Categories Moonshine

What Is The Name And Owner Of The Distillery In Moonshine? (Perfect answer)

  • It is where the founders, Jim Irvin and Scott Newitt, came up with the crazy idea to build a distillery in the ‘middle of nowhere,’ and make the world’s first Sweet Tea Vodka. That crazy idea was a destination known for its genuine southern hospitality, fine quality spirits and innovation.


What do you call a person who makes moonshine?

British Dictionary definitions for moonshiner moonshiner. / (ˈmuːnˌʃaɪnə) / noun. US and Canadian a person who illegally makes or smuggles distilled spirits.

Who is the most famous moonshiner?

1. Marvin “Popcorn” Sutton. Of course, we wouldn’t be talking moonshine without the man, the myth, the legend, Marvin “Popcorn” Sutton. The most recognized modern moonshiner, good old hillbilly Popcorn Sutton was born in Maggie Valley, North Carolina in 1949.

How real is the show moonshiners?

The show does feature unquestionably real footage of moonshine being produced by legendary bootlegger “Popcorn” Sutton. However, this footage wasn’t filmed for the show. In fact, Sutton sadly took his own life in 2009, two years before Moonshiners first aired.

Who owns Popcorn Sutton distillery?

The Sazerac Company has purchased Popcorn Sutton Distilling. The company plans to produce Tennessee whiskey in early 2017.

What is the strongest alcohol?

Here are 14 of the strongest liquors in the world.

  1. Spirytus Vodka. Proof: 192 (96% alcohol by volume)
  2. Everclear 190. Proof: 190 (95% alcohol by volume)
  3. Golden Grain 190.
  4. Bruichladdich X4 Quadrupled Whiskey.
  5. Hapsburg Absinthe X.C.
  6. Pincer Shanghai Strength.
  7. Balkan 176 Vodka.
  8. Sunset Very Strong Rum.

What alcohol is in moonshine?

Moonshine purists define the spirit as a homemade, unaged whiskey, marked by its clear color, corn base and high alcohol content—sometimes peaking as high as 190 proof. Traditionally, it was produced in a homemade still and bottled in a mason jar.

What happened to Popcorn Sutton’s wife?

Sutton was found dead at the age of 62 in his parked green Ford Fairmont with the engine running. His wife, Pam Sutton, whom he married just two years prior, said he had once told her that he would rather commit suicide than go to jail.

What is the old man’s name on moonshiners?

” Jim Tom is a legendary moonshiner, master storyteller, and still maker,” his bio reads. “Over the years, he has become one of the most skilled moonshiners in Appalachian and his original hand-crafted spirits were in high demand throughout the South.

Who was the richest bootlegger?

Al Capone is perhaps the most notorious gangster of all time, and also one of the richest. During prohibition, Capone controlled the illegal alcohol, prostitution and gambling rackets in Chicago which brought in $100 million a year at its prime.

Are Mark and Digger real moonshiners?

Are Mark and Digger real moonshiners? “It’s authentic,” Mark told WHSV TV in 2017. It’s worth noting that Digger and Mark work with a legal moonshine distilling company called Sugarland’s Distilling Company, which is located in Gatlinburg, Tennessee.

Are Digger and Mark legal?

And, as the title of the series suggests, their profession is making moonshine — which in case you didn’t already know, happens to be illegal. Plenty of viewers have pointed out how bizarre it is for Digger and Mark to be starring in a show that features them breaking the law.

Do they really make liquor on moonshiners?

The series dramatizes their liquor production efforts, law-evading techniques and life. There have been claims by local officials that the show is not what it portrays to be. Virginia authorities have stated that no illegal liquor is actually being produced by the people depicted in the show.

How did Popcorn Sutton died?

Sutton died by suicide by carbon monoxide poisoning on March 16, 2009, apparently to avoid a federal prison term due to begin a few days later.

Who is Popcorn Sutton’s daughter?

JB Rader’s exact age is currently unknown, however, online sources suggest that he’d have been born in the 1940s or 1950s. JB’s former moonshine making partner, Popcorn was born in 1946, so if JB is of a similar age, it would make him around 75 years old in 2021.

Ole Smoky Distillery – Wikipedia

Ole Smoky is a slang term for a person who smokes cigarettes. Tennessee Moonshine is acorn whiskey produced by the Gatlinburg Whiskey Distillery. The complex, located in downtown Gatlinburg, Tennessee, is home to two operational copper stills. In addition to seeing the distillation process up close, visitors will also be able to learn about the history of moonshine manufacturing in the Great Smoky Mountains. Free samples are available upon request. The Ole Smoky Moonshine Distillery, often known as “The Holler,” is the most visited distillery in the United States.

