As snow blankets the valleys of western North Carolina, most backwoods moonshiners call it quits for the season—but not Mike, Jerry, and Richard. The determined trio has defied freezing conditions and adversity to complete a high-stakes liquor run that could turn their season around.
“We’ve had money come out of our pocket for copper, had to pay off a henchman, and even had our still stolen,” Mike told The Herald. “So when we got the call for this order, we weren’t about to let snow stop us.”
The order? Fourteen gallons of custom winter rum, crafted to warm the bones of high-end clients during these frosty Appalachian days. The buyer, a local contractor with elite customers, met the trio near their new barn-still site to strike the deal.
“I need about 14 gallons,” the contractor said. “Something smooth, with a little kick. Something that feels like winter.”
The crew agreed to the price: $110 a gallon. “Let’s do it,” said Jerry, sealing the deal.
Building a Winter-Proof Operation
Despite the snowstorm, the trio wasted no time. Their barn site, a new setup, offered one advantage: stability.
“The nice thing about this site,” said Jerry, “is knowing the still’s going to be there when you come back.”
They mashed in six barrels using a blend of brown sugar and maple syrup, with cinnamon and clove for a winter flavor punch. With solar heating installed to keep the mash warm in the freezing cold, the team made full use of Appalachian ingenuity.
“Smells like pancakes cookin’ in this barn,” Richard said as they stirred the aromatic mash.
Their DIY solar setup circulated heated antifreeze through water barrels, which in turn kept the mash at a cozy 75°F. “It’s been well worth the time and money,” said Mike. “That mash worked off just right.”
Time to Fire Up the Still
After transferring the mash to their copper still, the crew fired up the pot and got to work. With Richard at the barrels and Mike and Jerry manning the still, they ran three full rounds to ensure they got every last drop of liquor.
“We’re talking liquid Benjamins here,” laughed Jerry. “After all we been through, we’re still here, standing as a team.”
Last season, tensions ran high between the partners. But this winter run brought them back together. “Last year, we hated each other,” said Richard. “But we pulled it off this time.”
The Final Product
Once the distillate came through, the real excitement began. They poured and tasted the first batch—an aromatic blend of maple sweetness with a cinnamon finish.
“Brown sugar all the way,” Mike noted. “It’s got that dry cinnamon finish too. That’s a winter rum, no doubt.”
By the end of the run, the team filled twelve full buckets, ready to deliver to their customer.
“This was the day we’ve been waiting for,” said Jerry. “We knocked it out of the park.”
A Hard-Earned Win
While most shiners hang it up when the frost sets in, Mike, Jerry, and Richard proved that grit and teamwork can turn the season around.
As the snow keeps falling in Haywood County, so too does the moonshine—drop by drop—from the stills of the backwoods.
“We’re standing right here as a team. That’s the main thing.” – Mike
Stay tuned to The Appalachian Herald for more tales from the hollers, backwoods still sites, and the resilient souls who keep the moonshine legacy alive.
