Feed Me…I’m Hungry writer Michelle Sandstrom is also the Denver City Editor over at The Daily Meal, where her job is to search out and report on the best food in Denver. Read on for food news and Denver dinning recommendations.
White lightening, mountain dew, hooch, moonshine. These terms conjure up images of back-country hideaways, secret stills, and an alcohol with a burn that makes all but the most hardened of drinkers cringe. Yet, according to Troy Ball — owner of Troy & Sons, a craft whiskey distillery located in Asheville, North Carolina — that’s not the whole truth behind moonshine. Troy told The Daily Meal that the terrible stuff that most people associate with the word moonshine is, “The cheap stuff, made in a hurry to sell to outsiders, and sure to turn a good night into a bad idea. Old timers kept their best whiskey for themselves and this white spirit was often of remarkable quality.”
Ball certainly is in a position to know what she’s talking about. In fact, all of Troy & Sons’ premium whiskeys have their roots in moonshine; Troy learned the art of distilling from bonafide, back hills, North Carolina moonshiners. She then took the best of what she’d learned and put it into practice at Troy and Sons. “At Troy & Sons, we produce ‘Keeper’ whiskey, true small batch handcrafted spirits that any credible moonshiner would drink himself.” Troy says.
One taste of any of the three Troy & Sons spirits backs up Ball’s story. The Platinum, a true pure clear moonshine, is all flavor and no burn. The Oak Reserve, which is mellowed in bourbon barrels, is a golden shade, has carmel undertones, and a nicely developed richness. The Blonde Whiskey has a wonderfully fruity scent, and is incredibly smooth, with hints of vanilla in the finish. All three products are well worth drinking on there own, but, also make an excellent base for cocktails.