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How To Make George Washington Moonshine? (Solution)

What was the recipe for Popcorn Sutton moonshine?

  • In his book, a couple of times he mentioned a basic moonshine recipe, with a few different variations that he used when he was “putting up a barrel of beer”. Here’s Popcorn’s recipe from his book: 1 gallon of malt – can be corn, barley, rye or a combination. Boil the water and pour over the cornmeal to cook. Allow them to cool to the touch.


What kind of moonshine did George Washington make?

The mash bill, or recipe, was discovered by researchers examining the distillery ledgers for 1798 and 1799. His whiskey consisted of 60% rye, 35% corn and 5% malted barley. The records also indicate that George Washington’s whiskey was distilled at least twice before being sent to market.

Can you make moonshine in Washington?

Yes. A Craft Distillery Permit is available and allows the production up to 60,000 gallons of spirits annually; Permit holder may sell two liters per day per person of spirits of his own production for off-premises consumption.

What was the name of George Washington’s whiskey?

In a bill signed by Governor Terry McAuliffe, George Washington’s Rye Whiskey® was recognized as the official spirit of the Commonwealth of Virginia. It also received a silver medal at the 2019 American Craft Spirits Association Awards—a top award among white (unaged) whiskies nationwide.

How is rye whiskey made?

They blend corn and wheat in used barrels and even use a small amount of flavouring, which is created from a mash (the porridge created to make the liquid which is then fermented and distilled in whiskey making), using rye. Usually though, the blend can be as much as 90% corn or wheat.

What kind of alcohol did George Washington drink?

George Washington held an enlightened, modern attitude toward the consumption of alcohol. He enjoyed a variety of beverages, his favorite being sweet fortified wines like Madeira and Port. He also drank rum punch, porter, and whiskey.

What was George Washington’s favorite alcoholic drink?

Beer. Beer was a favorite drink of George Washington, as it was for many people living in the eighteenth century.

Can I make moonshine for personal use?

Today, people make artisan moonshine out of a sense of nostalgia and preference for taste. These can be sold in liquor stores or brewed just for personal use. However, distilling alcohol at home, even for personal use, is illegal under federal law. These produced legal moonshine for sale and distribution.

Is homebrewing legal in Washington state?

National regulations allow home production of 100 gallons of beer or wine per calendar year per adult* or up to 200 gallons per household with 2 or more adults provided that it is not sold. This makes home brewing and wine making legal in Washington!

Is home distilling illegal?

Distilling at home is a legal process in many countries. In other less forward thinking countries, it is still illegal to make alcohol by distillation if you’re not registered to do so with the relevant authority responsible for collecting Taxes and/or Excise.

Did Washington drink moonshine?

George Washington himself was a moonshiner. On his property in present day Virginia, he operated a distillery and grist mill that boasted five stills and a boiler capable of producing 11,000 gallons of sweet, brand spanking New American whiskey.

Does any of George Washington’s whiskey still exist?

Today we continue the tradition of producing whiskey as well as other small batch distilled spirits at our historic distillery. 375ml bottles of the distilled spirits produced at Mount Vernon are available for purchase at the Shops at Mount Vernon.

Did George Washington make bourbon?

Making George Washington Bourbon™ The first question that arises: did Washington produce bourbon at Mount Vernon in the 18th century? Answer: no he did not. Bourbon was not yet in existence as a specific type of whiskey, that would come in the early 19th century.

What is the difference between bourbon and whiskey and rye?

Rye, like bourbon, is a type of American whiskey. Rye whiskies use a minimum of 51% rye grain in their mash, while bourbon requires the mash bill to contain a majority of corn. This means rye whiskies tend to be less sweet than bourbon, and are generally said to have more of a spicy or fruity flavor.

Is Crown Royal whiskey or rye?

Crown Royal Northern Harvest Rye is the first Canadian Whisky to earn World Whisky of the Year in Jim Murray’s Annual Whisky Bible 2016.

Does Jack Daniels have rye in it?

Jack Daniel’s Straight Rye Whiskey Jack Daniel’s Straight Tennessee Rye is produced using a mash bill of 70% rye, 18% corn and 12% malted barley. It follows the same Lincoln County Process that makes Tennessee whiskey unique.

George Washington Moonshine Recipes with ingredients,nutritions,instructions and related recipes

2015-03-17· The moonshine run’s hearts are the most enjoyable part of the experience. Because they are essentially pure ethanol, they produce the best-smelling and best-tasting moonshine of the batch. The hearts are responsible for 30-40 percent of the moonshine production… Reading Time Estimated at 4 minutes


2014-05-12· Like Washington’s original formula, the whiskey they are producing is mainly rye, with rye grain accounting for 65 percent of the mash and corn accounting for 35 percent. Natalie Geiling is the author; the estimated reading time is 7 minutes are allotted.


2018-11-26· In line with American tradition, we’ll be utilizing the same mash bill that George Washington’s distillery used to manufacture his Rye Whiskey at Mount Vernon for the purposes of this distillation lesson. There are 60 percent rye, 35 percent maize, and 5 percent other grains in it….


Jim Tom, Jeff, and Mark are back in the distillery creating more George Washington moonshine.


Recipe for Popcorn Sutton The Discovery Channel’s “Moonshiners” series broke new ground in the lengthy history of moonshining in the United States of America. Due to its portrayal of persons who manufacture illicit alcoholic beverages, commonly referred to as moonshine, the television series has gained widespread appeal…


When it comes to producing this time-tested recipe, we take a step-by-step approach. There are several techniques and this is merely one of them that we employ.


