famous name and labeling. SAN ANTONIO – The Pearl Brewing Company traces its beginnings in San Antonio to the early 1880s when brewer Jaroslav Behloradsky opened the City Brewery and started to produce lager beer.
Behloradsky operated the company for a few years, but ran into problems and sold it to a group of local businessman including Otto Koehler. In 1887, the brewery found its signature brew that exists today: Pearl Beer. Pearl Beer was formulated and first brewed in Germany. It was originally called “Perlen” for the bubbles at the top of a freshly poured glass.
RELATED: Iconic Pearl Beer returns with new taste and look inspired by its San Antonio roots “It’s always been a really cool tie back into German and Czech brewing tradition which is kind of what established the San Antonio Brewing Association,” said Daniel Crawford, Pearl brand manager.
- When Pearl Beer came to the US, the spelling was changed to English.
- It also debuted with a set of triple Xs before its name.
- The triple Xs were actually the logo of the brewery before it was even called pearl,” said Crawford.
- The triple X is a symbol that goes back centuries to designate the highest quality of brew by European monasteries.
They are part of the recent relaunch of Pearl Beer. “We really were excited by things like the triple Xs, that pre-prohibition signature of supreme craftsmanship that goes back to even medieval days,” said Crawford. Pearl Beer and the brewing company immediately became a leader in the industry.
By 1916, Pearl was the largest brewery in Texas with a capacity of 110,000 barrels per year. Prohibition halted production, but under the direction of Emma Koehler, the brewery returned in the mid 1930s and officially became the Pearl Brewing Company in the 1950s. It closed in 2001 and years later became the Pearl Brewery complex we know it as today.
This month’s Pearl Beer relaunch was heavily influenced by its past and brings the story full circle. “One thing that really separates San Antonio from another city in Texas and links it to some other iconic cities throughout the United States is it really owns its history and it is interwoven into the city so beautifully,” said Crawford.
What is Jay Z’s cognac called?
Jay-Z Sells His Controlling Stake in D’usse Cognac, Ending His Legal Dispute With Bacardi After months of legal back and forth and general contention, and Bacardi have come to a resolution regarding the rapper’s D’ussé brand—the drinks company will buy a majority stake worth about $750 million.
Sounds like a nice bit of dirt is off of Jay’s shoulder. In 2012, Jay-Z (real name Shawn Carter) partnered with Bacardi to launch D’ussé, and the brand has become a cultural phenomenon in the years since as well as a respected on its own merits. There are only two expressions available, VSOP and XO, both immediately recognizable in their bottles emblazoned with the Cross of Lorraine.
But earlier this year Carter decided that he wanted to be bought out of the company, and that Bacardi was legally obligated to do so. The main issue was around money, as it so often is, with Carter claiming in a lawsuit that Bacardi was lowballing him—they offered $500 million, and he believed the number should be closer to $1.5 billion.
So yes, there was a bit of daylight in between those figures. Under the terms of this new agreement, Jay-Z will continue to be a part of the brand, and be close to another billion dollars richer than he already is. A recent press release tried to paint a shiny, happy picture on the outcome for all parties involved (and that may indeed be the case, as the Cognac brand is the best performing in the category according to IWSR Drinks Market Analysis from 2021).
“Growing D’ussé over the past decade from an idea to one of the fastest-selling spirits in history has been a blessing,” said Jay-Z in a statement. “The next phase of this journey will further cement D’ussé’s legacy as one of the world’s most respected brands.
- I am excited to renew this partnership with Bacardi.” It looks like D’ussé mentions may continue to work their way into Jay-Z songs, because although Bacardi now controls more than three-quarters of the brand he will “retain a significant ownership stake,” according to a press release.
- That also means we might see some more extremely high-end bottles hitting the market, or coming to auction, like the 2021 release of a 1969 vintage in celebration of his 50th birthday (it sold for more than ).
As Hov made it very clear almost 30 years ago, you can’t knock the hustle. : Jay-Z Sells His Controlling Stake in D’usse Cognac, Ending His Legal Dispute With Bacardi
What does XO mean in cognac?
Invented by a cognac house in 1870, the cognac XO means « Extra Old ». Indeed, its eaux-de-vie are aged in barrels for at least 10 years. But an XO has, in general, an average age between 15 and 20 years because of its blend.
What liquor was John Wick drinking?
Frequently Asked Questions – Drinking bourbon became a regular thing to do at the doctor’s office. Blanton’s was sighted in both the first and second John Wick movies. In the first movie, he drank Blanton’s while the doctor stitched his wounds, and in the second, he was seen drinking Blanton’s Green Label Whiskey in a scene.
What is an alcohol jug called?
From Wikipedia, the free encyclopedia A 64 U.S. fl oz (1,892.7 ml; 66.6 imp fl oz) growler A growler (US) () is a glass, ceramic, or stainless steel bottle (or jug ) used to transport draft beer, They are commonly sold at breweries and brewpubs as a means to sell take-out craft beer. Rarely, beers are bottled in growlers for retail sale. The significant growth of craft breweries and the growing popularity of home brewing has also led to an emerging market for the sale of collectible growlers.
