Sheriff Robert Goodwin (left) of the Rutherford County Sheriff’s Department makes a moonshine bust September 30, 1950 in Murfreesboro, TN
We know our history, and we know you are a part of it. Short Mountain Distillery is looking for family stories and moonshine recipes to share with the world in a book to be published in conjunction with our grand opening.
One thing we learned from talking with our neighbors over the past year is that nearly everyone we know has an amazing story about a relative or friend who made moonshine. The secrets families once kept for generations by Tennesseans are treasured stories of a hidden craft that defines the ingenious American spirit in the face of trying times.
Maybe your grandmother made a special cough medicine or your uncle had the perfect mixed drink recipe. Maybe your family had a special plan that kept the revenuers at bay. No matter how long or short, we’re looking for everything from stories of survival and close calls to cherished memories of times gone by.
Categories: history, press release, recipe, values Tags: book, Cannon County, distillery, history, moonshine, Prohibition, Short Mountain, still, stories, Tennessee, whiskey
Be sure to pick up the January / February edition of Wilson Living Magazine, and check out this wonderful story written by Chris Tramel who recently paid us a visit on the farm.
Here’s an excerpt from the article online:
Kaufman says Short Mountain Distillery is a chance to bring history full circle. “This is part of the culture of the area. We can take what my great-grandfather did in getting started in this area, and now use it to keep people in this area.”
According to Kaufman it will be at least a year before even a drop of whiskey is produced, but with a building only in the planning stages, the first fields have been plowed for next year’s corn crop. “We’re going to make aged whiskey, and that will take a while. To start out we’ll probably employ less than a dozen people directly, but we hope to see it grow into something bigger.”
However, Kaufman says his company will also have a commitment to the community by growing organically and using local resources as part of their operation. That commitment will mean more jobs not directly related to the distillery.
“We’ll only be buying local corn. It’s all going to be coming out of this area. We don’t want to put a single thing in our whiskey that’s not local. I feel more strongly about buying local than growing organically.