George Washington’s Rye Whiskey is being brewed from the mash. Barley & Hops Brewing LLC. posted a video on youtube about their product. When it comes to producing this time-tested recipe, we take a step-by-step approach. There are other ways available, and this is merely one of the ones that we employ. Robbie Lofley is a musician from the United Kingdom. There are 132 people who follow you. Rye Whiskey. Recipe for the mash. Distillery. George. Recipes for Rye Whiskey, Mash Whiskey, Whiskey, and Moonshine.

MOONSHINE RECIPES: 12 MUST HAVE MOONSHINE RECIPES – THE. 7 minutes is the estimated reading time.

  • It’s time to make the famous Mr. POPCORN SUTTON recipe. In this recipe, you will need 25 pounds coarse ground white corn meal, which will be enough to fill half of your barrel or container. 50 pounds of sugar – 1 pound of sugar per gallon of total volume of water
  • 50 pounds of sugar per gallon of total volume of water 1 1/4-pound watermelon (about). There are ten peaches. 1 1/4 cup golden raisins, finely chopped limes (about 15) (juice only) 25 quarts of sugar Recipe for JD’s Black Label. It is made up of 80 percent maize, 12 percent rye, and 8 percent malt, among other ingredients (a high enzyme 6-row variety will be needed). Prepare your ingredients by steeping them in 140-150 degree water for approximately 1 1/2 to 2 hours. BRANDY WITH WATERMELON AND ELDERBERRY FLAVOR. Watermelon weighing 32 lbs. 1 and 1/4 pound dried elderberries 5 gallons of water, 10 lemons (juice and zest), salt, and pepper Recipe for Mountain Dew made using 36 cups of granulated sugar. Making White Lightning begins with the conversion of the grain’s starch into sugar, which is the first stage in the process. WATERMELON-GRAPE MOONSHINE BRANDY is made by placing shelled, whole corn in a container with a hole in the bottom and covering it with warm water. 30 pound of watermelon Grapes (fresh table red or green) weighing 7 1/2 lbs. 5 gallons of water, 10 lemons (juice and zest), salt, and pepper The following ingredients: 24 cups granulated sugar
  • INDIAN HEAD CORN MEAL WHISKEY 3 lbs of Indian-Head corn meal are required for this recipe. 1.5 lbs malt, ideally dark, for the dry part (available at most home-brew shops) 1- sachet of 48 turbo yeast
  • WELCHES FROZEN GRAPE JUICE BRANDY Welches 100 percent frozen grape concentrate in ten cans (11.5 oz). 7 pound of granulated sugar 5 gallons of water are required. a yeast used in wine or distillation
  • BRANDY WITH APPLE PIE. 1 gallon of apple juice should be heated. The temperature should not be higher than 150 degrees. Combine one cup of honey, two teaspoons of cinnamon oil, and two teaspoons of nutmeg in a mixing bowl. Stir until the powder is completely dissolved. The cranberry is in full bloom. 1 cup fresh cranberries (optional). a quarter cup of sugar 3 teaspoons of distilled water 1 bottle (750 mL) moonshine from a liquor store. 2 (2×1 inch) orange rind strips

Stir the sugar until it is completely dissolved. Stir or shake the jar occasionally while it’s in the refrigerator for 24 hours, then cover and put it back in the refrigerator. 2 cups of the juice should be brought to a simmer over medium heat. To adjust the sweetness of the juice, taste it and add additional sugar if necessary. Combine the cinnamon sticks, cloves, and nutmeg in a large mixing bowl. 3.8 out of 5 (17)

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Obtain 20 free moonshine recipes delivered directly to your inbox! Take advantage of 20 tried-and-true recipes that are simple, tasty, and time-saving. Download the Free PDF version! After you’ve gathered your supplies, you’ll need to figure out how many gallons you’ll need to make your batch.

Using varied size recipes for mash batches, I’ve constructed the chart below, which is measured in gallons. To change the batch size, just input the appropriate values from the chart into the instructions… 6 minutes is the estimated reading time.


2020-11-06· This recipe is a recreation of the original mash prepared by George Washington’s distillery, which was used to produce his Rye Whiskey at Mount Vernon in the early nineteenth century. Approximately 60 percent rye, 35 percent maize, and 5 percent barley are used in the production of this rye whiskey. You will need the following ingredients for this recipe: 6 pound Rye Malt; 3.5 pound Flaked Maize; 6 pound Rye Malt (Corn). The following ingredients are required: 5 pounds malted barley, 5 gallons water, Whiskey Turbo yeast,…


2018-09-13· That distinction belongs to none other than George Washington, who was a supporter of Virginia’s first significant push into commercial distillation. According to the technicalities (and to no one’s surprise), it was created by the physical hands of a Scotchman, James Anderson, who was carrying on a highland whiskey-making tradition that dates back to the 15th century. Their business eventually grew to become the largest distillery in the world… 8 minutes is the estimated reading time.