Some U.S. grocery stores, convenience stores, bars and restaurants have growler filling stations. A crowler ( portmanteau of “canned growler”) is a fillable and machine-sealable beer can. The selected beer is poured into the can body and then a pop-top is sealed over it at a canning station. It is not reusable like a growler bottle, but is easier to transport.
The major limitation is that they can only be about a quart (32 oz. or 40 imp oz ) or litre (33.8 oz or 35.2 imp oz) in size.
What container is moonshine in?
Glass – A glass jar is the best option for storing high-quality moonshine long-term. It keeps the flavors pure. Plastic can subtly change the flavor of moonshine over time, but with glass, the shine you make today will taste the same months or years from now.
- You’ll find a vast range of glass moonshine jar options.
- They’re typically called moonshine bottles, spirit bottles, or glass liquor bottles.
- While a glass bottle specifically made for liquor is best, practically any type of glass container with a sealable top will also work.
- Don’t forget about a Mason jar.
Homemade moonshine is commonly associated with mason jars, mainly because they’re often used with thumper kegs, a key component of the distilling process. But they also make great storage containers for small amounts of moonshine – and you can drink right out of them!
What is a glass jug called?
How to Use a Carboy Carboys are glass jugs, much like water cooler bottles, that brewers use for making beer, wine, hard cider & mead. They come in a range of sizes, from 3 gallon to 6 gallon. A glass carboy does not allow oxygen to pass through and change the beverage inside.
The effects on oxygen on beer, wine, mead and cider, after fermentation is over, can be tasted and smelled. Most brewers and drinkers agree that these are not positive. Carboys will, with careful treatment, be useable for a very long time. Here are some things to know when using a glass carboy in your home brewery.
Using a carboy as a fermenter
Carboys need to be sanitized. (like everything.) A solution of one tablespoon of bleach/1 gallon of water makes a great sanitizer. Carboys will not absorb any bleach aroma and can be filled in advance. I take advantage of a sanitizer filled carboy to sanitize my wine thief/hydrometer. Just stand it up in the carboy, then rinse. A carboy used as a fermenter should have some headspace. A 6 gallon carboy is usually a fermenter for up to 5 gallons of homebrew. You will need some accessories for your carboy:
funnel strainer special brush to clean it handle (install under the lowest bump on the neck) stick-on thermometer a milk crate (handy for moving carboys and keeping them off rough floors, like concrete) blow-off set-up
Be careful not to place a filled carboy on a surface that is not totally clean and smooth. You don’t want to create any pressure points that could crack the glass. You can set the carboy on a flattened piece of cardboard or on a towel/rug. When fermentation is underway, you may not have enough headspace. Foam can potentially clog the stopper/airlock. When that happens enough pressure can build up to crack the carboy. The orange cap in the picture is attached to a 3′ piece of 7/16″ tubing that is submerged in a jug of water. Any foam will exit this way and end of in the jug. When the foaming stops you can leave the blow-off in place or exchange it with a stopper and airlock. Always strain out whole/leaf hops when you ferment in glass. Hops that don’t clog the stopper or blow-off will end up clogging your racking cane. Bummer. A stick on “fermometer” is a great accessory. Place it below the three gallon mark and you can see the temperature as you top it off. You can then change the temperature of the water to hit your target pitching temperature. Keep your beer covered when it is in a clear container. UV light hitting the hop oils with produce an aroma that is unmistakeably “skunky”, A paper bag with a whole cut in the middle of the bottom works well. T-shirts and zip up hoodies are styling too.
Using a carboy for secondary The term secondary fermenter can be a bit of a misnomer. When used in brewing, most, if not all, fermenting should happen in the fermenter. But sometimes there will be some fermentation happening slowly so a carboy with an airlock is the best place for that to happen.
Other benefits, for all beers, are:
Less sediment in the bottom of the bottle Less chance of yeast autolysis occurring, where the poor starving yeast starts to cannibalize the other yeasts cause you aren’t feeding them Better, more consistent carbonation. Sometimes, when fermentation is over, there is still some C02 in the beer that hasn’t yet moved out of the beer and airlock. When you prime a beer that still has some gas in it, you might end up with an overcarbonated brew A head start on conditioning. You brew is “born” on the day it is done fermenting. You will hear us talk about conditioning and whether or not a brew is ready to drink. All beers need time after fermentation is over to mellow and mature. When you bottle directly from the fermenter then the carbonation and the clarifying/settling out will mostly be done in the first two weeks. The beer is ready to drink and you will probably notice the brew tastes better and the head retention will improve during the next 4-6 weeks. If you let your brew have more time in the carboy, the clarifying and conditioning will happen there and when you do bottle or keg, you’ll have more, better conditioned brew. You can schedule bottling or kegging when it is convenient for you. As long as it has had a week or two, bottle when you want.
You should use a carboy for secondary that you can fill up. If you make five gallons of brew, use a five gallon carboy for secondary. You can have it filled with sanitizer ahead of time. I like to rack the sanitizer I use on brewday to fill the carboy that I’ll be using later on. It keeps sanitizer going through my siphoning equipment and doesn’t waste sanitizer. Keep the carboy covered or in a dark place. Light hitting the beer will create an unmistakeable skunky aroma. Don’t forget to check the airlock when you are doing a long term secondary.
: How to Use a Carboy