In a spirited start to what promises to be another high-stakes season, the moonshining crew from Discovery Channel’s Moonshiners—led by Josh Owens, Henry, Kenny, and Tickle—is diving headfirst into big business with a massive order for rye whiskey. But in true outlaw fashion, they’re adding a fruity twist: fresh peaches to mellow the bite, betting it all on a recipe that’s “tried and true” but untested with their new high-volume client. The episode, filled with banter, bootleg sales at a local parade, and hands-on distilling, showcases the team’s hustle as they aim to turn small-time deals into a potential goldmine.
The action kicks off at a bustling parade, where the group cleverly turns classic car enthusiasts into liquor clients. “Plenty of people wanting a bunch of good liquor,” Tickle enthuses as they pitch their product amid the festivities. “We hit the mother lode right here.” With orders rolling in—up to 20 gallons per buyer—the team sees dollar signs, noting that car owners have “plenty of extra money” for Christmas presents in liquid form. “Our plan’s going perfectly,” one remarks, though they worry about keeping up with demand.
Enter Josh Owens, fresh off a challenging recovery from last year’s accident, with “big news” that pulls them away from the parade hustle. “Last year was about getting back on my feet, but this year I got big plans,” he declares. The scoop? A client ready to buy 50 to 100 gallons of rye whiskey upfront, with promises of even larger orders if the product impresses. “That’s just the start of many larger orders than 100 gallons,” Josh teases, emphasizing the potential for “big big orders.”
The catch: It’s straight rye whiskey the buyer wants, known for its peppery kick. But Henry, the self-proclaimed “OG” with a family recipe handed down for generations, suggests a secret enhancement. “It’s peach season. Why don’t take some of the peaches and just put it in the thumper to pick up just a little touch of that flavor,” he proposes. The goal? To smooth out the rye’s edge without overpowering it. “You’ll never even tell the flavor’s there. It’s going to be so minute. And what it does, it smooths it down.”
Josh pushes back initially—”Yeah, but it ain’t peach whiskey. It’s rye whiskey”—fearing it might alienate the client. “I’m not sure why Josh is giving Henry a hard time on this,” another team member muses. But trust wins out: “I already, you know, you’re the OG’s and I trust you. So, let’s rock and roll.” With other parade orders on hold, the crew prioritizes this high-stakes run, knowing “this better pay off good for us.”
The distilling process unfolds with precision. They heat water, add rye, stir until saturated, cook for 30 minutes, then incorporate malted barley to “sweeten it.” After another 15 minutes, sugar joins the mix. “We’ve got a whole lot riding on this first run of rye for this guy,” they note. Yeast is sprinkled in across two totes, aiming for 60-65 gallons. “If this first run works out, this could be a big gig for us.”
To source the peaches, they head to a buddy’s orchard, trading liquor for fruit in classic barter style. “It’s good to have a good friend that owns an orchard,” Henry says. Buckets in hand, they pick fresh peaches, though not without some lighthearted ribbing: “Every time I look in my bucket, there’s a lot of peaches in it. I look in Josh’s and Tickle’s bucket, ain’t much in it,” one jokes, spotting juice stains from sneaky snacking. “Quit eating your peaches, son. Put them in a damn barrel.”
The peaches are destined for the thumper, not jars, to infuse subtle flavor. Josh remains skeptical—”You sure this is going to work, Henry?”—but Henry reassures: “We’ve done it before… We’ve been doing this as far back as I can remember.” He recalls past successes fetching “big prices.” A bet ensues over the outcome, with Josh conceding, “Well, you know that I do trust you. All right. You’re the OG. Let’s do it.”
As the mash ferments, ready to run in a few days, the team eyes the future: “Sky’s the limit with that stuff.” This bold move could net “huge orders,” but as Josh warns, “Even though we’re putting more love into it, don’t mean that they’ll see it that way.” With the season just heating up, viewers are left wondering if the peach-infused rye will seal the deal or sour the partnership.
Moonshiners continues to captivate with its blend of risk, camaraderie, and underground entrepreneurship. Tune in to Discovery for more on the crew’s adventures.
Marcus Hale covers reality TV and adventure series for regional outlets.