2012-06-18· These recipes are intended for the home brewer and are named in honor of our founding father George Washington’s first distillery. If you are over the age of 21, you should attempt these recipes: Washington’s Whiskey Recipe (in English) It asks for 65 percent rye, 30 percent maize, and 5 percent malted barley in the formula, which is known as the “mash bill.” To begin, coarsely crush the grains into a flour-like consistency. … Reading Time Estimated at 3 minutes


Recipe for George Washington’s Moonshine masuzi The 12th of November, 2016 Budweiser’s new beer has absolutely nothing to do with George Washington Beervana. Long before jack Daniels, George Washington was a whiskey tycoon, according to the Smithsonian magazine’s “Smithsonian American History” section. George Washington was a whiskey ty history smithsonian magazine long before jack Daniels was a whiskey ty history smithsonian magazine


Recipe for George Washington’s Moonshine, including photos. In this chapter, you will learn how to make George Washington’s Rye Whiskey, as well as recipes and procedures for making moonshine. The George Washington Moonshine Moonshiners are made in George Washington’s distillery at Mt Vernon, where he lives. You Didn’t Know That Whiskey Distillery Belonged to George Washington, according to Senate Bill 1261 The George Washington S Distillery Rye Whiskey has been designated as the official Cherry Bounce Recipe Whiskey…


George Washington Rye Whiskey was released on November 30th, 2013. FloridaShine made a post on Friday, November 29, 2013 at 8:34 p.m. GW.jpg. Hello everyone, I’ve begun a batch of George Washington’s Rye whiskey recipe from Matthew B Rowley’s book Moonshine and am looking forward to sharing it with you.

6 pounds flaked rye, 3.5 lbs flaked maize, 6 lbs flaked barley a half pound of malted barley (I used 2.5 lbs) 1 tsp gypsum 5 liters of water with the pH adjusted to about 6.5 I prepared a yeast starter with 1500 mL of water…


George Washington Rye Whiskey, released on November 30th, 2013. On November 29, 2013, at 8:34 p.m., FloridaShine wrote: GW.jpg. Hello everyone, I’ve begun a batch of George Washington’s Rye whiskey from the book Moonshine by Matthew B Rowley. 1 bushel of flaked rye, 3 bushels of flaked maize malted barley (half pound) (I used 2.5 lbs) 1 teaspoon of gypsum Adjusted the pH of 5 liters of water to around 6.5 1500mL of water was used to make a yeast starter.


George Washington’s Rye Whiskey Moonshine is a recipe for making whiskey from rye. Bryont Rugs and Livings is a family-owned business. The 29th of May, 2018. Washington’s Rye Whiskey Mt Vernon Distillers’ George Washington’s Rye Whiskey Mt Vernon distillers’ George Washington’s rye whiskey. Mount Vernon George Washington’s Rye Whiskey George Washington’s Rye Whiskey Straight Rye Whiskey from George Washington’s estate The George Washington Distillery at Mount Vernon produces his George Washington Whiskey, which is…


George Washington’s Rye Whiskey Moonshine is a recipe for making whiskey from rye. Mt. Vernon distills s his distillery rye whiskey rye whiskey area captured the passion of manufacturing spirits in the Mt. Vernon distills s his distillery rye whiskey rye whiskey region George Washington’s distillery at Mt Vernon is where he makes his whiskey. Sb 1261 George Washington S Distillery Rye Whiskey has been designated as an official whiskey. The Process of Making the Mash for George Washington’s Rye Whiskey


Washington’s Whiskey Recipe (updated on November 12th). It asks for 65 percent rye, 30 percent maize, and 5 percent malted barley in the formula, which is known as the “mash bill.” To begin, coarsely crush the grains into a flour-like consistency. Then, using a wooden pitcher known as a “hog’s head,” combine the rye and maize. Fill the container with hot and cold water.


Posted on 2018-08-16, images of the recipe for George Washington’s Rye Whiskey Moonshine. Manufacturing the mash for george washington s rye whiskey you region captured the spirit of making spirits a long time ago local news. George washington s distillery at mt vernon distills his sb 1261 george washington s distillery rye whiskey was recognized official by the United States Congress.


This recipe for Cherry Bounce, a brandy-based drink popular in the eighteenth century, is one of the few that have been identified as having been used by the Washington family. A “Canteen” full of it, together with Madeira and port, appears to have been packed by General Washington for a voyage west through the Allegheny Mountains in September 1784, indicating that he enjoyed it. This fruity, spicy concoction is a…


The Washington Library is exclusively available to academics and scholars who have scheduled an appointment with the librarian. This original whiskey-making formula was adapted from The American Distiller by Michael Krafft, published in 1804, and has been in use ever since.

Fill each cask or hogshead halfway with nine gallons of water that has been heated to ninety degrees Fahrenheit on a thermometer, to which you will add forty pounds of Indian corn meal.

George Washington’s Rye Whiskey…. – Whisky Recipes

Brewhaus Forum»Recipes»Whisky Recipes»Brewhaus Forum»Recipes»Brewhaus Forum»Recipes»Brewhaus Forum»Recipes»Brewhaus Forum»Recipes»Brewhaus Forum»Recipes»Brewhaus Forum»Recipes»Brewhaus Forum»Recipes»Brewhaus Forum»Recipes»Brewhaus Forum»Recipe George Washington’s Rye Whiskey is named after George Washington himself.

