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Georgia Moon is colourless unaged (or nearly so, with the label stating, "less than 30 days old")Corn Whiskey produced by Heaven Hill. In the US, Corn Whiskey is defined as a whiskey with a minimum of 80% corn content. I was not able to ascertain the non-corn component of Georgia Moon, but I would assume that malted barley would be the other major component for the enzyme content it would contain. Georgia Moon is cut down to 40% ABV. The reviewed bottle has been open about 3 years and is 2/3rds full.
Body: oily, smooth
Nose: moderate to strong sour corn. Over nearly 3 years this nose has gotten less spirity and less sour, and more corny. Even now the nose is a bit raw and brusque
Taste: very sour, which mostly overpowers the flavour of the corn. This is pretty dilute as well, and the grain flavours would be a lot more interesting undiluted. Three years later, this has tamed down a lot, but is still intense in ways that would make almost no one want to drink it for fun. This is not bourbon, so there are no wood flavours and no obvious rye
Finish: hard to get that sour mash taste off of the tongue. Most people aren't going to like this
Balance: I really like exploring unaged whiskeys in order to get to know the grain flavours without influence from the wood. Georgia Moon is probably the least interesting unaged spirit I have encountered, both because the sourness overwhelms everything else, and because there is a disappointing quality of dilution to the corn flavours. One benefit of tasting this stuff: it ought to disabuse anyone who does so, of the idea that either bourbon or corn whiskeys are ever sweet by virtue of their corn content. The corn sugars are all fermented and this hellaceous sourness is what remains. Except in the rare case of incomplete fermentation, all bourbon and corn whiskey sweetness comes from the sugars in the oak wood used to age it. Georgia Moon is the sort of spirit that it is good to try once. Few will want a second drink of it