Moonshine and "New Make" Whisk(e)y... cuz why not?

Doesn't matter if you call it moonshine, new make, white dog, or hooch - the primitive juice that ages into a glorious whisk(e)y is worth exploring. In this episode, Rex and Daniel dive into whiskey... before it hits the barrel.
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[@paullittrell5598]

Look at those winter coats, must be down to 75 degrees

[@donaldrance]

LOL my thoughts exactly....

[@SuperScoooty]

I was shoveling snow in VA. As for the guys, they had the heater on the deck to bring it to 76.

[@patmcdermott8547]

One night recently got down to 24 degrees in Austin, kinda chilly about anywhere.

[@donaldrance]

@@patmcdermott8547 LOL sorry but that is a chump change temperature in my neck of the woods... That can often be the daytime high.

[@donaldrance]

@@SuperScoooty Here I often strip naked and do a tribal dance praying for automatic snow removal. It is if nothing else, totally liberating.

[@Vettezuki]

Working from "new make" through barrel aging is literally the world of Tequila from Blanco to XA, where an excellent Blanco is the badge of honor. Would love to see something similar in the Whisk(e)y world.

[@jcfernandez9193]

Could we call it Moochshine

[@digadigado]

that bottle size thing sounds like one of those laws that targeted a competitor to the governor's brother

[@hardwirecars]

no clue im a texan and i have to admit we have some dumbass laws.

[@Nicintoit]

I’m one of the owners of Sockdolager brewery in Abilene. I have discovered you guys while on deployment and I can’t wait to come check you out when I get home!

[@danielhesson7866]

Small world, y'all make some solid beer!

[@ethankriegel5957]

Rex and Daniel, welcome back from your rest you magnificent bastards. My grandparents' house had a slope on one side and my brothers, sisters and I would roll down, run back up, and roll down again. Thanks for reminding me of that happy memory.

[@migthulhu]

I have friends that like to brew their own beer, but they can't always drink it all before it gets skunky, so at that point they just run the beer through a still. I love it.

[@r.rodriguez4991]

Cold Texas weather is something special. That overcast sky, rolling winds, and smell of rain... Nothing like it.

[@thewhiskycouch7886]

NEW MAKE 😋 way to go gents!! Cheers 😋😋🥃🥃 from sunny ☀️ South Africa 🇿🇦!!

[@NeonSonOfXenon]

13:50 Rex's laugh could cure cancer

[@NeoRichardBlake]

Oh my gosh! I was really expecting Daniel to say "Look! I'm a barrel," while he was rolling himself down the ramp. 😂🤣

[@DougKremer]

A couple years ago I was on a visit to Four Roses and had an extended tasting with Brent just shortly before being promoted from chief taster. The highlight was on a whim he pulled out a lab sample bottle filled earlier that day, straight off the spirit box at IIRC 145 proof. In my glass it went, and heaven on my lips it was. I don't know which recipe it was, but it was such a clean, pure, narrow slice of grain and bakery. I begged him to let me take a gallon home.

[@henryprater703]

Good stuff guys. Love seeing Nelson Greenbrier make an appearance. Couple of years ago I got a 2 liter mini barrel along with 6 bottles of their clear spirit to age while waiting for their product. Then last summer I got the cask strength of what they’ve released so far, bottled at 123.9 proof. Packs quite a punch but is outstanding. Cheers!

[@keithjones5309]

At the Angel's Envy distillery they sometimes pull a glass out of the distillers safe and let everyone smell and sort of taste it. It was so delicate and sweet. Nothing like you would expect.

[@daveassender1099]

just wanted to say, I never had whisky before, watched a couple of your episodes, went baught a bottle of highland park 12, and am drinking it now watching you guys 👍

[@pwnmasteh]

Daniel rolling down the ramp is everything I needed.

[@partyfarmer957]

I cannot wait to visit your distillery. That place looks like a whisk(e)y wonderland.

