Those First 11 cases, sold out and in backorder within 48 hours. Whew!
The early days of making whiskey cuts in a pint jelly jar.
Glen and I have something about twos. Our birthdays, both in December, are on days ending in twos. Our punkin’ was born the second month of 2010. And for two years this past weekend, we began making our first batches of moonshine. Back then it was with a 10-gallon still made from a lobster pot, that sat near the barn door of our previous horse barn, and we spent those weekends in June, making our first 11 cases of 100 proof corn whiskey to ship to WVABCA in Nitro, WV, in the hopes of selling to the stores in the Eastern Panhandle and throughout the state. It takes two weeks to make moonshine, grain to jar as we say, with two main ingredients, local corn and local water.
Photo Credit: Rick Dugan
Glen discussing corn harvesting with Lyle Tabb, our corn supplier with the next generation Tabb
It was about family and friends, coming together, and bringing back a part of our culture and heritage through a shared experience around a jar, something sorely missing in today’s busy society. A dear friend and mentor told us to capture as much of these moments in photo, because we’ll blink and it will change fast. I can’t believe how much has changed, and yet we are still here on the weekends, bringing family and friends, old and new, together over stories and tasting the promise of our yearling bourbon whiskey.
Two years later and we have grown to a second building for production and opened our doors for folks to come a visit our whiskey making distillery life as it unfolds.
Installing the new destillers, 150-gallon each!
The Horse Barn, now a tasting room and for barrel aging bourbon
Ribbon cutting ceremony, June 3, 2016
Click on link here to view a feature on our Ribbon Cutting Ceremony on local WHAG-TV.
