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Those who have tried our 100% Florida-grown Rye, 150-Proof ‘Ryes-In-Shine Moonshine” say it’s the “Smooth Taste” that sets our “SHINE” apart!


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It starts with Planting, Tending, then Harvesting

Rye Planting - Step 1 - Clear and Plant


Like any crop, the first step is to clear the land and prepare the soil for planting.

Once cleared and prepared, we then plant the rye seed. We use the fantastic 401 Black Rye for our Whiskey and Moonshine.

Rye Planting - Step 2 - Cutting the Rye


The growing season of rye is 120 to 150 days. The crop is cultivated the same way as winter and spring wheat varieties.

We are now ready to harvest the rye using the same tools and techniques as most grain crops like wheat.

Rye Planting - Step 3 - Harvested Rye in a Bucket


Once harvested, this is what our Florida-grown Rye grain looks like in a bucket.

Rye Planting - Step 4 - Harvested Rye Ready to Cook


You can see what the Rye grain looks like up close.

I’m ready to “start cooking”!


whiskey process - step 1 - grinding of the grain


Once our local farm-grown rye grain is perfectly matured, we grind the grain daily for each batch. Daily grinding creates the foundation for our great-tasting rye whiskey.

whiskey process - step 2 - mashing and fermenting


We use high temperatures and harvested rainwater to convert the grain starches into sugars in the Mashing process. Special yeast is added and allowed to ferment for several days to consume the sugars and create alcohol. Once completed, we feed our diluted mash to our livestock.

whiskey process - step 3 - first distillation


The first distillation takes approximately 12 hours. The alcohol and some water are separated from the solids and liquids of the wash. The result is called low wines, which are at 21-30% ABV.

whiskey process - step 4 - second distillation


In the second distillation, the “low wines” are pot-distilled slowly for 16 hours, creating the hearts of the wash – the bit that the distiller wants to preserve. The ABV of the liquid from the second distillation is 100% to 150% – producing the Rye Whiskey and Moonshine.

moonshine process - step 5 - NO barreling


No barreling is where Moonshine-making breaks from whiskey-making. Moonshine is not aged in barrels. It is stored in stainless steel tanks until bottling.

Our Ryes-In-Shine Moonshine is crystal clear. Whiskey coloring comes from the oak barrels.

whiskey process - step 6 - bottling


Bottling of moonshine begins anytime after the cooking and cooling process is complete.

We hand-label and cork one bottle at a time, giving each bottle its own personal finish.


Our 150-Proof Ryes-In-Shine Moonshine is Sold Only at Our NJoy Spirits Distillery Gift Store! Please come out for a visit most any Saturday or Sunday from 11-6 to Buy! We hope to see you soon!

  • Ginger. Ginger is the perfect sidekick for whiskey, as its complexity of flavor ranges from sweet to hot, medicinal and earthy, depending on its context and concentration.
  • Sweet Vermouth.
  • Soda Water.
  • Coca Cola.
  • Lemon.
  • Amaro.

Start with our Award-Winning “Ryes-In-Shine Moonshine.” It is 150-Proof “Sipping Moonshine.” Once you have tasted our Ryes-In-Shine Moonshine, you now know what great moonshine should taste like. After that, you can try some of the “off-the-shelf” moonshines, so you understand why Ryes-In-Shine Moonshine is SO GOOD!

  • Buffalo Trace White Dog Mash #1.
  • Bill Elliot’s Moonshine.
  • Stillhouse clear corn whiskey.
  • Troy & Sons Platinum.
  • Junior Johnson’s Midnight Moon.
  • Ole Smoky Tennessee Moonshine.
  • Tim Smith’s Climax Moonshine.
  • Hudson New York Corn Whisky.
  • Best Overall: NJoy Spirits Distillery “Ryes-In-Shine Moonshine”
  • Hudson New York Corn Whiskey.
  • Tim Smith’s Climax Moonshine.
  • Ole Smoky Tennessee Moonshine.
  • Junior Johnson’s Midnight Moon.
  • Troy & Sons Platinum.
  • Stillhouse Clear Corn Whiskey.
  • Bill Elliott’s Moonshine.
  • Buffalo Trace White Dog Mash #1.

Federal law provides no exemptions for the production of distilled spirits for personal or family use. Under no circumstances should you ever distill or sell alcohol without a permit.

Once opened, moonshine can be stored for years without going bad unless you keep it in an unsealed bottle next to a radiator or direct sunlight. However, even if tightly resealed, the taste and quality of whiskey in an opened bottle will slowly change as it reacts with oxygen in the air.

