Doodle Maier / Texts
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I think once you've made your own liquor the legality issues of underage drinking have been pre-empted by more grevious transgressions related to the tax implications of running a still. . .
I work for the development department of a large regional hospice organization processing donations. Granted, I don't initiate these transactions but I do receive them, often in the form of various "Hallmark" cards containing a check and the written intentions of the donor for the funds they've generously provided. It is my duty to code them according to the donors wishes with the proper corresponding fund ID and deposit them into our operating account, and then update their records with all this information in the donor database. It's not just a task it's a full-time job!
The tasks instructions don't specify any particular type of liquor (ours is votchka!) and they don't rule out sherry, explicitly, only implying that the liquor should be stronger than sherry which technically doesn't require distillation (unless the author meant to specify brandy which is what distilled wine is called). But all commercial mashes, regardless of the spirit being produced, start with a 8-15% abv mash, whether it's based on fruit, grain, a combination of grains, sugar, molasses, honey, or whatever because that's the limit of alcohol tolerance of most yeasts, other than those employed to make fuel. Not only are we willing to ferment malted grains to in order to produce liquor, we do so on a routine and on-going basis. I think what we need to complete this task is a short clip of the distillate taken directly from the condenser poured over a small pile of gunpowder and lit with a match (which, had I authored this task, I would've specified - proof liquor!)