#19
September 1, 2026#21
September 1, 2026
Searchable issue transcript
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T he T he Boozy Boozy Issue Issue foothills foothills Display until 3/15/23 Display until 3/15/23 $8.95 $8.95 North Carolina B e er North Carolina B e er Digest Digest Wineries of the Yadkin Valley Wineries of the Yadkin Valley Lo cal Distilleries Lo cal Distilleries Mo onshine Mo onshine Re cipes Re cipes Tips for a Gre at Home Bar Tips for a Gre at Home Bar
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Send a check for $32 to: Foothills Digest 3838 Cleary Road Laurel Springs, NC 28644 Name: Address: Phone: Card Number: Expiration: CVV Code: subscribe On the Cover: A drink poured by Bartender James Vincent at Charolais Steakhouse in Hickory, NC. North Carolina law allows citizens to make beer or wine for personal use. It does NOT allow the distillation of alcohol without a permit. Alcohol is not sold before noon on Sundays or between 2 and 7 am on other days. Beer and wine are sold in grocery stores, but liquor is purchased through ABC stores. Some individual counties have additional laws about alcohol, and Graham County is still dry. Of course no one should drink and drive.
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4 foothills Digest 3838 Cleary Rd Laurel Springs, NC 28644 Fall/Winter 2022 Phone: 828.475.1323 E-mail: editor@foothillsdigest.com Website: foothillsdigest.com Stock by Adobe Stock and Shutterstock PRINTED IN USA PARTNER COMPANY: ECKARD PHOTOGRAPHIC C A R M E N E C K A R D Editor in Chief Author J O N E C K A R D Principal Photographer J O E Y O S B O R N E Partner "Put it before them briefly so they will read it, clearly so they will appreciate it, picturesquely so they will remember it and, above all, accurately so they will be guided by its light." -Joseph Pulitzer
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5 Letter From the Editor: Dear Readers, This issue marks our Fifth Anniversary! We've made twenty issues, and we've learned more about the foothills of North Carolina than we thought possible. Making this magazine has enriched my life in countless ways, and I'm honored that you have chosen to read it and join me on this journey. We're excited to bring you a whole issue about alcohol. As we've gained a deeper understanding of the region's history, it's become obvious that we couldn't tell the story of the foothills without talking about alcohol. Moonshine made the region world-famous, and the oldest grapevine in the country is right here in the state. With hundreds of wineries and breweries and dozens of distilleries, there's no shortage of delightful, North Carolina-made alcohol. Cozy up and read all about it, and even learn to be a better bartender while you're at it! Of course, it's important to drink responsibly. We talk a lot about Prohibition in this issue, and the reason that the Temperance movement was successful was that alcohol can be dangerous and destructive when abused. Please enjoy your spirits in moderation, and don't drive after you've been drinking. If you think you have a problem with alcohol, I encourage you to reach out to your doctor, a therapist, or a counselor. There are many tools available to help you. As always, I'm astounded by the beauty and rich culture I see around me, and I hope that this magazine helps others revel in those things as well. Cheers, friends, and here's to many more years together!
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In an increasingly virtual world, the image you use to represent yourself sets the tone for how clients see you. Make sure what they are seeing is the best version of your authentic self. . Call us today at 828.475.1323 to set up your session. We are also a full-service commercial photography studio, and can help with any needs your business has, from real-estate photos, to product photography and everything in between. We can also create catalogues and end-of-year reports, or printed advertising materials. Eckard Photography is the partner business of Foothills Digest, and it consists of the same creative team. ECKARDPHOTOGRAPHIC.COM 828.475.1323
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5 Letter from the Editor 8 Moonshine 16 North Wilkesboro Speedway 18 Busted Stills 20 Moonshine Memories 24 Chimney Rock State Park 26 Vineyards of the Yadkin Valley 37 The Mother Vine 38 Boozy History 49 Doctors Turned Bartenders 50 Making Beer in the Foothills 56 Breweries of the Foothills 62 NC Brewer's Cup Winners 66 Apple Jack and Cider 72 Distillation 76 Barrels 78 Boykin Rye Whiskey 81 Don't Drink and Drive 82 The Art of Foothills Brewing 88 Cheers to You 91 Bar-Tender's Guide 98 The General's Order 100 Beer Pairing 102 Glassware Selection 105 Smoked Cocktails 106 Stock Your Bar NC Style 108 Pour Perfection 1 12 Classic Recipes Table Table of of Contents Contents
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8 Moonshine Southern Appalachia is known for her moonshine. Dukes of Hazard, Thunder Road, and countless other popular culture mainstays have informed America's collective opinion of the region, and moonshine is part of each of these stories. It's part of our mythology. But beyond that, moonshine was an essential part of the economy of the towns of the foothills. When statewide prohibition took hold in 1909, small-scale distilling went underground. The small towns of Appalachia had many benefits that allowed moonshine to flourish. First, they had an abundance of the raw supplies needed, like corn. Secondly, the region was already teeming with skilled distillers. Some families had been making liquor in the same spot since the 1700s. Thirdly, the wilderness was very wild. It was easier to hide a moonshine operation here. Additionally, prohibition started early and lasted longer. Lastly, the roads here could be quite dangerous and daunting. Skilled drivers who knew the roads were able to outrun law enforcement. Of all of the communities in Southern Appalachia, only one has been named the Moonshine Capital of the World. Since the 1950s, Wilkes County has had that dubious honor. During that time, prohibition had ended at a national and state level, but Wilkes County stayed dry. It would be hard to overstate how hard times were in Wilkes County in the first half of the 20th century. Red clay made growing crops very difficult, and there weren't many things that could thrive. Making moonshine was essential for poor farmers to make enough money for their families to survive. The moonshine industry provided many occupations: the bootlegger was the seller of illegal alcohol, the moonshiner was the producer, and those who transported the product were called "runners" or "blockaders." Moonshiners weren't evil men with devil horns out to get rich by cheating Uncle Sam. Instead, they were more often family men who went to church on Sundays and lived moral lives. Moonshine offered a way to feed their children. Making moonshine was illegal, and men called Revenuers searched the mountainsides and hollows, looking for stills. When they found them, they busted them up and made arrests when possible. So, out of necessity, moonshiners got to be pretty good at hiding their stills and outrunning the Revenuers.
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10 Above, you can see a sizeable underground moonshine operation in Call Section, Wilkes County. This area was known for particularly rough-and-tumble moonshiners. This operation's ingenious design made its detection nearly impossible. Outrunning the Revenuers was the stuff of legends. Moonshine runners learned to drive at high speeds on curvy, steep mountain roads, driving souped-up cars and reaching pearl-clutching speeds. NASCAR was born in Wilkes County, and many NASCAR drivers cut their teeth running moonshine. In fact, the first winner of the first NASCAR race had been a moonshine runner. Junior Johnson started running moonshine while still a baby-faced fourteen-year-old. The Wilkes County native went on to be a NASCAR star, widely considered a pioneer of the sport.
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11 Above, Junior Johnson is shown (center) with his lifelong friends Willie Clay Call (right) and Millard Ashley (left). The three men were the best-known moonshiners in Wilkes County. Willie Clay Call's lightning-fast driving earned him the moniker "The Uncatchable." He knew every curve and bend in the roads, and his souped-up cars helped him outrun many Revenuers. He didn't become a NASCAR driver, but he did drive his 1955 Ford out on the North Wilkesboro Speedway during practice. He was known to tell the story of beating Fred Lorenzen during practice. Lorenzen would go on to win the Daytona 500 in 1965. Willie is shown below driving one of his old moonshine- runnin' cars. His favorite was a 1961 Chrysler New Yorker, a big-finned car that could do 180 mph.
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12 Willie Clay Call (at left) told Hod Rod magazine, "My Daddy was a Moonshiner, and my Grandpa was in it, too." The magazine featured his collection of cars used to haul moonshine. He spent the last decades of his life helping to preserve the history of moonshine. He intuitively understood that he was part of a larger story that would need to be told. He died in 2012. His son Brian Call (bottom left) is a 7th- generation distiller. He couldn't let such a proud heritage end with him, and in 2014, he opened Call Family Distillery. On the logo, the moon shines over crossed lightning bolts. Call told us that the bolts represent the crossroads between being illegal and legal. Call Family Distillers has two main product lines, each inspired by an ancestor with the family name.
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13 The most instantly recognizable is "The Uncatchable." Created from Willie Clay Call's recipe and using his methods, the moonshine comes in several varieties. Notably, even the still's design was inspired by Willie Clay Call. Master distiller Brian Call designed the 2,100-gallon still based on what his father told him about his best moonshine still. You won't find another like it anywhere, and it's the largest direct steam injected still in the world. It was built to Brian Call's specifications by Vendome Copper & Brass Works. They call it "The Bull."
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14 The second line is called "The Reverend." It is named after Reverend Call. He was the 7th generation before Brian Call, and he was a Lutheran minister and distiller. He sold his liquor through his merchant store in the early 1800s. When a young Jack Daniel's mother died, he came to live on the Call farm. He helped in the store before learning to make whiskey. The Reverend and Jack Daniels opened a distillery called "Call and Daniel Distillery, District 4 # 7." While the distillery was successful, the Reverend was swayed by a particularly moving speaker during the Temperance movement. She told him making whiskey would send him to hell, so he sold out to Jack Daniels and concentrated on his preaching. The family heritage here is so strong and is already carrying forward. Brian's son is also learning the trade from the ground up and recently graduated Western Carolina University with a marketing degree. Brian says, "The Reverend started with a legal distillery. My dad and granddad and all of them made moonshine illegally. 7th generation away, and we are back to having a legal distillery. Everything has come full circle." Wilkes County's history is so deeply entwined with moonshine that you can't tell the story of one without the other. The Call Family Distillery represents the blending of heritage and tradition with meticulous methods that lead to excellent spirits.
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16 I I I I I I North North Wilkesboro Wilkesboro Speedway Speedway
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17 Wilkes County had quite a few illegal moonshine operations during the days of Prohibition and beyond. North Wilkesboro native and NASCAR driver Benny Parsons summed it up when he said, "Trust me, there was nothing to do in the mountains of North Carolina back in the 30s, 40s, and 50s. You either worked at a hosiery mill, a furniture factory, or you made whiskey." To stay ahead of the Revenuers, moonshine runners had to drive at tremendously fast speeds, peeling around tight mountain curves. They souped up their cars, increasing engine power and removing seats to make more room for moonshine, but they were careful to keep the outside of the vehicles as inconspicuous as possible. Racing these cars because a popular pastime, especially as Prohibition ended and the runners had more time on their hands. The North Wilkesboro Speedway opened its doors on May 18, 1947, before the official start of NASCAR in 1949. It was an oval dirt track. The front stretch had a downhill slope, and the backstretch had an uphill slope. While they only expected about 3,000 spectators, 10,000 people showed up. The track gained the reputation as one of the fastest short tracks in auto racing in the late 1940s and 1950s. By 1949, NASCAR held races at the track, and it quickly became a staple of Wilkes County Tourism. Junior Johnson was particularly associated with this track, as he lived in Wilkes and was a giant in early NASCAR history. He won 50 NASCAR races in his career before retiring in 1966. The track remained popular for many years, but 1996 marked the last Winston Cup Race held there, and the track fell into disrepair. In 2021, Governor Roy Cooper signed the 2021-2022 budget, which allocated $40 million for three race tracks: Charlotte Motor Speedway, Rockingham Speedway, and North Wilkesboro Speedway. This budget has allowed for renovations, and it was just announced that the 2023 NASCAR All-Star Race, part of NASCAR's 75th anniversary celebrations bringing the NASCAR Cup Series back to the track for the first time since 1996!
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18 Busted Stills Busted Stills Photography by Joe Mickey Stone Mountain State Park is home to a 600-foot granite dome, an official National Natural Landmark. The Mountains-to-Sea Trail meanders through the park, and there are many hiking trails. But off those trails, intrepid hikers have found a treasure trove of aging moonshine stills. These stills are remnants of Prohibition and the moonshine industry that sprung up in the area. Wilkes County remained a hotbed for moonshine until the 1970s. Bob Hillyer and Joe Mickey of the Elkin Valley Trails Association have found over 200 moonshine stills and are still on the hunt. They seek out jerry cans, yeast containers, and rusted barrels. Most of the remains have been damaged by axes wielded by Revenuers.
