Tag: Virginia Spirits

Maybe you’ve wondered why there isn’t an abundance of Virginia “tequila” filling up the shelves at Virginia ABC stores near you.

At the end of the day, the spirits we know as “tequila” can only be produced in Mexico. The legal definition just doesn’t allow for an entirely local, Virginia tequila. Dating back to 1974, the Mexican government declared tequila an intellectual property and established the Tequila Regulatory Council to oversee production and ensure quality and culture.

In order to keep it authentic, the highly regulated spirit is confined to the following parameters:

Must be made with at least 51% Blue Weber Agave. The remaining sugar may come from non-agave products, such as sugar cane which also grows in Mexico.
Tequilas made with 100% Blue Weber Agave are labeled as such, those made with less than 100% are called “mixto.”
Tequila can only be made in five areas of Mexico with 99% being made in Jalisco, home to the town Tequila.
Tequila must be bottled between 35 and 55% abv. (Must be at least 40% to be sold as a Tequila in the U.S.)
And more!

If a Virginia producer claims a tequila (like the Dr. Stoner’s line from Chesapeake Bay Distillery), the product is sourced, distilled and imported straight from Mexico.

Tequila is a specific type in the broader category of agave spirits. And fortunately for us, there are Virginia producers who are serving up their very own, unique renditions that fit the bill, deserve consideration on their own merits and land in some of the very same classic cocktails like margaritas or palomas.

How to Make

1. Harvest – Agave plants are ready to harvest after five to eight years when the piña, or inner core, swells and ripens.
2. Bake the piña – Cook the piña at a low temperature for just over 20 hours to extract fermentable sugars.
3. Shred or crush the piña and extract the juice, called mosto.
4. Ferment the mosto – Add yeast to the mosto and let it ferment for several days to several weeks, depending on the recipe.
5. Distill the fermented juice – Transfer the fermented juice to a still and separate it into liquid and vapor states. The distillate can be categorized into different parts, with the middle section, called the “hearts,” being the consumable portion.
6. Age the spirit – Depending on the style of spirit being made, it may need to be aged for different amounts of time in oak barrels. For example, tequila can be aged for zero to two months for blanco, silver, or white tequila, two months to one year for reposado tequila, or one to three years for añejo tequila.

*If interested in making your own “agave spirit,” you must follow Virginia codes and regulations.

The Virginia Way

One Virginia producer in particular has a keen method of developing its line of agave spirits: Mt. Defiance Distillery. We spoke to Peter Ahlf, head distiller, to discuss his process.

Mt. Defiance Distillery uses two sources of agave syrup: the traditional blue Weber agave and a blend of wild agaves sourced from all over Mexico. This wild agave syrup uses excess agave plants from small producers and is a very sustainable product – plus blending with the blue Weber agave yields distinct flavors and offers room for experimentation.

The distillery also ages both the blue and wild agave spirits in different types of barrels for different lengths of time. Aging length ranges from several months to over three years, using the typical terminology used for tequila. Types of barrels include new barrels, used bourbon barrels and used rum barrels.

Maybe you’ve wondered why there isn’t an abundance of Virginia “tequila” filling up the shelves at Virginia ABC stores near you.

In order to keep it authentic, the highly regulated spirit is confined to the following parameters:

Must be made with at least 51% Blue Weber Agave. The remaining sugar may come from non-agave products, such as sugar cane which also grows in Mexico.
Tequilas made with 100% Blue Weber Agave are labeled as such, those made with less than 100% are called “mixto.”
Tequila can only be made in five areas of Mexico with 99% being made in Jalisco, home to the town Tequila.
Tequila must be bottled between 35 and 55% abv. (Must be at least 40% to be sold as a Tequila in the U.S.)
And more!

If a Virginia producer claims a tequila (like the Dr. Stoner’s line from Chesapeake Bay Distillery), the product is sourced, distilled and imported straight from Mexico.

How to Make

1. Harvest – Agave plants are ready to harvest after five to eight years when the piña, or inner core, swells and ripens.
2. Bake the piña – Cook the piña at a low temperature for just over 20 hours to extract fermentable sugars.
3. Shred or crush the piña and extract the juice, called mosto.
4. Ferment the mosto – Add yeast to the mosto and let it ferment for several days to several weeks, depending on the recipe.
5. Distill the fermented juice – Transfer the fermented juice to a still and separate it into liquid and vapor states. The distillate can be categorized into different parts, with the middle section, called the “hearts,” being the consumable portion.
6. Age the spirit – Depending on the style of spirit being made, it may need to be aged for different amounts of time in oak barrels. For example, tequila can be aged for zero to two months for blanco, silver, or white tequila, two months to one year for reposado tequila, or one to three years for añejo tequila.

*If interested in making your own “agave spirit,” you must follow Virginia codes and regulations.

The Virginia Way

One Virginia producer in particular has a keen method of developing its line of agave spirits: Mt. Defiance Distillery. We spoke to Peter Ahlf, head distiller, to discuss his process.

So, we’ve already shared a deep dive on whiskey in the commonwealth (read it here), but what about just bourbon? Maybe you’re a connoisseur and don’t need the play-by-play, but if you’re a casual sipper or just curious, here’s what you need to know.

Whiskey is the top produced spirit in Virginia with just about 50 producers spanning the state. Bottle to bottle, you’ll find a great variance in flavor profiles, style, aging and more – down to the balance of its very ingredients (or in this case, grains).

All bourbon is whiskey, but not all whiskey is bourbon.

In order for a whiskey to be called bourbon, it must be made from a mash that is at least 51 percent corn and aged — for no particular amount of time — in new, charred oak barrels.

One way these requirements can manifest in the bottle is how sweet or smooth the whiskey is. For example, a higher percentage of corn typically makes the end result sweeter. The specific type of barrels used for aging also tends to introduce a distinct flavor and smooth, velvety mouthfeel.

Keep reading for the rundown on how to make, shop, store and enjoy Virginia bourbon.

