Three weeks after an old-fashioned trade of sweat for fruit, local legends Mark and Digger, joined by shiners Kelly and Amanda, are raising a toast to the sweet success of a fruitful collaboration at a local vineyard.
Back in May, Kelly and Amanda helped clean up a struggling vineyard in exchange for a share of the grape harvest. That deal paid off handsomely this week as the crew returned to the fields to collect more than 1,400 pounds of ripe muscadines, destined to become two signature spirits: Brandy and Grappa.
“We’re literally seeing the fruits of our labor—no pun intended,” joked Amanda as the group marveled at the bounty laid before them. Using a homemade “boomstick” lined with foam, the team gently thwacked the vines to collect only the ripest grapes—those sweet enough to fall naturally.
The project, dubbed “Muscadine Shine,” aims to capitalize on every part of the grape. Brandy will be made from the juice, while Grappa will be crafted from the leftover grape skins, stems, and seeds (also known as pomace). “We don’t waste anything,” said Digger. “That’s good old Appalachian logic right there.”
With help from Steve and Jean, vineyard operators with years of winemaking expertise, the team used industrial-grade destemmers and hydraulic presses to process the grapes quickly and efficiently.
“This beats stomping ‘em with your feet,” Mark laughed as the golden muscadine juice flowed freely into sterilized tanks. “That’s some of the sweetest juice I’ve ever tasted. It’s going to make the best Brandy we’ve ever had.”
Amanda, who had overseen much of the vineyard’s preparation, beamed with pride. “I’ve put a lot of time and energy into these grapes. Seeing them processed like this and knowing what we’re about to create—it’s all worth it.”
As the team prepares to transport the juice and pomace to their still site for fermentation and distillation, the excitement is palpable. “It’s a double whammy,” said Kelly. “Two spirits, one harvest, and a whole lot of flavor.”
The resulting Brandy and Grappa are expected to hit the market under the catchy new name “Muscadine Shine.” If early tastings are any indication, it’s bound to be a hit.
As the rain clouds rolled in, the crew scrambled to protect their precious load. But spirits remained high, and with wine glasses in hand and the smell of fresh grapes in the air, the Tennessee hills echoed with laughter, friendship, and a deep-rooted pride in mountain tradition.