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19 They became interested in exploring remote areas of the park to see what they could find. In addition to the many stills, they've found several old home sites, some graves, and an abandoned steam engine that was used for logging. Most of the sites are found along the creeks in the park. They've searched most of the stream drainages in the park for still sites. The park encompasses approximately 14,350 acres, and they have hiked most of them. Many remote areas remain unexplored, so there are most likely more undiscovered stills. The stills they find range from relatively small to enormous. They found a 900-gallon-capacity "submarine" still with large tanks welded together. Some sites date back over a century, and others are more recent. Some are operated by coal or wood, and others by propane. Unsupervised and off-trail venturing in this sprawling park is not recommended, Park Superintendent Jeff Jones told The Winston-Salem Journal. "We try to make our trails safe as much as we can. A lot of the liquor stills are in areas that are not on marked trails, with a lot of blowdowns and rocky cliffs," he said. Because of that, it's best to stick to guided tours, which are offered during N.C. Trail Days in Elkin.
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We all have a practice of romanticizing the “good ol’ days.” This is especially true of moonshine. Our Scots-Irish ancestors were very proficient at this cottage industry and brought the skill with them when they immigrated to the Foothills of North Carolina. Many were farmers and therefore had access to raw materials that might otherwise go to waste. You know, make moonshine or raise pigs. They could make more money turning their corn crop into shine. There were other reasons to turn to moonshine. Prohibition had stopped the flow of legal whiskey from 1920 to 1933, and men had to get it somewhere, so they took to making it down by the creek under the light of a full moon. Also, the Great Depression (1929- 1939) caused an unemployment rate of 25%, and times were tough. Great Granddad (1868-1951) and his boys made it for their own consumption and to sell. They were always on the lookout for revenuers and occasionally had to make a run for it. I don’t think they were ever caught, although one of the boys spent many stints in New Jersey waiting for things to cool off. As soon as he felt it was safe, he would return to Burke County, and the cycle would start all over again. Another one continued to sell moonshine until right before his death in the 90s. We had another uncle (1906-1977) who worked at the Henry River Cotton Mill and was not a farmer, so he had to purchase his whiskey. Moonshine Memories with Granny Eckard
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He was such a kind and gentle man whom we loved and respected. He was married with a family, and they all worked in the mill. Drinking made it hard to keep his job, and eventually, he went to live with Grandma and Grandpa. He helped our Dad with farm work, and Dad paid him a small wage. Not much, because the more money he had, the more he would drink. He didn’t need much money, though, because, with needle and thread, he would patch his own overalls, Mom would cut his hair, and Grandma would provide his meals. He would walk miles to the one store in our area that sold beer, spend all his money, and before he made it back to the house, drink it all, and a passing motorist would pluck him from the side ditch and take him home. Unfortunately, both his sons had his appetite. They spent most of their adult life in jail (on the chain gang) for alcohol-related offenses. They also occasionally lived at Grandma’s when home on furlough. They were always kind and respectful to us kids, and we enjoyed spending time with them. One of these men could draw anything. His best was Dagwood and Blondie - better than the artist rendering in the comics. The other one had learned leather tooling in jail and taught our brother to make belts and wallets. In 1954 there was an article in the Hickory Daily Record about one of them being arrested for making moonshine. He was 20 years old and according to the Record article had the largest and most elaborate still (500 gallons) that the ATTU (now ATF) had captured in ten years. He was able to alert his partners, who evaded arrest. There is no way a 20-year-old mill worker had the resources to finance this operation, but he took the fall. Another time, to avoid arrest, one lived for a while in the crawlspace of their neighbor’s home in the mill village until the family dog gave him away. Both men perished together in a house fire in 1986; they were 53, and 55. Then there was Sugg (1919-2009). His family, mom, dad, and ten kids, were sharecroppers. The family
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had an especially hard time during the depression and had to leave a certain farm and go live with their grandparents. It was a beautiful two- story house with twin front porches and cropland that, in previous years, had been planted in cotton. Sugg’s family worked the farm until one spring day after the crop had been planted, an uncle connived, by hook-or-crook, how he could acquire ownership of the farm. So the family was told to leave, and Grandpa was powerless to stop it. The family was forced to move to another sharecropper farm where the house was bed-bug infested, and the land was rocky, neither tillable nor fertile. Plus, they had used what was left of their last year’s profit to buy seeds to plant at Grandpa’s. They were not even allowed to go back and work the crop or reap the harvest, not even the kitchen garden. Sugg’s sister told me several times through the years that if her two brothers had not made and sold liquor, the entire family would have starved that winter. The stories of their liquor-making were tense: how they were stalked and chased by the revenuers, how Sugg fled through the woods with two one-hundred- bags of sugar on his shoulders, how he outran them to work in a sawmill in Tennessee for a spell. The growth of the illegal liquor trade under prohibition made criminals of millions of Americans. Jails were full, and courtrooms were backlogged, allowing for plea bargains. So when Sugg and his brother turned themselves in, they served no time. Poorly-made moonshine can kill, sometimes quickly from methanol or more slowly from other issues. It was estimated that 1,000 people died every year during prohibition from tainted moonshine. Although I grew up in a teetotaler household and still espouse this lifestyle, my story is this: These men were all family men whom we loved and respected, and we did not judge them for their varied choices. And who did not love Robert Mitchem in Thunder Road, George Jones’s White Lightning, and Junior Johnson’s fast cars? - Granny Eckard
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24 Chimney Rock Chimney Rock State ParkState Park
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25 Chimney Rock State Park is an Appalachian treasure. More than 8,000 acres of nature are carefully preserved, and much of that is thanks to the Morse family. Doctor Lucius B. Morse was enthralled by Chimney Rock when he saw it, and in 1902, he bought 64 acres of the mountain. He continued to purchase small tracts of land until he owned 1,000 acres. He built roads and bridges to allow tourists access to the land, and even when a hurricane swept away an important bridge, he rebuilt it. In 1949, massive improvements came to the tourist at traction. Blasted out of the solid granite clif f, a 198-foot tunnel led into the mountain to the 258-foot elevator shaf t. Shortly after, a gift shop, Sky Lounge, and a snack bar were built on top of the elevator. In 2004, the Hickory Nut Gorge Partnership was formed to work with the Friends of Hickor y Nut Gorge, NC State Parks, and elected officials. Their intention was to turn Chimney Rock into a state park, which was successful by 2007. The park has also been the setting for several movies, including The Last of the Mohicans, whose final battle scene featured Chimney Rock. On the grounds, you'll find what was once called Moonshiner's Cave. On the right are vintage postcards that illustrate the cave when it was in use. Caves were of ten used for undercover distilling because they were hidden and had a natural water source. The cave has been renamed Gneiss Cave and is home to a large number of bats. The cave was named in honor of Henderson Gneiss, the rock t ype that makes up many of the formations in the park. When the bats are not in the cave, visitors are welcome. One -day tickets for adults are $17, and children are $8.
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26 The Vineyards O O f th f th e e Yadkin Valley
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27 The Yadkin Valley is world-renowned for the wine produced in its rolling hills. With 19 vineyards centered around Surry County, this valley is begging you for a road trip. The temperate weather, similar latitude to Napa Valley, and the elevation work together to create an excellent environment where grapes thrive. About 70% of the grapes grown in the Yadkin Valley are European vinifera and French-American hybrids, and most of the remaining 30% are muscadines. Chardonnay, Merlot, Cabernet Sauvignon, Syrah, Sauvignon Blanc, Cabernet Franc, Pinot Grigio, Viognier and Riesling. Malbec and Tannat also play an essential role in the valley, along with some hybrid grapes, such as Cynthiana, Traminette, and Chambourcin. "The wines get better and better every year as the vines age. Because of that, our wines are winning more awards, and we're getting more exposure," says county manager Chris Knopf. "People traveling to a wine destination want to have a lot of options. We have that in Surry County." You can download a free trail guide at the following website: www.yadkinvalleync.com/guides/ surry-county-wine-trail. It includes a full- color map with information about each winery and interesting tidbits about the different kinds of grapes grown in the region. Round Peak Winery, shown at left, is just a few miles outside of Mount Airy and boasts spectacular views. It has an 18-hole golf course and an excellent tasting room. Round Peak Winery is one of only two vineyards in the state that grows the Nebbiolo grape, and this makes for a distinctive line of wines. A sweet wine line is also produced here under the label Skull Camp. 336-352-5595 www.roundpeak.com 765 Round Peak Church Road, Mount Airy, NC 27030
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28 Golden Road Vineyard, shown at right, is a 25-acre farm in the community of State Road. They craft Merlot, Petit Verdot, Tannat, Petit Manseng, and Traminette, and the vineyard is part of the Surry County Wine Trail. The winery is a certified Homegrown By Heroes farm. The vineyard boasts spectacular views. 336-827-0124 www.grvwines.com 542 Golden Road, State Road, NC Carolina Heritage holds the honor of being North Carolina's first USDA Certified Organic Vineyard and first solar- powered winery. Grapes are grown on nine acres, and blueberries are grown on 1.5 acres. Both are used for a unique line of wines. Their processes create wine that is vegan-friendly and gluten-free. You can stay overnight at The Olde Farmhouse. Built-in 1928, the two-story building was renovated in 2018. The Mountains-to-Sea Trail winds through the property on its winding trek from the Smokey Mountains at the western edge of our state to the Outer Banks. 336-366-3301 www.carolinaheritagevineyards.com 170 Heritage Vines Way, Elkin, NC Elkin Creek Vineyard overlooks the Elkin Creek Mill. Merlot, Sangiovese, Cabernet Sauvignon, and Viognier grapes are grown on six acres. Four upscale rental cabins are available. The winery regularly wins awards. 336-526-5119 ww.elkincreekvineyard.com 318 Elkin Creek Mill Road, Elkin, NC Photo by Sam Dean
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30 Grassy Creek Vineyard, shown on this page, is located on an old dairy farm. The winery is just north of Elkin. It features North Carolina's first "forest bathing" trail, which adheres to the Japanese concept of shinrin-yoku, which means therapy in nature. Wine tastings are held in the "Big Red Barn." The winery often brings in musicians and food trucks, and they work to ensure that every guest has an excellent visit. 336-835-2458 www.grassycreekvineyard.com 235 Chatham Cottage Ln., State Road, NC 28676 Photo by Sam Dean Photo by Sam Dean
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31 Adagio is a winery in Elkin with two vineyards. Adagio means to "play slowly and with passion." The 3,000-square-foot winery is built underground so that they can better control conditions like humidity and temperature. 336-258-2333 www.adagiovineyards.com 139 Benge Drive, Elkin, NC Haze Gray Vineyards is located on an 85- acre farm that once grew tobacco and corn. It's a certified Homegrown by Heroes farm and offers a rental cabin. 336-374-1072 www. hazegrayvineyards.com 761 Stony Knoll Road, Dobson, NC Herrera Vineyards is one mile outside of Dobson and offers a striking tasting room and restaurant. A waterfall is located on the grounds, and hand-made iron fixtures adorn the buildings. 866-313-8008 www.herreravineyards.com 283 Vineyard Lane, Dobson, NC Hidden Vineyard is a boutique winery producing Cabernet Franc, Cabernet Sauvignon, Chambourcin, Chardonnay, Merlot, Petit Manseng, Petit Verdot, and Pinot Gris. A trail on-site offers views of Pilot Mountain, and an 1890s tobacco cabin has been renovated into a cabin steps from the tasting room. 336-614-4219 www.hidden-vineyard.com 125 Hidden Vines Ln., Dobson, NC
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JOLO Vineyards offers a high-end, boutique experience. They offer two sparkling, two white, one rosé, five reds, and two dessert wines. The restaurant End Posts in on the grounds. 336-614-0030 www.jolovineyards.com 219 JOLO Winery Lane, Pilot Mountain, NC Old North State is an urban winery in the heart of downtown Mount Airy. An upscale restaurant serves delicious food as well as wines under its three labels: 38 Vines, Old North State, and Fish Hippie. 336-789-9463 www.oldnorthstatewinery.com 308 N. Main Street, Mount Airy, NC Serre Vineyards (rhymes with "care") craft ten wines. The 70-acre property includes a tasting barn and a three-mile trail system. The tasting room also offers wine slushies and charcuterie boards. 336-525-9463 www.serrevineyards.com 364 Beast Trail, Mount Airy, NC Slightly Askew focuses on sweet wines as well as traditional wines. With names like Peachie Keen, Numb Knutz, and Bubba Lou's Choice, whimsy abounds. 336-835-2700 www.slightlyaskewwines.com 913 North Bridge Street, Elkin, NC Surry Cellars is a working winery on the campus of Surry Community College. Students learn to grow and harvest grapes, make and bottle wines, as well as design labels and market the wines. This is one of the East Coast's premiere viticultural programs. 336-386-3468 630 South Main St., Dobson, NC Photo by Sam Dean Photo by Sam Dean