How to Make

All whiskey starts as raw grain (corn, barley, rye or wheat) before it finds its way into a bottle. Details like where the grain was grown (read about terroir), the water used in the distillation process, and how and how long it ages all matter and come together to make the final, unique product. The technical process itself is complex and nuanced, but here are the basics:

Mashing: The sugars contained in the grain have to be separated before fermentation can begin. The grains that are being used are ground up, put in a large tank (called a mash tun or tub) with hot water and agitated. It should resemble porridge before the fermentation stage.
Fermentation: Fermentation occurs when the mash meets yeast, which converts all the sugars into alcohol. This takes place in giant vats, often called washbacks. The process can take a few days, with different fermentation times and yeast strains all impacting the final product. The resulting liquid reaches about 7-10% ABV before it goes into the still.
Distillation: The process of distilling increases the alcohol content of the liquid and brings out volatile components, both good and bad. The two most common types of stills (pot stills and column stills) determine how this all happens.
Maturation: Nearly all whiskies are aged in wood — and for bourbon, it must be aged in new, charred oak barrels. Then, batches are stored away and left to age for as long as the producer decides.
Bottling: When it’s ready, bourbon is bottled at a minimum of 40% ABV. When only one barrel is bottled at a time, it’s labeled as single cask or single barrel — always an exciting prospect when shopping Virginia whiskies.

*If you’re interested in making your own imbibe, you must follow Virginia codes and regulations. Licenses may be required.

The Virginia Way

First, it should be known that Virginia is the Birthplace of American Spirits, and that includes bourbon.

“The exact date of when Bourbon was invented is greatly debated, but most put it around the 1780s,” said David Bock, master distiller at A. Smith Bowman Distillery. “Virginia became a state in 1788, while Kentucky didn’t become a state until 1792. Prior to becoming a state, Kentucky’s land was part of Virginia, so the roots of bourbon making are forever tied to Virginia’s history.”

Bock – after coming to A. Smith Bowman Distillery from New Orleans as head distiller – has learned the legacy better than most.

In 1934, A. Smith Bowman established a distillery on the 7,200-acre Sunset Hills farm in Fairfax County as a way to put to use excess grains. Until the 1950s, A. Smith Bowman Distillery was the only legal producer of spirits in Virginia. The distillery has since relocated to Fredericksburg (in 1988), but it carries with it a storied history of bourbon-making and excellence.

“I often consider Virginia Bourbon a “hidden gem” as it doesn’t get the notoriety… but we’re honoring a craft and tradition that has been part of this state for centuries,” Bock said.

Another misperception is that bourbon has to be made in Kentucky. Spoiler alert: it actually can be produced anywhere. And Virginia is uniquely positioned to make great bourbon.

“Corn grows so well in Virginia, and I think that leads to more production of bourbon than other whiskeys like single malts and rye,” said Owen King, distiller at Ironclad Distillery in Newport News. “Also, Virginia has huge temperature swings that really help the bourbon mature nicely and at a greater rate.”

King also pointed out that people are fierce fans of bourbon, “I love Virginia bourbon, it’s all we produce. Bourbon was the first thing the federal government food and drug admiration protected – I find it fascinating that when the government tried to tax whiskey it caused a rebellion. Virginia bourbon is unique and special and can go toe-to-toe with any other state.”

So, why doesn’t everyone produce bourbon if it’s one of the state’s most beloved spirits and so well suited for Virginia?

Justin Boyle, distiller at Tarnished Truth Distilling Company in Virginia Beach, says it may have to do with the strict regulations on the spirit and the cost to produce an aged spirit.

“Bourbon is one of the most regulated spirits in the world,” Boyle said. “It also can take up resources and require an expensive overhead cost to produce a spirit that has to age in oak for years before it reaches maturity.”

But he also points out that the tedious endeavor to create something you want to taste the same year-to-year – given all the different variables that might lend to different flavors, grain, fermentation, distillation and aging – is what keeps him excited.

“To me, Virginia bourbon is the quintessential American spirit. It embodies all the characteristics of life, liberty and the pursuit of happiness (even if it’s a brown liquid in a glass). We are following a time honored tradition of making a specific spirit to exactness. We are aging it the traditional way in 53-gallon casks. We, at Tarnished Truth, have the Atlantic salty air that permeates our barrels. We like to say our barrels are “agitated by freedom” as the U.S. Navy jets fly overhead.”

Many distilleries across the state have turned this time-honored tradition into success, striking gold and double gold at competitions across the world. One competition, a little closer to home and respected for its results and a great time, is the Virginia Bourbon Invitational hosted by Tarnished Truth.

This annual (currently six-time), bourbon-exclusive event is hosted on an early Saturday in November. In 2024, 18 distilleries participated in a judges blind tasting, with the top three big winners being:

“We host local distilleries to give them a platform to shine to an audience they might never reach,” Boyle said. “This year’s competition highlighted how much Virginia bourbons are improving and growing, culminating in the absolute best version yet. The blind judges even remarked how much the distilleries have matured and improved on their flavors, their aging and their ingenuity.”

How to Shop

If you’re lucky enough to live in Virginia, a.k.a the Birthplace of American Spirits, you have no shortage of options when it comes to bourbon. (And if you don’t, luckily, many distilleries ship out-of-state). With a variety of grains, producers and styles, there is something for everyone.

You have two simple options to purchase a local bottle: Virginia ABC or straight to the source at the distillery. With 400+ stores, you’re likely not far from a Virginia ABC store. If your store doesn’t have what you’re looking for, you can order online and have it shipped to a store of your choice within 7-14 days. If you’re looking for an experience and you want the opportunity to try before you buy, visiting a local distillery is your best bet. Plus, you’ll even find some small-batch products at the distillery that may not be on the shelves or listed with Virginia ABC.

Taking advantage of events or festivals is another great option to sample before committing to the purchase. Distilleries are always dropping new releases or will occasionally have pop-up sales, so if there are brands you know and love, be sure to sign up for newsletter lists or join their club for early access.

Speaking of insider knowledge, did you know that September is Virginia Spirits Month? Lucky for you, many Virginia spirits, both in-store at Virginia ABC and at distillery tasting rooms, are offered at 20% off. The perfect time to stock up or try something new.

