Posted on March 11, 2013
At the Mount Baker Distillery in Bellingham Washington, owner Troy Smith and family pride themselves in making moonshine the way their great great grandpa Abe did. So they use his visage in all of their packaging, while they hand distill small batches of his recipe Moonshine plus gin and vodka.
They start with cracked corn, in bags like you see with backyard chicken farmers. Then through various tubes, it’s evaporated, distilled, aged and put into two sizes of bottles. at 100 proof. As the sign says, this stuff packs a punch: I winced upon consumption. But I was warned.