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McRitchie Winery and Ciderworks craft award-winning wines and ciders. The winery uses sustainable, low-impact methods to farm responsibly. The family-owned winery is located in Thurmond. 336-874-3003 www.mcritchiewine.com 315 Thurmond Post Office Rd., Thurmond, NC Shelton Vineyards, shown at left, is the largest family-owned estate winery in the state. The Harvest Grill restaurant is on-site, along with a tasting bar, an amphitheater, a gift shop, and picnic areas. 336-366-4724 www.sheltonvineyards.com 286 Cabernet Ln, Dobson, NC Pilot Mountain Vineyards and Winery, shown bottom left, is a family-owned boutique winery. Astounding views of Pilot Mountain make this an excellent place to relax and enjoy a glass of wine. Cabernet Franc, Chardonnay, Merlot, Mourvèdre, Pinot Gris, Riesling, Syrah, and Viognier are grown on-site. 336-488-4186 www.pilotmtnvineyards.com 1162 Bradley Road, Pinnacle, NC Jones von Drehle Vineyards and Winery, shown at right, grows 30 acres of classic wine grapes. Jones von Drehle is known for its dry wines, which are served in restaurants across the state. Catch a concert at the Stage@Jones von Drehle, an amphitheater carved into a ridge near the tasting room. On paper, in-laws Chuck (at right) and Diana Jones and Ronnie and Raymond von Drehle run the show, but they all agree that the real boss is Chloe, an affable canine ready to make your acquaintance. 336-874-2800 www.jonesvondrehle.com 964 Old Railroad Grade Road, Thurmond Photo by Sam Dean
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34 Stoney Knoll Vineyards, shown at left, is located on a North Carolina Century Farm founded in 1896. Steeped in history, the winery offers stunning views of mountain vistas. You can stay at the Wine Lodge, a renovated farmhouse with a master suite on the upper floor featuring a king bed and a two-person hot tub. 336-374-5752 stonyknollvineyards.com 1143 Stony Knoll Road, Dobson, NC The 19 wineries of the Yadkin Valley offer exceptional wine and entertaining day trips. But they aren't the only wineries you'll find in our state! North Carolina boasts about 200 wineries! Our state is home to America's first grape, and you can purchase wine made from cuttings of that grape. This state is also the only place in the entire world that grows every major kind of grape. Because of this exceptional variety, our temperate climate, and some excellent marketing, North Carolina wines are becoming known the world over! Photo by Sam Dean
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In 1584, when English explorers landed on the shores of the Outer Banks, they found an abundance of white grapes. They wrote that "in all the world, the like abundance is not to be found." That expedition led to the first English settlement, now known as the "Lost Colony." When the people vanished, leaving only the word "Croatan" carved into a tree, it created the most enduring mystery in North Carolina history. It's been more than four hundred years, but those grapes remain. Affectionately called "The Mother Vine," an enormous white scuppernong vine in Roanoke Island is thought to be the oldest grapevine in the United States. Ownership records go back to the 1700s, and records of wine minted from the grapes begin in the 1800s. It is thought that Native Americans, perhaps the Croatan tribe, cultivated the grapes on the island. Reports left by colonists show us that the Native Americans knew how to make wine from grapes and that the Natives had advanced agricultural culture. The twisted trucks of the grapevine are so large that you cannot put your arms around them. The Mother Vine is located on private property, but the owners welcome respectful visitors. Duplin Winery has cultivated clippings from the Mother Vine and now sells "Mother Vine Wine." The sweet white wine has been well-received. 263 Mother Vineyard Rd, Manteo, NC The Mother Vine
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38 Boozy History Boozy History
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39 “They say that the British cannot fix anything properly without a dinner, but I’m sure the Americans can fix nothing without a drink. If you meet, you drink; if you part, you drink; if you make acquaintance, you drink; if you close a bargain, you drink; they quarrel in their drink, and they make it up with a drink. They drink, because it is hot; they drink, because it is cold. If successful in elections, they drink and rejoice; if not, they drink and swear;—they begin to drink early in the morning, they leave off late at night; they commence it early in life, and they continue it, until they soon drop into the grave. To use their own expression, the way they drink is 'quite a caution.' As for water, what the man said, when asked to belong to the Temperance Society, appears to be the general opinion: 'it's very good for navigation.'" Frederick Marryat, A Diary in America There is no way to tell the story of America without talking about alcohol. Settlers arriving in the 1600s brought with them a great love of drinking, but beer was hard to come by and expensive once they arrived. They began making apple and peach cider and importing rum from the West Indies. Everyone drank in those days, even the children. This was because, in many areas, the water was unsafe to drink. Cider became the drink of choice for breakfast, lunch, and dinner, and it was considered healthful. Rum was plentiful and was heavily consumed. Wine was also abundant, and North Carolina was the top producer in the new nation. As Captain Frederick Marryat pointed out, early Americans drank a lot. In 1790, each American consumed an average of over 5 gallons of pure alcohol per year. By 1830, people drank over 7 gallons each year! North Carolinians today average less than 2 gallons per year, for reference. General George Washington even issued his troops a ration of rum and whiskey during the Revolutionary War. He wrote, "The benefits arising from the moderate use of strong Liquor have been experienced in All Armies and are not to be disputed." Britain had been instrumental in the importation of rum from the West Indies, and they stopped the flow of rum during the war. This led Washington to push for a state-run rum distillery. When this didn't work out, he wrote the Colonial governments and asked that rum be taken from the hospitals, where it was used medicinally, and sent to his troops.
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40 Rum is made from sugarcane. It's very difficult to grow sugarcane north of Georgia, so raw supplies were hard to come by, and distilleries here didn't make sense. We did, however, have a nearly endless supply of corn and rye. When Europeans began arriving here in the 1600s, they brought with them the knowledge of distillation. With corn and rye readily available, whiskey grew in both popularity and availability. In 1783, America's first commercial distillery was founded in Louisville, Kentucky, by Evan Williams. At this time, governments were in debt after fighting the War for Independence, and leaders were looking for ways to raise money. In 1791, they created what's popularly known as the "Whiskey Tax." The tax was levied on all domestically produced spirits, and it was the first tax on products created here. Many farmers and distillers were furious and felt the tax was unfair, which led to the Whiskey Rebellion of 1794. This rebellion was the first real test of how the new nation would handle uprisings. Washington sent troops to squash the protests, and Americans have been expected to pay taxes on their liquor ever since.
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Notably, the moment the whiskey tax was enacted, a great many North Carolina distillers went underground. Popular culture is saturated with references to moonshine, white lightening, and hooch. Whatever you call it, you've seen it tied to the story of the Appalachians in movies, TV shows, and even commercials. Moonshine is illegal, untaxed liquor. Generally speaking, it is clear, unaged whiskey that is very strong. It gets its name because of the tendency of distillers to work at night to avoid detection. Over more than a century, a unique relationship developed between the Revenuers, hired to catch moonshiners, and the moonshiners themselves. A catch-me-if-you-can atmosphere didn't often include shootouts, and it directly led to the creation of NASCAR. North Carolina's first regulation as a state came in 1798 when inns that served liquor were required to be licensed and bonded. It also allowed county governments to set the prices for liquor and required that the prices be posted. Lastly, it limited the amount of credit that could be extended to a patron. You may wonder why you can'tcan only buy beer after noon on Sunday. The roots of that restriction go all the way back to 1800 when North Carolina's first restriction on the sale of alcohol was enacted. The General Assembly found that" "a custom prevails in some parts of this State of selling spirituous liquors and other articles at places where people are
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42 assembled for divine worship." The resulting legislation banned the sale of alcohol during church hours. Around this time, America's love affair with alcohol began to show cracks. Alcoholism began to become a problem for many people, especially men. There were many families who suffered. By 1820, the Temperance Movement was sweeping the nation, led by women. In the earlier years of the movement, the focus was to convince people to consume alcohol in moderation instead of becoming drunk. Eventually, the focus shifted to total abstinence, with the goal of making alcohol illegal. By 1830, there were 6,000 local organizations working towards this goal. The movement didn't belong to any one particular church, but many
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43 different denominations joined the efforts. Churches have always been very important to the culture of the South, and so many of the communities of western North Carolina embraced the idea, and being a "TeeTotaler" kept citizens in good social graces. However, communities with strong German and Scots-Irish roots resisted the trend. Perhaps the most important and influential person leading the Temperance charge in North Carolina was Thomas Jordan Jarvis, who served as Governor from 1879 to 1884. His efforts to make alcohol illegal in North Carolina were instrumental to the success of the legislation passed in 1908. It banned all alcohol sales in the state a full twelve years before Federal Prohibition. The vote wasn't a close one, with 68% voting for the ban. Federal Prohibition began in 1920 and lasted until 1933. Franklin D. Roosevelt campaigned on the promise of making alcohol legal and made good on his promise. It took North Carolina an extra two years to repeal Prohibition.
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44 Much as taxing alcohol led to moonshine, prohibiting it led to a very active black market. Prohibition did not stop people from drinking, but it taught them to be more sneaky as they did it. Countless speakeasies opened in secret locations. Palms were greased, and glasses were clanked. North Carolina moonshine was more popular than ever, and the mountains and foothills bustled with clandestine activity. Many citizens farmed all week, made moonshine at night, and showed up at church on Sunday. In some areas, without the sale of moonshine, families would have starved. The nation was sinking into the Great Depression, and the rural areas of western North Carolina were hit hard. Moonshine, although illicit, helped keep some families afloat. After Prohibition was repealed nationally in 1933, it was slowly phased out in North Carolina. In 1937 the state established the Alcoholic Beverage Control system. This system allowed each county to make decisions about alcohol laws, and many counties chose to open ABC stores. North Carolina is one of 17 states whose Hey Hey y’all y’all Headed to Headed to the High the High Country? Country?
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45 governments control alcohol sales. Counties across the state made varying choices about alcohol sales. Even today, two counties still choose to be "dry." Wilkes County didn't open an ABC store until 1965. This allowed the moonshine industry there to thrive longer than it did elsewhere. When Vance Packard, a journalist for the American Magazine, came to Wilkes County in 1950, he christened Wilkes County "The Moonshine Capital of America." The article and the attention it brought shifted the center of moonshine production from Virginia to Wilkes County and helped solidify the county's reputation as a moonshine haven. Legal ABC stores did more to curb illegal alcohol production and use than police enforcement ever could. These days, the state maintains control of alcohol sales, and there are many regulations. For instance, no one can purchase alcohol between 2 am and 7 am or before noon on Sunday. Happy Hours are strictly prohibited, and drink specials are limited. Alcohol can't be sold to anyone under 21 years old or to any visibly intoxicated person. Until 1985, it was illegal to make beer in North Carolina. After that law was repealed, The Weeping Radish opened in Mateo. In less than 40 years, the number of breweries in the state has exploded! There are now more than 300 breweries. The state also has a great many wineries. In fact, the oldest grapevine in America is in Manteo. Although the "Mother Vine" is on private property, guests are welcome. There are approximately 200 wineries across the state, and the Yadkin Valley grows particularly lush grapes. The first legal distillery opened in the state in 2005. Since then, nearly 100 craft distilleries have opened their doors. Far from the days of Prohibition, alcohol is now big business in North Carolina. Sensible legislation has helped the industry strive while keeping citizens as safe as possible.
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These historical engravings, and others like them, helped shaped American's opinions about moonshiners. The first image shows a moonshiner with his still. Below, Revenuers visit the house of a moonshiner and are greeted by his wife. To the right is a moonshiner's home, set on the edge of a rockface and covered with fallen trees. It's easy to see why moonshiners were able to thrive in this wild part of the country.
