"DISTILLED MOONSHINE, THE OLD FASHION WAY"

When makeing our mash we don’t use any manmade yeasts, we malt our corn to create enzymes to get the fermentation process going. Once it has completed its fermentation process we put it in the still and start cooking. When it reaches about 170 degrees the alcohol starts coming off the mash. As it evaporates and goes through the entire system touching copper at all times, the sulfites and other impurities get extracted. Once it condenses back down in the condenser, it comes out as the pure, white lightning moonshine.