In the spring of 2019, Ole Smoky built a new facility dubbed Mashville, which is located adjacent to Yazoo Brewing Company in the center of downtown Nashville.


When Tennessee state law was altered to allow for the distillation of spirits, Ole Smoky Distillery, LLC became the first federally permitted distillery in the history of East Tennessee, and the first in the state of Tennessee. The distillery officially opened its doors on the weekend of July 4, 2010. When it first opened, it was one of just four distilleries in the state that were still in operation. Prior to Prohibition, Jack Daniel’s and George Dickel were granted licenses to produce whiskey, and Benjamin Prichard’s constructed a Tennessee factory in 1997.


Current product offerings include fifteen kinds of moonshine manufactured using traditional East Tennessee recipes that are jarred and sent straight from the company’s Gatlinburg distillery, as well as a variety of flavored gins and vodkas. Currently, Original Moonshine (100 proof), White Lightnin’ (100 proof), Lightnin’ Line (80 proof): Strawberry Lightnin’, Lemon Drop Lightnin’, and Hunch Punch Lightnin’, and the 40 proof line, which includes Moonshine Cherries, Peach Moonshine, Apple Pie Moonshine, Blackberry Moonshine, Strawberry Moonshine, Lemon Drop Moonshine, Pineapple Moonshine, Pineapple The distillery employs a 100-year-old family recipe that was developed with the assistance of Dave Pickerell, who worked as the Master Distiller for Maker’s Mark for more than 15 years until retiring in 2011.

The ingredients are gathered from inside the community.

Media reaction

In addition to a visit from the Today Show and an appearance on Martha Stewart Living Radio, the launch of Ole Smoky’s received extensive media coverage. They have continued to receive national media coverage in both major newspapers and consumer magazines.


  • Official website
  • Gatlinburg Chamber of Commerce listing
  • TripAdvisor reviews
  • Today Show piece on Ole Smoky
  • Knoxville News Sentinel story on grand opening
  • Today Show segment on Ole Smoky

Geodetic coordinates: 35°42′39′′N83°31′10′′W / 35.71087 degrees North, 83.51936 degrees West

Old Forge Distillery Home

Home of the Old Forge Distillery oldforgewebmaster2021-11-04T15:27:58+00:00

Festive cocktails and seasonal favorites

Welcome to Old Forge Distillery, home of quality artisan distilled spirits such as moonshines, gin, cream liqueurs, bourbon whiskey, and other premium distilled spirits. We are located in Pigeon Forge, Tennessee, in the foothills of the Great Smoky Mountains, right close to the historic Old Mill. We cordially invite you to visit us and learn about our family-friendly distillery. Observe our stills in operation, taste our spirits, explore our bottle shop, and relax in our lounge and patio area while sipping on artisan cocktails.

We are known for our legacy and creativity.

Keener Shanton mixes tradition and creativity with stone ground grains to create spirits that can be enjoyed by anybody, everywhere.

Explore our selection of hand created artisan drinks, which includes seasonal specials as well as traditional classics.

Guests may enjoy complimentary moonshinetastings with our spirit guides, homemade drinks in our cocktail lounge, and the coolest merchandise to take home with them. Discover what distinguishes us from the competition.


This apartment was just fantastic! It is a true diamond in the rough. Coming from North Carolina, I was pleasantly pleased by the vast selection of Moonshine goods! Customer service was excellent, and they have several insanely tasty jerky kinds to choose from as well as some wonderful mementos. We will surely visit again the next time we are in Pigeon Forge, Tennessee. Recommended! D. Miller, Google Review — 2021, Google, Inc. This is an excellent location for shopping, moonshine sampling, or simply relaxing in the lounge.

  • We will definitely be returning to this distillery the next time we are in the Smoky Mountains for a vacation or business trip.
  • Stacy W.
  • This is by far my favorite moonshine distillery in the Gatlinburg region, and I highly recommend it.
  • There’s none of that “pay and get a discount” nonsense.
  • My favorite tastes are Apple Pie Moonshine and Root Beer Cream, which are both made with real root beer.
  • In the year 2021, Daminick1980, Google Review, This is a wonderful location to stop if you are in the Old Mill neighborhood.
  • The French toast was a particular favorite of ours!

Review by Lynn G on TripAdvisor for the year 2021 This is our first visit, but it will surely not be our last!

The staff is kind and helpful.

The staff was really kind and educated.

There are several options for purchasing your favorites, including little bottles and large bottles.

We had such a good time at Old Forge’s moonshine tasting that we returned a few days later for another round.

To be honest, I’m considering hiring him to host a moonshine tasting session at our forthcoming party.