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48 Natural Natural Elements Elements Of N o r t h C a r o l i n a W e c u r a t e p r o d u c t s f o r a W e c u r a t e p r o d u c t s f o r a n a t u r a l l i f e s t y l e n a t u r a l l i f e s t y l e Our products include: • A full-range of North Carolina grown CBD products • Delta 8 and Delta 9 products • Elderberry Syrup • Organic vitamins & supplements • Honey • Jewelry • Essential Oils • And more! 2 3 8 M o r g a n t o n B l v d L e n o i r , N C 2 8 6 4 5 8 2 8 / 9 2 9 / 2 4 2 0 8 2 8 / 9 2 9 / 2 4 2 0
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Prohibition-Era Doctors Turned Bartenders Doctors have used alcohol to treat various disorders for hundreds of years. Early American doctors often prescribed it for ailments like depression and cancer. But, during Prohibition, whiskey was understandably difficult to find. The U.S. Treasury Department authorized physicians to prescribe alcohol. Perhaps this was done with purely medical intentions, but it quickly became a way for doctors to easily increase their profits when money was tight. In 1917, the American Medical Association voted to support the Prohibition of alcohol across the country. Still, by 1922, just two years after Prohibition began, the same organization listed 27 different ailments that could be treated by alcohol. Did something happen in those five years that made alcohol better for patients? It's more likely that the doctors realized their patients still wanted to drink alcohol and were more than happy to profit from the "loophole" offered.
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50 Making Beer in the in the Foothills Foothills
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51 Craft beer has taken off in North Carolina in a big way, and there are 380 breweries and counting. Beginning in the early 2000s, breweries began opening across the state at a fast pace, which hasn't slowed at all. The average North Carolinian of drinking age consumes over 25 gallons of beer a year. All that demand has led to a robust market. The state has more breweries and brewpubs than any other in the South. Brewers in North Carolina do not shy away from experimenting. Craft breweries across the state are producing imaginative and popular beers that change with the seasons. Beer is the third most popular beverage in the world, but what is it? Beer is a beverage made from brewing and fermenting starches. Beer contains four main ingredients: grain, hops, yeast, and water. Most beer uses malted barley as the grain, but any cereal grain can be used, including wheat, oats, rice, corn (maize), sorghum, rye, and millet.
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Most commercial breweries use an eight-step process. • Malting-the grains are given time to germinate. This is so that enzymes in the grain will form, which are required to convert the starches into sugar. • Milling-the outer layer of the malted grains are crushed. The inner layers are broken up. This step exposes the starch. • Mashing-this is a hot water steeping that allows the starches to create sugars that will eventually ferment. • Lautering/Boiling-the liquid is separated from the solids and then boiled for a prolonged time. Hops are added to the liquid during the boil. • Cooling-the liquid must be cooled before it can ferment. • Fermenting-the liquid will sit in large vats. Yeast is added, which begins to eat the sugars created during the mashing. As the yeast eats the sugar, it creates sugar, carbon dioxide, and alcohol. • Conditioning-this process allows the yeast to settle and be removed. • Packaging-the beer is packed into bottles, cans, or kegs. Commercial brewers generally add carbon dioxide during this process, as they usually allow some of the naturally produced carbon dioxide to escape the large vats.
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54 You could follow these same steps to make beer at home. Making beer at home is legal in North Carolina. If you've never made beer before, buying a kit with detailed instructions for your first brew is a good idea. Many of the breweries in the state offer tours and tasting rooms. It's exciting to see the process of beer being made, and we recommend that you visit the closest brewery and take a tour! The North Carolina Craft Brewers Guild offers a widget on its website that will tell you the nearest breweries to your location. ncbeer. org/consumer/index.php We don't have room to list all 380 breweries in this issue, but we do want to highlight those in the Foothills region. There are many more as we leave the area, especially in Asheville, Charlotte, and the middle of the state. If you are visiting breweries in the Catawba Valley, check out the Catawba Ale Trail. The group offers a "Passport" that allows you to check in at each brewery for a prize.
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55 VisitHickoryMetro.com | @visithickorymetro hickory has a spirit like no other Mas Amor Cantina Boca Restaurant Warehouse Distillery A favorite beer is a very personal choice, and we certainly can't tell you what you'll like the most. But, BeerAdvocate.com has been ranking beers online since 1996, which means forever in internet years. They have ranked the best beers in the world, the nation, and in this state. They say the best beer that is produced in North Carolina is CitraQuench'l by Heist Brewery in Charlotte. It boasts an impressive 99/100 score on the site. The site says this about the beer: "IPA brewed with Citra. Flooded with the unmistakeable aroma and flavor of Citra hops. Big tropical fruit accompanied by a smooth, dry finish. Hazy on purpose, delicious by intent."
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56 Breweries of the Foothills and High Country Angry Troll Brewing 222 East Main Street, Elkin 336.258.2251 angrytrollbrewing.com Appalachian Mountain Brewery 163 Boone Creek Drive, Boone 828.263.1111 amb.beer Ass Clown Brewing Company 10620 Bailey Road East, Cornelius 704.997.8490 assclownbrewing.com Beech Mountain Brewing Company 1007 Beech Mountain Parkway, Beech Mountain 828.387.2011 beechmountainbrewingco.com Black Mountain Brewing 131 Broadway Ave, Black Mountain 828.357.5010 blackmountainbrewing.com Blowing Rock Brewery 152 Sunset Drive, Blowing Rock 883 Highland Ave Southeast, Hickory 828.414.9600 blowingrockbrewing.com Boondocks Brewing 302 South Jefferson Ave, W Jefferson 336.246.5222 boondocksbeer.com Booneshine Brewing 465 industrial Park Drive, Boone 828.278.8006 booneshine.beer Brew and Feed Brewery 225 South Broad Street, Mooresville 980.689.1927 brewandfeed.com Brick Tree Brewing Company 414 East Water Street, Lincolnton 980.785.4970 bricktreebrewing.com Cavendish Brewing Company 207 North Chester Street, Gastonia 704.830.0435 cavendishbrewing.com CVB Brewery and Taproom 116 W A St, Newton 828.949.3033 bevana.com D9 Brewing Company 11138-C Treynorth Dr. Cornelius 704.457.9368 d9brewing.com
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57 Eleven Lakes Brewing Company 10228 Bailey Road, Suite 201, Cornelius 704.998.9017 elevenlakesbrewing.com Fidddlin' Fish Brewing Company 772 Trade Street Northwest, Winston-Salem 336.999.8945 fiddlinfish.com Fonta Flora Brewery 317 North Green Street, Morganton 828.475.0153 fontaflora.com Foothills Brewing 3800 Kimwell Drive, Winston-Salem 336.997.9484 foothillsbrewing.com Ghostface Brewing 427 East Statesville Ave, Mooresville 704.799.7433 ghostfacebrewing.com Goose and the Monkey Brewhouse 401 South Railhouse Road, Lexington 336.239.0206 Granite Falls Brewing Company 47 Duke Street, Granite Falls 828.212.1222 granitefallsbrewing.com Happy V alley Filling Station 1275 NC-268, Lenoir 828.726.3100 happyvalleyfillingstation.com Hickory Nut Gorge Brewery 461 Main Street, Chimney Rock 70 South Main Street, Mars Hill 828.436.7047 Hoots Roller Bar and Beer Co 840 Mill Works Street, Suite 110, Winston-Salem 336.608.6026 hootspublic.com Hoptown Brewing Company 107 Plantation Ridge Dr, Mooresville 704.360.9536 hoptownbrewing.com
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Incendiary Brewing Company 486 North Patterson Ave, Suite 105, Winston-Salem 336.893.6714 incendiarybrewing.com Iron Key Brewing Company 135 Locust Street, Columbus 828.802.1045 ironkeybrewing.com Joymongers Brewing Company 480 West End Blvd, Winston-Salem 336.608.4290 joymongers.com Jolly Roger Brewery 236 Raceway Drive, Suite 12, Mooresville 704.769.0305 jollyrogerbrewery.com Kettell Beerworks 567 Main Street East, Banner Elk 828.898.8677 kettellbeerworks.com King Canary Brewery 562 Williamson Road, Mooresville 704.967.8472 kingcanarybrewing.com Laconia Ale Works 433 North Main Street, Sparta 336.372.4005 laconiaaleworks.com Lake Norman Brewery 1753 Triangle Cir, Denver 980.525.5562 lknbrewery.com Levee Brewery and Pub 118 Main Street West, V aldese 828-390-1041 theleveepub.com Liquid Roots Brewing Project 1048 Harper Avenue NW Lenoir 828.572.1106 liquidrootsbrewing.com Lookout Brewing Company 103 South Ridgeway Avenue, Black Mountain 828.357.5169 lookoutbrewing.com Lost Province Brewing Company 130 Borth Depot Street, Boone 828.265.3506 lostprovince.com
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Lost Worlds Brewing 19700-D One Norman Blvd, Cornelius 980.689.2467 lostworldsbeer.com Mica Town 311 NC 126, Nebo 828.559.8300 micatownbrewing.com Morgan Ridge Railwalk 421 North Lee Street, Salisbury 704.754.8379 morganridgerailwalk.com New River Brewing 108 South Third Avenue, West Jefferson 336.846.2739 New Sarum Brewing Company 109 North Lee Street, Salisbury 704.310.5048 newsarumbrewing.com Newgrass Brewing Company 213 South Lafayette Street, Shelby 704.937.1280 newgrassbrewing.com Olde Hickory Brewery 2 3rd St SW, Hickory 828.322.1422 oldehickorybrewery.com Ole Dallas Brewery 136 Durkee Lane, Dallas 704.266.1472 oledallasbrewery.com Primal Brewery 52 Ervin Street, Belmont 704.829.3816 primalbrewery.com Radar Brewing Company 216 East 9th Street, Winston-Salem 336.999.8090 radarbrewingcompany.com Red Buffalo Brewing Company 108 North Center Street, Statesville 704.380.2219 redbuffalobrewing.com Royal Bliss Brewing Company 7532 Royal Bliss Court, Denver 704.951.8388 royalblissbrewing.com Sidetracked Brewery 609 South Green Street, Suite 100, Morganton 828.544.5840 sidetrackedbrew.com Skull Camp Brewery & Smokehouse 2000 North Bridge Street, Elkin 336.258.8124 skullcampbrewing.com Small Batch Beer Co. 241 West 5th Street, Winston-Salem 336.893.6395 smallbatchws.com Thirsty Souls Community Brewing 238 Market Street, Mount Airy 336.648.8255 thirstysoulsbrewing.com Traust Brewing 128 S Main St, Mt Holly 980.277.5135 traustbrewing.com Two Boros Brewery 111 East Main Street, Wilkesboro 336.990.9455 twoborosbrewery.com
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60 White Elephant Beer Company 225 Market Street, Mount Airy 336.648.8277 whiteelephantbeer. com Wise Man Brewing 826 Angelo Brothers Avenue, Winston-Salem 336.725.0008 wisemanbrewing.com Yellow Sun Brewing Company 127 Trade Street, Rutherfordton 828.375.0089 There are hundreds of breweries across the state, and most of them have tasting rooms. More are opening all the time! The website ncbeer.org/ consumer/will show you a list of the closest NC breweries to wherever you are!
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61 F U R N I S H I N G H O M E S A R O U N D T H E W O R L D F O R O V E R 6 0 Y E A R S www.hickoryfurniture.com | 1-800-462-MART (6278) Proudly supporting our local craftsmen, manufacturers and retailers. Proudly supporting our local craftsmen, manufacturers and retailers. RELAX AT YOUR OWN PACE. At Hickory Furniture Mart.