Finally, simply ask for Virginia-made at your favorite restaurant and try a glass out first. Chat with your local bartender or server to determine a recommendation. The more we ask for and support local, the more you’ll see Virginia on the menu!

How to Store

Once you have your first sip of Virginia bourbon, you might just be hooked. Whether your home bar consists of one or two premium bottles or a dozen, here’s what you need to know about proper storage so the last drop is as delectable as the first.

Keep It Dark and Cool: Limit exposure to sunlight and fluctuations in temperature and humidity, which can damage the label and cork. Keep in mind, if the bottle is open, your bourbon is exposed to the elements. Opt to keep it in a dark, room-temperature cabinet or closet.
Keep it Upright: Instead of storing on its side (like wine), whiskey should always be kept upright so that unwanted flavors from the cork doesn’t make its way into the high-proof liquid. If you’re holding onto your bottle for an extended period of time, turn it on its head every four to six months and let the cork moisten for about ten seconds. (You don’t want the cork to dry out completely and crumble).
Keep it Closed: After opening, you should pay close attention to too much “headspace” (empty air) at the top of the bottle, which can lead to oxidation and off-flavors over time. There are products like the Private Preserve that inserts inert gas to fill the space. Or consider purchasing smaller bottles, or clean and save old bottles and decant the whiskey into them. Another option is to wrap the bottle closure tightly with Parafilm to keep out moisture and air.

As your collection grows, check out this guide to maintaining (and showcasing) your most valuable bottles. P.s. don’t forget to inventory as you go along!

How to Enjoy

Contributions from Patrick Evans-Hylton

If you’re new to bourbon, or simply want to elevate your glass, knowing the right way to enjoy it – to sip or turn into a classic cocktail– is step one.

Ultimately, how you decide to enjoy your whiskey is entirely up to you. There are no rules, ever. But there are a few guidelines that can help determine your decision between sipping and crafting cocktails with your bottle – and perhaps, might influence the one you decide to purchase.

- Age: Age statements tell you how many years a spirit spent in barrel; therefore, its presumed level of maturity. For some connoisseurs, this is everything when evaluating the merits of a particular bottle. Nowadays, age can often mean complexity and smoothness, but sometimes the 5-year-old spirit outweighs the ten and so on (see bullet four).
- Flexibility and Flavor Profile: For a cocktail spirit, one school of thought may be to look for something that is relatively neutral and not overpowering. If a whiskey has complex tasting notes and is unique in production, you probably want to hold onto it and drink on its own. Or maybe the flavor profile is so interesting and packed with flavor that it could spark an idea for you to develop or tweak your own cocktail recipe.

Price Point: A more obvious choice is price. You might want a more inexpensive option for cocktails because it will likely take on the flavors of the mixers and overall blend – or if you’re looking for a crowd-pleasing batch cocktail for entertaining. For the ones with the heftier price tag, think of it as a special treat into your collection. Once those are opened, you’ll likely be inspired to sip on every last drop.
Try It First: Learning the ins and outs of bourbon starts with tasting it! And then tasting it again, tasting a different one and so on and so forth. Do you like it neat? Keep drinking. Could it be enhanced in a cocktail? Go for it. At the end of the day, your taste buds are all that matters, so enjoy it how you prefer.

Maybe you’ve wondered why there isn’t an abundance of Virginia “tequila” filling up the shelves at Virginia ABC stores near you.

In order to keep it authentic, the highly regulated spirit is confined to the following parameters:

Must be made with at least 51% Blue Weber Agave. The remaining sugar may come from non-agave products, such as sugar cane which also grows in Mexico.
Tequilas made with 100% Blue Weber Agave are labeled as such, those made with less than 100% are called “mixto.”
Tequila can only be made in five areas of Mexico with 99% being made in Jalisco, home to the town Tequila.
Tequila must be bottled between 35 and 55% abv. (Must be at least 40% to be sold as a Tequila in the U.S.)
And more!

If a Virginia producer claims a tequila (like the Dr. Stoner’s line from Chesapeake Bay Distillery), the product is sourced, distilled and imported straight from Mexico.

How to Make

1. Harvest – Agave plants are ready to harvest after five to eight years when the piña, or inner core, swells and ripens.
2. Bake the piña – Cook the piña at a low temperature for just over 20 hours to extract fermentable sugars.
3. Shred or crush the piña and extract the juice, called mosto.
4. Ferment the mosto – Add yeast to the mosto and let it ferment for several days to several weeks, depending on the recipe.
5. Distill the fermented juice – Transfer the fermented juice to a still and separate it into liquid and vapor states. The distillate can be categorized into different parts, with the middle section, called the “hearts,” being the consumable portion.
6. Age the spirit – Depending on the style of spirit being made, it may need to be aged for different amounts of time in oak barrels. For example, tequila can be aged for zero to two months for blanco, silver, or white tequila, two months to one year for reposado tequila, or one to three years for añejo tequila.

*If interested in making your own “agave spirit,” you must follow Virginia codes and regulations.

The Virginia Way

One Virginia producer in particular has a keen method of developing its line of agave spirits: Mt. Defiance Distillery. We spoke to Peter Ahlf, head distiller, to discuss his process.

Maybe you’ve wondered why there isn’t an abundance of Virginia “tequila” filling up the shelves at Virginia ABC stores near you.

In order to keep it authentic, the highly regulated spirit is confined to the following parameters:

Must be made with at least 51% Blue Weber Agave. The remaining sugar may come from non-agave products, such as sugar cane which also grows in Mexico.
Tequilas made with 100% Blue Weber Agave are labeled as such, those made with less than 100% are called “mixto.”
Tequila can only be made in five areas of Mexico with 99% being made in Jalisco, home to the town Tequila.
Tequila must be bottled between 35 and 55% abv. (Must be at least 40% to be sold as a Tequila in the U.S.)
And more!

If a Virginia producer claims a tequila (like the Dr. Stoner’s line from Chesapeake Bay Distillery), the product is sourced, distilled and imported straight from Mexico.