Review by Melissa S on TripAdvisor for the year 2021

Broadslab Distillery > Legacy

Since before the era of prohibition, the “Broadslab” region has been renowned for the high quality and quantity of home-brewed whiskey produced within. When Jeremy Norris, the owner and master distiller of Broadslab Distillery, set out to create the distillery, he researched his family’s history back to the 1800s in order to capture the rich tradition of the region’s legendary moonshine. An illustrious past filled with adventures, tenacity, and the production of a high-quality product. Our recipes are the physical manifestation of this tradition, having been passed down by Jeremy’s great-great grandfathers on both sides of the family tree.

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It was Jeremy’s grandpa, Leonard A.

As Jeremy’s mentor and personal advisor, he was instrumental in the construction of the Broadslab still, but he passed away before it could be officially opened.

There are several theories on how the term “Broadslab” came to be given to the flat, pine-forested region in southern Johnston County, North Carolina, that is known as “Broadslab.” According to others, it was the flat landscape of the area southeast of Benson, which was purportedly produced by an errant meteorite hit millennia ago.

  • The origins of the region’s status as the “Moonshine Capital” of North Carolina, on the other hand, are beyond dispute.
  • It was created by a group of local businesspeople who wanted to increase the yields from their farm harvests by transforming the grain into something that was more “liquid” – white whiskey.
  • However, because of economic necessity and persistent demand, the craft persisted – primarily in the shadows and in ever-changing secluded backwoods locales – in stealth and under the veil of darkness.
  • In their endeavors, and in the chase of these entrepreneurs, they have left a long-standing and highly colorful history, as well as a reputation that has garnered renown throughout the country.
  • Now, not only has the Broadslab Distillery caught the authentic tradition of the region’s renowned moonshine, but it has also conserved the skills and practices of over five generations of my family on both sides of the family tree.
  • This knowledge was handed down down the generations from my Great-Great Grandfathers to me.
  • Following the repeal of prohibition and the establishment of government control, Bill was a pioneer in the development of the moonshine trade, which developed and maintained a significant foothold in this region for decades.
  • Wood, who passed it down to me firsthand.
  • He survived to see the project through to completion and operation, but he passed away on September 1, 2012.

Broadslab Distillery, LLC, is located on our family farm outside Benson, North Carolina, in the location of many of the stills that dad built – stills that contributed to the establishment of the Broadslab Legacy.

Branding Your Craft Distillery and Spirits

Before the repeal of prohibition, the “Broadslab” region was renowned for the high quality and quantity of home-brewed whiskey it produced. When Jeremy Norris, the owner and master distiller of Broadslab Distillery, set out to create the distillery, he traced his family’s history back to the first days of moonshine production in the region. Experiments, patience, and a high-quality product are all part of this company’s historic heritage. Our recipes are the physical manifestation of this tradition, having been passed down by Jeremy’s great-great grandfathers on both sides of the family tree for generations.

  • This family recipe, however, was passed down by Jeremy’s grandpa, Leonard A.
  • Jeremy’s mentor and personal advisor, he played an important role in the construction of the Broadslab still, but he died just as the structure was about to be completed.
  • There are several theories as to how the term “Broadslab” came to be given to the flat, pine-forested region in southern Johnston County, North Carolina, that is famed for its pine forests.
  • Others contend that it was due to a wide route running toward the shore that was created from pine slabs set on the damp flat area to prevent carts from being ensnared.
  • Broadslab has been noted for its quality and quantity of home-brewed whiskey since before the repeal of Prohibition in the 1920s.
  • The onset of prohibition, as well as the subsequent federal laws and restrictions, resulted in the prohibition of the independent manufacture of whiskey.
  • As a result, the output of these clandestine stills came to be known as “Moonshine” since the distilling operations were conducted on moonlight evenings in order to prevent the use of lights that may be spotted by tax collectors.

The adventures, tenacity, and high quality of product that formed the Broadslab heritage have been shared and heard by many who have followed and studied the trade and legend of American moonshining.

As far back as oral history can be traced, the information that I have obtained to create this product has its roots in my Great-Great Grandfathers on both sides of my family, and has been passed down through generations of their descendants.

Following the repeal of prohibition and the establishment of government control, Bill was a pioneer in the development of the moonshine trade, which acquired and maintained a significant foothold in this region for decades.

Wood, provided me with the most of my personal understanding of the craft of whiskey distillation.

The building was still built and operational when he died on September 1, 2012, but he had lived to see it.

In the footprint of several of the stills that dad constructed – stills that were instrumental in establishing and growing the Broadslab Legacy – we have established Broadslab Distillery, LLC, on our family farm outside Benson, North Carolina.

1. Understand the Consumer Perspective

This is critical. With so many new start-ups, how can a new distillery stand out and ensure that they are not forgotten at the bar or on a rack that is already overflowing with products at the liquor store? It all boils down to branding — you must develop a brand that people will know and seek out on their own initiative. When it comes to your craft distilling business, one of the most crucial things to consider is the identity of your brand. It identifies and distinguishes your firm from the competition, and it can ultimately decide your level of success.