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62 2022 marked the 1 1th anniversary of the NC Brewers Cup competition, administered by the North Carolina Craft Brewers Guild. This year, 889 entries were submitted by 1 18 independent North Carolina craft breweries, making this the largest competition to date and the single largest state-wide commercial competition in the Southeast. As a strict style competition sanctioned by the Beer Judge Certification Program (BJCP), certified beer judges from across the Southeast traveled to the competition to select the top examples of each beer style category. Medals were awarded in 36 style-based beer categories, including the "NC Homegrown" category. North Carolina Brewer's Cup Winners 2022
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Winners Amber European Lager Tobacco Wood Brewing Company Marvin the Marzen American Amber Lager Southern Range Brewing LLC Oktoberfest American Hybrid Styles Midneight Mulligan Brewing Glow American Pale Ale Sierra Nevada Brewing Company Sierra Nevada Pale Ale American Porter, Amber, & Brown Ale NoDa Brewing Co. Coco Loco American-Style IPA IncendiWary Brewing Company King Tide American-Style Lager Carolina Brewery & Grill Costero Mexican Lager American-Stye Sour Ale Hatchet Brewing Company 'Merican Independence Ale Belgian Ale Fishtowne Brew House Net House Belgian Strong Ale/Monastic Ale Ponysaurus Brewing Co. Reserve Ale Brett, Mixed Culture, & Wild Ales Trophy Brewing Company-Maywood Trial by Fireflies Located in the heart of Downtown Hickory, Hatch Sandwich Bar serves simple, quick, and tasty food and a variety of craft beers, wines, sakes, and more. We are currently renovating to expand our space, but we are open during the process. (828) 322-1196 268 1st Ave NW Hickory hatchsandwich.com
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64 British Pale & Bitter Ale Bright Penny Brewing Pub Ale British Porter & Brown Ale BearWaters Brewing Company Bugle Boy Dark European Lager Steel Hands Brewing Slam Dunkel Europeean Hybrid Styles Bhramari Brewing Company Fast Cars, Danger Fire, & Knives European Sour Ale Ponysaurs Brewing Co. Gose European Wheat (and Related) Beer Four Saints Brewing Company Hedrick's Field & Spirced Beers Haw River Farmhouse Ales Saxy Machismo Fruit Beers Haw River Farmhouse Ales Fuzzy Buttons German-Style Bock The Duck-Rabbit Craft Brewery Duck-Rabbator Dopplebock Historic Beer Mythic Brewing Kellerpils name TBD Juicy/Hazy Pale Ale Wye Hill Kitchen & Brewing Luminous Beings NC Home-Grown New Sarum Brewing Company Pete the Farmer
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65 Other International Origin Styles Wilmington Brewing Company Taco Life Pale Eurpoean Lager Bill's Brewing Co. Pillow Talk Pilsner-Style Lager Homeplace Beer Company Summer Lager Saison Brewery Bhavana Till Scottish & Irish Beer Lost Province Brewing Co Hammer Throw Session Pale& IPA Bombshell Beer Company Blazin' Sessions IPA Smoked Beers Whistle Hop Brewing Company Ilaria Smoked Peach Lichenhainer Sour Fruit or Field Beers Lenny Boy Brewery Strawberry Jam Specialty Beer Whistle Hop Brewing Company Pineapple Vanilla Milkshake IPA Stout Sidetracked Brewery Tyrannis Imperial Stout Strong Ale Brown Truck Brewery No.100 Barley Wine Wood and Barrel-Aged Southern Pines Brewing Company BBA Drunken Vigals
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66 Apple Jack and Cider One thing you're bound to notice as you drive through the hills and mountains of western North Carolina is apples. Lots and lots of apples. The climate and altitude here are ideal for apples to flourish, and they do. North Carolina grows well over 150 million pounds of apples each year. The first historical reference to cider is back in the year 55 BCE. Julius Ceasar wrote of British Celts who fermented native crab apples. Cider quickly became a staple for many cultures. Apple seeds and seedlings were brought from England on the Mayflower, and apple orchards were among the first crops settlers grew. There are many varieties of apples, and that's because scientists and farmers have used natural selection to create delicious types. In the 1700s, most apples were not fit for eating, but they made excellent cider. Water wasn't always safe to drink, but cider was. Even children drank hard cider with their meals. Until 1880, most of the apple trees grown in North Carolina were in small family orchards. Those orchards were only large enough to supply the farmer and his family. To make apple cider, the apples must be harvested, pressed, and fermented. Families developed different tools for the job, and nearly every apple farmer in the state made cider. Cider was so coveted during the early 1800s that it was often used to pay debts.
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68 The best cider was made from a variety of apples. Clever farmers made sure their orchards had many varieties of apples. Now, commercial farms in North Carolina grow mainly Red Delicious, Golden Delicious, Rome Beauty, and Stayman apples, but family farms in the past had a much wider variety to choose from. The apples were harvested, then they must be pressed. Above, you see a traditional apple press machine. A cast iron crank on the side would cause the machine to grind and crush many apples at one time. Liquid was collected from the bottom. This was called sweet cider, and it was also a treat. But within two weeks, the sugar in the cider would begin to ferment. Fermenting is when yeast converts apple sugars into ethyl alcohol and carbon dioxide. This creates hard cider.
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69 The Lifespan of a Fact Nov 2022 The Drowsy Chaperone Dec 2022 Rock of Ages Jan-Feb 2023 Cadillac Crew Feb-Mar 2023 The Play that Goes Wrong Mar-Apr 2023 Exit Pursued by Bear Apr-May 2023 Kinky Boots Jun 2023
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71 Today, most cider makers add yeast at the beginning of the fermenting process, but the basics of crafting a delicious cider have stayed the same. Cider's alcohol content is relatively low, and it's also used to make Apple Jack or apple brandy. Apple brandy is made by distilling hard cider. Colonists used a freeze distillation method called "jacking," which led to the popular name. Freeze distillation was a simple method that involved simply freezing the hard cider overnight and removing the frozen water. They would do this many times until the Apple Jack was as strong as they preferred. Many historians consider Apple Jack to be the original American spirit. Even George Washington was a fan. Today, apple brandy is made using a steam distillation method. At left, a brandy maker tends his fire as he distills cider into brandy. Please note that while making cider is legal for citizens of North Carolina, making Apple Jack, or any other distilled spirit, is not. You can purchase apple brandy made in North Carolina from several different distilleries. We are fans of Carriage House Apple Brandy by Carolina Distiller y in Lenoir. Our neighbor to the north, Virginia, is home to America's oldest distiller, Laird Family Distilleries. The family has been making apple Jack since the 1700s, and they supplied George Washington with the drink. The family sold their first commercial Apple Jack in 1780, and they've been distilling ever since. They sell a variety of Apple Jack and apple ciders. There's nothing more American than Apple Jack.
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73 Distillation Distillation is when a mixture of liquids is heated into a vapor and then condensed into separate liquids. For thousands of years, people have distilled alcohol from many different plants, including wheat. Wheat is distilled into whiskey, bourbon, gin, and vodka in a multi-step process.
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74 The process has remained relatively unchanged, although it has certainly become more high-tech over the years. The first step is malting. This is the process of turning wheat, barley, or other grains into a liquid. It involves hydrating the grains and then storing them, so germination converts the starch to fermentable sugars. This "malt" is then dried to 5% moisture and ground up. The next step, mashing, is adding water to the malt to extract starch, sugars, and other compounds to continue the conversion of starch into fermentable sugars. The mash is then fermented by adding yeast, which eats up all of the sugars in the mash, converting it into alcohol. This usually takes a few days, and the mash has turned into a mixture of alcohol and other liquid. At left, you'll see the moonshine still running at Mayberry Spirits. It combines simple technology with iconic imagery to distill legal moonshine. You'll also see a more modern still. These are used for the fourth step, distillation when the liquid
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75 Offering 28 Craft Offering 28 Craft Beers on Tap, Beers on Tap, Many Only Many Only Available Here! Available Here! A Full Service Bar A Full Service Bar Deli Fresh Vegan & Deli Fresh Vegan & Gluten-Free Menu Gluten-Free Menu Selections Selections 256 1st Ave NW , Hickory 256 1st Ave NW , Hickory (828) 322-1456 (828) 322-1456 is heated into vapors and then condensed back into liquid. The alcohol is captured separately from the rest of the liquids. The alcohol is usually stored in oak barrels for a period called "maturation." It can stay in the barrels for many years, but in the case of moonshine, this step is skipped. The last stage is bottling, where the alcohol is bottled and inspected, and labeled before entering the market. With nearly 100, North Carolina is home to more craft distillers than every state except Texas. In North Carolina, you'll need to visit ABC Stores or the individual distilleries to purchase liquor. Visiting distilleries makes for an excellent day trip, and it's a fabulous way to stock your liquor cabinet! C C rescent rescent M M oon oon C C afe afe
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77 Barrels The importance of a good barrel to the process of making and aging alcohol can't be overstated. A barrel is not a simple thing to make. It takes an experienced cooper (barrel maker) over 1 1 hours to make a barrel by hand. Fire and steam are used to manipulate the wood and metal into a container with a waterproof seal. In Colonial times, there were more coopers than nearly another other skilled artisans. That is a testament to the popularity of distilled drinks during that era. There are far fewer coopers today, and many barrel manufacturers run automated factories. Currently, the distilling industry faces a looming barrel shortage. This could devastate the industry, as oak barrels are required to age whiskey. The distilling industry isn't the only one that uses the barrels, however. Wineries age some of their wines in barrels, like chardonnay and red wines. It is becoming increasingly popular among craft brewers to age beer in used bourbon barrels. Barrels are usually used only once for wine and liquor, and they are often sold to the public or to breweries after they are used. They make a great addition to your garden or yard decor!
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78 Boykin Rye Whiskey A partnership between Bob Timberlake and Broad Branch Distillery
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Broad Branch is a family-owned and operated distillery founded in 2013 by long-time friends John Fragakis and Nick Doumas. Bob Timberlake, a consummate North Carolina artist and great friend of this magazine, captures the spirit of North Carolina in his artwork. Foothills Digest has been closely following the partnership between the Timberlake family and Broad Branch Distillery. Together, they created Boykin Single Barrel. This special Rye was inspired by Bob's experiences hunting upland game in Scotland, where each day was celebrated with a "dram" of Single Malt Scotch, the native spirit. Timberlake wanted to create his vision for American upland game hunting by combining his sporting dog of choice, Boykin Spaniel, which is a native American Breed, with our native Spirit, Rye Whiskey. North Carolina is known for upland game hunting, particularly quail, and Broad Branch Distillery and Timberlake have incorporated the passion and rich sporting heritage in crafting this versatile expression of America's quintessential spirit. This Rye is handcrafted from 100% prairie rye and aged for four years in new oak barrels. Each of the barrels gets split into two lots. Seventy-five bottles feature hand-painted labels, numbered and signed by Bob Timberlake. The rest of the barrel gets a standard non-painted label. The first six releases have been Bottled in Bond Rye, but they will bottle Rum, Bourbon, and Malt under this line in the future. We've tasted the Rye from the first three casks, and it was of exceptional quality. The bottles are beautiful and add a unique touch to our liquor cabinet.
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80 From its home on Trade Street in downtown Winston-Salem, shown above, Broad Branch produces world-class whiskeys and premium artisanal spirits using classic North Carolina methods and recipes. These products include Rye Fidelity Straight Rye Whiskey, shown at right, Big Winston Bourbon, Supercollider Fruited Rye, Boykin Single Barrel Whiskey, Nightlab Classic Carolina Spirit, and Franks Reserve N.C. Master Blend, Smashing Violet Blueberry Whiskey & Sungrazer Rum. Tours and Tasting are available, and we can't recommend them highly enough. Nothing delights us more than seeing companies work with artists. This partnership, however, is especially delightful. Pairing high-quality Rye Whiskey with the work of such a seminal artist, with personal attention to detail, has resulted in a truly exceptional drinking experience. You can find out more about Boykin Rye Whiskey at broadbranchdistillery.com/spirits/brands- collabs/, or by visiting Broad Branch Distillery or The Bob Timberlake Gallery.
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81 Do Not Drink & Drive Each year, more than 300 people in North Carolina die in car crashe s cause d by impaired drivers, making up nearly one-quarter of the total traffic fatalities. Nearly 12,000 people are arrested in the state each year for driving under the influence. These arrests are expensive and often cause drivers to lose their licenses. Driving while intoxicated can cost you your life or your freedom, and it puts other people on the road at risk as well. It's just not worth it. If you know you'll be drinking, be sure to make a plan for transportation. Consider having a designated driver. Most towns have a taxi service, and you can also download Uber or Lyft.
