GATLINBURG
PIGEON FORGE
WEARS VALLEY
Moonshine
Where it All Began
We use family recipes and a tradition of small-batch distilling to give our Moonshine the same attention to detail as our ancestors.
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See how we make everything from start to finish.
Water
When water has reached 165F the corn meal is added and the heat is turned off. Time to stir and let the corn set
Corn
For the purists, corn ground into meal is the route to a true-to-history, smooth, full-flavor moonshine
Wheat
An ingredient that will add cereal aromas, flavors, and texture to the mash.
Barley
Like traditional moonshiners, malted and crushed barley is added to convert the starch in the corn meal into sugar
Yeast
Adding the yeast starts the fermentation process. This mixture, called mash, is stirred thoroughly and heated in the still.
Distill
Heating a mixture of water and alcohol under 212 degrees allows capturing the vapors and separate spirits from water.
