Reviving a Legacy: The Peach Brandy Fit for a President
When it comes to American presidents, Franklin Delano Roosevelt (FDR) stands out not only as the man who led the nation through the Great Depression but also as the leader who repealed Prohibition in 1933 — a move that restored the legal right to raise a glass and toast to freedom.
But behind that historical milestone lies a lesser-known fact: FDR had a particular fondness for Peach Brandy, distilled from the sun-ripened peaches of Georgia. It’s a taste of history few remember — but three modern-day distillers set out to change that.
The Mission: A Presidential Revival
On Presidents’ Day, three seasoned moonshiners from the American South joined forces for a bold and flavorful experiment: recreate FDR’s beloved Peach Brandy and craft a cocktail worthy of his legacy.
Josh Owens of North Carolina, a traditionalist known for his “low and slow” distilling method.
Howard Thompson, a quiet expert from Virginia and longtime collaborator with Josh.
Kelly Williamson, a Tennessee maverick unafraid to shake things up with unconventional techniques.
Their goal? Not just to produce a great spirit — but to honor the past and bring Peach Brandy back into the American spotlight.
The Distillers’ Approaches
Each distiller brought a unique strategy to the challenge:
Josh Owens stayed true to old-school moonshining, prioritizing technique over competition.
“I wasn’t even thinking about the competition,” he admitted. “Just me and my still, doing our thing.”
Kelly Williamson took an unexpected route — using frozen peaches instead of fresh. His process was meticulous, filtering and straining to let the peach flavor rise above the alcohol.
“I’m betting on the cocktail phase — that’s when I want the peach to really pop.”
Howard Thompson chose a rich peach purée to ferment, focusing on aroma and body.
“I’ve learned a lot over the years. I just want to make something that would make my crew proud.”
Judgement Day: Balancing Flavor and Fire
The panel of judges sipped with care, evaluating aroma, smoothness, alcohol content, and presentation.
Kelly’s batch, clocking in at 85 proof, won high marks for flavor and smoothness.
“Can’t believe he got this from frozen peaches,” one judge remarked. “It’s smooth, no fire, just flavor.”
Josh’s high-proof spirit carried the power of traditional shine but lacked a pronounced peach profile.
“It drinks well,” a judge said. “But it’s more of a classic moonshine than a true peach brandy.”
Howard’s entry struck a balance between aroma and flavor. The brandy had “peach on the nose” and a pleasant body — but poor presentation hurt his final score.
“This jar is the worst we’ve ever seen,” one judge quipped, noting its sticky exterior. “But the liquid? That’s another story.”
A Tribute to FDR — and American Grit
None of the distillers had the advantage of fresh Georgia peaches or pristine mountain water. Yet, what they produced went beyond alcohol — it was a spirited tribute to a president who championed liberty, and to a generation of moonshiners who keep the tradition alive.
“You boys are the presidents today,” one judge concluded. “And I’d bet FDR would raise a glass to each of you.”
From backwoods stills to presidential toasts, the Peach Brandy Challenge wasn’t just a contest — it was a revival of American resilience, rebellion, and the sweet, smooth spirit of freedom.