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The The A A r r t t of of FOOTHILLS FOOTHILLS BREWING BREWING B y Carmen Eckar d
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83 When I stand in front of the cooler at the grocery store, scanning over the hundreds of choices for beer, one brand jumps out at me every single time. Foothills Brewery's label art has been catching my attention for more than a decade, and I know I'm not alone. Jamie Bartholomaus began brewing in Winston-Salem in March 2005 with three 15-barrel fermenters. Jamie and his brewers made an impressive 800 barrels of beer that first year and doubled their production the next year. Their beer was popular from the start, but they did something that has helped them stand out from their many competitors: they focused on branding. Jamie had early conversations with David Shapiro about what was important in their brand, and David got his team at ShapiroWalker Design to work. Jamie says, "Building brands was a dream of mine since I was young. I have immensely enjoyed working with David, Kyle, Chad and all the team to create brand art over the years, it’s one of the highlights for me. Creating a craft beer that people can enjoy includes being pleasing to eyes too, so we have always placed an emphasis on good art and branding for our beers. Even so, the brands are always evolving with new packaging and marketing efforts so we get to explore new ways to present the brands." David says, "We had a great twenty-year run as a company, and Foothills was a great client for over 15 years until we sold to Elephant in the Room, who still is helping them today. It was Shapiro Walker Design that was responsible for Foothills' branding success. Besides a great collaboration over the years between Jamie, my partner John, and myself - our staff of designers and production artists, along with Kyle's illustrations, are what's responsible for Foothills' brand success. Kyle is immensely talented, and we were very lucky to have had him as a young designer illustrator. And so is Foothills. Because they started working together at the ground floor, they were able to build a cohesive brand that has carried them through rapid expansion."
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84 Kyle Webster set to work to create a mark, or logo, that would set the tone for the whole brand. The mark is bold, with heavy lines and simple colors. It's a stylized foot and F inside of a beer glass, and it's become instantly recognizable. Kyle Webster is an immensely talented designer, illustrator, author, and educator. His illustrations have been in The NewYorker, The New York Times, and many other prestigious publications. After creating a very successful line of brushes for Adobe applications, he sold his business to Adobe and began working with them on important projects like Adobe Fresco, an excellent free drawing program that is making professional drawing tools available to more people than ever before. He also teaches classes on YouTube. You can search for "Draw Along with Kyle T. Webster" while you are on the site to access his classes. I was beyond honored to interview him. I couldn't hide how impressive I found his work, but honestly, I didn't try very hard. Right away, I told him how much I love the art and started running down the list of my favorites (Foothills Stout, Jade, and Torch Pilsner). He laughed gently and told me that no matter how impressive his resume gets, and please trust me, it's impressive; it's always Foothills Brewing that people want to talk to him about. "Of all the jobs I've done, this is my favorite. Not only is it the most long-running, but I'm
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85 glad I was about to work on something that has a life outside of one printing, then disappear. I love that I'm part of something that endures. I can see it popping up in my life all the time. I never feel like it's old hat. It's part of the community I live in, and it's really embedded in this town and beyond. The coolest thing is if I drive to somewhere like South Carolina or Virginia and I see Foothills Brewing artwork. I'm really proud and excited that it's there and it's something I made. It's also the best conversation starter. When someone asks what I do, I could say Adobe, or all these other things, but telling them I'm the 'Foothills Guy' is always the best thing to get the conversation going!" He told me that after designing the mark, he designed the Pilot Mountain Pale Ale. "I moved forward with that very bold positive and negative space kind of thing…the silhouette of Pilot Mountain, then playing with negative and positive space inside the image. As I looked at the mark, I kept simplifying and simplifying the drawing. The original had a lot more line work, and it was much more detailed. I kept stripping things away. I rounded out strong angles. When that was approved, the designs came all at once." All of the designs follow the same principles, which gives the branding a very consistent
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look. Kyle Webster told us, "They all share this same quality of heavier line weight, and then the line blends with what I call spot blacks…black shapes that connect with other lines to add dimensions or to balance out the color…everything is really graphic and bold and has that same feel. Stylistically there is a sort of early 20th-century sensibility to it. There's almost like a postage stamp clarity to it. If you take any of the designs, you should be able to shrink it down to 2 inches, and it will read crystal clear." We couldn't resist asking Kyle which designs were his favorite. He couldn't narrow it down to one. He loves the Torch Pilsner because it's modeled after his father. The Festival Express design also delights him, predominantly because he drew the design of the train entirely while flying in a plane. But he holds that Pilot Mountain Ale is the strongest design. "Purely for design, I'm proudest of Pilot Mountain. It was the first one and set the path for everything else, and I'm proud of the face in the mountain and how it fits together. It works as an image. I think it's iconic." We agree. These days, David Shapiro's design company has been sold, and Kyle has moved to Adobe. Elephant In The Room, based in Winston-Salem, is proudly continuing the brand work established at the company's inception. Chad Cheek, of Elephant In The Room, says, "Foothills Brewing is probably the most fun brand that we work on. We value the trust that the owners place in us to create irreverent and engaging labels and packaging that must cut through the exceedingly crowded retail space represented by craft breweries. We are also excited about the success of the Foothills brand, both locally and regionally. In consideration of the rich legacy that has been established among a loyal customer base, it will be thrilling to explore how we might evolve current concepts while expanding new ideas for the Foothills family of products." If you're in Winston-Salem, be sure to visit Foothills Brewing Tasting Room at 3800 Kimwell Drive. Tell them Foothills Digest sent you!
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As far as we can tell, people have been making wine forever. The oldest example archeologists have found was carbon-dated to 5400 BC. It is thought that as soon as men began forming civilizations, they also made wine. Wine has been integral to our societies from the beginning. Trade of wine between cultures opened up channels for religious and philosophical ideas to spread across Europe. Wine has, from the beginning, brought people and culture together. Bacchus, seen toasting us at the right, was the Roman god of wine. He celebrated that wine could ease suffering, bring joy, and inspire divine madness. Roman gods rarely had dominion over only one thing, and Bacchus was also the god of agriculture, theatre, and revelry. He was best known for throwing absolutely raucous parties. When you host a dinner or a party, a toast is often customary and welcome. Toasts are a long tradition, with the first recorded toast occurring in the year 450. At a feast honoring British King Vortigern, Renwein offered the king a goblet of wine, saying, "Louerd King, waes hael! (Good health!)" Personalized toasts from the heart are always appreciated, but if that's not your style, history offers up some wonderful examples! “It’s the best wine that goeth down sweetly, causing the lips whoso drinketh to murmur in praise.” Old proverb “I drink to your charm, your beauty and your brains—which gives you a rough idea of how hard up I am for a drink.” Groucho Marx Cheers to You
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“Fill the goblet again; for I never before Felt the glow which now gladdens my heart to its core. Let us drink; who would not? since through life’s varied round In the goblet alone no deception is found.” Lord Byron “Ho, ho, ho! To the bottle I go To heal my heart and drown my woe Rain may fall, and wind may blow And many miles be still to go But under a tall tree will I lie And let the clouds go sailing by.” J.R.R. Tolkien “Here’s to Prohibition, The devil take it! They’ve stolen our wine, So now we make it.” Prohibition toast “May the hinges of friendship never rust, or the wings of love lose a feather.” Edward Bannerman Ramsay “Think where man’s glory most begins and ends, and say my glory was I had such friends.” William Butler Yeats “Friends may come, friends may go, Friends may peter out, oh you know. But we’ll be friends through thick and thin, So long as this bar doesn’t run out of gin.” Traditional English toast “May good fortune follow you all your days (And never catch up with you.)” Old Irish toast "Be at war with your vices, at peace with your neighbors, and let every new year find you a better man." Benjamin Franklin “To absent friends, lost loves, old gods, and the season of mists; and may each and every one of us always give the devil his due.” Neil Gaiman
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90 Enjoying this Enjoying this magazine? magazine? Your potential Your potential customers are too! customers are too! Foothills Digest is ad supported, and we pride ourselves on being an excellent advertising vehicle. We’d love for you to join our team. Foothills Digest is created by Jon and Carmen Eckard, of Eckard Photographic, and we can also help you with any of your commercial photography needs. Interested in knowing more about how we can help your business? You can reach out to us at (828) 475-1323 , or you can email us at editor@foothillsdigest.com .
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91 This book is one of the most famous bartenders' and cocktail books of all time, and it was the first cocktail book ever published in the United States. We are publishing only small excerpts, but you can find reprints of the original at bookstores and Amazon. In the early 1800s, Americans were drinking more than ever before. Historians estimate that Americans consumed more than 7 gallons of pure alcohol annually. By the time this book was printed in 1862, the American Temperance Movement was in full swing. Americans were drinking much less, about 3.5 gallons of pure alcohol a year. But this book shows us that even though they were drinking less, they were undoubtedly inventive and sophisticated regarding their recipes. The book is full of excellent advice and drink recipes. Our favorite is called "The Catawba Cobbler," a nod to the river that runs through the foothills of North Carolina. We also love "Punch Jelly," an early adaptation of the well-loved jello shot. Jerry Thomas' Bar-Tenders Guide circa 1862
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92 Preface In all ages of the world and in all countries, men have indulged in "social drinks." They have always possessed themselves of some popular beverage apart from water and those of the breakfast and tea table. Whether it is judicious that mankind should continue to indulge in such things, or whether it would be wiser to abstain from all enjoyments of that character, it is not our province to decide. We leave that question to the moral philosopher. We simply contend that a relish for "social drinks" is universal; that those drinks exist in greater variety in the United States than in any other country in the world; and that he, therefore, who proposes to impart to these drinks not only the palatable but the most wholesome characteristics of which they may be made susceptible, is a genuine public benefactor. That is exactly our object in introducing this little volume to the public. We do not propose to persuade any man to drink, for instance, a punch, or a julep, or a cocktail, who has never happened to make the acquaintance of those refreshing articles under circumstances calculated to induce more intimate relations; but we do propose to instruct those whose "intimate relations" in question render them somewhat fastidious, in the daintiest fashions thereunto pertaining. We very well remember seeing one day in London, in the rear of the Bank of England, a small drinking saloon that had been set up by a peripatetic American, at the door of which was placed a board covered with the unique titles of the American mixed drinks supposed to be prepared within that limited establishment. The "Connecticut eye-openers" and "Alabama fog-cutters," together with the "lightning-smashes" and the "thunderbolt-cocktails," created a profound sensation in the crowd assembled to peruse the Nectarian bill of fair, if they did not produce custom. It struck us, then, that a list of all the social drinks--the composite beverages, if we may call them so--of America, would really be one of the curiosities of jovial literature; and that if it was combined with a catalogue of the mixtures common to other nations, and made practically useful by the addition of a concise description of the various processes for "brewing" each, it would be a "blessing to mankind." There would be no excuse for imbibing, with such a book at hand, the "villainous compounds" of bar-keeping Goths and Vandals, who know no more of the amenities of Bon vivant existence than a Hottentot can know of the bouquet of champagne.
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93 "There's philosophy," says Father Tom in the drama, "even in a jug of punch." We claim the credit of "philosophy teaching by example," then, to no ordinary extent in the composition of this volume, for our index exhibits the title of eighty-six different kinds of punches, together with a universe of cobblers, juleps, bitters, cups, slings, shrubs, &c., each and all of which the reader is carefully educated how to concoct in the choicest manner. For the perfection of this education, the name, alone, of Jerry Thomas is a sufficient guarantee. He has traveled Europe and America in search of all that is recondite in this branch of the spirit art. He has been to Jupiter Olympus of the bar at the Metropolitan Hotel in this city. He was the presiding deity at the Platneter's House, St. Louis. He has been the proprietor of one of the most recherché saloons in New Orleans as well as in New York. His very name is synonymous in the lexicon of mixed drinks, with all that is rare and original. To the "Wine Press,' edited by F.S. Cozzens, Esq., we are indebted for the composition of several valuable punches. The rest we owe to the inspiration of Jerry Thomas himself, and as he is as inexorable as the Medes and Persians in his principle that no excellent drink can be made out of anything but excellent materials, we conceive that we are safe in asserting that whatever may be prepared after his instructions will be able to speak eloquently for itself. "Good wine needs no bush," Shakespeare tells us an over one of Jerry's mixtures eulogy is quite as redundant. PUNCH To make punch of any sort in perfection, the ambrosial essence of the lemon must be extracted by rubbing lumps of sugar on the rind, which breaks the delicate little vessels that contain the essence, and at the same time absorbs it. This, and making the mixture sweet and strong, using tea instead of water, and thoroughly amalgamating all the compounds, so that the taste of neither the bitter, the sweet, the spirit, nor the element, shall be perceptible one over the other, is the grand secret, only to be acquired by practice. In making hot toddy, or hot punch, you must put in the spirits before the water: in cold punch, grog, &c., the other way. The precise portions of spirit and water, or even of the acidity and sweetness, can have no general rule, as scarcely two persons make punch alike. RASPBERRY PUNCH 1 1/2 gill of raspberry juice, or vinegar. 3/4 lb. lump-sugar. 3 1/2 pints of boiling water. Infuse half an hour, strain, add 1/2 pint of porter, 3/4 to 1 pint, each, of rum and brandy (or either 1 1/2 to 2 pints), and add more warm water and sugar, if desired weaker or sweeter. A liqueur of glass of Curacao, noyau, or maraschino, improves it. REGENT'S PUNCH (For a party of twenty.) The ingredients for this renowned punch are:-- 3 bottles champagne 1 quart of Hockheimer. 1 quart of Curaçao. 1 quart of Cognac. 1/2 quart of Jamaica rum. 2 quarts of Madeira. 2 quarts of Seltzer, or plain soda-water. 4 lbs. bloom raisins. (Editor note: Macerate regular raisins and allow to stand overnight in tea and lemon juice.) To which add oranges, lemons, rock candy, and instead of water, green tea to taste. Refrigerate with all the icy power of the Arctic.
