While an early winter snowfall forced most backwoods moonshiners to shut down for the season, Mike, Jerry, and Richard braved the cold to keep their operation alive — and it paid off.
The team was called to meet a local contractor who promised a potential high-volume order. “I hope he’s looking for more than just a couple quarts,” Mike said, hopeful for a sale that would help recoup losses after a season filled with setbacks — stolen equipment, unexpected expenses, and disputes over splitting profits.
Meeting at a snowy backroad, the contractor explained he needed 14 gallons of a warming winter liquor for his high-end clientele. After a quick negotiation, the shiners secured the deal at $110 per gallon.
With the order locked in, the team got to work at their new barn still site. They decided to mash six barrels to produce about 45 gallons, ensuring enough to fulfill the order with some extra to sell. Despite freezing temperatures, their homemade solar heating system — a setup of solar panels, a water heater manifold, and circulating warm water — kept the mash at a steady 75°F, perfect for fermentation.
Their winter rum mash was a unique recipe: maple syrup, brown sugar, cinnamon, and cloves, creating a brew that “smelled like pancakes” and promised a sweet, spicy kick. The team worked late into the night, carefully monitoring the process and keeping spirits high.
Three distillation runs later, the payoff was clear. Jar after jar filled with rich, maple-flavored moonshine. The taste test confirmed it — a smooth drink with a sweet maple front and a dry, cinnamon-spiced finish.
“This season’s been nothing but total chaos,” Jerry said. “But after all the blood, sweat, and tears, we’re standing here together. Last year we hated each other, but now we’re still standing strong.”
The team filled their 12 buckets, completing the order and marking a hard-won success in a season full of setbacks — proving once again that resilience, teamwork, and a little ingenuity go a long way in the mountains of North Carolina.