How to Make

1. Harvest – Agave plants are ready to harvest after five to eight years when the piña, or inner core, swells and ripens.
2. Bake the piña – Cook the piña at a low temperature for just over 20 hours to extract fermentable sugars.
3. Shred or crush the piña and extract the juice, called mosto.
4. Ferment the mosto – Add yeast to the mosto and let it ferment for several days to several weeks, depending on the recipe.
5. Distill the fermented juice – Transfer the fermented juice to a still and separate it into liquid and vapor states. The distillate can be categorized into different parts, with the middle section, called the “hearts,” being the consumable portion.
6. Age the spirit – Depending on the style of spirit being made, it may need to be aged for different amounts of time in oak barrels. For example, tequila can be aged for zero to two months for blanco, silver, or white tequila, two months to one year for reposado tequila, or one to three years for añejo tequila.

*If interested in making your own “agave spirit,” you must follow Virginia codes and regulations.

The Virginia Way

One Virginia producer in particular has a keen method of developing its line of agave spirits: Mt. Defiance Distillery. We spoke to Peter Ahlf, head distiller, to discuss his process.

Maybe you’ve wondered why there isn’t an abundance of Virginia “tequila” filling up the shelves at Virginia ABC stores near you.

In order to keep it authentic, the highly regulated spirit is confined to the following parameters:

Must be made with at least 51% Blue Weber Agave. The remaining sugar may come from non-agave products, such as sugar cane which also grows in Mexico.
Tequilas made with 100% Blue Weber Agave are labeled as such, those made with less than 100% are called “mixto.”
Tequila can only be made in five areas of Mexico with 99% being made in Jalisco, home to the town Tequila.
Tequila must be bottled between 35 and 55% abv. (Must be at least 40% to be sold as a Tequila in the U.S.)
And more!

If a Virginia producer claims a tequila (like the Dr. Stoner’s line from Chesapeake Bay Distillery), the product is sourced, distilled and imported straight from Mexico.

How to Make

1. Harvest – Agave plants are ready to harvest after five to eight years when the piña, or inner core, swells and ripens.
2. Bake the piña – Cook the piña at a low temperature for just over 20 hours to extract fermentable sugars.
3. Shred or crush the piña and extract the juice, called mosto.
4. Ferment the mosto – Add yeast to the mosto and let it ferment for several days to several weeks, depending on the recipe.
5. Distill the fermented juice – Transfer the fermented juice to a still and separate it into liquid and vapor states. The distillate can be categorized into different parts, with the middle section, called the “hearts,” being the consumable portion.
6. Age the spirit – Depending on the style of spirit being made, it may need to be aged for different amounts of time in oak barrels. For example, tequila can be aged for zero to two months for blanco, silver, or white tequila, two months to one year for reposado tequila, or one to three years for añejo tequila.

*If interested in making your own “agave spirit,” you must follow Virginia codes and regulations.

The Virginia Way

One Virginia producer in particular has a keen method of developing its line of agave spirits: Mt. Defiance Distillery. We spoke to Peter Ahlf, head distiller, to discuss his process.

By Patrick Evans-Hylton

There’s always been a place where Virginians could gather and enjoy a drink or two. But in our 400-plus year history, the bar (if you will pardon the pun) has been raised.

Taverns were well established in England prior to colonists coming to Virginia, so it makes sense that they would become part of the landscape here, as well.

Early Beginnings

Tavern is a term that grew in favor in the late 17th century to describe a place to grab a bite to eat and a drink. As the colony, and later towns like Williamsburg and Norfolk, grew, taverns multiplied – oftentimes popping up next to courthouses, where folks would come from all over to conduct business.

Some taverns offered overnight accommodations, but increasingly the word “inn” was used to differentiate between a waypoint for eats and drinks and one for lodging. Another early term for taverns was “ordinary,” and the two were generally used interchangeably.

A feature of many taverns was a cage, used as a barrier between the tavern keeper and consumer, where orders were placed and prepared, as opposed to the long bar that is familiar today. Many folks frequented taverns, including women and children.

The bill of fare was largely dependent on what was available to the establishment owner. They may make their own beer, cider or wine. If they were lucky, they could get a hold of rum, maybe even from a Virginia distillery.

Early cocktails comprised rum by the drink or in punches, or wine turned into sangrias or sangarees. What is known largely comes from advertisements, court records such as legal actions and licensing, and diaries.

At the time, the prices of beverages were regulated by the county court. According to Norfolk County records, patrons would have enjoyed:

Rum, priced at 6 shillings per gallon
Punch, “if made good,” at 16 pence per quart
Cider, 12 pence per gallon
Small beer (a lower alcohol brew), 7-1/2 pence per gallon
Madeira, 22-1/2 pence per quart
Milk Punch, 7-1/2 pence per quart
Claret, 3 shillings, 3-1/2 pence per quart

By the early part of the 19th century, true restaurants would emerge, and taverns and ordinaries would begin to more closely resemble the types of Virginia bars and other watering holes enjoyed today.

The Rise of the Bar

While the terms tavern, inn and ordinary are still sometimes in use, often in relation to an establishment that has some age to it, a new term rose to popularity in the 18th century. Bars, sometimes called a saloon or pub, emerged as a place to spend leisure time, particularly enjoying alcoholic beverages.

The etymology of the word bar is pretty simple. As the design of drinking establishments shifted to include a long barrier, or bar, between the patrons and persons serving the drink, the name stuck. Folks no longer ordered their drinks and walked them back to tables; they sat at the bar on stools and engaged the person making the drink, or the bartender.

Saloon was another word that grew in popularity as well, the Anglicized version of the French word salon. These weren’t the saloons you think of in the western frontier. Saloons in the east were often larger than bars and more often found in hotels.