[@nolangoodfield2287]

Speaking of moonshine, don't know of you guys got a chance to go check out the Sotol distillery right down the road from your guys but it's basically moonshine, pretty interesting. Great meeting you BTW Daniel! Glad to pick up a bottle of Eleanor while I was there and show some support! Keep up the great work, Nolan from FL

[@nolangoodfield2287]

Also sorry I didn't get to meet you as well Rex but there is always next time

[@distlledbrewedreviewed]

Good timing I have some ready to try myself. Commercial and made in the hills of KY.

[@derekwebster110]

Eventually I want to contribute to the whiskey tribe, but right now I’m a broke ass, non-traditional college student. Also, a goal of mine is to visit your distillery. When I do, I’ll bring some Oregon based whiskey.

[@nolangoodfield2287]

Totally worth it, I was there yesterday and picked up a bottle of Eleanor got to meet Daniel, super nice dude and eleanor will kinda blow your mind.

[@KCIIIII]

Nolan goodfield I’m envious! That’ll be me eventually!

[@340wbymag]

The best "moonshine" (clear spirit) I have ever tasted was produced with heritage corn (Indian corn), malted barley, and sugar. Think of a fragrance similar to fresh tortillas and fresh bread. Then it was aged in a new charred oak five-gallon barrel. The transformation was amazing and wonderful! It was (or should I say "It is") the finest whisky I have ever tasted.

[@michaeldavis4338]

How long was it aged?

[@340wbymag]

@@michaeldavis4338 It was aged about a year in a new 5 gallon charred oak barrel.

[@flannel872]

Lucky # 7: We've done the wine & whiskey pairing, cask finishes are the compliment to the craft. Why not pair scotches, bourbons, ryes, and wheaters among other related things.

[@Username-xd3qx]

It'd be cool if there was a an episode with a blind tasting of your favorite whiskies, but as new make. It'd be interesting to see if new JB still had that peanut in the back.

[@keiran_k_3912]

I lost it when Daniel said “it is celery, that’s so weird” 😂😂

[@jpeck87]

I remember around 2013 there was a Jim beam white whiskey ages in unchared white oak barrels and was slightly cloudy and mellow

[@cade5400]

Chattanooga Whiskey Company releases both their “Chattanooga Whiskey Silver” (new make that touched a barrel) and their Chattanooga Whiskey 91 and 111 Cask Strength which are the same mash with aging and different finishes

[@jecejka]

As a good ole boy from North Carolina I’ve developed a taste for a good “shine”, and can personally vouch that a truly good “stump-hole likker” made by a true craftsman is a glorious experience!😛😋🥃

[@GilgameshEthics]

We prefer our moonshine white here in kentucky. It's usually done as corn and sugar for the mash to be honest. Although most people will admit to preferring full corn. I know I do.

[@tehfade53]

I am so into this discussion of new make/unaged whiskey. I tried distilling my own stuff once--I used a compound reflux still and I produced what I thought was azeotropic ethanol, but there was still a good amount of flavor! I've always wondered about that, and I want more videos on this part of the process!

[@superjames2040]

Awesome!! Love the comparison!! Love the scientific and nerdy stuff!!

[@skystyles2737]

I love how Daniel is so well knowledge. I learn something NEW today. Thanks guys! This is the reason why I love this channel! You can learn while enjoying a nice glass of whiskey. Which school was this awesome growing up. Lol

[@nathanrose4322]

I like how you pulled the two bottles out of the inside of your jacket like there were two pistols

[@ldnoe]

Ah! Moonshine, Stump Water, Corn Squeezns, Likker. Check out End of the Line brand, made in the old Brushy Mountain State Prison, in Petros, TN

[@gearnazi9168]

I have never liked whiskey or bourbon until the whiskey tribe/vault and now that I have learned to actually taste the real flavors in it I can appreciate a good whiskey/bourbon now I’m going to try scotch and see where that takes me keep up the great videos and by the way Rex week/month/year rules

[@WhiskeyTribe]

nice, thanks for being here! 👍

[@shawnchuha639]

@@WhiskeyTribe, Can you guide me in the right direction to get some closest to the real thing moonshine so I can give to a friend for Christmas? I haven't had liquid in 26 years and just don't want to give him junk. Merry Christmas and thank you.

[@tyghe_bright]

Love the idea of selling paired sets of the new make and the aged whiskey.

