Brooklyn's atavistic artisanal food fetish has reached its nadir or its zenith, depending on whether you want high-proof alcohol distilled in an old radiator from some bearded dude's Chevy Nova. At least, that's one way of making Moonshine. But David Haskell (an editor at New York) and Colin Spoelman (a Kentucky native) seem classier than that. They've applied for a license from the SLA to start producing their own "locavore liquor" in East Williamsburg, and Spoelman tells Grub Street he plans to make 80-proof, unaged corn whiskey that "will be more refined than anything in a jug or a mason jar." But will it still make us want to go down to the dump and shoot some rats?
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