Crazy Uncle Moonshine

Last week, I visited Whipper Snapper Distillery near Perth, Western Australia. Before a cocktail class, I sampled their Wheat and Quinoa whiskies alongside the Upshot, Upshot Cask Strength, and Red Corn Upshot. Unfortunately, the latter three were sampled too quickly. Fortunately, as I live close to the distillery, I returned today for another tasting with ample time to sit, reflect, and savor. If you scroll down a bit, you'll find my notes on the Wheat and Quinoa, which were quite intriguing and worth seeking out. The standard offerings from Whipper Snapper include their 'Crazy Uncle Moonshine' (a new make white spirit), the Barrel Aged version, and then Upshot and Upshot Cask Strength. I added the Upshot Red Corn to the mix, and here are my thoughts on these five: We begin at the start. Nose: Exhibits ethanol/acetone notes with a very light sugary sweetness hinting at the corn mash. It's crisp, clean, and very unobtrusive. With tasting, a lightly toasted grain note becomes apparent. Palate: Can water be thick? This has an intriguing texture, silky or velvety, like drinking thick, fresh water. It's slightly herbal, reminiscent of fresh fennel, with a sensation of beeswax. Finish: Ever so light with a surprisingly moderate length. Waxy again, pleasantly drying with an indistinct sweetness. Made with 100% West Australian Grains: 80% corn, 10% malted barley, and 10% wheat. This is the Whipper Snapper new make spirit that eventually forms their other products. It's simplicity in a bottle. Crisp and fresh, with no obtuse or intrusive notes. This is excellently crafted. Whistle clean and showing no indication of being bootleg 'moonshine.' Rather, it's a top-tier new make spirit. The only drawbacks are a lack of distinct, standalone flavors, but that seems to be the intention (I believe), and a slight harshness on the nose. Certainly, it's not intended for sipping, but you absolutely could if you wished. I suspect it would serve as a brilliant base for any cocktail. A great start to the flight of five.

Our family vacation took us to Perth, Australia, partly because I had never visited and partly to explore the renowned Margaret River wine region. As is typical, wine was followed by whiskey for dessert. I stopped at this distillery on my way back from the Swann Valley vineyards. I was the only one there, which allowed for a great conversation with the staff member. When I inquired about their primary use of corn, the explanation was that during WWII, American and Australian pilots who flew together also brewed corn moonshine in their spare time. The distillery owner became close friends with an Australian WWII veteran and helped him write his memoirs. In exchange, he was taught the recipe and the distillation process. They've been distilling and producing various products for several years. Interestingly, they focused on moonshine rather than gin or vodka to showcase the spirit's evolution over time. I believe in starting as you intend to finish. This was a truly interesting pour. It's essentially their new make and it's very well executed. A unique sweetness and more. Absolutely no harshness, exceptionally easy to drink. The finest moonshine I've encountered. I asked why their products weren't exorbitantly priced like others. Apparently, they intentionally aimed for fair pricing, again reflecting their philosophy of starting as they wish to finish – a solid value proposition. I ended up purchasing a bottle of both this and their Uphot whiskey.