Yes — just like rum with a splash of water or ice and a slice of lime. Or drink it “neat” in a small glass, warmed between your hands.

The rule I use is: If it’s under 15% alcohol or if the base is wine, it goes in the fridge once it’s open. Spirits like whiskey, rum, gin, vodka, etc., don’t need to be refrigerated because the high alcohol content preserves their integrity.

An unopened bottle of moonshine doesn’t go bad. Unopened whiskey can last for decades upon decades. NJoy Spirits Distillery, master whiskey distillers, recommend drinking a bottle of moonshine within 6 months of opening.

Ryes-In-Shine Moonshine is 150-Proof (75% alcohol). Most commercial moonshines are 40-Proof (20% alcohol).

We believe NJoy Spirits Distillery “Ryes-In-Shine Moonshine” is the Smoothest Moonshine in the world. Our moonshine tastes so much better than the high-volume moonshines available off the shelf. Due to our limited capacity, you need to order from a Florida USA distributor to get it – but it is so worth the effort!

Other moonshines to consider if you can’t find Ryes-In-Shine Moonshine are:

  • Buffalo Trace White Dog Mash #1.
  • Bill Elliot’s Moonshine.
  • Stillhouse clear corn whiskey.
  • Troy & Sons Platinum.
  • Junior Johnson’s Midnight Moon.
  • Ole Smoky Tennessee Moonshine.
  • Tim Smith’s Climax Moonshine.
  • Hudson New York Corn Whisky.

Tim Smith’s Climax Moonshine.

Spirits or liquors like vodka, tequila, rum, gin, brandy, and whiskey can be left out at room temperature or chilled depending on personal preference, according to beverage expert Anthony Caporale. White wine, champagne, beer, and cider should all be chilled in the refrigerator before consumption.

How to tell if whiskey is bad. This one is quite easy – you will know. If you’ll notice some impurities in the bottle, change of color, or radical change of smell, it’s better to discard the liquid. If it looks fine, taste it.

Expired alcohol doesn’t make you sick. You generally only risk a duller taste if you drink liquor after it’s been open for more than a year. Flat beer typically tastes off and may upset your stomach, whereas spoiled wine usually tastes vinegary or nutty but isn’t harmful.

Whether it’s still sealed or already opened, there’s no need to refrigerate or freeze hard liquor. Hard liquors like vodka, rum, tequila, and whiskey; most liqueurs, including Campari, St. Germain, Cointreau, and Pimm’s; and bitters are perfectly safe to store at room temperature.

The general rule is to store them at room temperature for standard distilled spirits, such as whiskey, vodka, gin, rum, and tequila. However, some experts state that the ideal range is slightly lower, between 55 and 60 degrees. Keeping them in a relatively cool place preserves them longer.

Yes, hard liquor has a higher alcohol content than beer. But as long as you’re drinking them at the same speed, a shot of liquor in a mixer should give you the same buzz as a 12-ounce beer. Shots tend to get people drunker because they take them more quickly than they would drink a beer or a glass of wine.

The proof is a scale used to measure the amount of alcohol in liquor. The scale goes from 1 to 200. In the United States, the actual alcohol content, by volume, is half of whatever the proof number reads so that a 200 proof liquor is 100% alcohol and a 100 proof liquor is 50% alcohol by volume. Mermaid Rum is 100-Proof. Wild Buck Whiskey is 100-Proof. Ryes-In-Shine Moonshine is 150-Proof.

  • Lemonade. Sweet, tangy lemonade is one of the most refreshing things you can drink come summer.
  • Club Soda. While Whiskey Gingers taste great, the sweet soda often covers up the intricate flavors of more nuanced bottlings.
  • Sweet Vermouth.
  • Apple Cider.
  • Coffee.
  • Coca-Cola.
  • Lemonade.
  • Lemon-Lime Soda.
  • Ginger Ale.
  • Appletiser.
  • Mountain Dew.
  • Club Soda.
  • Dr. Pepper.

It depends on several factors, including your body weight, hydration, and metabolic rate, plus the Proof of the whiskey. In general, if your drink 3-5 shots of 30 to 40-Proof rum in twenty minutes, you’re going to be quite drunk, and it will all hit you at the same time. Conversely, if you drink the same five shots over three hours, you’ll be happy and buzzed at the end but much less likely to get sick.

  • It’s best to use some sort of glass that tapers near the top, in order to concentrate the aromas.
  • Because of the above fact, your first task is to simply smell the spirit.
  • Take an initial sip and just let it coat your mouth.
  • Enjoy your spirit with small sips.

