UTAH’s FIRST KNOWN DISTILLER OF RECORD.
Hugh Moon’s 100% Rye White Whiskey is a rare find these days not only because it’s as clear as the water from our very own artesian well, but it’s the only white whiskey known to use the same recipe nearly 170 years after Hugh Moon first made it.
It’s been nearly two hundred years since Hugh Moon, Utah’s First Known Distiller on Record, pondered making “strong drink” (whiskey) for his fellow Mormon settlers, stirred by a passage from The Covenants…
“Wherefore a commandment I give unto you that you will not purchase wine neither strong drink from your enemies, you shall only partake in that which is made among you.”
With Brigham Young’s blessing, Hugh built his distillery on land with an abundance of grain and pristine water from an artesian well. There, he made a distillate of such high regard he would sell all that he could make to the “Good Satisfaction” of all who drank it.
Hugh Moon white whiskey is still made on that very same land and it is our hope that you enjoy this white whiskey to your “Good Satisfaction too.”
Double Gold Medal – Wine and Spirits Wholesale of America, 2018
Hugh Moon’s original white whiskey is so tasty… and so smooth we’ve put some in oak barrels and when our master distiller said it is ready we will be releasing. HUGH MOON’S SIGNATURE SELECT for those good folks who love the color and flavour nuances of traditional barrel aged whiskey. Stay tuned.
Make sure you have a clean palate (your mouth). Common palate cleansers are bread or unsalted crackers.
The first thing to look for when tasting a new whiskey is what it looks like. Take note of its color, is it clear or cloudy, light, golden or dark – this can help prepare your brain for what is about to come next.
Commonly referred to as “nosing” this is where you sniff the whiskey to soak in those delicious aromas. Short quick sniffs are best to capture different aromas. You have about 7 seconds before your nose gives up and stops noticing things so try and identify things quickly.
The first sip is always a bit of a shock to the tongue, so take a small sip to get the light burn out of the way so you can then focus on the flavors.
Take a second, slower sip and let the whiskey float around your mouth and the vapors float into your nose to identify more aromas. Here you want to look for sweetness, bitterness and spiciness & acidity. Make a note of what you observe.
Next, take another sip and pay attention to the consistency or the whiskey, is it smooth, light, thick? Does the flavour intensify or stay the same? Compare this to what you noticed in The View above.
Swallow the whiskey and pay attention to the after taste. How quickly does it fade away? Do more flavours present themselves, do other flavours disappear?