[@fallingdownandshit]

"I'll hush up my mug if you fill up my jug of that good ol' mountain dew..."

[@WakeUpWolfgang]

The ending is so stupid. I love it!

[@mr.scully8661]

Rofl! You don't have to walk anymore you can just roll down the ramp haha!😂 what's even funnier is that Rex didn't have to pull any shenanigans to get Daniel to do that bahahaha!🤣

[@cgreen1081]

Sooo much awesomeness packed into such a short video!!!

[@ETCS423]

Best version of moonshine is a 100% corn shine. It’ll change the game for sure

[@zer0tzer0]

Here's what you do. Take that Platte Valley, and dump it out. Then take that jug and refill it with Junior Johnson's Midnight Moon.

[@ribbit1964]

i learned to make a "moonshine" in the philippines - soooo good and so easy to make. now i have discovered it on shelves of some filipino stores and can have it again

[@c0rNh0l1o]

i see the grainfather :) i use mine for brewing my beer, but that attachment is something i really need to try someday

[@40hannibal]

So I'm not sure if this whiskey has been brought up yet as I am a newer subscriber. But Bird Dog BlackBerry whiskey is amazing. It is my favorite

[@gwaihirwindlord1935]

You need to sell a bottle of the new make and a bottle of the final aged product as special two pack for patrons. Call it “Skunkworks”.

[@morgan2754]

7:40 - the bar I work at does that with whiskey and curry leaves

[@ETCS423]

Very little methanol is produced from grain mashes. From the still you’re using you’ll have 2-4 ounces (to be safe) to throw out. Fruit based mashes have more methanol and by the size of your still you should probably throw out 8-12 ounces out. Now I’m not a master distiller I’m a craft distiller here in East Tennessee so you can take my advice as it is. Shine on brothers

Hey, guys, do you know ole Smokey moonshine .... I’ve tried it and love it, it tastes young and sweet, and it has several varieties. Cheers from Chile, South America.

[@joeJoe-pb3su]

I love seison beers. Love to drink some moonshine. Hopefully I can brew some moonshine with u guys. I am from south Texas hopefully I can make a trip and meet you guys some day. And drink some ..

[@shtzweak]

Funny how Rex doesn’t want to look at Daniel as they’re sharing glasses

[@martysoulard7349]

Okay. The ramp at the end was some funny sh**. Insert cork bleep sound here.

[@johnwpelfrey]

Soooo by the time y’all are 70 and your kids are taking over your distillery you’ll have a great recipe ( that you hope your kids don’t change). Lol I pray you get it right quick!

[@justinwolf3311]

Ok... I have an idea, make rum cake but with whisk(e)y's, like straight up caramel bourbon and an Irish that's all butter or short bread and maybe a smokey scotch, it could be a tribe episode or for dry week since you cook off 99.9% of the alcohol

[@PepperLane777]

We make a "Whiskey Cake" using Old Forrester 100.... It would make a puppy pull a freight train!

[@olywhan]

these guys are living my dream

[@andrewkall7458]

This was great and super informative.

[@jeffreydove821]

Great Episode. Super informative.

[@lolo.o6218]

Hey tbh I Love way more the Saturday epesoids because it’s more educational, shenanigans, and of course the Ladys! PogChamp

[@Fearinator]

That new killer dance move “the Daniel Ramp Roll” 😂

[@hardwirecars]

its kinda like the watermelon crawl.

[@richardscales9560]

It would be interesting to see some of the Scottish distilleries releasing some new spirit for comparison with finished product.

[@Guentzel]

Just rollin’ down the whiskey ramp..

[@angrypastabrewing]

Yo I’m from the Hudson valley area in NY. I should try that moonshine. Can’t believe that I’ve never heard of it before

[@sackerland]

Daniel looks like a damn whiskey Jedi...

[@skinnersmith6912]

Rex said it came off warm. You want your liquor to come off cold . Also real moonshine is corn with malted barley to convert. Not the stuff they make on the show with sugar. I would love to work in a distillery. With the 43 years of making different spirit's. And moonshine. None of that experience will carry over into OTC liquor making.