1Posted :Wednesday, March 26, 2014 7:30:10 PM(UTC)
Rank: GuestGroups: GuestsJoined: 2/10/2002(UTC) Posts: 5,254 They produce this at George Washington’s estate on a seasonal basis and it’s not cheap either. $160 bucks per 750 ML bottle. They held a tasting and it was a pretty good whiskey. It was real smooth, but it had a spicy note to it due to the rye. Here’s what you’ll need:6 pounds of Flaked Rye3.5 pounds of Flaked Maize1/2 a pound of malted barley (ground)1 teaspoon of gypsum1 teaspoon of citric acid blend5 Gallons of water3 pieces of cheesecloth6 yeast packs/yeast starterIn a large stock pot, bring half of your water to a low boil and add the gypsum and citric acid blend. Next make 3 tea bags out of the pieces cheesecloth and add the grains. Allow the mixture to cook at a low boil for 1 hour. Next remove from the heat and add the remaining water to cool the mixture between 70 and 90 degrees F. It’s best at 90 degrees F, if you’re using a yeast starter. Once your yeast is activated and/or the mixture is at 90 degrees f, pitch your yeast. Allow the mixture to ferment for a minimum of 8 days and then distill.^ This recipie can be used with just one kind of grain which makes it a “single” whiskey. I also recomend that you soak the grains in warm water for 24 hours. This helps break the grains down into fermentable sugars. I recomend 70 proof (35% ABV) or less because the rye gives it a spicy note. You can try 90 proof (45% ABV) but IMO, that’s way too hot for this recipie.
fatboi83 2Posted :Wednesday, April 02, 2014 10:19:11 AM(UTC)
Rank: Junior MemberReputation:Groups: RegisteredJoined: 11/6/2013(UTC) Posts: 42 I have successfully ran 2 batches of it now.90 proof and it is smooth.Aging some now for a onger period of time to see how the aging affects it.
fatboi83 3Posted :Friday, April 11, 2014 10:03:19 AM(UTC)
Rank: Junior MemberReputation:Groups: RegisteredJoined: 11/6/2013(UTC) Posts: 42 Originally Posted by: heelerHey fatboi, how much distillate did you get? With no sugar added my guess would be very little. What type of still did you use? I know the grains will creat fermentable sugars but I would guess not much. Did you make cuts in your collections?With the original recipe I bet they were talking about some kind of bakers yeast just cause they want it to be like the old days ya know, but hey if it’s good to you there ya go, that ec yeast is a good one too.I did cheat and put 5 pounds of sugar in it too.With adding the sugar ended up with about 1.25 gallons of 90 proof.Haven’t done the full blown all grain, yet,That is next on the list.I do have a 10 gallon wash of single malt that I am running tomorrow.I’ll let ya know how that turns out.12 lbs of golden promise and 8 pounds of simpsons peated barley malt.Smells really good.Can’t wait to try it out and then put it in my 2 gallon oak barrel that has been sitting with Olorosso sherry in it for about 2 months now.
4Posted :Tuesday, June 17, 2014 10:39:50 AM(UTC)
Rank: GuestGroups: GuestsJoined: 2/10/2002(UTC) Posts: 5,254 I’m glad you enjoyed it.
Crimbo 5Posted :Saturday, February 02, 2019 5:45:59 PM(UTC)
Rank: NewbieReputation:Groups: RegisteredJoined: 2/2/2019(UTC) Posts: 2 Hey guys I have made this recipe a few weeks ago and it turned out great. I think your recipe is not correct though. I am a all grain beer home brewer aswell as distiller and picked up on the mistake right away, If you want to make this recipe the traditional way without cheating by adding sugar. Crush your grains then boil your water and add the rye and corn but leave the malted barley, After it has boiled for 3/4 to 1 hour turn off the heat put a lid on and let it cool to 69 deg c (156 F) then add the 2 row barley. I increased the barley to 1 pound from 1/2 to make sure all the starch from the rye and corn was completely converted to sugars (If you dont want to increase the barley you could just add 2 tsp of amalase at this point. Put the lid back on and wrap it up in a blanket to insulate the pot and leave it for an hour and a half to mash. At this point the grain is no longer needed so drain the liquid off into your fermenter then rinse the grains off with a gallon of boiling water and this should bring you back up closer to 5 gallons, Leave it to cool to 26 deg C (80 F) then take a hydrometer reading and it should be between 1030 and 1040 depending how well the temp held during the mash and your overall efficiency. Next just add your yeast. You should end up with 5 – 6 % abv mash without adding sugar.I hope this helps those that want to try this recipe the traditional way it was made. Cheers.

Whisky Recipes – Brewhaus Forum » Recipes – Brewhaus Forum»Recipes – Brewhaus Forum»Recipes – Brewhaus Forum»Recipes – Brewhaus Forum »Recipes – Brewhaus Forum»Whisky Recipes – Brewhaus Forum»Recipes – Brewhaus Forum»Recipes – Brewhaus Forum»Recipes – Brewhaus Forum»Whisky Recipe Rye Whiskey made famous by George Washington.

George Washington’s Cherry Bounce

This delicious handmade drink has a historical history as well as a delicious cherry-brandy flavor! According to documents from George Washington’s house in Mount Vernon, this was one of the general’s favorite libations. See his 3-ingredient recipe, as well as a simpler variation, for more information. It’s delicious—and it makes a wonderful gift, too! It takes only three components to make this delectable cordial: cherries, sugar, and a liqueur. Choose from brandy, vodka, bourbon, rum, or whiskey as your spirit of choice.

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Washington enjoyed brandy, and we believe that brandy and cherries make a wonderful combination!

