Deep in the heart of Tennessee, seasoned distillers Mark Ramsey and Eric “Digger” Manes are reviving a tradition as old as the hills. Returning to Mark’s old farm, the duo embarked on a new venture—crafting an all-grain whiskey that pays homage to their Appalachian roots.
A Return to Tradition
As they scouted a limestone-rich location, known for producing the best liquor, the excitement was palpable. “It’s been a minute since me and you got together to make another run of liquor,” Digger remarked, capturing the nostalgia of their long-time partnership.
Their new whiskey, dubbed Mountain Legacy Corn Whiskey, is a tribute to the methods of their predecessors—eschewing sugar in favor of an all-grain mash. The use of locally sourced Tennessee corn and malted barley ensures that every drop is steeped in authenticity and full-bodied flavor.
The Science of the Perfect Mash
With meticulous precision, Mark and Digger adjusted their grind to achieve the perfect CH-grit grain. “Corn has so much sugar, if you get it too fine, it’ll clump up. If it’s too thick, you can’t cook all the carbs out of it,” Digger explained.
Cooking the mash at higher temperatures allows for maximum starch conversion, giving yeast ample sugar to ferment into alcohol. “The more starches you cook out, the more fermentable goodie you get,” he added. The result? A whiskey that embodies the purest Appalachian distilling traditions.
Honoring Legends of the Craft
As they tested the first drip of their new batch, the duo reflected on the legacies of distilling greats like Jim Tom Hedrick and Popcorn Sutton. “You could open a jar of Jim Tom’s rye whiskey and immediately recognize it,” Digger reminisced.
Their goal is not just to craft exceptional whiskey but to leave a lasting mark on the craft. “One day, maybe me and Mark will be spoken about in the same heartfelt kindness as Jim Tom and Popcorn,” Digger mused.
A Taste of Appalachian Heritage
The first taste of Mountain Legacy Corn Whiskey was nothing short of perfection. “There’s corn, that bread note from the barley, then it finishes corn again—but it’s sweet on the finish,” Mark said, savoring the moment. “It’s just Appalachia in a jar—the best you can get.”
The Future of Mountain Legacy Whiskey
With nearly two gallons of their finest work in hand, the team is ready to scale up production. “We’re fixing to grind up all the white corn and malted barley we can get our hands on,” Digger declared, eager to share their creation with the world.
Their long-term vision? To age and refine Mountain Legacy Corn Whiskey into a top-tier bourbon that can rival the finest bottles on the market. “Wouldn’t it be sad to limit it to just a select group? If it’s this good, you want to share it with good people.”
For Mark and Digger, this is more than just a whiskey—it’s a legacy, bottled and preserved for generations to come.
