History of Franklin County in a Bottle
Chris Prillaman, owner and Master Distiller started his small batch distillery in 2015 by selling three spirits that were close to his heart and the traditions he was raised with. Being from Franklin County VA, the Moonshine Capital of the World, Chris grew up among moonshiners and bootleggers that taught him the great whiskey making traditions and secrets that have turned his into an award winning distillery. Never satisfied with just making liquor, Chris wanted to make award winning small batch spirits that appealed to the mountain people of Franklin County but also to a wider audience. As he says, he wants to sell his products far and near.
Today Twin Creeks Distillery does nothing commercialized. They use only authentic and true to their roots ways of producing spirits. Each piece of equipment was hand made by Chris and local friends. Many pieces were even snagged out of the woods and preserved to use in the production of Twin Creek's small batch products. Most of the ingredients are sourced locally including their local rye grain and white corn.
Chris focuses on making rye and corn whiskies as well as fruit brandies. His 1st Sugar Moonshine is a nod to the Moonshining history of this region and not a reflection on the quality of spirits Chris and Twin Creeks produces. In the early 1700 Chris's ancestor arrived from the Scottish hills to these Mountain Hollows, bringing their knowledge of distilling. Its tradition and process have been passed on for generations. Chris continues these traditions using some of the same recipes taught to him by the masters from the area.
Mix all ingredients together but the lemon and lime soda. Garnish with a lemon and top it off with lemon and lime soda if desired.
Place jam and water into a pot to heat until it's melted into a syrup. Chill syrup and add lemon juice plus the moonshine. Stir to combine. Fill 2 glasses with crushed ice. Divide cocktail into two glasses. Pour on Club soda and stir. Garnish with sliced strawberry and a lemon if desired.
Combine the juice, cider, cinnamon sticks, whole cloves, light brown sugar, white sugar and caramel candies in a large pot. Bring to a gentle boil and reduce to simmer, then cover. Simmer for at least 1 hour. Remove from the heat and let it cool to room temperature. Strain out the cinnamon sticks and cloves. Add in the moonshine and caramel vodka. Stir to combine. Bottle it up in mason jars and either chill in the refrigerator or store in a cool place.
Topping: 1/2 cup butter 1 cup sugar 1/4 cup orange juice 1/4 cup Twin Creek's 1st Sugar Moonshine Bring to a boil to dissolve sugar. Pour mixture over bundt cake while cake is still hot and in bundt pan. Cool completely and remove from bundt pan. ________________________ Preheat oven to 350 degrees. Grease and flour bundt pan. Mix all ingredients thoroughly and pour into prepared bundt pan. Bake for 50-60 minutes until a toothpick inserted comes out cleanly.
In a shaker, muddle one orange slice with 1-2 fresh cranberries and simple syrup. Top with ice. Add moonshine, triple sec, simple syrup, and cranberry juice. Shake and pour into rocks glass. Garnish with fresh orange zest, orange slice, and a coupe of fresh cranberries.