It is critical to make your product memorable by communicating message that is complementary to the quality and story of your product.

2. Develop a Brand that Authentically Reflects Your Story

A creative name is only one of the equation when it comes to building your company’s brand. Yes, your brand name is vital, but what’s even more important is what your brand name represents and represents. What is it about your name that makes you associated with the brand and image you’re attempting to establish? Is it anything that makes you feel connected to your surroundings? Is your given name connected to a family ancestor? Is there a connection between it and your components in any way?

  1. These are all key topics to think about when developing a brand identity that is not just distinctive and memorable to consumers, but also genuine to your company and your product’s personality.
  2. In Clayton, New York, there is a handmade distillery called Saint Lawrence Spirits, which is a fantastic example of creative branding.
  3. These aspects served as the primary inspiration for the development of their brand identity, and they served as the primary ingredients in the process.
  4. The brand logo was created by embedding their initials (SLS) into the shank of an anchor to represent the company.

3. Be Consistent

The development of a distinctive brand for your firm not only aids in the recognition of your craft skills, but also helps to generate financial value; nevertheless, in order to be successful, you must ensure that your messaging is consistent throughout your organization. Consider it in terms of a chain reaction:

  • Begin with your existing consumer base. Strengthen your customer relationships by providing a high-quality product and a captivating brand narrative. Develop a familiarity and trustworthiness within your consumer base with your product and narrative
  • Consumers, the market, and the industry will recognize and respond positively to your brand when you have established a significant presence
  • Your advertising techniques will be successful. Place marketing materials on the market that accurately reflect the history of your company brand. Know your targeted outcomes, maintain your integrity, and you will be on your way to taking your craft spirits business to the next level.

Take your consumer base as a starting point. Invest in a high-quality product and a captivating brand narrative to establish long-lasting customer connections. Customer base should be familiar with your product and narrative; it should also be dependable. You will achieve success with your advertising techniques if you have established a strong brand that is recognized to the customer, the market, and the industry. Advertise in a way that is acceptable for your brand’s narrative to tell.

Know what you want to achieve, be true to yourself, and you will be on your way to growing your craft spirits business.

Bootleggers and deadly feuds: How this distillery keeps its ‘illegal’ moonshine history alive

