Kings County make a smooth, estery moonshine, so rather than mask it with artificial flavours and processed sugars, we tried to complement it with a fairly subtle two-month infusion of botanicals and local upstate-grown sour cherries.
Allspice imparts high levels of eugenol, which roughly mimics the dry wood and vanilla notes extracted from charred new oak during regular maturation, grassy-orange coriander seeds bind the overall flavours, and hibiscus amplifies any berry-jam notes then stretches the finish with a slight acidity.
At the lower pH, proteins and longer-chain fatty acids come out of solution as in chill filtration to leave a clear magenta liquid. Andrew and Dan fly to Brooklyn twice a year to make A Moonshine Liqueur in very small batches. Pair it neat with a small bar of single-origin dark chocolate.