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94 VANILLA PUNCH (Use Large Bar Glass) 1 table-spoonful of sugar. 1 wine-glass of brandy. The juice of 1/4 of a lemon. Fill the tumbler with shaved ice, shake well, ornament with one or two slices of lemon, and flavor with a few drops of vanilla extract. This is a delicious drink, and should be imbibed through a glass tube or straw. PUNCH JELLY Make a good bowl of punch, already described. To every pint of punch, add an ounce and a half of isinglass, (editors note: isinglass is a type gelatin. You can substitute Knox plain gelatin) dissolved in a quarter of a pint of water; pour this into the punch whilst quite hot, and then fill your moulds, taking care that they are not disturbed until the jelly is completely set. This preparation is a very agreeable refreshment on a cold night, but should be used in moderation; the strength of the punch is so artfully concealed by its admixture with the gelatin, that many persons, particularly of the softer sex, have been tempted to partake so plentifully of it as to render them somewhat unfit for waltzing or quardrilling after supper. EGG NOG Egg Nog is a beverage of American origin, but it has a popularity that is cosmopolitan. At the South, it is almost indispensable at Christmas time, and at the North it is a favorite at all seasons. In Scotland they call Egg Nog, "auld man's milk." 1 table-spoonful of fine sugar, dissolved with 1 quart cold water, 1 egg. 1 wineglass of Cognac brandy. 1/2 quart Santa Cruz rum. 1/3 tumblerful of milk. Fill the tumbler 1/4 full with shaved ice, shake the ingredients until they are thoroughly mixed together, and grate a little nutmeg on top. Every well ordered bar has a tin egg-nog "shaker," which is a great aid in mixing this beverage. MINT JULEP (Use large bar glass.) The julep is peculiarly an American beverage, and in the Southern states is more popular than any other. 1 table-spoonful of white pulverized sugar. 2 1/2 quarts water, mix well with a spoon. Take three or four springs of fresh mint, and press them well in the sugar and water, until the flavor of the mint is extracted; add one and a half wine-glass of Cognac brandy, and fill the glass with fine shaved ice, then draw the sprigs of mint and insert them in the ice with the stems downward, so that the leaves will be above, in the shape of a bouquet; arrange berries, and small pieces of sliced orange on top in a tasty manner, dash with Jamaica rum, and sprinkle white sugar on top. Place a straw and you'll have a julep that is fit for an emperor. PINEAPPLE JULEP (For a party of five.) Peel, slice, and cut up a ripe pineapple into a glass bowl, add the juice of two oranges, a gill of raspberry syrup, a gill of maraschino, a gill of old gin, a bottle of sparkling Moselle, and about a pound of pure ice in shaves; mix, ornament with berries in season, and serve in flat glasses (Editor's note: A gill is 4 ounces) .
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95 THE COBBLER Like the julep, this delicious potation is an American invention, although it is now a favorite in all warm climates. The "cobbler" does not require much skill in compounding, but to make it acceptable to the eye, as well as to the palate, it is necessary to display some taste in ornamenting the glass after the beverage is made. We give an illustration showing how a cobbler should look when made to suit an epicure. CATAWBA COBBLER (Use a large bar glass.) 1 teaspoonful of sugar dissolved in one table- spoonful of water. 2 wineglasses of wine. Fill tumbler with shaved ice, and ornament with sliced orange and berries in season. Place a straw as represented in the woodcut. SHERRY COBBLER (Use a large bar glass.) 2 wine=g;asses of sherry. 1 table-spoonful of sugar. 2 or 3 slices of orange. Fill a tumbler with shaved ice, shake well, and ornament with berries in season. MULLED WINE WITH EGGS 1 quart of wine. 1 pint of water. 1 table-spoonful of allspice, and nutmeg to taste; boil them together for a few minutes; beat up six eggs with sugar to your taste; pour the boiling wine on the eggs, stirring it all the time. Be careful not to pour the eggs into the wine, or they will curdle. APPLE TODDY (Use small bar glass.) 1 table-spoonful of fine white sugar. 1 winte-glass of cider brandy. 1/2 of a baked apple. Fill the glass two-thirds full of boiling water, and grate a little nutmeg on top. EGG FLIP Put a quart of ale in a tinned saucepan on the fire to boil; in the mean time, beat up the yolks of four, with the whites of two eggs, adding four table-spoonfuls of brown sugar and a little nutmeg; pour on the ale by degrees, beating up, so as to prevent the mixture from curdling;
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96 then pour back and forward repeatedly from vessel to vessel, raising the hand to as great a height as possible--which process produces the smoothness and frothing essential to the good quality of the flip. This is excellent for a cold, and, from its fleecy appearance, is sometimes designated "a yard of flannel." LOCOMOTIVE Put two yolks of eggs into a goblet with an ounce of honey, a little essence of cloves, and a liqueur-glass of Curaçao; add a pint of high Burgundy made hot, whisk well together, and serve hot in glasses. CITRON 1 ounce of oil of lemon, dissolved in 3 1/3 gallons of alcohol, 95 percent. Then add 6 2/3 gallons of white plain syrup and color yellow. (Editor's Note: Use simple syrup for "white plain syrup." Simple syrup is sugar dissolved into an equal portion of water over heat, then cooled.) BITTERS, ESSENCE 1 7/8 lb. of orange peel. 1 7/8 lb. of apples. 1 7/8 lb. of gentian root. 1 7/8 lb. of lemon peel. Ground to course powder; macerate or displace with 7 3/8 gallons of alcohol, 95 per cent., mixed with 2 5/8 gallons of water. Filter. GLASGOW PUNCH Melt lump-sugar in cold water, with the juice of a couple of lemons, passed through a fine hair-strainer. This is sherbet, and must be well mingled. Then add old Jamaica rum--one part rum to five of sherbet. Cut a couple of limes in two, and run each section rapidly around the edge of the jug or bowl, gently squeezing in some of the delicate acid. This done, the punch is made. Imbibe. APPLE PUNCH Lay in a china bowl slices of apples and lemons alternately, each layer being thickly strewn with powdered sugar. Pour over the fruit , when the bowl is half filled, a bottle of claret; cover, and let it stand six hours. Then pour it through a muslin bag, and send it up immediately. CHERRY SHRUB Pick ripe cherries from the stem, put them in an earthen pot; place that in an iron pot of water; boil till the juice is extracted; strain it through a cloth thick enough to retain the pulp, and sweeten it to your taste. When perfectly clear, bottle it, sealing the cork. By first putting a gill of brandy in to each bottle, it will keep through the summer. It is delicious mixed with water. Irish or Monongahela whiskey will answer instead of brandy, though not as good. BRANDY SHRUB To the thin rinds of two lemons, and the juice of five, add two quarts of brandy; cover it for three days, then add a quart of sherry and two pounds of loaf-sugar, run through a jelly-bag, and bottle it.
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97 BLUE BLAZER (Use two large silver-plated mugs, with handles) 1 wine-glass of Scotch whiskey. 1 quart of boiling water Put the whiskey and the boiling water in one mug, ignite the liquid with fire, and while blazing mix both ingredients by pouring them four or five times from one mug to the other, as represented in the cut. If well done this will have th appearance of a continued stream of liquid fire. Sweeten with one teaspoonful of pulverized white sugar, and serve in a small bar tumbler, with a piece of lemon peel. The "blue blazer" does not have a very euphonious or classic name, but it tastes better to the palate than it sounds to the ear. A beholder gazing for the first time upon an experienced artist, compounding this beverage, would naturally come to the conclusion that was a nectar for Pluto rather than Bacchus. The novice mixing this beverage should be careful not to scald himself. To become proficient in throwing the liquid from one mug to the other, it will be necessary to practise for some time with cold water.
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The General's Order The General's Order This drink was created by Derek Brown for the National Archives, and it is named for Washington's orders to provide his troops with rum and whiskey. Ice 1 ounce aged rum 1/2 ounce rye whiskey 3/4 ounce fresh lemon juice 1/2 ounce simple syrup 1/2 ounce of Cherry Bounce 1 dash Angostura bitters Fill a tall glass of your choice and a shaker with ice. Into the shaker, add rum, whiskey, lemon juice, simple syrup, Cherry Bounce and bitters. Shake with vigor, then pour over the ice in the glass. See the recipe George Washington used for Cherry Bounce on the following page. You can also substitute Cherry Heering liqueur for the Cherry Bounce.
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99 Cherry Bounce was a wildly popular drink that was created by Rutherford County's own Amos Owens. He was one of the state's most notorious moonshiners, and his Cherry Bounce was his specialty. It was made in the old world style, with the cherries mashed by the feet of his beautiful daughters. His popular drink made the rounds, and soon versions of it were found all over the new nation. The following Cherry Bounce recipe was found in Martha Washington's papers, marked with George Washington's watermark. You can find a modernized version at the site: www.almanac.com/recipe/george-washingtons-cherry- bounce. Note that cherry pits contain cyanide, and they are not included in the modern recipe. Do not attempt to use cherry pits. To Make Excellent Cherry Bounce Extract the juice of 20 pounds well ripend morrella cherrys. Add to this 10 quarts of old french brandy and sweeten it with white sugar to your taste—To 5 Gallons of this mixture add one ounce of spice such as cinnamon, cloves and Nutmegs of each an Equal quantity slightly bruisd and a pint and half of cherry kirnels that have been gently broken in a mortar—After the liquor has fermented let it stand close- stoped for a month or six weeks then bottle it remembering to put a lump of Loaf Sugar into each bottle.” Distilled from 100% Rye & Pure Mountain Spring Water In 2022, Defiant 100% Rye took the Double Gold Medal at the New York International Spirits Competition, beating out industry heavyweights and showing the world that our methods have no compromise. Crafted using only premium American white oak, toasted to perfection, specially cultured yeast, pure malted rye, and pure water from the Blue Ridge Mountains. Find us at your local ABC store. defiantwhisky.com 228 Redbud Lane Bostic, NC 28018 (828) 245-2041
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Beer Pairing Beer Pairing Use this handy chart to pair beer with your meals. The varying flavor profiles of different beers highlight different sorts of foods. A good match will improve the flavor of both the beer and the food. As a general rule, lighter beers call for lighter foods. A dark beer can overpower many foods, and an amber beer won't be able to hold its weight against a steak. Seek out similarities of flavor in your beer and food. You are looking for harmony between the flavor and aroma profiles. Caramel notes in roasted pork and Oktoberfest lager make this a spectacular combination.
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There are also some specific ways beer can provide good contrast to particular foods. Spiciness and acidity can be balanced with sweet and malty beers. If you'd rather emphasize the heat of the food, try a particularly hoppy beer. Rich food, including sweet and high-fat foods, can be balanced by hoppy beers with high carbonation. Notes of roasted malt will also achieve this balance. If you're looking for some combinations that will make your tastebuds sing, we do have recommendations. A smoked brisket is a thing of beauty, with a heavy, rich flavor profile. Double and Imperial IPAs, likewise, have a heavy profile. The robust and bitter flavor harmonizes beautifully with the brisket. Imperial Stout is another beer with a very heavy profile. Not many foods pair well with it because it easily overwhelms them. It pairs very nicely with smoked goose and Foie gras. If you're grilling hamburgers, go for an IPA. Brewers and chefs agree that a burger goes best with a crisp IPA. Serving chocolate for dessert? A stout is a bold and tasty choice. Stouts also pair well with rich and creamy desserts. Serve fruitier beers with a wide variety of ice creams, sorbets, and puddings. Much is written about pairing wine with meals, but beer often provides a better balance of flavor.
