A Suntory Holdings Ltd.’s blender touches a glass of whisky at the company’s Yamazaki distillery in Shimamoto, Osaka, Japan. (Photographer: Akio Kon/Bloomberg)
(Bloomberg Businessweek) -- Thank the Great Recession for the newfound boom in moonshine, that illicit liquor cooked up in backyard stills across America for centuries. Usually fermented from corn mash, it’s like bourbon without a high school diploma.