Taverns Today

While Virginia bars and restaurants are certainly more commonplace today, there are still plenty of historic taverns serving up period dishes and drinks in charming, reconstructed 18th century buildings. Here are some of my favorites:

Photo: Red Fox Tavern

Chowning’s Tavern – Colonial Williamsburg
Christiana Campbell Tavern – Colonial Williamsburg
Gadsby’s Tavern – Alexandria
Hanover Tavern – A circa-1791 tavern in Hanover that was owned by John Shelton, father-in-law of Patrick Henry. The tavern is open for tours, and an adjacent restaurant offers Virginia fare.
King’s Arms Tavern – Colonial Williamsburg
Michie Tavern – A circa-1784 Charlottesville tavern open for tours and period-inspired meals.
Raleigh Tavern – Colonial Williamsburg
Red Fox Inn and Tavern – A circa-1728 boutique inn and restaurant with a Virginia-centric menu in Middleburg.
Shields Tavern – Colonial Williamsburg
Smithfield Inn – A circa-1752 boutique inn and restaurant. Tip: try the ham biscuit!
The Tavern – A circa-1779 restaurant with a contemporary menu in Abingdon.

The Recipes

MILK PUNCH

The English had a tradition of mixing alcohol with milk, such as with the posset and syllabub. Another offering was milk punch, a highly spirited mixture of milk, sugar, vanilla extract and a spirit, be it brandy, rum or whiskey. Milk Punch was on John Redwood’s tavern’s bill of fare in Norfolk in 1693.

Simple Syrup Ingredients

1 cup sugar
1 cup water

Cocktail Ingredients

3 ounces milk
1-1/2 ounces spiced rum
3/4-ounce prepared simple syrup
1/4 teaspoon pure vanilla extract
Freshly grated nutmeg
Cinnamon stick

Method

Make the simple syrup by adding the sugar and water to a small saucepan over medium-high heat and bringing to a boil, stirring occasionally, until sugar is dissolved. Remove from heat and allow to cool to room temperature. Add to a sealable glass jar and refrigerate until use, up to 1 month.

In a cocktail shaker filled with ice, add milk, spiced rum, simple syrup and vanilla extract and shake vigorously until the drink is chilled. Strain into a Collins or martini glass and garnish with freshly grated nutmeg and a cinnamon stick.

Makes one (1) cocktail.

SANGAREE

Like so many imbibes in colonial Virginia, sangaree is a type of punch. The name comes from the Spanish word sangre, meaning blood, for its blood-red hue. It’s a precursor to the more commonly known sangria.

My version enhances the drink with a spirit like gin or rum; we like gin with this drink as a nod to the “London gin craze” of the era.

Cocktail Ingredients

1 lemon wedge
1/4-ounce simple syrup or 1/2 teaspoon confectioners’ sugar
1-1/2 ounces Virginia red wine, preferably port style
1 ounce gin or rum
1 lemon slice
Freshly grated nutmeg

Method

In a cocktail shaker, squeeze the lemon wedge and toss in. Add the syrup/sugar, wine, gin or rum and ice. Shake and strain into a coupe glass. Garnish with a lemon slice and a dusting of nugget.

Makes one (1) cocktail.

Patrick Evans-Hylton is a Johnson & Wales-trained chef, food historian and award-winning food journalist covering tasty trends in broadcast, electronic and print media since 1995. He is the author of Virginia Distilled: Four Centuries of Drinking in the Old Dominion. Read his work at VirginiaEatsAndDrinks.com.

There’s something seductive about Virginia moonshine, the original American spirit.

Perhaps it’s the long history, dating back to just years after the First Landing of English settlers in Virginia. Maybe it’s the fact that people have taken up arms in defense and opposition to it. It might be that traditionally it was crafted and moved in secret through shadowy mountain hollers and swamps thick with marsh and cypress trees. Or maybe the vivid picture of bootleggers racing down backcountry roads (hello, Nascar!) at night to outmaneuver the authorities is what piques your interest.

Either way, moonshine has a long and enduring life in Virginia.

So much so that, during the 1920s, an estimated 99 of every 100 Franklin County residents were in some way involved in the lucrative moonshine trade, giving the area its beloved “Moonshine Capital of the World” distinction. Later this year, the Mountain Spirits Trail – linking Franklin, Floyd and Patrick County producers – will offer a chance to try some of the state’s best and learn the rich, untold history of moonshine.

And while the tradition runs deep in the mountains, there are more than 15 moonshine producers spanning across the commonwealth. Keep reading to learn more about the process of making moonshine, where to find it, how to properly store it and how to best enjoy it.

How to Make

The term “moonshine” has been around since at least the early 15th century, though it wasn’t popularized or used in English until Prohibition to describe illicit liquor made and smuggled during the night. There’s actually no legal definition of the spirit.

But, simply put, moonshine is considered a clear, unaged whiskey.

You might find a classic moonshine recipe involves cracked corn, water, malted barley and yeast. Much like whiskey, you can distill from almost any grain. The earliest American moonshiners used rye or barley, though for the last 150 years, corn has been the preferred base for many.

The process has been refined over time as producers look for efficiencies and ways to improve quality, but early moonshiners followed steps like this:

The cracked, dry yellow corn is ground into meal.
The corn meal is soaked in hot water. Sometimes sugar is added (or even used instead of grain), but traditional moonshiners added malted barley to convert starch to sugar. After adding yeast, the fermentation process begins. This mixture, called mash, is stirred thoroughly and heated for a set amount of time in the still.
The stone furnace beneath the still is brought up to about 172 degrees Fahrenheit. In the past, people used wood, coal and even steam before moving to propane.
As pressure builds, the alcohol steam evaporates through a pipe that leads out of the top of the still.
The distilled alcohol condenses in the bottom of a thump keg – a heated barrel into which the steam is forced and named after the sound of the vapor and alcohol periodically bursting out of the pipe. The hot vapor distills the alcohol a second time, which results in a higher-proof moonshine.
The steam travels into a coiled pipe that winds down into a crate or barrel (“worm box”) with cold water, usually diverted from a nearby creek or water source. By constantly circulating in cold water, the alcohol turns from steam to liquid.
The moonshine exits from a spout, tap or hose into a bucket, usually through one last filter.

*If interested in making your own “white lightning,” you must follow Virginia codes and regulations.

The Virginia Way

You’ll find producers in Virginia who are using old-time recipes and methods passed down from generations in their family, quick-studies who developed a passion for moonshine and experimentation and those that fall somewhere between.

