Sugarlands Distilling Company has partnered with Discovery Channel’s new hit series Moonshiners: Master Distillers to produce the winning recipes from season one. The Master Distiller winning spirits, judged by Mark Ramsey, Eric ‘Digger’ Manes, and Tim Smith, will be a limited-edition run available exclusively at Sugarlands Distilling Co. downtown Gatlinburg distillery while supplies last. Hurry in to grab your jars on Saturday, February 13th!
Meet the Master Distillers
Peter Cheney – The Undertaker’s Four Grain Spirit
I was born and raised in the picturesque Finger Lakes region in Upstate New York. At the age of 11, I knew I wanted to be a funeral director and by 26, I purchased my own funeral home. In the quiet times at work, I started making wine and eventually moonshine. I referred to my first 5-gallon still as “The Professor,” and have crafted many recipes over the years. One day, I learned about the grain triticale, a hybrid of wheat and rye. I tried combining this hybrid with 3 additional grains into one supergroup mash. Many tweaks later, I arrived at something special and now I’m sharing it with you. The Undertaker’s 4 Grain Spirit is made from New York triticale, rye, malted barley, and cracked yellow corn. Enjoy!
Dustin Croy – Cowboy’s Banana Rum
Howdy folks! I’m an old cowboy from Princeton, West Virginia. I’ve got a few hobbies like breaking and training racking horses, crafting leatherwork, and photography. Oh, and making moonshine! One night, sitting around the fire at an old horse camp, a jar of firewater made its way around the circle. After a few sips, I got to thinking I might be able to make something that tasted even better. I started with a 10-gallon pot still and experimented over the years until I perfected this recipe. I hope you enjoy my vanilla banana rum and if you’re ever up my way, feel free to stop by and have a drink with the cowboy!
Tony Perry – Cran Blackberry Thunder
I’m a country boy from the hills of West Virginia. I’ve enjoyed hunting and fishing since I was a kid. Thunder, my Bullmastiff, loves to go with me wherever I go. While I am busy watching the still, Thunder keeps a watch on the woods. Years ago, I got into the moonshine business as a bootlegger. I bought liquor from a couple of old-timers. After they both passed away, I realized that the backwoods moonshine tradition was fading away. Wanting to keep this tradition alive, I decided to attempt to make moonshine myself. The more I made, the better I got. Now I’m bringing this delicious cranberry blackberry blend to you. Sips up!
Jerrod Henry – Jerrod Henry’s Mezcal de Pechuga
They call me the “Mexican Hillbilly” from Los Fresnos, Texas. Back in 1999, I made my first trip to Mexico. I lived there for three years and learned about the rich Mexican culture and history, including crafting tequila, mezcal, and beer. One traditional recipe that I discovered was mezcal de pechuga. This recipe starts with the finished, smoky agave spirit and is then redistilled with grains, nuts, fruits, spices, or herbs. During distillation, a raw chicken or turkey is hung inside the still where the alcohol vapors infuse with the protein resulting in a fuller-bodied spirit. Learning this firsthand from authentic mezcaleros helped me appreciate distilling even more. ¡Salud!
Join us at our downtown Gatlinburg distillery on Saturday, February 13th to meet the winners of Moonshiners: Master Distiller, or join us on our Facebook page LIVE! Be sure to read more about the Moonshiners: Master Distiller series here.
Sugarlands Distilling Company
805 Parkway
Gatlinburg, TN 37738
