Moonshine is a term that historically refers to a spirit produced in secret to avoid taxes and government regulations. Originating in the United States, especially in rural and mountainous areas, moonshine was synonymous with a strong and not always refined drink, often associated with bootlegger culture during the Prohibition period.
\nThe name, which translated means “moonlight”, refers precisely to the suggestions of that world that we are used to seeing in Hollywood films and Li’l Abner strips.
\nToday, the term moonshine has been rehabilitated and represents a wide range of unaged spirits, ranging from high-quality artisanal versions to very interesting commercial interpretations. These modern moonshines tend to maintain the spirit of tradition and are strong, clear and often with a distinct taste that reflects the local raw materials, becoming a symbol of adventure and authentic flavor.<\/p>\n
It is essentially a white “whiskey”, which has not yet been aged in wooden barrels, and which lends itself to being tasted neat or paired with drinks or mixed in cocktails.<\/p>\n
Signor Camillo<\/strong> is a Moonshine from the Ligurian Mountains, handcrafted by the Sassello Mill using only locally produced raw materials: such as corn, ground using natural stone, cooked and fermented with Sassello water and finally distilled twice to give softness and flavor unique.<\/p>\n It won the prestigious 2024 World Whiskeys Award for the category and is highly appreciated by connoisseurs and enthusiasts. Are you ready to explore bold tastes and adventure-filled stories? Join us in the homage to Moonshine, at the Abside<\/strong> where tradition and innovation toast together<\/em>.<\/p>\n","protected":false},"excerpt":{"rendered":" Moonshine is a term that historically refers to a spirit produced in secret to avoid taxes and government regulations. Originating in the United States, especially […]<\/p>\n","protected":false},"author":2,"featured_media":1337,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[24],"tags":[],"class_list":["post-1356","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/ristorantelabside.it\/en\/wp-json\/wp\/v2\/posts\/1356","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ristorantelabside.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ristorantelabside.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ristorantelabside.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ristorantelabside.it\/en\/wp-json\/wp\/v2\/comments?post=1356"}],"version-history":[{"count":0,"href":"https:\/\/ristorantelabside.it\/en\/wp-json\/wp\/v2\/posts\/1356\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ristorantelabside.it\/en\/wp-json\/wp\/v2\/media\/1337"}],"wp:attachment":[{"href":"https:\/\/ristorantelabside.it\/en\/wp-json\/wp\/v2\/media?parent=1356"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ristorantelabside.it\/en\/wp-json\/wp\/v2\/categories?post=1356"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ristorantelabside.it\/en\/wp-json\/wp\/v2\/tags?post=1356"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}