Roosters Rise-N-Shine Distillery is one of those Franklin County places that held onto an original recipe – one that churned out illegal hooch for years – from an area native. Over time, it’s added its own spin with new flavors. The distillers here want people to know that while moonshine once came from backwoods operations, it’s now commercially available and just as good. They still find people wandering into the tasting room curious, and sometimes untrusting, but when moonshine is regulated, the product remains delicious and is totally safe when drinking responsibly.

Five Mile Mountain Distillery also uses traditional methods to produce its spirits – using an all-copper pot crafted in Virginia, fired by an open flame and a recipe that remains true to history. Every ingredient is hand-selected to create distinctive flavors and bottles. One thing they’d like to set the record straight on: moonshine is a versatile spirit that shouldn’t be limited to sipping. Moonshine cocktails make for some of the very best cocktails.

Belle Isle Craft Spirits is a modern take on moonshine. Two brothers, Vince and Brian, saw that vodka and tequila had premium products that people clamored after, but moonshine did not. Thus began their quest to create the first premium moonshine. In a few short years, Belle Isle (based in Richmond) became known for its iconic and playful infusions. This distillery’s style and approach breaks the mold for moonshine and is a classic example of how local producers blend tradition with innovation to create something unique. You can find ready-to-drink cans and more with its diverse product line.

How to Shop

If you’re lucky enough to live in Virginia, a.k.a the Birthplace of American Spirits, you have no shortage of options when it comes to the original spirit, moonshine. (And if you don’t, luckily, many distilleries ship out-of-state).

You have two simple options to purchase a local bottle: At Virginia ABC stores or straight to the source at a distillery. With 400+ stores, you’re likely not far from a Virginia ABC store. If your store doesn’t have what you’re looking for, you can order online and have it shipped to a store of your choice within 7-14 days. If you’re looking for an experience and you want the opportunity to try before you buy, visiting a local distillery is your best bet. Plus, you’ll even find some small-batch products at the distillery that may not be on the shelves or listed with Virginia ABC.

Taking advantage of events or festivals is another great option to sample before committing to the purchase.

You could also mark your calendar for September, or as we like to call it: Virginia Spirits Month. For the whole month, many Virginia spirits, both in-store at Virginia ABC and at distillery tasting rooms, are offered at 20% off. The perfect time to stock up or try something new.

Finally, simply ask for “Virginia-made” at your favorite restaurant. Chat with your bartender or server to determine a cocktail recommendation or which ones are available for a sip. The more we ask for and support local, the more you’ll see Virginia on the menu!

How to Store

High-proof spirits like moonshine tend to have a long shelf life if it is properly stored. Exposure to certain elements like temperature, light, air and outside contaminants can impact the taste, aroma and overall quality of moonshine.

Keep your bottle in a cool, dark and dry environment where there is little-to-no sun exposure. However your shine is packaged originally, ensuring your bottle or jar is air-tight is among the most crucial parts of storing your moonshine – if oxygen creeps in, the chemical composition of the alcohol will begin to change.

How to Enjoy

A misconception of moonshine is that it is flavorless. While the flavor profile may be more subtle than others, there are plenty of elements to pick up on the palate. The strength of the flavor depends on the number of distillations it has been run through; multiple distillations create a more muted spirit. Though, many Virginia distilleries offer new, inventive flavors (see honey habanero or cold brew from Belle Isle) to add an extra element of depth and delight.

The image many have of moonshine is a clear liquid served straight up in a canning jar. Indeed, most moonshine is enjoyed with aplomb at room temperature, although there is nothing to stop you from pouring it in a tumbler and adding a few ice cubes if you wish. Keep in mind, the coolness of the cubes and dilution from melting ice will mute some of the flavor profiles, but if you enjoy it on the rocks, do so.

Another way to enjoy it chilled is to keep a bottle of moonshine in a freezer – it won’t freeze, or chill it in the refrigerator, even for a short spot of time before service.

And some folks don’t care for a spirit that is straight up, so infusing the ‘shine or crafting a cocktail with moonshine is perfectly acceptable – and delicious.

Just like the producers who sell flavored moonshine, nothing is stopping you from infusing your moonshine. Pour some in a large glass container and add ingredients that will flavor it. Throw in sliced cucumbers, strawberries, peaches; crushed blueberries, blackberries, cherries or raspberries; chunks of pineapple or watermelon; or orange peel. Make an impromptu limoncello with lemon peel.

It also makes a great substitute for other spirits like gin and vodka. Consider a moonshine and tonic with cucumber, a moonshine and soda, a moonshine and cranberry, a moonshine bloody mary, a moonshine martini, a moonshine negroni and more. Here’s some inspiration:

COCKTAIL RECIPES

Apple Pie Shine

In a large pot over medium-high heat, add 4 cups natural apple juice, 4 cups natural apple cider, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, 2 cinnamon sticks and 1 tsp. apple pie spice.
Bring to a low boil, cover pot and reduce heat to medium-low. Simmer for 1 hour.
Remove from heat and allow to cool to room temperature.
Remove the cinnamon sticks, add 1-1/2 cups moonshine and stir.
Transfer to three pint-sized, sealable jars. Jars can be refrigerated or stored at room temperature. Shake jars well before serving. Yield approximately 6 cups.

Moonshine Martini

Pour 1/2-oz. dry vermouth in a martini glass and swirl glass. Make sure vermouth coats the glass interior. Discard remaining vermouth.
Fill a small glass pitcher with ice and pour in 3 oz. moonshine.
With a metal spoon, stir in a clockwise motion 100 times.
Strain chilled moonshine into prepared martini glass and garnish with a lemon peel.

Oyster Shooter

Rim a tall shot glass with Old Bay.
In the glass add a freshly shucked Virginia oyster and top with 1 tsp. cocktail sauce.
Pour in 1/2 tsp. pickle juice and 1-1/2-oz. of moonshine.

MOONSHINE WITH FOOD

To pair with food, you’ll most likely want it chilled or in a glass with ice. Cocktails and dishes go great together but do change the pairing from just a glass of moonshine by itself. When pairing cocktails with food, consider the primary flavor in the cocktail and compare and contrast with the dish.