Whiskey has high levels of polyphenols, plant-based antioxidants linked with lowering your risk of heart disease. The polyphenols in whiskey have been shown to decrease “ bad ” cholesterol (LDL) and increase “good ” cholesterol (HDL) levels, and reduce triglycerides or fat in your blood.

Sipping whiskey is the kind of drink many enjoy during whiskey tastings for its smoothness and easy finish on the palate and the throat. Not just any whiskey makes for the best sipping whiskey. Wild Buck Whiskey from NJoy Spirits Distillery in Florida, USA, is a great sipping whiskey!

Most spirits are distilled to 40 percent alcohol by volume or 80 proof, but some whiskeys are bottled at higher proofs. My rule of thumb: “I’d say 45 percent [ABV] or lower you should drink it neat, but anything above that you may enjoy more with dilution.” Wild Buck Whiskey is 100-Proof, so it makes a great whiskey to “drink neat.”

Unlike wines, distilled spirits do not improve with age once they are in the bottle. As long as they are not opened, your whiskey, brandy, rum, and the like will not change, and they will certainly not mature further while they wait on the shelf.

  • Breath 12-24 Hours
  • Urine 12-24 Hours; 72 Hours or more for newer test methods
  • Saliva 12-24 Hours
  • Hair Up to 90 Days

The spirits/liquor you can put in a decanter are Whiskey – Bourbon – Scotch – Vodka – Tequila – Gin – Rum – Brandy – Cognac.

Both cans and bottles may explode if kept at high temperatures for long periods. Other alcoholic spirits can change under high heat as well. In extreme heat, cans and bottles can explode, creating excessive pressure inside the container.

It may cause our body to release endorphins (making us feel relaxed and euphoric), but it’s also classified as a depressant. If you’re predisposed to mental health disorders, alcohol can exacerbate the effects of certain conditions – including anxiety and depression.

Unfortunately for Moonshine aficionados, drinking too much alcohol of any kind — including rum — can damage your liver, as noted by registered dietitian Laura Krebs-Holm. “Chronic excessive drinking can lead to alcoholism, fatty liver disease, and cirrhosis,” she told The List.

Alcohol is a source of empty calories in the diet. Meaning it adds to your daily calorie intake but doesn’t provide any real nutrition. Some argue that small amounts of alcohol can have health benefits, like heart health, but the research does not show that alcohol benefits weight loss or fat loss in particular.

All spirits (vodka, rum, tequila, bourbon, whiskey, and so on) fall into one of two broad categories: clear spirits and dark spirits. Clear spirits are the ones you can see through; dark spirits range in color from warm amber to deep brown. All distillates come off the still as clear liquids. It is the wooden cask or barrel that creates the color over time.

As with bourbon, distilled Moonshine is theoretically sugar-free. Best diet ever!

Up To 1 Year In A Lead-Free Decanter That Is Kept Away From Sunlight And Additional Heat Sources.

Anyone who’s ever indulged in a drink or two knows that alcohol can make you really sleepy, real fast. That’s because alcohol depresses the central nervous system. It has a sedative effect that helps you relax and makes you drowsy, so you fall asleep faster.

Spirits often have the biggest bang for your buck: Just a shot of whiskey, gin, moonshine, or rum is likely to give you a buzz faster than downing beer or wine. They also are the lightest and lowest carbohydrate drinks of the group: A standard shot of whiskey, tequila, vodka, gin, or rum has about 97 calories.

Alcohol can cause weight gain in four ways: it stops your body from burning fat, it’s high in kilojoules, it can make you feel hungry, and it can lead to poor food choices.

Gin, rum, vodka, moonshine, or whiskey – If you drink these with alcohol, your blood sugar may spike and then dip to dangerously low levels. When consumed on their own, hard liquors provide 0 grams of carbs but may lead to deficient blood sugar levels. Avoid drinking them on an empty stomach or mixing them with sugary drinks.


Moonshine is known by many nicknames in English, including Mountain Dew, choop, hooch, homebrew, Mule Kick, Shine, white lightning, white/corn liquor, white/corn whiskey, Pass Around, firewater, and Bootleg. Other languages and countries have their own terms for moonshine. (credit: Wikipedia)

Various grains (malted) are used for different varieties, including barley, corn, rye, and wheat.

