thee bad livers

A recent post on the chowhound food site points to the upsurge in home distilling... a.k.a. moonshining. of course, thee kollecktive applauds this effort.
money quote:

When he gets off work, John Sherwood, 28, makes whiskey. The culinary school graduate and café manager buys a type of processed corn at a home-brewing store, ferments it with water and yeast, and runs this “mash” through a still. He barrels the resulting corn liquor to age. He’s accumulated 20 gallons that he hopes will be transformed from hootch to mellow whiskey by New Year’s Eve 2009.

“I want to make a quality, higher-end whiskey—not like Jack Daniels,” says Sherwood..."