100% FLORIDA RYE
Those who have tried our 100% Florida-grown Rye, 150-Proof ‘Ryes-In-Shine Moonshine” say it’s the “Smooth Taste” which sets our “SHINE” apart!
RYES-IN-SHINE MOONSHINE AWARDS
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HOW WE GROW OUR
100% FLORIDA-GROWN RYE
It starts with Planting, Tending, then Harvesting
1: CLEAR & PLANT
Like any crop, the first step is to clear the land and prepare the soil for planting.
Once cleared and prepared, we then plant the rye seed. We use the fantastic 401 Black Rye for our Whiskey and Moonshine.
2: GROW & HARVEST
The growing season of rye is 120 to 150 days. The crop is cultivated the same way as winter and spring wheat varieties.
We are now ready to harvest the rye using the same tools and techniques as most grain crops like wheat.
3: THE RESULT
Once harvested, this is what our Florida-grown Rye grain looks like in a bucket.
4: READY TO “COOK”
You can see what the Rye grain looks like up close.
I’m ready to “start cooking”!
HOW WE MAKE OUR
150-PROOF “RYES-IN-SHINE MOONSHINE”
1: GRINDING OF THE GRAIN
Once our local farm-grown rye grain is perfectly matured, we grind the grain daily for each batch. Daily grinding creates the foundation for our great-tasting rye whiskey.
2: MASHING & FERMENTING
We use high temperatures and harvested rainwater to convert the grain starches into sugars in the Mashing process. Special yeast is added and allowed to ferment for several days to consume the sugars and create alcohol. Once completed, we feed our diluted mash to our livestock.
3: FIRST DISTILLATION
The first distillation takes approximately 12 hours. The alcohol and some water is separated from the solids and liquids of the wash. The result is called low wines, which are at 21-30% ABV.
4: SECOND DISTILLATION
In the second distillation, the “low wines” are pot-distilled slowly for 16 hours, creating the hearts of the wash – the bit that the distiller wants to preserve. The ABV of the liquid from the second distillation is 100% to 150% – producing the Rye Whiskey and Moonshine.
No barreling is where Moonshine-making breaks from Whiskey making. Moonshine is not aged in barrels. It is stored in stainless steel tanks until bottling.
Our Ryes-In-Shine Moonshine is crystal clear. Whiskey coloring comes from the oak barrels.
Bottling of Moonshine begins anytime after the cooking and cooling process is complete.
We hand-label and cork one bottle at a time, giving each bottle its own personal finish.
HISTORY OF MOONSHINE
Moonshine is known by many nicknames in English, including mountain dew, choop, hooch, homebrew, mule kick, shine, white lightning, white/corn liquor, white/corn whiskey, pass around, firewater, bootleg. Other languages and countries have their terms for moonshine. (credit: Wikipedia)
Various grains (malted) are used for different varieties, including barley, corn, rye, and wheat.
A “pot still” is a type of distillation apparatus used to distill flavored liquors such as whisky or cognac, but not rectified spirit because they are bad at separating congeners. Pot stills operate on a batch distillation basis (as opposed to a Coffey or column stills that operate continuously). Traditionally constructed from copper, pot stills are made in various shapes and sizes depending on the quantity and style of spirit. Geographic variations in moonshine still design exist, with certain stills gaining popularity in regions of Appalachia
At NJoy Spirits Distillery, we chose Rye with which to distill our Whiskey. Our Rye is 100% grown in Florida, 30% on our ranch, and 70% from a few other Florida farms.
Distillation was practiced by the Babylonians in Mesopotamia in the 2nd millennium BC, with perfumes and aromatics being distilled, but this is subject to uncertain and disputed interpretations of the evidence.
The earliest certain chemical distillations were by Greeks in Alexandria in the 1st century AD, but these were not distillations of alcohol. The medieval Arabs adopted the distillation technique of the Alexandrian Greeks, and written records in Arabic begin in the 9th century, but again these were not distillations of alcohol. Distilling technology passed from the medieval Arabs to the medieval Latins, with the earliest records in Latin in the early 12th century.
The earliest records of alcohol distillation are in Italy in the 13th century, where alcohol was distilled from wine. An early description of the technique was given by Ramon Llull (1232–1315). Its use spread through medieval monasteries, mainly for medicinal purposes, such as the treatment of colic and smallpox. (Some think a shot of fine whiskey can help cure the common cold!)
The art of distillation spread to Ireland and Scotland no later than the 15th century, as did the common European practice of distilling “aqua vitae,” spirit alcohol, primarily for medicinal purposes. The technique of medicinal distillation eventually passed from a monastic setting to the secular via professional medical practitioners, The Guild of Barber-Surgeons. The earliest mention of whisky in Ireland comes from the seventeenth-century Annals of Clonmacnoise, which attributes the death of a chieftain in 1405 to “taking a surfeit of aqua vitae” at Christmas. In Scotland, the first evidence of whisky production comes from an entry in the Exchequer Rolls for 1494 where malt is sent “To Friar John Cor, by order of the king, to make aqua vitae” enough make about 500 bottles.
In 1823, the UK passed the Excise Act, legalizing the distillation (for a fee), and this put a practical end to the large-scale production of Scottish moonshine.
By the 1880s, the French brandy industry was devastated by the phylloxera pest that ruined much of the grape crop; as a result, whisky became the primary liquor in many markets.
During the Prohibition era in the United States, lasting from 1920 to 1933, all alcohol sales were banned. The federal government made an exemption for whisky prescribed by a doctor and sold through licensed pharmacies. During this time, the Walgreens pharmacy chain grew from 20 retail stores to almost 400. (Whiskey Sales drove the growth of our Walgreens!)
Modern stills are made of stainless steel with copper innards (piping, for example, will be lined with copper along with copper plate inlays along still walls). The most straightforward standard distillation apparatus is a pot still, consisting of a single heated chamber and a vessel to collect purified alcohol.
Column stills behave like a series of single pot stills formed in a long vertical tube. Whereas a single pot still charged with wine might yield a vapor enriched to 40–60% alcohol, a column still can achieve a vapor alcohol content of 95.6%, an azeotropic mixture of alcohol and water.
We achieve our 75% ABV (150-Proof) Rye’s-In-Shine Moonshine in a double, not triple, distillation process. Our method uses a higher heat profile to accomplish this.
Most moonshines are all made from the heads and tails – not heart cut. Most moonshines are corn, so they flavor it and put fruit in so people buy it. – Our competitions Moonshine is also only typically only 80 proof – child’s play – compared to our Ryes-In-Shine Moonshine 150-Proof. You can instantly taste the difference1!
Both then and now, Moonshine is whiskey as it comes out of the still: no oak barrels, no caramel color, no aging. It’s just straight liquor from fermented corn or wheat mash.
Ryes-In-Shine Moonshine is gin-like in flavor profile but without the juniper flavor of a standard gin. Ryes-In-Shine Moonshine is very earthy in flavor and has a grassy – licorice taste. It makes an excellent – limoncello and is perfect when used in Bloody Mary’s and Cosmopolitans – Very appealing!
We bottle and label our Ryes-In-Shine Moonshine is simple, transparent bottles, so the purity shines through. Most moonshines are sold at or near an alcoholic strength of 40% abv, which is the statutory minimum in some countries – although the strength can vary, and cask-strength whisky may have as much as twice that alcohol percentage. Our RYES-IN-SHINE MOONSHINE is 150-Proof (75% ABV), making is a rare Moonshine worldwide.