Under the early morning mist of Tennessee’s rolling hills, two familiar figures light a fire—both literally and figuratively—beneath a humble still. Mark Ramsey and Eric “Digger” Manes, beloved stars of Moonshiners, have returned to where it all began. On a small, unassuming patch of farmland tucked in the heart of Appalachia, the duo is rekindling the traditions that shaped them with their latest—and perhaps most meaningful—creation yet: Mountain Legacy Corn Whiskey.
“Been a minute since me and you got together to make another run of liquor, ain’t it?” Digger quips with a nostalgic glint in his eye as Mark nods, a fire crackling beside them.
What began as a simple mash-up of old-fashioned grit and love for their craft has quickly turned into a mission: to produce what they hope will become the finest whiskey to ever come out of their stills—and to honor the old legends who inspired them.
The Spirit of the Land
Nestled beside a natural limestone spring, the location is no accident. “Limestone water makes the best liquor on the planet,” Digger reminds us, echoing wisdom passed down from generations of bootleggers.
Armed with all-local ingredients—sweet Tennessee corn and rich malted barley—the two craftsmen have ditched the sugar for a return to pure, all-grain brewing. The result? A whiskey rooted in heritage and heart.
“Simpler is better,” Mark says. “This is the purest form of liquor. It’s the way our predecessors started this craft.”
Grinding Grit, Cooking Soul
From the grind of the corn to the heat of the pot, every step is meticulously managed. Digger prefers what he calls a “CH grit” for the corn, ensuring it’s not too fine to clump nor too coarse to waste. Cooking at higher temperatures and longer durations, the pair breaks down starches into sugars, creating a richer, more complex flavor profile.
“This is a game changer,” Mark says as the mash thickens. “It’s gonna be legacy liquor—just like the name says.”
A Taste of Tradition
As the clear liquid finally begins to drip from the spout, both men grow visibly emotional. The first sip is met with reverent silence.
“It’s just Appalachian in a jar,” Digger says, glass in hand. “Corn, a little bread from the barley, finishes sweet. It ain’t trying to be something it’s not.”
Their faces light up like boys on Christmas morning. Mark leans back with a grin: “I feel like I’ve run my first liquor all over again… Might be a little better than kissing your first girl.”
Legacy & the Legends
In the quiet moment, Digger reflects on the past—of Jim Tom Hedrick and Popcorn Sutton, giants in their field and mentors in spirit. They recall the smell of Jim Tom’s rye, the way Popcorn’s moonshine hit the tongue. The legacy isn’t just liquid—it’s memory, history, and love for the craft.
“Maybe one day, old Edgar will be spoken of like Jim Tom and Popcorn,” Digger hopes aloud, tipping his jar to the sky.
Looking Forward
Now, with nearly two gallons of their finest corn whiskey ready, the men are preparing to scale up production. “We’re gonna grind all the white corn and malted barley we can find,” Mark says. “Good liquor’s meant to be shared with good people.”
The plan? Barrel aging. Bourbon. A legacy that lasts.
With dreams of competing alongside the $1,500 and $2,000 bottles of the world, the duo is setting the bar high—and aiming to raise it even higher.
A Final Toast
Their hope is simple: to inspire the next generation the way they were once inspired.
“Years from now,” Digger says, “I hope some young distillers talk about us the way we talk about the old-timers. That’s all the legacy we ever wanted.”
As the sun sets over the ridge, two friends sit by the still, sipping the fruits of their labor—proof that in Tennessee, greatness doesn’t always come in a gold-plated bottle. Sometimes, it drips slow from a copper spout, warmed by limestone water and the fire of friendship.
🪕 “Whiskey, whiskey, whiskey, come on out…”
The hills sing again.