  • Royce Neeley proudly displays his first gold medal from an international spirits competition in one of the display cases. The revolver that his great grandpa used to assassinate another moonshiner deep in the Eastern Kentucky highlands is in another of his possession. Today, a massive landmark sign lures motorists along Interstate 71 near Sparta to the quickly expanding Neeley Family Distillery, which is currently under construction. Royce, 29, creates his own bourbon mash bill in addition to the moonshine that has been passed down through his family for centuries. It has been more than 150 years since the family’s moonshine formula was passed down, and their inclusion on theKentucky Bourbon Trail Craft Tour is a source of great pleasure for the whole Neeley family. Although that pistol indicates otherwise, there’s a lot more to the family’s history than the buttery sweetness that moonshine leaves in your tongue after a few sips. For 11 generations, Royce’s family has been distilling and selling alcoholic beverages, but only the most recent two generations have done so in a legal manner. For the first 275 years of their existence in this nation, the Neeley distillers battled against the authorities with weapons while also paying taxes. never. Bootlegging, the term used to describe the unlawful selling of homemade alcoholic beverages, is as firmly ingrained in Kentucky’s history as the limestone water that flows through our streams and the horses that compete on our racetracks. In 1920, American Prohibition brought distilleries and bars across the country to a halt, forcing both the use of alcohol and the manufacturing of it into an underground system teeming with mob money and criminal activity. But the manufacturing and trading of homemade spirits precedes America’s decade-long prohibition on alcoholic beverages. Traditions and recipes passed down through generations of families like the Neeleys extend back to the 18th century. The tale for National Bootleggers Day, which takes place on Jan. 17, came from Royce, who I reached out to a couple of weeks ago. I’d previously visited the Neeley Family Distillery in July for a socially-distributed sampling, during which I learned a few interesting tidbits about the moonshiners and their Eastern Kentucky background in between sips. While the Neeleys’ oral history is maintained, a collection of yellowing newspaper clippings detailing the family company and its run-ins with the law dating back to the early nineteenth century is also kept as a historical record. In Royce’s words, “a lot of families had that material destroyed in fires, or they didn’t retain it, or they were embarrassed by it.” “However, I was able to keep every single one of these articles.” You may also be interested in: Meet the seven women who are breaking the glass barrier in Kentucky’s storied bourbon business and changing the world. Visitors to the distillery frequently inquire whether he has conducted research on to uncover stories of violence, murder, and even one case in which a mob of Neeleys attempted to burn down the courthouse in Owsley County, Kentucky. However, there is no necessity. The Neeleys are well-versed in and proud of their heritage. However, they do not sugarcoat their illustrious heritage, which includes using the same Domino cane sugar that you would find in your cupboard. His forefathers and foremothers were rough spirits and harsh men. They breached the law in order to provide for their family. In order to maintain their business and feeling of dignity, they were willing to kill when it was necessary. In his words, “It had become a way of life.” The activities of moonshining and bootlegging, on the other hand, do not correspond with Hollywood’s image, and the reason I was there, National Bootlegger Day, became increasingly absurd as our conversation progressed. “I tell people all the time, it’s not like today where you can just go down to the steel plant or find you a job or you get to go to college.” I spoke with Royce, who shared his experiences of bootlegging and moonshining with me. “My dad, actually all of them, my uncles, too, had a lot of awful memories of it,” Royce said. As one observer put it, “It’s shown on television now as this glorified event where we all get together, where everyone’s friends are greeting each other and nothing unpleasant happens.” “That was definitely not the case. It was a difficult period.” I was about to find out how accurate that statement was. The narrative begins with James John Neeley, an Irish immigrant who arrived in America in 1740 and established himself in Pennsylvania. He carried a copper pot still with him aboard the boat, and it is likely that he used it to distill rye whiskey. In that location, rye was readily available. The Whiskey Rebellion began in 1791 when the federal government imposed a tax on whiskey, which sparked a nationwide uprising against the levy. After fighting the tax with demonstrations and general violence in Pennsylvania, many farmers and distillers relocated to other states to escape paying the fines and penalties. Following their initial migration to Virginia, the Neeleys relocated to the highlands of Eastern Kentucky in 1850 when they discovered that taxes had followed them there as well. On the other hand, the first Neeley to distill unlawfully in the Bluegrass State was Joseph S. Neeley, Royce’s great-great-great-great-great-great-grandfather. The Allen family, who controlled another bootlegging business on the other side of the mountain, were embroiled in a rivalry with the Allens somewhere about 1890. In 1902, the simmering rivalry reached a boiling point. You may also be interested in: How a diverse group of women is influencing the bourbon business in Kentucky Remember the gun I mentioned before that was in the display case? In 1902, the Allens disrupted a gathering of the Neeley family, and Royce’s great-great-grandfather used a handgun to kill another moonshiner, John Allen, six times in the chest with the bullets from the pistol. Allen lost his balance and rolled beneath the porch of the home, where he perished. Gunfire erupted across the premises, and eight persons were injured as a result of the clash. The struggle resulted in the loss of an arm for one ofRoyce’s distant uncles. On the wall of the Neeley Family’s Distillery, there is an old black and white photograph of him with his dead limb hanging freely from a tree branch. In the course of explaining this, Royce makes a motion toward a color image on the wall of the distillery’s historical chamber. Today, the home and porch where the gunfire took place are still intact in Owsley County, Georgia. As a result