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102 Glassware Selection There is a bewildering variety of glassware for different alcohols. These have mostly evolved as a way to best highlight different drinks. Some shapes preserve temperature. Some help the flavors blossom. All have a purpose. If you're like most Americans, you don't have room for more than 40 glasses for every drinker in your home. So, which glasses are the most important? There's no hard and fast answer to that question. Take stock of your drinking habits. What sorts of drinks do you have most often? It's a good idea to invest in the proper glasses for your favorite two or three drinks. A martini is hardly a martini if you put it in the wrong glass. Next, think of what you'll be most likely to serve your guests, and be sure to have extra of those. If you are a beer connoisseur, for example, invest in several styles of beer glasses to make the most of your drinking experience. If you're likely to serve a guest a top-shelf whiskey, it's best to have some wobbles or tulips on hand. Antique stores and estate sales are wonderful places to find unique glassware to add to your collection.
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Wine Types
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105 Smoked Cocktails Smoked cocktails are an exciting new offering at high-end bars. The smoky flavors blend with the tastes of the cocktail to create a sensory- rich experience that is hard to beat. There are kits available to make your own smoked cocktails, but you can do it yourself at home without any special equipment. You'll need: • A cocktail or spirit at room temperature. • We recommend Boykin Rye Whiskey. • Hardwood chips. You won't need many, but it's better to use chips made for smoking meats because these are sure to be safer. We like hickory, apple, and cherry, but different drinks will blend better with different woods. • Lighter or Blowtorch • A surface that is fire -safe, like aluminum foil • Mason jar or glass with lid • Glass with Ice You'll light the hardwood chips on the fire-safe surface with the lighter or torch. You aren't looking to catch it on fire, but instead, it should smolder and smoke. Once you see wisps forming, cover the chips with the mason jar. After the jar is filled with thick smoke, quickly put the lid on the jar. Next, you'll pour your room-temperature cocktail or spirit into the jar and reseal, then swirl it around. The longer you swirl, the stronger your smoked flavor will be. Lastly, pour the drink and smoke over the ice, then garnish and serve. There are so many ways to experiment with smoked cocktails. You can use all sorts of cocktail recipes or use the smoke to enhance spirits like whiskey. You can change the type of smoke you use and how long you expose the cocktail to smoke. Adding smoke to your cocktails is sophisticated and earthy. It's a wonderful way to enhance the flavor of a North Carolina distilled liquor, and a smoked cocktail is perfect on a crisp fall day.
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Stock your Bar North Carolina Style A well-stocked liquor cabinet is a thing of beauty, but making all of your selections can be daunting. We love North Carolina, and there are some excellent distillers here. We've listed some of our favorites to help you stock your cabinet. All of the distillers are close enough for a visit, and many have tasting rooms. Whiskey/Bourbon: • Defiant Whiskey by Blue Ridge Distilling Company in Bostic • Carolina Whiskey by Top of the Hill Distillery in Chapel Hill • North Carolina Bourbon by Seventeen Twelve Southern Spirits in Conover • RUA by Great Wagon Road in Charlotte • Warehouse Distillery in Conover • Southern Star Whiskeys by Southern Distilling Company in Statesville • Southern Grace Distilleries in Mount Pleasant • Single Malt Whiskey by Oak and Grist Spirits in Asheville • Dignified Whiskey by South Mountain Distilling Company in Connelly Springs • The Reverend by Call Family Distillers in Wilkesboro Moonshine: • Copper Barrel Distillery in Wilkesboro • Call Family Distillers in Wilkesboro • Mayberry Distillery in Mount Airy • Apple Pie Moonshine by Howling Moon Distillery • JB Rader's Moonshine by South Mountain Distilling Company in Connelly Springs • Troy and Sons Platinum Moonshine by Asheville Distilling in Asheville Vodka: • Tiny Cat Vodka from Fainting Goat Distillery in Greensboro • Seven Jars Vodka in Charlotte • Doc Porter's Vodka in Charlotte • Salamander Vodka from Great Wagon Road Distillery in Charlotte • Red Ross Vodka in Charlotte • ONW Vodka by Old Nick Williams in Lewisville • The Flying Pepper Tobago Pepper Infused Vodka by Fair Game Beverage Company in Pittsboro Rum: • A variety of Carolina Rums from Muddy River Distillery in Belmont
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107 • Carolina Rums from Broad Branch Distillery in Winston-Salem • Amber Rum from Fair Game Distillery in Pittsboro Brandy: • Keeper Apple Brandy by Troy and Sons in Lenoir • Apple Brandy from Fair Game Distillery in Pittsboro • Carriage House Apple Brandy from Carolina Distillery in Lenoir Gin: • Dark Rhythm Gin by Oak & Grist Distilling Company in Black Mountain • Sutlers Gin from Winston-Salem • American Gin, Barrel Rested Gin, and Marine Strength Gin from Chemist Spirits in Asheville • 704 Gin from Great Wagon Road Distillery in Charlotte • Emulsion by Fainting Goat Distillery in Greensboro • Dark Rhythm Gin by Oak& Grist in Black Mountain Mixers/Bitters: • Sweet Vermouth from Jolo Wineries and Vineyard in the Yadkin Valley • Oak City Ameretto in Raleigh: • Chocolate Orange Gin Liqueur by Chemist Spirits in Asheville • Double Shot Coffee Bourbon Cream Liqueur by Southern Distilling Company in Statesville • Crude Small Batch Bitters in Raleigh • Asheville Crème de Cacao by Cultivated Cocktails in Asheville • Carolina Herbal Bitters by Red Moon Herbs in Asheville • Wide selection of bitters by Remedy Cocktail Company in Holly Springs This isn't a complete list of alcohols from North Carolina, and we've focused on distilleries based closest to the foothills. North Carolina is also home to over 300 breweries and about 200 wineries. Both the beer and wine produced here is world-renowned.
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108 Pour Perfection Mixing the perfect drink is an art, and a simple article can't teach you to be an artist. But we can share some tips and essential knowledge to give you at least enough know-how to fake it 'till you make it. The first and most important piece of advice applies not only to mixing a drink but to practically every other art as well: use the best ingredients and tools you can afford. If you mix your cocktails using the cheapest liquor on the shelf, you will be able to taste that decision in your drink. You don't always need top-shelf spirits to make a great cocktail, but you won't be able to make one using bottom-shelf spirits, either. The same concepts applies to any mixers you use as well. Any drink is only as good as its ingredients. Juices should be fresh-squeezed when possible. Make your own simple syrup by using a one-to-one ratio of sugar and boiling water and stirring until dissolved. Fresh herbs are an excellent addition to any cocktail. You'll want to use small glasses. This may seem like more work, but larger glasses take longer to drink, and your drinks will be warm by the time they are finished. It's also a good idea to serve your drinks in the proper barware. Most recipes tell you what sort of glass to use, and the glasses enhance the flavors of the drink. If your cocktail contains a sparkling ingredient, like club soda, sparkling wine, or even Coca-Cola, be sure to add it last, and don't shake it to preserve the bubbles. There is always the question of whether a drink should be shaken or stirred. The line may bring to mind James Bond, but there isn't a solid answer to the question. It's mostly personal preference unless you are mixing something like heavy cream or citrus, which requires shaking to mix. You'll need a good set of tools. Invest in an accurate jigger. Even the best drink
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can be ruined by inaccurate measurements. Your shaker should be comfortable in your hand because you should shake your drinks longer than you probably think. You should add plenty of ice to your shaker and shake until condensation forms on the outside. Then, strain and pour into a cup you have already chilled. It's a good idea to sample each drink before you serve it. This is because fruit juices have varying sweetnesses, and you want to confirm that your drink has a good flavor balance. To get a good flavor balance, it's essential to pay attention to the strength of the flavors. If the tastes have a similar strength, you can mix one part to one part. However, if one of the spirits has a stronger taste, you'll mix three parts of the other to one part of the strong spirit. You'll also want to avoid scrimping on sugar. A drink that's up to one- quarter simple syrup can be very pleasing. You can also use this general formula: use two ounces of a base spirit, three-quarters of sour, and an ounce of simple syrup. Don't neglect your garnish. We drink with all our senses, and garnishes are a vital way we involve our visual and olfactory
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111 senses. We judge the drink by the way it looks, then by the smell, both before they ever touch our lips. Garnish adds visual appeal, and the scents help build the flavor profile and make our mouths water before we drink. That makes garnishes power tools! Experiment, but pay attention to the classic cocktail recipes. Simple changes to classic recipes often make interesting drinks! See the classic recipes on the following pages.
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112 CLASSIC Long Island Ice Tea On the rocks 1 part Tequila 1 part Vodka 1 part White Rum 1 part Triple Sec 1 part Gin 2 parts Lemon Juice 3 parts simple syrup Soda Fill glass with ice, add ingredients and top with soda. Margarita On the rocks 3 parts tequila 1.5 parts cointreau 1 part lime juice Fill shaker with ice and ingredients. Shake and strain into glass rimmed with salt. Cosmopolitan Straight Up 3 parts Vodka Citron 1.5 parts Cointreau 1.5 parts lime juice 4 parts Cranberry Juice Fill half of shaker with ice, shake liquids vigorously. Strain into glass. Garnish with lime. Alexander Straight Up 3 parts cognac 3 parts brown creme de cacao 3.5 parts light cream Place all with ice into shaker, then strain contents into cocktail glass. S p r i n k l e w i t h nutmeg. Mimosa Straight Up 1 part champagne 1 part orange juice Chill glasses. Chill both liquids then mix in glass. Serve immediately, while still cold. Daiquiri Straight Up 4 parts white rum 2 parts lime juice 2 parts frozen banana puree 1 part coconut milk sugar to taste Shake ingredients, add ice, shake again, strain. Screwdriver On the rocks 1 part vodka 2 parts orange juice Mix in highball glass with ice. G a r n i s h w i t h orange slice and serve. Stinger Straight Up 2 parts cognac 1 part white creme de menthe Mix with ice then strain into the cocktail glass. S e r v e b e f o r e dinner. Grasshopper Straight Up 1 part white creme de cacao 1 part green creme de menthe 1 part heavy cream Pour into shaker with ice. Shake and strain into chilled glass. Gin Rickey On the Rocks 2 ounces of gin Half of lime Sparkling Mineral Water Combine gin, lime juice, water and lime shell in glass. Add ice.
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113 RECIPES Tom Collins On the rocks 4 parts London dry gin 2 parts lemon juice 1 part simple syrup club soda Mix ingredients with ice. Top with club soda. Garnish with lemon and Maraschino cherry. Whiskey Sour On the rocks 4 parts bourbon 3 parts lemon juice 2 parts syrup Place in shaker with ice. Strain into glass and garnish with Maraschino cherry and large orange slice. Gin & Tonic On the Rocks gin tonic water lime Fill glass with ice. Add gin and tonic water to taste. Garnish with two slices of lime. Vodka Gimlet Straight Up or On the Rocks 2 parts gin 1 part vodka 1 part sweetened lime juice Mix all into chilled glass. Garnish with full lime slice. Irish Coffee Served Hot 10 parts coffee 3 parts Irish whiskey 3 parts heavy cream Heat coffee, whiskey and a little sugar without boiling. Pour into glass and add heavy cream, then top with whipped cream. Manhattan Straight Up 5 parts rye whiskey 2 parts sweet red vermouth Dash of Angostura bitters Stir over ice, strain into chilled glass and garnish with cherry. Piña Colada Frozen 2 parts white rum 1 part cream of coconut 1 part heavy cream 6 parts pineapple juice Blend with Ice. Garnish with lime, pineapple, cocktail umbrella, and cherry. Mint Julep On the Rocks 2 ounces bourbon 8 mint leaves 1/4 ounce syrup Muddle le ave s in syrup. Add bourbon then pack tightly with ice. Stir, then add more ice, garnish with mint sprig. Old Fashioned On the Rocks bourbon or rye 2 dashes bitters 1 sugar cube Place sugar in glass, saturate with bitters. Splash with water, stir, fill glass with ice, then rye. Garnish with orange spiral and cherry. Martini Rocks or Straight 5 parts gin 1 part dry vermouth Mix with ice and strain. Garnish with olives or lemon spiral twist. Gin can be replaced with vodka.
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114 Do you feel like alcohol has become a problem for you? You can call the Substance Abuse and Mental Health Hotline where they will provide you with resources to get started on your path to a healthier life. 800-662-4357 https://www.samhsa.gov/
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