The cherries must be pitted, halved, and crushed before being refrigerated in brandy for at least 24 hours before serving.

History of Cherry Bounce

For many years, cherry trees were planted on the grounds of Mount Vernon, George Washington’s estate. The cherries were picked in June, according to the records, and then dried and kept for use throughout the winter months. They were used to produce tarts and pies, confectionery, wine, and other alcoholic drinks, among other things. The Cherry Bounce is an alcoholic beverage created from mashed cherries that have been left to sweeten in brandy for 24 hours before spices are added to the mixture to allow the drink to ferment further.

A canteen of Cherry Bounce, as well as port and madeira wines, were packed by George Washington on one of his journeys west in September 1784, according to his journals.

Make a mixture of 10 quarts of old french brandy and sweeten it with white sugar to taste—To 5 gallons of this mixture, add one ounce of spice such as cinnamon, cloves, and Nutmegs of each an equal quantity lightly bruised, and a pint and a half of cherry kirnels that have been gently broken in a mortar—After the liquor has fermented, let it stand for a month or six weeks, then bottle it, remembering to put It’s intriguing that the Washington recipe calls for brandy rather of whiskey, given that whiskey was more popular during the time period.

Washington’s Cherry Bounce Recipe

Dining With the Washingtons: Historic Recipes, Entertaining, and Hospitality from Mount Vernon is a fascinating book that includes a modern recipe based on George Washington’s manuscripts.

An Easy, Small-Batch Version

If you want to make the Washington recipe even simpler, simply place 2 cups pitted tart cherries (such as Door County cherry) in a clean 1-quart glass jar and shake well. Add a third cup of sugar. Fill the rest of the jar with vodka, brandy, or bourbon, and set it aside (about 1 cup). Allow for approximately one month of storage in a cold, dark place, stirring periodically. It’s excellent within a few weeks, but it’s much better after a few months of maturing (3 months). If you’re planning to make Cherry Bounce as a Christmas present, we recommend starting early and allowing at least 3 months for infusion.

George Washington’s Rye Whiskey – Wikipedia

The George Washington Rye Whiskey (George Washington’s Rye) A formula uncovered by historians while researching the distillery ledgers for the years 1798 and 1799 is used to make George Washington’s Rye Whiskey, which is produced at George Washington’s recreated distillery at Mount Vernon. It is only available for purchase in person because it is distilled in small amounts. Washington increased output in 1797, spurred on by his farm manager, James Anderson, to the point where 600 gallons were produced.

A decade of archaeological investigation and preparation by historians and historical trade interpreters culminated in the building’s opening in 2007.

In 2010, the first batch of whiskey was made available to the public.


60 percent of the grain is rye, 35 percent is maize, and 5 percent is malted barley.


They employ the original mash bill and 18th-century methodologies developed by Washington. A water-powered gristmill grinds the grain, which is fermented in wooden mash tubs and distilled in copper pot stills heated by wood fires. The finished product is called Washington. Whiskey was not matured during Washington’s time, but this recipe requires for it to be distilled twice to get the desired flavor.


  1. “Virginia will celebrate George Washington’s Whiskey,” says the governor. WTOP-TV, Wednesday, March 23, 2017. The original version of this article was published on March 25, 2017. “Official Emblems and Designations”, Code of Virginia, Commonwealth of Virginia, 2017, retrieved2019-05-06
  2. “Drinking Whiskey in the Spirit of George Washington”, Weekend Edition Saturday, NPR, October 22, 2011, retrieved2019-05-06
  3. “Virginia’s Official Spirit”. Retrieved2019-03-30
  4. “Rye Is Back, With Flavors of Americana”. Mount Vernon, the home of George Washington. Retrieved2019-01-01

Whiskey Recipe

A tribute to George Washington’s whiskey is being held in the state of Virginia. March 23, 2017 – WTOP (World Television and Radio). On March 25, 2017, an archived version of this article appeared. “Official Emblems and Designations”, Code of Virginia, Commonwealth of Virginia, 2017, retrieved2019-05-06; “Drinking Whiskey in the Spirit of George Washington”, Weekend Edition Saturday, NPR, October 22, 2011, retrieved2019-05-06; “Virginia’s Official Spirit”.

‘Mount Vernon,’ the residence of George Washington Retrieved2019-01-01;

Long Before Jack Daniels, George Washington Was a Whiskey Tycoon

The George Washington Distillery’s fire box, still, and casks are all visible. The Washington Distillery was equipped with five copper pot stills. Steve Bashore, manager of historic trades at George Washington’s Distillery, describes how mash is created. Erin Corneliussen/Steve Bashore explains how mash is prepared at George Washington’s Distillery. Erin Corneliussen is a photographer based in Copenhagen, Denmark. For rye whiskey production, the same ingredients (60 percent rye, 35 percent maize, and 5 percent malted barley) are used in the same quantities (60 percent rye, 35 percent corn, and 5 percent malted barley) as the whiskey produced during George Washington’s lifetime.

  • Erin Corneliussen/George Washington’s Gristmill, courtesy of the artist.
  • A cask of whiskey at George Washington’s Distillery, courtesy of Erin Corneliussen.
  • The whiskey barrels used in the shipping process would have been constructed of transparent oak and would have been tapped once they reached Alexandria.
  • The mash is put into the copper pot stills once it has finished fermenting.
  • Using water from the millrace to cool the worm, or a section of the copper pipe coiling in the barrel, the alcohol vapor condenses and cools the barrel.
  • 212 degrees are reached in the 210 gallon boiler on the left, which is then utilized to heat water for use in the mash-making barrels on the right.
  • The distillery of Erin Corneliussen/George Washington has been rebuilt.

