Dr. Carol Costello is our favorite instructor for UT’s non-credit culinary courses. Here she’s sampling a biscuit prepared by Pellissippi State’s culinary students. The two schools collaborate on their hospitality and culinary courses.
You know those University of Tennessee non-credit culinary courses that you’re probably tempted to take whenever the new catalog comes out? Well, some friends and I have taken several of them and, in case you were wondering, they are fun — as well as educational.
When it comes to alcohol, I generally stick to wine, mostly white and mostly NOT chardonnay, as my friends know. I’m not a very sophisticated beer drinker, although I do enjoy an occasional Miller Lite, especially on a hot summer day. I’ve been known to sip a vodka martini (dirty, with blue cheese olives!) from time to time. (Click here for a post on the best martinis in Knoxville.)
But one alcoholic beverage I have never liked is moonshine.
So the only reason I agreed to some friends’ suggestion that we sign up for a UT course on moonshine was because I knew how much fun it is to learn from our favorite instructor in the program, Carol Costello.
The evening did not disappoint.
Here are a few things we learned from Costello and the good folks at Sugarlands Distilling Co., which provided the beverages.
- Sugarlands’ moonshine is distilled six times. Its nine flavors range from 40 to 100 proof.
- Located in Gatlinburg near the entrance to the Great Smoky Mountains National Park, the Sugarlands distillery offered more than twice as many tours last year to visitors as did the much older and more famous Jack Daniels distillery in Lynchburg, Tenn. And Sugarlands only was open part of the year.
- Settlers of Scotch and Irish descent set up housekeeping in the Great Smoky Mountains in the mid-1800s. They dubbed the area “Sugarlands” due to the predominance of the sugar maple trees that grew there.
- Corn was easy to grow. But corn was heavy and difficult to transport to a mill to be turned into cornmeal. The settlers soon found that it was easier to distill it and turn it into liquor. Because they did not pay taxes on its sale, it was illegal. To avoid detection, the stills were camouflaged and hidden deep in the woods.
- The hillbilly, illegal nature of moonshine is part of its legend that the current marketers of moonshine do not try to deny. But today, moonshine is legal and is taxed like other alcoholic beverages.
“The novelty will get one foot in the door,” said Brent Thompson, director of marketing for Sugarlands Distilling. “But the quality will get both feet in the door.”
Brent Thompson, director of marketing at Sugarlands Distilling Co.
Oh yes we did taste nine kinds of moonshine — and two mixed drinks!
But the tastes were practically thimble-sized.
Apple shine sangria was tasty.
But my favorite mixed drink was called Blockader’s Blackberry Mint Julep. Here’s the recipe:
- 2 sugar cubes or 1/2 oz. of simple syrup
- 1 oz. Sugarlands Shine Silver Cloud moonshine
- 1 oz. Sugarlands Shine Blockader’s Blackberry moonshine
- 1 fresh mint sprig
- Ice
Muddle mint leaves and sugar in glass. Add moonshine to mint and sugar. Fill glass with ice. Enjoy!
A lot of people were interested in learning about — and tasting — moonshine!
Our friend Dawn Ford going through the buffet line prepared by culinary students. They did a great job.
Some of those biscuits Dr. Costello was tasting. “When I die, I want three things in my casket,” she said. “Biscuits, pimento cheese and bacon!” Ha.
A little salad to make us feel healthier while drinking all that moonshine!
Richard Ford digs in.
The food is usually hearty at these events featuring alcohol. These asparagus-stuffed, bacon-wrapped chicken breasts were delish.
Jeanine and Bobby Russell.
Sausage and peppers: a moonshiner’s dream.
Jill Thompson checks out the victuals.
Dale Thompson looks happy.
I thought the apple pie flavored moonshine was quite tasty and tasted, well, like apple pie.
You are right, Alan. In fact, I forgot to mention it in the post, but Apple Pie is their number one seller.
We sampled some Sugarlands Shine at an event at the Knoxville Zoo a few months back. The blackberry was my favorite!
Years and years and years ago, I bought a jar of moonshine in the back of a defunct Dairy Queen off a rural highway in southern Illinois. Illegal moonshine is tasty, but this sounds better – and safer!
Maria: When I lived in Sevier County many moons ago, friends took me to an old mobile home near Cosby. It was called The Old German Hillbilly Inn and it sold moonshine and moonshine-soaked cherries. I always thought the moonshine tasted a lot like tequila. On the Sugarlands Distilling Co. website, there is a recipe for a margarita using moonshine. I am going to try it.
Charley: If you liked the blackberry flavored moonshine, you would love the Blockader’s Blackberry Mint Julep.
Cynthia, “an old mobile home near Cosby” sounds like the beginning of a crime novel. Glad you made it safely back to civilization.
You can have the moonshine. I’m still on a quest for biscuits with sprinkles!
When looking for the perfect gift for someone who lives north of the Mason Dixon line, you can’t beat moonshine with a few recipes. Sometimes it even gets them down to our neck of the woods.
Pat: Great point.
Carol: I figured you would have gotten that recipe by now!
Speaking favorites, I liked the Cinnamon. Tasted just like Red Hots. Fun class, yummy food.
Hey, Mox –
You’ve forsaken the salty dog?
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