of that firefight, Royce’s great-great-grandfather is killed. As soon as Robert Allen, the guy who murdered him, is apprehended, the Neeley family forms a crowd and storms the Owsley County Courthouse. He’d murdered a couple other people who were connected to the family, and the allegations against him were just insufficient. The Neeleys threatened to burn down the courthouse, so federal forces were dispatched to prevent the fire from spreading. The narrative just becomes more sinister from there. The moment Robert Allen is released on bond, Royce’s great grandpa Leonard Neeley and his brother seize their deceased father’s revolver and use it to murder Allen. After that, they wrapped a boulder around the body and sank it into the creek below them. Leonard Neeley was just 15 years old at the time of the murder, and he was a suspect. At 101 years old, he eventually confessed to his family on his deathbed in the early 1990s. He then encouraged his grandkids to accompany him to the stream and discharge themselves there. According to Royce, he was pleased with himself for committing the crime. Despite the fact that the dispute with the guy who murdered his father and the whole Allen family had been resolved for decades, he harbored animosity toward him. It didn’t deter the Neeleys from continuing their bootlegging operations across the mountains of Eastern Kentucky, and even into Cincinnati, despite the gory drama with the Allen family. Their moonshine industry flourished throughout Prohibition and continued into the 1950s, 1960s, and 1970s, when the prohibition era ended. The mountain in Eastern Kentucky belonged to Royce’s grandpa and his siblings, who ran it in their souped-up 1950s-era Chevrolets while shepherding moonshine after World War II. At that point, the Allens were no longer in the business, which made distribution simpler, but it didn’t prevent the Neeleys from having run-ins with the authorities. Roy Neeley, Royce’s father, recalls visiting his father in the Owsley County jail as a boy and bringing sandwiches to him, who had been arrested twice for bootlegging. When you hear that, it’s no wonder that Royce’s branch of the moonshine tradition was on the verge of collapsing with Roy. You may also be interested in: The campaign to bring back Kentucky-grown rye to help quench America’s bourbon thirst is showing signs of success. When Royce’s father was old enough to leave the mountain, he went to work for a construction company instead of continuing the family business. It was in Gallatin County that he met his wife and reared Royce and his younger brother, which was roughly 150 miles away from the stills, shooting, and the danger of being imprisoned. But every time they returned to Owsley County, Roy sat back and watched as Royce soaked up all the information about moonshine from his grandpa, uncles, and relatives who were involved in the business. A family member assisted Royce in the construction of his first still, which was made of a sheet of copper, when he was ready to attend college at Transylvania University in Lexington. His parents were completely unaware of this assistance. He recreated an ancient family recipe and sold it at fraternity parties at the University of Kentucky as well as among his teammates on the Transylvania baseball squad. The more popular he became, the more fearful he became that he would be arrested and sent to prison. Despite this, moonshine was in his veins. As a result, in 2014, with a little help from his master’s degree in business administration from Midway University, he formed his first limited liability company (LLC) to launch the Neeley Family Distillery. His father agreed to assist him in the construction of the structure, which was completed and opened to the public in 2017. His staff can prepare 700 gallons of legal product in a day, whereas the family could only manage 15 gallons per day when doing things illegally a few years ago. He is free to welcome guests into the tasting room without having to worry about campus police or a dispute with a neighboring distiller, for example. In all honesty, he couldn’t say enough good things about his Bourbon Trail partners in the state’s northern half – a marked contrast from his family’s feelings about the Allens, who they considered to be evil. He’s also pleased with the gold medal he received for his own bourbon in the World Spirits Competition in San Francisco in 2020. With that type of recognition, it’s evident that he’s doing more than simply preserving the family recipe
  • He’s also creating his own mark in the spirits industry. In March, Royce will establish a second distillery, theNeeley Family Mountain Distillery, near Natural Bridge State Park in Slade, which will be the company’s third distillery overall. His contention is that moonshine belongs in Eastern Kentucky, and that bourbon belongs in Bourbon Country. As a result, he intends to divide his work between the two companies. Although his circumstances have changed, and he is now paying taxes to Uncle Sam for the first time in his family’s history, the moonshine formula remains the same as it was when his great-great-grandfather Jesse Neeley originally created it hundreds of years ago. It still has the same light buttery corn and granny smith apple nose that the Neeleys have been known for selling in the highlands for over a century. On the Neeley homestead in Eastern Kentucky, he still utilizes the same strand of yeast that his family has been using for more than 150 years, and he catches it once a year to use in his recipes. He continues to purchase Domino cane sugar, but now that it is shipped directly from the firm rather than through a local retailer. You may also be interested in: Located in Nelson County, Log Still Distillery wants to reinvigorate the area while also honoring a family history. Regardless matter how bleak some of the stories are, it is still his family legacy. Moreover, it is still the same recipe that you can obtain illegally from his distant relatives down a depression in the mountains — if you just know where to seek for it. Maggie Menderski, a features columnist for the Louisville Courier-Journal, writes about what makes Louisville, Southern Indiana, and Kentucky unique, wonderful, and occasionally a little strange. Her interest in hearing from you is piqued if you happen to have something in your family, your town, or even your closet that fits that description. Send an email to [email protected] or call 502-582-7137 to say hello. Maggie Menderski can be found on Instagram and Twitter as @MaggieMenderski.
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Asheville Distilling Company – Our History