At George Washington’s Gristmill, on the top level, Erin Corneliussen/the hopper boy takes the flour and cornmeal that has been ground by the mill stones and distributes and cools it.


Steve Bashore are both holding fine cornmeal, which has a little quantity of bran in it.

A grain of dried corn is poured above the mill stones by Erin Corneliussen/Peter Curtis, assistant manager of the gristmill, distillery, pioneer farm, and blacksmith shop.

Erin Corneliussen is a model and actress.

In addition to being an innovator and a risk taker, Washington was a tenacious businessman who never passed up an opportunity.

During his tenure as planation manager, James Anderson—who had come to Virginia in the early 1790s—noticed a squandered opportunity on the estate: the quantity of crops, along with Washington’s state-of-the-art gristmill and copious water supply, might be utilized to produce whiskey.

Washington State planted a large amount of rye as a cover crop to aid in the development of healthy soil.

When Anderson approached him about starting a new business venture, Washington was hesitant.

However, after hearing Anderson’s proposal and communicating with a friend who was involved in the rum business, Washington agreed.

Due to the success of the initial distillation, plans for the construction of a full-fledged distillery, complete with five stills, were authorized by the federal government.

It was in that year that the distillery produced 11,000 gallons of clear, un-aged whiskey, which Washington sold for a total of $1,800 (about to $120,000 in today’s money).

This is partly due to the fact that the distillery was reduced to little more than a foundation for over two centuries.

Lewis wasn’t nearly as successful in the distilling industry, and when a fire destroyed the distillery in 1814, it was not rebuilt.

However, due to the rigors of Prohibition and the Great Depression, the state of Virginia only managed to repair the gristmill and miller’s house after purchasing the property in the early 1930s.

Since 2001, a crew of archaeologists, historians, and distillers have been digging further into the distillery’s history, thanks to financing from the Distilled Spirits Council of United States (DISCUS).

What part did it play in the history of eighteenth-century America?

The reconstruction was overseen by Esther White, director of archaeology for the Mount Vernon Ladies’ Association, who also assisted with the project.

The recreated distillery, on the other hand, is more than a static tribute to Washington’s commercial acumen: it is also a fully operational distillery in its own right.

It was in 2009 that they began undertaking two annual distillations, one in the month of March and another in the month of November.

Like Washington’s original formula, the whiskey they are producing is mainly rye, with rye grain accounting for 65 percent of the mash, maize accounting for 35 percent, and malted barley accounting for 5 percent.

The barley is added on the second day of the process, which aids in the conversion of the grains’ starches into sugars.

In order to distill the whiskey, it must first be heated by a wood fire at the copper stills (which we reconstructed from a surviving 18th-century still that can be found in the distillery’s museum, located on the second level of the building).

After cooling, the alcohol vapor condenses back into liquid, which runs out of the barrel and into a container to be disposed of.

In Washington’s day, this whiskey would have been sold clean and unaged; but, nowadays, Bashore and Mount Vernon will age part of the whiskey that they distill (since there is a demand for it).

With its state-of-the-art automated equipment, the distillery and gristmill (another illustration of Washington’s love for invention) are located 2.7 miles from the estate’s main entrance on Mount Vernon Memorial Highway/Route 235 and are available to tourists from April through October every year.

On May 16, at 10 a.m., Mount Vernon will open its doors to the public and sell 1,000 bottles of unaged rye whiskey. Videos That Should Be Watched

Presidents in a Package-George Washington

The distillery of George Washington, as it appears today.-Wikimedia Commons Kathy Warnes contributed to this article. In addition to his many other abilities, George Washington was a brilliant distiller and entrepreneur, and according to one of his military aides, he was an avid user of his own product. George Washington’s Distillery and Museumis located around three miles from Mount Vernon, and it is possible that he and his horse traveled the three miles between the main house and the distillery over a deep rutted trail.

  • A total of five stills and a boiler were installed at the distillery and grist mill in 1799, when it reached its peak production of 11,000 gallons of whiskey with a market value of around $7,500.
  • A distillery on George Washington’s land, which he erected after becoming the first president of the United States, attests to the important role that whiskey has played and continues to play in American history.
  • George Washington was not the first distiller of whiskey in the United States.
  • Since before the American Revolution, those who live in the Appalachian mountain areas, which include East Tennessee, Southern Kentucky, and Western North Carolina, have been moonshiners.
  • In response to British attempts to halt the importation of sugar and molasses into the Colonies, the Americans swapped whiskey for rum in order to use it as a component of the Revolutionary Army rations.
  • Within a decade, the rum business had grown to be the largest and most profitable in New England.
  • They arrived in British North America with generations-honed knowledge of distilling procedures, as well as the drive to put those techniques into effect in their new home.

Because it was often distilled by the light of the moon, the home brews that Early English smugglers and distillers in the Appalachian and Blue Ridge Mountains, as well as as far north as Atlantic Canada, produced most often illegally were known as moonshine because they were frequently distilled by the light of the moon.

