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 Moonshine! White Lighting! Hooch! All words that evoke images of hillbillies drinking white dog out of mason jars deep in the Appalachians next to crudely made home stills.
While this scene still occurs in many parts of the country (it’s an American tradition after all, albeit an illegal one), we are seeing many small to medium size legal distilleries releasing white whiskies.
The commonly held notion about whiskey is that it is brown in color. However, American whiskey need not be. In fact, laws governing the distilling of whiskey require only that it be made of grain (typically corn, barley, wheat and/or rye) and that it be aged in new American oak.
We should all know that brown spirits get their color from extended aging in oak barrels. So how can we have white whiskey if they must be aged? To make white whiskies, distillers are only aging for periods of 24-72 hours, thus not affecting the color of the distillate. What remains is a clear, water-like liquid that retains the aromas, flavors and nuances of the base ingredient.
Tippling Tip: Use white whiskey in any cocktail that calls for the brown type. Create an Albino Manhattan or a White Mint Julep for instance. Look for brands such as Death’s Door or Tuthilltown Spirits.
Safe & Happy Tippling
Paul & Tad
Daisy Lightning
Ingredients
One and a half fluid ounces of white whiskey
One half fluid ounce of grand marnier
One fluid ounce of lemon juice
One quarter fluid ounce of egg white
One half fluid ounce hibiscus syrup
Instructions
1. Add egg white to a mixing tin
2. Dry shake egg white (do not add ice)
3. Add remaining ingredients
4. Shake over ice and strain into a cocktail glass
5. Garnish with lemon wheel
Hibiscus Syrup
Ingredients
One quart simple syrup
Six teaspoons jamaica concentrate
Instructions
1. Combine and store airtight
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