One hundred years ago, under the cover of darkness, moonshiners raced across the state in modified cars, shuttling jars full of clear liquor to bootleggers. They sped past orchards of peach trees in Richmond County. In Transylvania County, rows of apple trees disappeared into darkness outside the window. And from the mountains to the Coastal Plain, wherever a moonshiner breezed past corn fields, they could rest assured that a gristmill — and whiskey stills — weren’t far. While corn was the primary ingredient in moonshine, distillers were thrifty folks who knew that they could avoid wasting fresh produce (usually fruits and botanicals) by adding them to the distilling process. The resulting flavors like peach, apple, and cherry moonshines have since evolved into creative concoctions inspired by desserts and more. When you’re looking to add fresh and fruity notes to your cocktail creations, give these local, family-made moonshines a pour.
photograph by HUNTER BRADDY
The Walton family’s moonshine is made using generations-old family methods, perfected by their resident moonshiner/distiller cousin Norwood Rochelle. Each bottle of moonshine illustrates the family’s efforts to honor their roots. The various ’shines bear the names of different family members, from Junior Walton’s Premium Select to Mag Walton’s Peach Shine. Located near the banks of the New River in Jacksonville, Walton’s Distillery understands the beauty of a cooling Southern breeze off the water on a hot summer day. And even if the wind dies down, you’ll find the next best thing with this simple mix of Mag Walton’s Peach Shine and punchy cranberry and pineapple juices. The result: a refreshing tonic to make you forget the heat.
Yield: 1 cocktail.
Ice
2 ounces Mag Walton’s Peach Shine
2 ounces cranberry juice
1 ounce pineapple juice
In a Collins glass, build the drink over ice, adding moonshine then juices. Stir to combine.
Highlighting North Carolina’s unique, intertwined history of bootleg whisky and stock car racing, the Moonshine and Motorsports Trail celebrates both the history and bright future of NC’s distilling and racing industries. Follow along as we share stories, itineraries and more!
photograph by HUNTER BRADDY
This family-owned distillery in Connelly Springs makes its moonshine using methods and recipes passed down through generations, but its spectrum of fun flavors — from Penny’s Pecan Pie to blackberry moonshine made with North Carolina berries — proves they’re always looking for new ways to spice up their product line. Their Pineapple Upside Down Moonshine is infused with pride: It’s been recognized on the Discovery Channel’s show Master Distiller and created with the assistance of celebrity moonshiner Kelly Williamson (from the show Moonshiner). Used in place of pineapple juice in this riff on a Rum Runner, the moonshine brings tropical flavors that pair with South Mountain’s Sally Jane’s Sin a Shine, which adds spice notes in the place of rum. This distinctly North Carolina version of a tropical cocktail gives a nod to moonshining’s illicit past when folks would make moonshine runs under the cover of darkness.
Yield: 1 cocktail.
1 ounce South Mountain Pineapple Upside Down Cake Moonshine
1 ounce South Mountain Sally Jane’s Sin a Shine
½ ounce banana liqueur
½ ounce blackberry liqueur
2 ounces pineapple juice
1 ounce fresh lime juice
½ ounce grenadine
Ice
Crushed ice
Pineapple wedge (for garnish)
Cherry (for garnish)
Combine spirits, liqueurs, fruit juices, and grenadine in a cocktail shaker filled with ice and shake vigorously until outside of shaker is very cold. Strain into a hurricane glass or tiki mug over crushed ice and garnish with a pineapple wedge and cherry.
photograph by HUNTER BRADDY
When moonshiner Wes Dearbaugh opened Cedar Mountain Moonshine, it became Transylvania County’s first legal distillery in more than 100 years. Although Dearbaugh didn’t skirt the law like many of his predecessors, his moonshining follows the same motivation of many early distillers, who pursued their business in the face of legal repercussions to support their families during times of limited economic opportunities. Similarly — and entirely above board — Dearbaugh launched Cedar Mountain Moonshine in part to promote his daughter-in-law’s art studio, Studio276 Art&Co. in the wake of Covid restrictions. By merging moonshine with art, the family eventually transformed the space into an inclusive gallery, studio, tasting room, and event venue.
Yield: 1 cocktail.
For the ginger-jalapeño syrup:
1 cup water
1 cup sugar
5 jalapeños
1 large piece (about 5 inches) ginger, thinly sliced
In a small pot over medium heat, combine water and sugar and bring to a boil. Once sugar dissolves, add jalapeños and ginger and reduce heat. Simmer for 10 minutes then remove from heat and cover. Let cool to room temperature. Strain syrup into a pint container or squeeze bottle. Syrup will keep for up to 2 weeks in refrigerator.
For the cocktail:
2 ounces Cedar Mountain Honeymoon
1 ounce lime juice
¾ ounces ginger-jalapeño syrup
Ice
Crushed ice (if using an old fashioned glass)
Fresh jalapeño slice (for garnish)
Lime wedge (for garnish)
Combine moonshine, lime juice, and syrup in a cocktail shaker filled with ice, and shake vigorously until the outside of shaker is very cold. Strain into a chilled martini glass or over crushed ice in an old fashioned glass. Garnish with a slice of fresh jalapeño and lime.
Eleven Our State authors share stories about the role light plays in their holiday celebrations.
For more than 50 years, a dazzling chandelier has hung in the dining room of the Executive Mansion in Raleigh. Only recently has its remarkable backstory been fully illuminated.
At Burge Flower Shop, Randolph County residents find comfort, joy, and inspiration by the bouquet.
A pair of mother-daughter innkeepers inherited a love of hosting from their expansive family. At Christmastime, they welcome guests to their historic lodge in Stanly County.