Dedicated on discovering the best moonshine recipe, Troy began testing recipes obtained from the North Carolina State Archives as well as recipes submitted by citizens of Madison through McDowell counties. She is appreciative to all of the home distillers who have shared family secrets and the occasional mason jar with her throughout the course of their careers. Troy eventually achieved perfection on August 18, 2010, when he distilled the ideal white liquor from long-lost Crooked Creek CornTM.

May they all live to be 818 days old.

A Conversation With Troy

What was the inspiration for the name TroySons? The boys Marshall and Coulton, who Charlie and I have as special needs children, were born while I was in my thirties. I spent the most of their early lives supervising their care and doing everything I could to ensure that they were able to live as completely as possible. The delight that Luke, our youngest son, brought to our family, and I worried at times that he would feel short-changed or ungrateful since so much attention was focused on his elder siblings.

  1. As the boys grew older and we became eligible for outside assistance with their care, I felt confident enough to pursue opportunities outside the house for myself.
  2. However, even though Luke is the only one who physically works at the distillery with us, the souls and spirits of all of our sons permeate everything we do.
  3. For years, I was told by old timers in Western North Carolina that the greatest moonshine whiskey was stored at home rather than being sold on the street.
  4. In 2008, I finally had the opportunity to try some of the “keeper” moonshine, and I was blown away by how smooth it was, as well as how complex the flavor was.
  5. I wanted everyone to be able to appreciate and taste this white whiskey, which has played such an important role in our history.
  6. In the summer of 2008, I began taking classes from moonshine manufacturers in and around Asheville, North Carolina, where I currently reside.
  7. I wasn’t sure what to anticipate, and I reasoned that if I drank anything that caused me to go insane, my younger sister might be able to get me some assistance.
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With no need for rescue, Trish and I instead became closer as the warmth of the whiskey and the companionship drew us together in our common quest for adventure.

I enjoy substituting our Platinum product for tequila while entertaining.


A good cocktail is any fruit that has been muddled and mixed with equal parts sour (lemon or lime) and simple syrup (equal parts water and sugar) or agave, and then topped with anything effervescent like Perrier or Sprite.

Ever since I was three years old, I begged my parents to take me on pony rides.

By the age of eight, I was regularly taking riding lessons and displaying horses.

Throughout the years, I was able to bring home three gold medals at National horse events.

I was on the short list for the United States Endurance squad a few years ago, but I eventually decided to give up racing to focus on my company.

What is it about your company that you are most proud of?

So I started the distillery and am now producing items that I am quite proud of, to put it another way.

The fact that I was picked by such a fantastic organization is really satisfying, as it is in such a competitive field.

It’s a shame that they can’t all be Disney days!

I would surely do so, but only if I had my eyes open!

Building a brand is a marathon, not a sprint, and it will take time.

I believe that many individuals misunderstand the significance of this for them personally and for their families. My family believes in me and supports my endeavors, which I consider a blessing in disguise.

Ten Facts About the Distillery

Learn more about George Washington’s distilling activities at Mount Vernon, which were one of the most successful ventures on the estate.

1. George Washington owned and operated a commercial distillery.

This was a period in George Washington’s life when he was actively attempting to streamline his farming operations and lower the size of his large land holdings. Washington, who was always on the lookout for businesses that may provide him with additional revenue, was fascinated by the potential profits that a distillery could provide. To the extent that George Washington was ready to commit to distilling by constructing such a huge distillation facility, it demonstrates his ambition to pursue agricultural approaches that were as inventive and creative as possible at the time.

In the 1700s, alcohol played a significant influence in the lives of the majority of people.

With regard to the consumption of alcoholic beverages, George Washington had an educated and modern approach.

Along with that, he drank rum punch, porter, and whiskey.

2. James Anderson, Washington’s Scottish farm manager, convinced Washington to begin his distilling operation.

A Scottish farm manager who had previously worked in Scotland and Virginia, James Anderson, convinced George Washington to start commercial distilling in 1797. Anderson had previous experience with grain distillation in both Scotland and Virginia. He was successful in convincing George Washington that Mount Vernon’s harvests, when combined with the huge merchant gristmill and the copious water supply, would make the distillery a viable operation, and that he should proceed with the project. Anderson’s distillation operations were first housed in a part of a neighboring cooperage building, but the area proved to be too small as time progressed.

The distillery’s foundation was built from massive river boulders carried in from the Falls of the Potomac, and the walls were built from sandstone mined near Mount Vernon.

3. Washington’s distillery was one of the largest distilleries in the nation at its time.

The use of distilleries was fairly frequent in early American history. There were more than 3,600 distilleries in operation in the state of Virginia alone, according to the census taken in 1810. Washington’s distillery was one of the largest whiskey distilleries in the country at the time of its construction. In comparison, the normal distillery was roughly 20 × 40 feet (75 x 30 feet or 2,250 square feet), making this the larger distillery (800 square feet). Washington’s Distillery was open for business 12 months a year and had five copper pot stills.

  1. Washington’s Distillery produced roughly 11,000 gallons of whiskey in 1799, with a market worth of $7,500 (about $120,000 now) at the time.
  2. Sixteen copper pot stills, with a total capacity of 616 gallons, were installed in the distillery.
  3. We have no way of knowing how the remaining 270 gallons were distributed between the final two stills in the process.
  4. We believe that just approximately half of the grain was utilized at a time to mash or boil it.

These tubs were big 120-gallon barrels constructed of wood that held a lot of stuff. Cooking the grain and fermenting the mash all took place in the same container during Washington’s time. The boiler, which would have provided the hot water, had a capacity of 210 gallons.

