Jan 19, 2011
Apple moonshine spice cake made with apples that had been soaking 3 weeks in moonshine, served with a glass of the the apple moonshine.
A new batch of cherry moonshine getting started with a glass of the last of my mother's cherry moonshine sitting next to it. How to make: place 5 cups of fruit and 1 cup of sugar (heat the sugar with several tbs of water until it is dissolved into a syrup) and let sit. after 3 weeks to a month taste and if it is to your liking remove the fruit. Note: the fruit will ferment it you leave it to long in the moonshine.
Oct 15, 2010
[shortgallery title=”3-Day Distillation Course for the Beams @ Copper Run” gallerynumber=”940″ pics=”5″]
Sep 29, 2010
Jimmy usually cracks the corn, but today Ricard and Charity cracked corn while the master was gone away. Our corn comes from a local farm in Rogersville and is cracked by us here at Copper Run just before fermenting so that we can create the freshest taste possible. We also crack our wheat the same way.
Sep 28, 2010
studio image by Steven Smith
May 25, 2010
Bottling Rum...
Labeling machine in action...
Sep 3, 2009
Opening our doors to the public and last days with Suki
Distilling the first batch...
and the bottling begins...
Our first batch of products!
Our friends had stopped by to purchase some of our fine spirits. Nancy took a few awesome photos of the building and still. I wanted to share a few of them with you. Hopefully we will see some of you in person when you stop in to say Hello!
