"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
Mix all ingredients together. Move this mash into a still and leave it to ferment. Heat the mash to the point of vaporization at 173 degrees. This will produce a clear liquid. You must watch this process carefully. Trap vapor using a tube or coil. The vapor will be transfered to a second container. The resulting condensation is the moonshine. It is then ready to drink or sell.
To be enjoyed tailgating at Auburn University football games. Just ask Ron and Chuck.
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