At Limestone Branch distillery in Lebanon, Steve Beam ferments 100 pounds each of corn and sugar in each barrel for four to six days; then the liquid is pumped into a still. After the moonshine is made, what remains in the still is called the backset. It goes back into barrels to be refermented.
At Limestone Branch distillery in Lebanon, Steve Beam ferments 100 pounds each of corn and sugar in each barrel for four to six days; then the liquid is pumped into a still. After the moonshine is made, what remains in the still is called the backset. It goes back into barrels to be refermented. Herald-Leader
At Limestone Branch distillery in Lebanon, Steve Beam ferments 100 pounds each of corn and sugar in each barrel for four to six days; then the liquid is pumped into a still. After the moonshine is made, what remains in the still is called the backset. It goes back into barrels to be refermented. Herald-Leader

The Spirit of Kentucky: Boom in craft distilleries indicates going small is key to future

December 07, 2013 07:40 PM

UPDATED November 12, 2015 03:07 PM

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