"I've been a moonshiner for many a year . . ."

I know moonshine/poteen/white lightning has a prominent role in folk music, but I had always thought moonshine itself was pretty much a thing of the past, as obsolete as the buggy whip, now that nearly everybody can afford the storebought stuff. So imagine my surprise a few weeks ago when I attended a party that was also attended by some Asian-Americans and one of them produced a bottle of homemade hootch. He called it "whiskey" because he didn't know any other English word for it - I don't remember what he called it in his native language - but it was made from rice. It had an aroma and taste that was very much like saki, which I have had in Japanese restaurants, but this was stronger, having been distilled. It looked like vodka, and was about as strong. It was in an unlabeled bottle, naturally. It was served in small glasses, a shot at a time, at room temperature, and tossed off at one gulp.

I have tasted some exotic liquors in my life - slivovitz, calvados, aquavit, ouzo, whatever I can get my hands on - but I have never before heard of a liquor made entirely from rice, and nobody ever offered me any moonshine before either. So this was quite an educational experience.

Does anybody else know of any moonshining going on nowadays? Of course I will understand if you don't want to be real specific.