A “pot still” is a type of distillation apparatus used to distill flavored liquors such as whisky or cognac but not rectified spirits because they are bad at separating congeners. Pot stills operate on a batch distillation basis (as opposed to coffee or column stills that operate continuously). Traditionally constructed from copper, pot stills are made in various shapes and sizes depending on the quantity and style of the spirit. Geographic variations in moonshine still design exist, with certain stills gaining popularity in regions of Appalachia

At NJoy Spirits Distillery, we chose rye with which to distill our whiskey. Our rye is 100% grown in Florida, 30% on our ranch, and 70% from a few other Florida farms.

Distillation was practiced by the Babylonians in Mesopotamia in the 2nd millennium BC, with perfumes and aromatics being distilled, but this is subject to uncertain and disputed interpretations of the evidence.

The earliest chemical distillations were by Greeks in Alexandria in the 1st century AD, but these were not distillations of alcohol. The medieval Arabs adopted the distillation technique of the Alexandrian Greeks, and written records in Arabic began in the 9th century, but again, these were not distillations of alcohol. Distilling technology passed from the medieval Arabs to the medieval Latins, with the earliest records in Latin dating back to the early 12th century.

The earliest records of alcohol distillation are in Italy in the 13th century, where alcohol was distilled from wine. An early description of the technique was given by Ramon Llull (1232–1315). Its use spread through medieval monasteries, mainly for medicinal purposes, such as the treatment of colic and smallpox. (Some think a shot of fine whiskey can help cure the common cold!)

The art of distillation spread to Ireland and Scotland no later than the 15th century, as did the common European practice of distilling “aqua vitae,” or spirit alcohol, primarily for medicinal purposes. The technique of medicinal distillation eventually passed from a monastic setting to the secular via professional medical practitioners, The Guild of Barber-Surgeons. The earliest mention of whisky in Ireland comes from the seventeenth-century Annals of Clonmacnoise, which attribute the death of a chieftain in 1405 to “taking a surfeit of aqua vitae” at Christmas. In Scotland, the first evidence of whisky production comes from an entry in the Exchequer Rolls for 1494, where malt is sent “to Friar John Cor, by order of the king, to make aqua vitae,” enough to make about 500 bottles.[16]

In 1823, the UK passed the Excise Act, legalizing distillation (for a fee), and this put a practical end to the large-scale production of Scottish moonshine.

By the 1880s, the French brandy industry was devastated by the phylloxera pest that ruined much of the grape crop; as a result, whisky became the primary liquor in many markets.

During the Prohibition era in the United States, lasting from 1920 to 1933, all alcohol sales were banned. The federal government made an exemption for whisky prescribed by a doctor and sold through licensed pharmacies. During this time, the Walgreens pharmacy chain grew from 20 retail stores to almost 400. (Whiskey Sales drove the growth of our Walgreens!)


Modern stills are made of stainless steel with copper innards (piping, for example, will be lined with copper along with copper plate inlays along still walls). The most straightforward standard distillation apparatus is a pot still, consisting of a single heated chamber and a vessel to collect purified alcohol.

Column stills behave like a series of single pot stills formed in a long vertical tube. Whereas a single pot still charged with wine might yield a vapor enriched with 40–60% alcohol, a column can still achieve a vapor alcohol content of 95.6%, an azeotropic mixture of alcohol and water.

We achieve our 75% ABV (150-Proof) Rye’s-in-Shine Moonshine in a double, not triple, distillation process. Our method uses a higher heat profile to accomplish this.

Most moonshines are all made from the heads and tails, not the hearts. Most moonshines are corn, so they flavor it and put fruit in so people buy it. Our competition Moonshine is also typically only 80-proof—children’s play—compared to our Ryes-in-Shine Moonshine 150-Proof. You can instantly taste the difference!


Both then and now, moonshine is whiskey as it comes out of the still: no oak barrels, no caramel color, no aging. It’s just straight liquor from fermented corn or wheat mash.

Ryes-in-Shine Moonshine is gin-like in flavor profile but without the juniper flavor of a standard gin. Ryes-in-Shine Moonshine is very earthy in flavor and has a grassy-licorice taste. It makes an excellent limoncello and is perfect when used in Bloody Marys and Cosmopolitans. Very appealing!


We bottle and label our Ryes-In-Shine Moonshine is in simple, transparent bottles, so the purity shines through. Most moonshines are sold at or near an alcoholic strength of 40% abv, which is the statutory minimum in some countries, although the strength can vary, and cask-strength whisky may have as much as twice that alcohol percentage. Our RYES-IN-SHINE MOONSHINE is 150-Proof (75% ABV), making it a rare moonshine worldwide.


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