It starts with east Texas corn.
We source 100% corn from a local East Texas farmer — picked up fresh every week. This isn’t a mass commodity grain. It’s close-to-home, small-batch, and deeply rooted in the same soil we distill on.
Nothing Sweetened in the Still
We don’t put sugar in our fermenters or stills — that’s just not how we do things. The flavor comes from the corn and the air. For some of our flavored moonshines, we’ll sweeten things up a bit after the fact, but the spirit underneath is always clean.
Open-Air Fermentation
Our fermentation happens in the open air — no sealed tanks, no shortcuts. Natural yeasts and pollens from the East Texas environment influence every batch, giving our spirits a flavor that changes with the seasons.
We Keep It Small on Purpose
We don’t make huge runs — that’s not our style. Every batch is small, watched close, and made by hand so we can make sure it tastes like it’s supposed to. You don’t get spirits like this from a giant factory.
