title: Distillers Handy Kitchen Guide: How to Make Moonshine, Vodka, Whiskey and Other Liquors Like A Southern Pro
author:  Trevor Hill 
description: Trevor Hill has quite a number of interests and has written books on a few like the hormone diet and the detox diet. He also has an interest in history and has opted to focus on moonshine in his latest text. It is a pretty intriguing thing to write about as it was a way for many to make money when the production of liquor was at a standstill. Though Trevor is not aware of anyone that still practices the art of moonshine he became rather intrigued with that aspect of history from an early age as he remembered seeing the westerns that had the moonshiners using the backwoods to make their fire water to sell to anyone that would buy it. Trevor is aware that not everyone expresses an interest in this sort of thing but he has formulated the book in such a way that once you start reading you will be curious to find out what else he has to say about the process.He also provides a bit of history on the evolution of moonshine and how it has evolved over time. It was just one of those interests that he had to find out more about and when he did he just had to share it.
zlib_text: Peach -Infused 
  "Moonshine" 
  12 sERVINGs Adam Perry Lang makes 
  this dangerously drinkable infusion with 
  moonshine, a.k.a. "white whiskey," which is 
  enjoying a comeback these days. Substitute 
  it for the vodka, if you like. 
  750-ml bottle vodka 
  2 15-oz. cans peaches in heavy syrup 
  1 cup dried peaches, cut into 
  W' pieces 
  Combine vodka, canned peaches with their 
  syrup, and dried peaches in a 2-qt. jar (save 
  vodka bottle to store finished product, if 
  desired). Cover and let stand at room temper-
  ature at least 1 day and up to 1 week. Strain 
  through a fine-mesh sieve into reserved 
  bottle or a jar; discard solids. 
  DO AHEAD: Moonshine can be made 
  1 month ahead. Cover and chill. 
  Dutch Oven Cornbread 
  with Fig Jam 
  •o sERVINGs Briefly baking the cornbread 
  before adding the jam prevents the preserves 
  from sinking to the bottom of the batter. 
  % cup (1 Y. sticks) unsalted butter 
  1 Y. cups all-purpose flour 
  1 Y. cups cornmeal 
  Y. cup sugar 
  2 tsp. baking soda 
  2 tsp. kosher salt