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Old 05-27-2009, 03:37 PM   #1
Patapouf
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Default The Myriad View Distillery

I found this artisan distillery from the province of PEI in Canada. They have two spirits that are made from cane sugar and molasses.

http://www.straitshine.com/

The first is called Strait Shine :
In creating Strait Shine, we have tried to be true to the history and spirit of illegal moonshine, yet deliver a smooth, consistent, pleasing and legal product. Fermented on-site from pure cane sugar and high grade molasses and carefully distilled through our state of the art copper still. Perfectly blended to create the unique character and flavour that is Strait Shine.
Bottled at 50% alc./vol.


The second is called Strait Lightning :
During Prohibition, White Lightning was a common term for raw, un-aged spirit. White because all distilled spirit is clear when collected from the still. Only after ageing in oak barrels or with the addition of other agents does it develop any colour.
Fermented on site from pure cane sugar and high quality molasses and carefully double distilled in our state of the art copper still. Collected from the still at over 90% alc./vol. Blended in small batches and bottled at 75% alc./vol. using only our most pure alcohol.


Could these be considered overproof rum? Or even a cachaзa for the Strait Shine?
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Old 05-27-2009, 05:21 PM   #2
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Default

Quote:
Originally Posted by Patapouf View Post
I found this artisan distillery from the province of PEI in Canada. They have two spirits that are made from cane sugar and molasses.

Could these be considered overproof rum? Or even a cachaзa for the Strait Shine?
That's an interesting start-up business looking to to link old traditions and romance with modern techniques.

The Strait Lightning could certainly be classified as an overproof rum being bottled at 150 proof. The 100 proof Strait Shine would not make that class in my opinion.

Cachaca is made from fresh sugar cane juice, not granulated cane sugar and/or molasses, so I don't see the Strait Shine as being made in that style.
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Old 05-27-2009, 10:52 PM   #3
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Default

Thanks rum runner.

You're right about the strait shine not being a cachaзa, I misread that they used sugar from the cane and not sugar cane juice. So I'm guessing we could consider this one a regular white rum (albeit a bit stronger).

Its almost as if they're hiding the fact they're brewing rum for the sake of linking their products to their old moonshining traditions.

Interesting considering it's only about a two hour drive from where I live.
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Old 05-29-2009, 01:09 AM   #4
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Moonshiners commonly added a lot of sugar to their corn or other grain mash. As Phil Prichard has said, there has been a lot of moonshine that is actually corn flavored rum. Sugar is a lot easier to ferment than corn which you have to cook.

More than one moonshiner has been caught after the revenuers followed them after they bought 500 pounds of sugar from a wholesaler.
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Old 05-30-2009, 08:49 PM   #5
Patapouf
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Originally Posted by Edward Hamilton View Post
Moonshiners commonly added a lot of sugar to their corn or other grain mash. As Phil Prichard has said, there has been a lot of moonshine that is actually corn flavored rum. Sugar is a lot easier to ferment than corn which you have to cook.

More than one moonshiner has been caught after the revenuers followed them after they bought 500 pounds of sugar from a wholesaler.
I'm not sure I understand. Are you saying they might be fermenting from anything (corn, etc.) then adding the sugar to help the process? From what I understood (from their website) is that all they used was sugar from the cane and/or molasses.
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Old 05-30-2009, 09:26 PM   #6
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Originally Posted by Patapouf View Post
I'm not sure I understand. Are you saying they might be fermenting from anything (corn, etc.) then adding the sugar to help the process? From what I understood (from their website) is that all they used was sugar from the cane and/or molasses.
While I am not speaking for Ed, my interpretation of his remarks is that the added granulated cane sugar is the link to the old moonshiners traditions that The Myriad View Distillery is using. Not that they are adding other adjuncts such as corn or grain to the mash and calling it rum.
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