4. Whiskey was the most common beverage produced by thedistillery.

The whiskey produced at Washington’s distillery was the most popular, consisting of 60 percent rye, 35 percent maize, and 5 percent malted barley, according to the distiller. This rye whiskey was distilled twice and then marketed as a regular whiskey. Smaller amounts were distilled up to four times, increasing the cost of the final product. Some whiskeys were rectified (that is, filtered to eliminate impurities) or flavored with cinnamon or persimmons, while others were left unflavored. When rye was scarce, it was also possible to distill wheat.

For many years before the American Revolution, rum was the preferred distilled beverage.

Rum, which required molasses from the British West Indies, was more expensive and difficult to get than locally cultivated grains such as wheat, rye, and corn, which were more readily available.

More information may be found at: A whiskey-making recipe from the year 1804.

5. Washington’s whiskey was not bottled, branded, or aged.

In contrast to today’s whiskey, Washington’s whiskey was neither bottled or labeled. The whiskey produced by the distillery was put into wooden barrels, which were typically 31 gallons in capacity, and then sent to local merchants for sale. It was also not common practice at the time to age the whiskey. In the present day, George Washington’s Mount Vernon distillery produces limited batches of both aged and unaged whiskey, which are packaged in branded bottles and manufactured in the classic 18th century manner in the distillery that George Washington himself built.

6. Six enslaved distillers worked at Washington’s distillery.

Many people believe that the whole enslaved community at Mount Vernon toiled in the agriculture fields. However, this is a widespread misconception. In reality, several of them possessed exceptional abilities. Due to the fast growth in both the amount of labor and the output of the distillery, Washington assigned six enslaved men to John Anderson’s distillery: Hanson, Peter, Nat, Daniel, James, and Timothy. They worked with Anderson in the manufacturing of whiskey and other spirits.

7. Slop from the distillery made Washington’s hogs fat.

His interest in the distillery business was heightened even more when he learned that much of the waste (or slop) generated during the fermentation process could be used to feed his expanding herd of pigs. Washington made a wise decision by building a hog cage near the distillery, which could accommodate up to 150 pigs. It was in June of 1798 that a Polish visitor by the name of Julian Ursyn Niemcewicz made the observation that Washington’s whiskey distillery operation produced “some of the most delicate and succulent feed for pigs…which are so excessively bulky that they can hardly drag their large bellies on the ground.”

8. Washington’s distillery was a very profitable endeavor.

Washington’s distillery employed five stills and a boiler during its peak output, generating 11,000 gallons of whiskey in 1799, resulting in a profit of $7,500 for Washington. As a result, the distillery became one of Mount Vernon’s most successful economic components. It was sold to neighbors and at businesses in Alexandria and Richmond, Virginia, as well as to the general public. George Gilpin, a personal friend of his, was his most loyal customer. A business in Alexandria was owned by Gilpin, and he sold the whiskey there.

Local farmers exchanged grain for whiskey, either by purchasing it or trading it.

The average gallon of whiskey costs around 50 cents. The price of rectified and fourth distilled whiskey was around $1.00 per gallon, with brandy being somewhat more expensive. Consumers would pay in cash or, in certain cases, trade products in exchange for payment.

9. Washington paid tax on his distillery.

George Washington was had to pay tax on his distilleries. In the 1790s, distilleries were subjected to a federal excise tax, which was calculated based on the size of the stills and the number of months they were in operation. In 1798, Washington paid a levy of $332 on 616 gallons of water used for a year’s worth of operations. It was under Washington’s presidency that this “whiskey tax” was implemented, and it was immediately met with fierce opposition by westerners, who considered it as an unjust attack on their rapidly expanding source of revenue and sought to repeal it.

Under intense pressure to cope with the revolt, Washington dispatched the militia and led a force of 12,950 soldiers into Western Pennsylvania.

10. Washington’s distillery was recreated in 2007 and can be visited today.

After George Washington’s death in 1799, the distillery’s brief period of success came to an end, and within a decade, the structure had fallen into ruin, with many of the stones being removed and used in local construction projects. Despite the fact that the Distillery building was destroyed by fire in 1814, Washington’s papers about the operation were saved. The Distillery and Gristmill site was bought by the Commonwealth of Virginia in 1932, and the Mill and Miller’s Cottage were renovated as a result.

It was a state park until 1997, when it was decommissioned.

An archaeological and historical investigation of the land was carried out in 1997 as part of that agreement’s terms.

It began in 2005 and was finished in 2007.

There were also various things utilized by the distillers that the archaeologists discovered, such as parts of stills, shattered plates and teacups, drinking glasses, and button fragments.

In addition to using hand crafted nails and fasteners throughout, the wood was polished by hand.

For example, a massive stairwell and elevator were installed in the building, requiring an additional 15 feet of space. Through the kind support of The Distilled Spirits Council of the United States and its member firms, the rebuilding of George Washington’s Distillery was made possible.

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