Here are some of our favorite foods to enjoy with a nice tumbler of Virginia moonshine on the rocks:

Cheeses

soft cheeses, like brie, Epoisses, buffalo mozzarella, burrata or goat cheese
sharply flavored cheeses, like aged cheddar, gorgonzola or roquefort

Fruits

Citrus
Large firm berries, like blackberries or strawberries
Kiwi
Watermelon; try plugging a whole melon with moonshine

Meats

Bacon
Country ham
Fried chicken, perhaps cut up on a salad
Cured meats like prosciutto, salami, chorizo, pancetta, and longanisa
Jerky

Seafood

Smoked salmon
Smoked oysters
Roasted oysters
Anchovies, perhaps on flatbread or pizza
Spicy tuna sushi roll

Patrick Evans-Hylton is a Johnson & Wales-trained chef, food historian and award-winning food journalist covering tasty trends since 1995. He is the author of Virginia Distilled: Four Centuries of Drinking in the Old Dominion. Visit VirginiaEatsAndDrinks.com for more.

Ready for a weekend filled with endless exploration and rich culture, all while stopping by to try award-winning spirits at some of Virginia’s best craft distilleries? If you’re not sure where to start, we’ve done the research for you – here’s your guide to a “spirited” adventure in Central Virginia.

Scroll for a complete list of distilleries to visit (itinerary included) and recommendations on lodging, food and activities to enhance your stay. Your next adventure with #VaSpirits will be one to remember.

Everything we mention below is conveniently mapped out here.

SIPS

Central Virginia is known as the Piedmont region of the commonwealth, home to more than 23 local distilleries, making it a spirits lover’s dream for adventure and perfect sips. While we’ve already highlighted the Greater Richmond Area within the region, now it’s time to head northwest for the remaining 9 distilleries.

Each stop adds something unique to your weekend away (or staycation). In truth, you probably won’t get to all the wonderful places this region has to offer, which means you’ll definitely want to come back for more. Use this itinerary to start your journey. It can be manipulated based on your ideal starting point and final destination.

Bold Rock Distillery

Bold Rock Distillery is a craft beverage lover’s dream. Known for its hard cider and wine, Bold Rock unveiled its tasting room in 2017, where spirits and cider enthusiasts unite to enjoy canned cocktails, small bites and live entertainment. Visit Bold Rock’s Nellysford location for concerts, game nights, outdoor movies and more all while enjoying the beautiful views of the Blue Ridge Mountains.

1020 Rockfish Valley Hwy., Ste. A, Nellysford, VA 22958
(434) 361-1030
Website

Devil’s Backbone Brewing Company

“Quite simply, we exist for one thing: To bring the people together in the great outdoors.” Nestled in the Blue Ridge Mountains, Devil’s Backbone produces award-winning elixirs for visitors to sit back and enjoy. Check its website for events at the Basecamp, like concerts and pairing dinners.

35 Crandall Run, Roseland, VA 22967
(434) 361-1001
Website

Ragged Branch Distillery

Using its own grain for mash, Ragged Branch Distillery is for the sweet and spicy bourbon lovers. Visit the tasting room for hand-crafted cocktails, quality beef (yep, that’s right) and pick up a bottle of your new favorite Bottled-In-Bond bourbon, all while enjoying the countryside views of Charlottesville.

1015 Taylors Gap Rd., Charlottesville, VA 22903
(434) 244-2600
Website

Silverback Distillery

For a “chest-thumping good time,” visit this mother-daughter distillery in the Blue Ridge Mountains. Silverback Distillery offers cocktail flights, barrel-smoked cocktails and whiskeys served neat for locals and visitors alike. Up north and wishing for a fix of Virginia spirits? Visit the Pennsylvania location in the Pocono region for the same quality craft(woman)ship.

9374 Rockfish Valley Hwy., Afton, VA 22920
(540) 456-7070
Website

Spirit Lab Distilling

Behind the red door, you’ll find Spirit Lab Distilling – Charlottesville’s oldest licensed distillery, where owners Ivar and Sarah hand-craft their spirits with integrity and tradition. While distillery products are prone to selling out fast, you can stop by for tastings and bottle purchases.

1503 6th St. SE, Charlottesville, VA 22902
(434) 218-2605
Website

Three Notch’d Distilling Company

Three Notch’d Distilling Co. was born from the spirited success of Three Notch’d Brewing Co. Rooted in quality and craftsmanship, its premium bourbon and whiskey reflect the dedication to excellence head distiller Pete Zitler pours into each bottle. Three Notch’d has five distilling locations for spirits lovers across the Commonwealth. Visit its website to find one closest to you for live music and community events.

520 2nd St. SE, Charlottesville, VA 22902
(757) 916-8080
Website

Virginia Distillery Company

Virginia Distillery Company (VDC) epitomizes American single malt excellence. Founded by Dr. George G. Moore, his legacy lives on through the Courage & Conviction brand of whisky. With a commitment to quality and tradition, VDC crafts each barrel to perfection, honoring George’s vision while pioneering new whisky traditions. Visit for tastings, tours and events.

299 Eades Ln., Lovingston, VA 22949
(434) 285-2900
Website

Virginia Foothills Distillery Co.

Opening its new tasting room in Orange County in 2024, Virginia Foothills Distillery Co. is welcoming visitors to sip bourbon and enjoy the views of the Blue Ridge Mountains. Cheers to a quality pour in the heart of Virginia’s magnificent landscape!

5361 Spotswood Trail, Barboursville, VA 22923
Website

Vitae Spirits Distillery

Located in Charlottesville, Vitae Spirits is a small-batch distillery carefully crafted from molasses to glasses. Its focus on quality and innovation, coupled with community influence in ingredients and practice, results in unique creations like Golden Rum, Coffee Liqueur and Damson Gin. Visit the newly opened Henry Ave. location in downtown Charlottesville for tastings, cocktails, classes and a behind-the-scenes tour of its operation.

