Deep in the wooded backcountry, surrounded by creeks and the echoes of American history, a pair of seasoned moonshiners have brought a Civil War-era spirit back to life using traditional methods and a nearly forgotten ingredient: Jimmy Red corn.
In an ambitious project rooted in heritage and authenticity, Tickle and Howard teamed up to build a period-correct still powered by wood fire—no modern propane, no shortcuts. “This is real deal, back in the day,” said Tickle, as flames licked under the boiler and steam began to rise.
Jimmy Red corn, known for its rich oil content and bold flavor, was ground into both meal and grits before being mixed with South Carolina rice to create the mash. “They’d have used whatever they had back then,” explained Tickle. “Rice was a staple crop in Charleston, so it made sense.”
The distilling process, done without added sugars, relied solely on grain starches and careful temperature control. “You can’t rush it,” said Howard. “We’re doing this the old-fashioned way.”
After fermenting for several days, the mash was ready. As the fire roared, the first drops of moonshine began to trickle from the worm. “She’s talkin’ already,” Howard grinned. “It’s got a nice bead on it—plenty of proof.”
The resulting moonshine was described as “smooth and buttery” with a strong corn flavor. “It’s more corn flavor than any other liquor I’ve tasted,” said Tickle. “You can really taste the oil from the red kernels. It’s something special.”
They later delivered jars of the handcrafted spirit to the team at High Wire Distilling in Charleston, who were impressed. “It’s delicious,” said co-founder Scott Blackwell. “You get that fruitiness, that oiliness—it’s amazing.”
More than just a successful distillate, the project represents a revival of history. “No one’s made anything like this in over a hundred years,” said Howard. “That recipe was lost. What we did was bring it back.”
As the sun set on the lowcountry, jars of Jimmy Red corn moonshine were boxed up, not just as liquor—but as legacy.