  • Stills were built and maintained for a variety of reasons, including geographical and economical need.
  • Better and more profitable alternatives were found by distilling the corn into whiskey and storing it in jugs and barrels for easier transport.
  • Small family-owned distilleries have been producing whiskey for more than two centuries without being regulated by either the British or the American governments.
  • These independent, small-business distillers were enraged by the excise tax on whiskey, and they vented their rage on the tax collectors who were responsible for collecting it.
  • Despite his own distilling background, President George Washington thought that the federal government needed to be powerful enough to prevent state and regional interests from gaining control of the nation’s government.
  • The ” Whiskey Rebellion,” which took place between 1791 and 1794 and was waged by new American citizens, left an indelible mark on American history.
  • President George Washington reiterated his argument in his Farewell Address in 1796, stating that the federal government must preserve sufficient power to overturn regional and state interests, as well as political parties, in order to be effective.
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A large number of rebellious Dutch and Scots-Irish farmers and distillers relocated further west following the Whiskey Rebellion, in order to avoid being harassed by the tax collectors.

Historians believe that Reverend Elijah Craig, of Georgetown in Bourbon County, was the first person to distill Kentucky whiskey.

In recent years, the term Bourbon has come to be used to refer to whiskies that are created from a maize mash.

207 distilleries in Kentucky produced whiskey worth $1,446,216 each year by 1860, a total of $1,446,216 in revenue.

When they returned to the hills, the conflicts between tax officers and moonshiners grew more intense, and accounts from both sides spawned legends of spectacular misadventures.

By 1891, Kentucky distilleries alone had produced 142,035 gallons of whiskey, accounting for 34% of the total amount of distilled spirits produced in the United States.

When Prohibition became legislation in the United States in 1920, moonshiner blockade runners were able to outrun law enforcement with newer and faster automobiles.

The state of Virginia opted to rebuild George Washington’s grist mill in 1933, at a time when public works programs were an essential element of the Depression-era economy.

As a result of the excavation and George Washington’s documents, it was discovered that in addition to the grain mill, he also maintained a whiskey distillery, which was soon reburied by the authorities in Virginia during the Revolutionary War.

They may also have been painfully aware that the Washington Temperance Benevolent Society, formed in Baltimore in 1840 and a precursor of Alcoholics Anonymous, was closely associated with George and Martha Washington’s political and social positions.

Authorities were unsure how George Washington’s followers would react if they learned that, in addition to sipping whiskey, he was also a whiskey manufacturer.

Washington’s Distillery and Museum, which has been meticulously restored, offers an intriguing glimpse into his practical and business side, as well as an indirect link to NASCAR’s history.

Moonshine was published by 1st Books Library in 2003.

Esther Kellner’s Moonshine: Its History and Folklore is available online. Bobbs-Merrill Publishing Company, 1971. In 2003, the University Press of Kentucky published the second edition of David W. Maurer’s Kentucky Moonshine, which was published by the University Press of Kentucky.

Rye Whiskey Mash Recipe

It is not necessary to purchase delicious rye whiskey from a shop! With this simple step-by-step process, you can create your own tasty spirit in the comfort of your own home. When some people think about moonshining, they conjure up ideas of prohibition, criminals, and fast vehicles in their minds. In recent years, however, in part due to the success of the Discovery Channel’sMoonshiners, moonshining has emerged as an increasingly popular pastime that blends a love of science with a love of spirits.

The days when moonshiners could only create corn whiskey are long gone.

Today’s moonshiners may take their craft to new heights by experimenting with formulas such as applejack moonshine, root beer moonshine, and, of course, rye whiskey mash, among others.

The Right Tools Make all the Difference

Your friends and family will like the outcomes of your moonshining endeavors since it is a pleasant pastime that produces delicious results. Creating the ideal spirit does need a fantastic recipe as well as the proper equipment. Because many goods are not readily available at the local convenience shop, having an all-in-one tool is really beneficial. Making moonshine is a fun and easy method to simply manufacture spirits for personal use, as well as for sharing with friends and family. Obtaining the proper instruments may rapidly transform a novice moonshiner into a seasoned moonshiner!

History of Rye Whiskey

Your friends and family will like the results of your moonshining endeavors since it is a pleasant pastime with rewarding outcomes. It takes a wonderful formula and the necessary instruments to make the ideal spirit, but it is possible. Being able to obtain a variety of things that aren’t readily available at the local convenience shop is quite convenient. Create spirits for personal consumption, as well as for friends and family, by making moonshine. Finding the correct equipment may rapidly transform a novice moonshiner into an experienced one.

Rye Whiskey vs. Bourbon

While both rye whiskey and bourbon are delightful spirits, the differences between the two are significant, both in terms of formulation and flavor character. While bourbon has a sweet, almost caramel flavor, rye whiskey has a lot more peppery and savory flavor that is considerably more pronounced. The formulations for the spirits range significantly as well. Bourbon is made from a corn-based mash, with maize accounting for at least 51 percent of the total mash materials in the recipe.

Rye whiskey, on the other hand, must contain at least 51 percent rye in the mash in order to be classified as rye whiskey. Because of their respective aging processes, many people may draw parallels between the two. Both spirits are aged in wood barrels or with oak chips, depending on the style.


The ancient adage says, “Failing to plan is intending to fail.” This is certainly true. When it comes to moonshining, it is critical to prepare ahead and ensure that you have all of the required equipment. Because moonshine production is a scientific endeavor, it is essential to follow the recipe exactly as described and to use the proper equipment in order to get the desired results. We at How to Moonshine are enthusiastic about assisting individuals in the creation of tasty spirits in their own homes.

