Since distillation boils off impurities, I'll take cow pisskey over bottled water any day.
Area Man | 01.08.08 - 4:57 pm | #

Watered down moonshine? Nonsense!
Who are those "experts in the liquor trade" ?
Cold water is run through the still to cool down the evaporate from the mash, which causes it to condensate inside the "still".

1000 gallons a week doesn't sound too plausible either. At least not every week. They'd have to have huge fermentation vats. Fermentation takes time. They'd also have to haul in sugar by the truckload, not to mention the energy to heat all that raw material. You don't get a gallon of 90 proof out of a gallon of evaporate either.
I suspect Mr. Agent McEntire is exaggerating a wee bit.
martin | 01.08.08 - 9:40 pm | #