Moonshine has come a long way since its original days as a bootleg approach to evading post-Revolution liquor taxes. After a history of run-ins with tax collectors and eventual Prohibition, the high-proof corn whiskey earned a reputation as an underground, backwoods operation. In 2008, commercial moonshine production finally became legal in Washington state.
Mount Baker Distillery, Whatcom County’s first legal distillery, has since been handcrafting batches of moonshine (in addition to vodka) at its family-owned headquarters in Bellingham, Wash. The recipe is a modern take on a generations-old recipe from Grandpa Abe Smith (born in 1842), originally perfected after the Civil War. Using organic Washington state corn and barley mash, distillers mix up original un-aged moonshine in small batches, as well as a sweet and spicy Apple Pie spinoff. Perfect for moonshine beginners, it is a lighter proof version of Mt. Baker’s original, clocking in at 30 percent ABV. The aroma and flavor offer a classic whiskey kick plus a heaping dose of nostalgia, reminiscent of grandma’s apple pie at the Thanksgiving table. Each 750 ml bottle comes infused with a whole cinnamon stick and plenty of autumnal spice and orchard goodness, best enjoyed straight over ice or substituted into your favorite fall cocktail.
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