You now have everything you need to create delectable spirits in the comfort of your own home!

  1. 1 All-in-One Stovetop is still available. 2. A long spoon
  2. 3. A source of heat
  1. Heat source, long spoon, cooking thermometer, large copper or stainless steel cooking pot, fermentation bucket with cover, air lock, distiller, siphon, cheese cloth, and other supplies

Ingredients Needed for Rye Whiskey

This recipe is a recreation of the original mash prepared by George Washington’s distillery, which was used to produce his Rye Whiskey at Mount Vernon in the early nineteenth century. Approximately 60 percent rye, 35 percent maize, and 5 percent barley are used in the production of this rye whiskey. You will need the following ingredients for this recipe:

  • 3 1/2 pounds flaked maize (corn)
  • 1 1/2 pounds malted barley
  • 5 gallons of water
  • Whiskey Turbo yeast
  • 6 pounds Rye malt
  • 3 1/2 pounds flaked maize (corn)

Making your Rye Whiskey Mash

  1. Assemble all of the essential equipment and ingredients
  2. And Place your cooking pot on the stovetop over medium heat and fill it halfway with water. Heat the water to 165 °F
  3. Then, as soon as the water reaches the correct temperature, remove it from the heat source and quickly add the rye malt and flakes maize. 7 minutes of constant stirring is required. After 7 minutes, mix the mash every 30 seconds until it has cooled to 152 degrees Fahrenheit (approximately 5 minutes). When the mash reaches 152 degrees Fahrenheit, add the malted barley and stir well. The mash must now be churned every 20 minutes until it reaches a temperature of 70 degrees Fahrenheit. This procedure might take many hours to complete. It is beneficial to set a timer for 20 minutes. For every 20 minutes, the mash must be vigorously mixed for 30 seconds. When the mash temperature reaches 70 degrees Fahrenheit, it is time to add the whiskey turbo yeast. Using a funnel, alternately pour the mixture between the cooking pot and the fermentation bucket for five minutes to aerate the mixture. After five minutes, cover the fermentation bucket with an airtight lid and set it aside in a cool, dark location to ferment.

Fermenting Your Rye Whiskey Mash

Allow your mash to ferment for around 10 days in a cold, dark location. You should observe that the airlock will cease leaking gas after a short period of time. It is possible to test a tiny amount of liquor by placing it on a white plate to see whether your mash is ready for distillation. Several drops of iodine should be added. Unless the mash has been prepared for distillation, it will not become blue. Your test sample should be thrown away and should not be added back into your mash. If you have completed the fermenting process, it is critical that you strain your liquid thoroughly using your cheesecloth.

Distillation Process

Ferment your mash for around 10 days in a cold, dark location. When the airlock no longer emits gas, you should notice it. It is possible to test a tiny amount of liquor by placing it on a white plate to see whether the mash is ready for distillation. Iodine should be added in many drops. A blue coloration indicates that the mash is ready to distill. Don’t put your test sample back into your mash; instead, discard it. It’s critical to filter your liquid thoroughly when the fermenting process is complete, so make use of your cheesecloth.

Collecting Foreshots and Heads

Following the distillation process, it is necessary to keep your batch in an airtight glass container. It’s important to remember that the first 5 percent of your yield is the easiest to evaporate alcohol and should be discarded. This portion of the batch may contain substances such as methanol, which can be harmful if consumed in large quantities. Collecting foreshots is the term used to describe this process. Ahead of that, 30 percent of the yield is referred to as the “head.” Despite the fact that it is less harmful than the foreshots, it includes some poisonous alcohols and should also be collected and disposed of as soon as possible.

Collecting Hearts

You will quickly notice that the scent of acetone is disappearing from your harvest.

This indicates that you have reached the ‘hearts’. The hearts will account for around 35% of your total batch volume and will be mostly composed of ethanol. It will take time and practice to increase the number of hearts in your harvest to its maximum.

Collecting Tails

As the hearts run out, you’ll have to start collecting the tails instead. The tails may not have the same sweet flavor as the hearts, and they may also appear to have an oily sheen on the outside surface. This is due to the presence of water, proteins, and carbs in the mixture. The tails can either be discarded or used in a subsequent distillation process.

Aging your Rye Whiskey

You have just completed the process of making moonshine. It is necessary to mature white whiskey before it can be transformed into rye whiskey. A deep brown color and unique oaky taste will be imparted to your rye whiskey by aging it in an oak barrel or with oak chips for many months. Nonetheless, the amount of time you need to age the whiskey is entirely up to you; however, most rye whiskey is matured for between one and three years in a cool, dark location.

Checking your ABV

Following the completion of your rye whiskey’s aging process to your satisfaction, it is critical to check the ABV (alcohol by volume) before ingesting. Rye whiskey must contain a minimum alcohol by volume (ABV) of 40% (80 Proof) in order to be recognized as rye whiskey. A hydrometer can be used to do this. If the ABV is too high, it can be diluted with filtered water before to bottling to bring it down to an acceptable level.

Remember Practice makes Perfect!

Practice makes perfect when it comes to being more acquainted with the distillation process. Make thorough notes in order to improve your abilities. Our all-in-one distillation kits make the distillation process as simple as possible. You have all you need to get consistently excellent results.

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