[@jonathandill3768]

I have a ice tea jug with peppers and vodka in it for bloodymarys

[@alexwiebe1558]

Salutations from Canada! New tribe member here. Could you guys infuse a whiskey of sorts with something and then chronicle your tongue-journey for all us bastards to see?

[@archanashroff4977]

I love Daniel!

[@Hordes_Of_Nebulah]

I'm from the heart of moonshine country, like I live within 2 miles of where popcorn sutton grew up and I have met him a few times haha. Around here I mostly hear the old timers call it corn liquor or just liquor (since it is the only kind of liquor they drink) and it is mostly us younger people who call it moonshine. Here on the NC side of the mountains there is still a pretty solid culture around it but nowhere near like it used to be. I will say that most of what is available comes from people with family histories of distilling in the hills and it is pretty decent quality but very limited in quantity and usually goes to family and friends. Not much of that old nasty liqour run through a car radiator still floating around. On the TN side they straight up sold out on the idea of moonshine and there is a legal "moonshine" distillery off every exit near the interstates in east TN. Not the same stuff by any stretch it is a shame to see such a rich cultural heritage being sold off for a quick buck but that is what East TN does best it seems haha.

[@maximumenergy5925]

Lol what do you think popcorn did haha . No Ole smokey ain't (real) but it ain't to bad either well some of it ain't . You can still get real here in east TN but just like you said not much and hard to get . My great uncle can even get charcoal filtered moonshine , I just finished the whiskey tribe video on what they call "mellowing" same thing . I actually got cough medicine made from REAL clear non filtered moonshine in my fridge right now that my dead granny made . But anyway if you see J.B. tell him it hurt people seeing him sell out and do that fake "Reality TV" show but I guess he learn from the best. That's why you can get "Popcorn Sutton" ( fake ) moonshine in any liquor store now . Made with stainless steel still pots . For those who don't know copper pots filter out sulfur compounds out of the liquor producing ALOT better liquor which is why popcorn used less durable more expensive copper pots to make his own REAL shine before selling his name to some stupid investors

[@yaphett1]

While watching this. I am actually expecting a fake cop to roll in. Like a "keystone cop", from the 1920's, conducting a fake raid. Accidentally taste test a shot. Then try to steal a bottle, while trying to hide from the camera. LOL

[@michaelsabo258]

You should try Onyx moonshine from Connecticut. GREAT points and information in the video.

[@Siriusly_Sirius]

Anyone else get the intro song stuck in his/her head for like three days?

[@ronaldwalters9488]

Most definitely!

[@pwnmasteh]

I'm as happy as I can beeee.

[@TheDemofox]

Every time. And I cannot find it anywhere!

[@bitter9032]

DJ Quads-Millionaire, excellent music!

[@KillCoMentalMusings]

I had to ask around to find out what the song was, very pleased that I was able to get the info about it. kzbin.info/www/bejne/apXIpKqeZ6x4bZY

[@BrianPellerin]

Just to complicate things, collect a run into small jars without mixing. Each jar will smell and taste different.

[@TheWaltpin]

Moonshine has sugar added to the grain

[@JohnThomas-yb4kz]

Love the efficiency

[@jamesbricher300]

TEAM DEB!!! Deb might be the nicest person there. Team Deb for life.

[@91chevys10]

#DebWeek?

[@Davidspub]

They're back!!!

[@geletrode]

250ml?! BAD! 200ml, 300ml, 375ml GOOD! - So many stupid laws and rules. Here i am in Canada buying "Canadian rye whiskey" with 0% rye in it... now that should not be allowed.

[@alexdunphy3716]

Lol what??? I thought that was illegal to do that here

[@Mechanic_Mike00]

I want to know more about Everclear!

[@cricardol]

They wear warmer clothes in their Texan November than me in my -10c November... Haha

[@tyghe_bright]

I'd expect moonshine to be sweeter than the finished whiskey, because a lot of that sugar is going to continue to ferment into alcohol.

