At its core, moonshine is a term that refers to homemade, unregulated distilled spirits, typically produced in small, clandestine operations. The term itself harks back to the early days of American history, when newly arrived settlers and pioneers would turn to illicit stills as a means of converting their excess grain into a valuable, storable commodity.

This tradition of small-scale, off-the-grid distillation was often driven by a combination of economic necessity, a desire for independence, and a resistance to government taxation and regulation. As a result, the production of moonshine became deeply intertwined with the ethos of rugged individualism and the spirit of self-reliance that characterized much of the early American frontier.

But moonshine’s legacy extends far beyond its historical origins. Over the years, the term has come to encompass a wide range of unregulated, high-proof spirits, ranging from the traditional corn-based moonshines of the Appalachian region to the more contemporary, artisanal takes on the category that have emerged in recent decades.

One of the defining characteristics of moonshine is its raw, uncompromising flavor profile. Unlike the more refined and polished products of the commercial spirits industry, moonshine is often marked by a robust, assertive character that is the result of its unfiltered and minimally processed nature. Flavors can range from bold, corn-forward notes to more subtle, nuanced expressions that showcase the unique terroir and production techniques of a particular region or distiller.