715 Henry Ave., Charlottesville, VA 22903
(434) 270-0317
Website

DINING

Charlottesville and the surrounding areas are well-known for top-notch restaurants with charm. From quick and simple staples to four star white tablecloth experiences,, you’ll stumble upon countless dining options during your time in Central Virginia. Here are some to get you started:

For great food and good times, stop by The Virginian– Charlottesville’s oldest restaurant, famous for its mac ‘n cheese and sandwich selection.
There are FOUR distilleries in and around Charlottesville. For nearby restaurants, we recommend Belle, Citizen Burger Bar and Revolutionary Soup. Make sure to leave time to stroll the local shops to enjoy all downtown Charlottesville has to offer.
For a special night out, book a reservation at Duner’s for dinner after spending the afternoon at Ragged Branch Distillery.
Indulge in some of the best pizza in Central Virginia at Dr. Ho’s Humble Pie, just outside of Charlottesville.
End the day with a bit of luxury at Basic Necessities, located in Nellysford – book a reservation in advance to get your local dining fix.
After working up an appetite at Virginia Distillery Company, head to Indian Oven for authentic dishes made with local ingredients.
Craving a perfectly seasoned, slow-roasted BBQ? Barbeque Exchange has you covered! Savor a pulled pork sandwich on the pavilion with friends to end a perfect day of sipping #VaSpirits.
If you’re not sure what you’re in the mood for, Main Street Tavern is the way to go. From burgers to flatbreads, there’s something for everyone.

Photo: Duner’s

For more dining ideas in Central Virginia, visit here.

STAYS

From quaint and relaxing inns to luxury resorts, you’ll find the perfect place to extend your adventure. We’ve found a variety of special options for a memorable stay in Central Virginia.

For an extended, memorable getaway, Wintergreen Resort, Southern Comfort Lakeside Cabin Resort or Boar’s Head Resort offers something for everyone in the family.

Check out one of these unique stays for a cozy night after a day of exploring:

A bit of boutique and luxury:

Quirk Hotel (Charlottesville or Richmond locations)
Keswick Hall
The Inn & Tavern at Meander

EXPERIENCES

While spirits are obviously the main attraction of your Central Virginia adventure, the Downtown Mall in Charlottesville has over 120 shops and 30 restaurants to visit and explore.

Photo: Visit Charlottesville

Other worthy pit stops:

To spark curiosity on your weekend away, visit the Leander McCormick Observatory, one of the oldest observatory public programs in the country.
James River Batteau Company – For a relaxing cruise down the James River, book a sunset tour to enjoy good music and great food while spending time with friends and family.
Need a little vintage shopping therapy? The Gordonsville Antique & Flea Market is a perfect place to go on your way to Virginia Foothills Distillery & Co.

While you’re traveling through the heart of Old Dominion, don’t miss out on the scenic views the state has to offer. For an exclusive guide on state parks and trails, visit here.

Full-day activities:

Virginia is home to four of the first five U.S. presidents. In Central Virginia, you can visit Thomas Jefferson’s Monticello, James Madison’s Montpelier and James Monroe’s Highland.
Pick your own fruit at Carter Mountain Orchard and Chiles Peach Orchard Farm and Market for fresh, straight-from-the-vine produce.

While you’re sampling spirits, you might as well explore more of the craft beverage scene. It’s a blossoming industry here, so go out and get a taste of local wineries and craft breweries. For all things local craft beverages, visit the Nelson 151, Virginia’s #LongWeekendAddress, to explore beautiful views, all while trying the best local sips.

For more guides and resources on Central Virginia, head to virginia.org.

America’s first taverns were known as “ordinaries,” and by the 1640s, colonists all across Virginia publicly gathered for their daily dose of spirits (considered one of the safest beverages while drinking water was contaminated). We’ve come a long way since then – to countless, inventive restaurants with a lively scene that begins at the bar.

We sat down with Savannah Duncan, bartender and server at Emerald Lounge – one of the hottest new restaurants in Richmond – and Alewife for a conversation about the connection between spirits and community, how to make the perfect cocktail for you and how understanding the Virginia distillation process has impacted her view on bartending.

How did you make your way onto the bartending scene?

I’ve been bartending for a little over 4 years now, but I’ve been in and around the service industry my whole life. My run in with the bar world happened after indoor service came back after the first big pandemic wave. When I was asked if I wanted to return to my old job, they also asked all the servers to make all of our own tables’ drinks. And from there on out, I’ve been behind a bar somewhere!

What’s unique about mixing cocktails with local spirits?

I’ve witnessed the love for locality raise pretty substantially after the pandemic. So, when I tell someone that a drink they order is made from local spirits, they often are overjoyed. It’s a connection to the community of spirits that mean just as much as a great taste or balancing addition to a cocktail.

For amateur mixologists or home bar enthusiasts, what are the makings of a good cocktail?

Personally, if you like it when you drink it and would have it again, it’s a good cocktail. Everyone has different palates, and our taste buds shift every seven or so years. Some people love bitter, others sour, and many loooove sweet. (Of course, there are many more descriptive words that come into play the longer you bartend or develop your palate!) The balance, I think, is when you find your perfect ratio. Always experiment and try new things!

Have you visited any Virginia distilleries to see the production process firsthand? How did that experience influence your work?

As a bartender, it’s a beautiful thing to see how the products you’re using everyday are made! I’ve visited a few local distilleries and breweries in Richmond and each time I learn something new.

Connecting the dots from beginning to tasty end is so cool. As many of us know, there are plenty of big brands out in the world that use additives or unethical practices to make its spirits and being able to see, taste and educate yourself in your own area on how a local spirit is made, can be a really unique and grounding experience!

As a bartender, if I can use a local spirit in a local bar – it just makes sense.

Strangest order you’ve gotten? Would you recommend?

I’ve had many people ask for strange things. I’ve had people bring in their own recipe books and people who ask for crazy modifications to drinks that are on the menu – but the strangest thing someone has ordered from me, and I don’t know if I’ll ever understand, is rail vodka neat… a.k.a a shot of vodka. It’s just not for me!

Drop by Emerald Lounge or Alewife to see Savannah and get a delicious cocktail! And while you’re there, ask for Virginia-made.