[@BlunderfulGuy]

Once you distill something, there's no fermenting going on. All the yeast does the fermenting. After distilling, some sweet aromas and flavors in the spirit can disappear or get covered in a barrel, but the spirit can also pick up sugary things from the toasted or charred wood of the barrel too. It all depends on the grains used, the fermentation, the distillation process and the type of still, and the aging altogether for how sweet and sugary something is at any point.

[@mattcole4660]

I want a bottle been watching for a long time

[@nfssable]

Best review ever! "like vomit & bile with a finish of celery!"

[@justinrucker7059]

Could you guys revisit the aged Nelson Greenbriar? You guys didnt talk about it much just that it was different. Thanks!

[@SippersSocialClub]

You guys are living the dream!

[@Jason-de5pl]

Ive had the highproof stuff. Still goes down easy but burns like hell

[@russoc7271]

Love you guys, please try Climax moonshine.

[@mcFreaki]

when i hear "white lightning" i think about very strong cider.

[@daltonhorton3366]

Time in the barrels??? We run it straight into the jar.

[@aikidragonpiper71]

I like 100 proof Apple Pie Moonshine by Rock Town.

[@jonathandill3768]

I would like to see you guys release unaged bottles for home ageing fun

[@Muddeth63]

I can’t really speak for the guy who gave you the jar of shine at the beginning of the episode, but a lot of moonshine just comes straight out of the still and into the jars and you can get some that go down like water or you can get some that taste literally like gasoline, the moonshiners don’t really proof down their stuff, that I’m aware of anyway

[@ExiledVessel]

So now we know there is definitely an easter egg in the academy of the more.. illicit liquid.

[@leepetrenka]

Here's a question. I know this is an old video so you may or may not see this... In watching StillIts Channel, he states that no part of the Distillate is hazardous, that as a potable product goes into the still, that a potable product comes out. In this video Deb called the forshots poisonous. I've read both in other places.. I get that the forshots or low boilers wont taste good, but are they actually poisonous?

[@BobSmith-cx4og]

The fore shots are not pure methanol - they just contain more methanol plus lots of ethanol and other stuff.

[@JuggaloJohn]

How do you know when you are getting the "make you Go Blind" stuff and when you are getting stuff that is drink able? cause it all seems hard to tell from just clear liquid

[@themoptop8284]

ahh pure awesomeness

[@lorenwegele7517]

I'D have tried the 6 yr old beer. I'd like to take sommelier classes sometime, but it would be informative entertainment instead of a possible job. My sense of smell may be permanently compromised from 35 years of welding fumes.

[@suttHunterz]

Quick fact check the powers that be lied when they said methanol comes out in foreshots, it is released the entire run and if your running a pot still it tends to come out at the end…

[@corenerigby5036]

How many batches do you have to run with those tiny stills to fill a barrel? Do you have a larger fermenter and still somewhere else.? 10:45 collecting high ABV spirits in plastic is no good.

[@zyadashraf2414]

Since I started watching u guys i always thought that i saw daniel's doppelganger untill i saw Seinfeld yesterday s08e15 and the character mike look like daniel

[@bitterandjaded_]

When is a barrel no longer considered new? Since bourbon must be aged in new barrels, but there is no minimum time requirement, when is the barrel no longer new? Add into this the solera aging regime that adds new spirit into partially filled barrels. Are the barrels still considered new because they haven't been emptied? Could you slow drip through a barrel (or series of barrels) continuously and call it bourbon or is it not considered aged if the barrel is never sealed? I'm trying to come up with a method of manufacture for "Technically Bourbon" that doesn't burn through barrels.

[@BlunderfulGuy]

As soon as you put anything inside a barrel, the barrel becomes a used barrel. A "Solera Bourbon" would need to have all the spirit being put into or taken out of the "solera barrels" to be aged in new charred white oak barrels at some point because all of the "solera barrels" are used barrels. If you wanted to make a whiskey using that process, then you probably shouldn't try to label it bourbon at all, in my opinion.

[@bitterandjaded_]

BlunderfulGuy There are a few solera bourbons already out there that don't empty the barrels. So I don't think it's the act of filling. Here's a clip from Blade & Bow kzbin.info/www/bejne/gp_OfGCJqZeLhbs