Where it all began… Terry Gibson
Growing up in Toronto’s Cabbagetown during the 50’s exposed Terry to a variety of cultural influences, and the ‘backyard business’ of making corn whisky. Sundays, when wives and mothers took younger brothers and sisters to church, the scent of sweet corn would float over the fences from owner-constructed sheds where kettles “cooked” their fine golden liquids of corn meal and sugar – the traditional ingredients used for corn “whisky”. Terry could often be found standing over 10 gallon stainless pots from the local steel-ware factory, stirring paddle in hand with specific instructions to “keep the liquid moving” and “Yes…..it’s okay if it thickens…..keep stirring until it starts to thin….and oh … don’t stand too close to the fire.”
Thermometer readings were recorded meticulously, some “backyard brewers” adding their “secret” ingredients “just to make mine a little different” and all was a curiosity to young Terry… especially when an ingredient used by his Mom in making bread was added, cast over the mash, a job he was never allowed to do but nonetheless watched with particular fascination as the gentle bubbling preceded “Stand back….let’s get this pot off the heat”.
Lids were placed loosely on this cooling “brew” and a week later the process of filtering and “cheese clothing the mash” for every ounce took hours, repeated over and over until only a perfect milky fluid remained. Then his Mom’s pressure cooker would appear with one end of a 10 foot copper coil inserted into the lid, the remainder running through a bucket of ice, its end protruding just above the bucket’s bottom and the process of “distilling” began. Our boy wasn’t allowed to stick around “for your own safety”.
To give the neighbourhood a break over the Summers, Terry was shipped off to Cape Breton to his father’s air force buddies’ cabins finding himself well accepted and appreciated for his growing skills in the art of “Shine”.
And it was here that he learned the refinements and traditional methods handed down for three hundred years through the descendants of immigrants from the Yorkshire area of England, the origin of “moonshiners”. Some of the finest moonshine and bourbon recipes in Kentucky, Tennessee and the Carolinas can trace their roots back to their techniques.
Corn mash spirit is distinct from typical American moonshine because it uses a traditional corn mash process. The results are a smoother, sweeter flavour with more character and an alcohol content well below “scary”. Moondance can be mixed in place of your favourite spirit for a distinct and “Clearly Yours!” result.
MOONDANCE Premium is Moondance Whiskey Corporation’s first contribution to the beverage alcohol industry. Great stuff for a really good time!
On the heels of successful commemorative LCBO brand launches for Wayne Gretzky Wines, 1812 and 1914 wines, Terry Gibson’s latest project, Moondance has found a ground swell in popularity amongst craft spirit connoisseurs and millennial cocktail enthusiasts alike.
Developed with rising star Ben Murphy of Murphy’s Law Distillery, Elmira, Ontario, Moondance is a double distilled, triple charcoal filtered corn mash spirit, historically known as Moonshine, the first offering of its type made in Canada using traditional recipes originating from 17th Century Midlands England and further refined in the Hills of West Virginia, USA.
Aligned to the ‘cocktail culture’ popularity, the primary product target demographic is young millennials and professionals (30-55) seeking alternative and complimentary choices to vodka and other clear spirits, enjoyed both neat and in mixed cocktails.
Coinciding with Murphy’s Law popular line of home spun delicious ‘shines,’Moondance will be available through the LCBO in April, 2017 and is available (and in demand) presently through Murphy’s Law Distillery in 750ml and 375ml bottles. All necessary trademarks are registered to Moondance Whiskey Corporation.