"Master Craigg, would yah be so kind as ta take a walk wit me fer a moment, Sir? I have somten I would like ta discuss wit ya."
"Absolutely, Pete." Jake said as they walked out the front door and through the porch to step outside. Pete was leading Jake to the pump house and just before entering, Pete turned to Jake and began to speak.
"Sir, afore I get to fer ahead o myself, I jus wan ya ta know it's all perfectly legal. The estate has a Federal license from them ATF fellas as well as all applicable state licenses to make 50,000 gallons a year."
"Well, Pete. With ATF and state licenses in the mix I suspect we are talking about a distillery?"
"Yes Sir. If'n ya wan me to take er all down I will. But, iffin I may say so, I make some o the smoothest alcohol you will ever taste. We can legally sell what we don drink an affer taxes we can actually make a lil money on er."
Jake thought for a moment, "And it is all legal?"
"Ya have ma word it is, Sir. I have all tha paperwork ta prove it back at tha house an will hand er over to ya fer safe keepin ifin ya prefer."
"Let me see your setup."
Pete opened the door to the pump house, and it took Jake a moment to separate the well and purification plant from the distillery. What he saw were two VEVOR stainless steel 18.5-gallon stills situated over two electric burners, four 25-gallon fermentation pots, several 50-pound sacks of cracked corn and malted barley, and a rack of about fifty 5-gallon barrels of white oak casks, along with other sundry items used in making corn liquor.
"What is your recipe, Pete?"
"Well, Sir. Ah gots ma own high yield yeast ma family developed over a hunnert year ago. Since Ah make it so pure there aint no point in flavorin it prior to distillation so Ah use a cracked corn an malted barley mash with added fructose sugar ta get the max alcohol content." Affern Ah distill it, Ah got these white oak barrels Ah place the distilled alcohol in an ah let er age fer bout 10 yars."
"Ah add 'merican oak spirals to them barrels, one light an one medium toast. Tha light toast contributes fresh oak, coconut an fruit flavors, an higher levels o them tannins while the medium toast is more bout tha nose as it has fewer tannins but more bouquet, so it'l impart more aroma than flavor. It has ah warm, sweet caramel character with strong niller overtones. Afer a month, the flavor an nose is completely infused but agein longer smooths out tha alcohol isself."
"How long have you been making moonshine?"
"All ma adult life, Sir. Only affer gettin the job here did ah start maken it legal though as ah dint wana put yer family at risk."
"How much do you make in a single run?"
"Well ah get bout 2 1/2 gallons o 180 proof alcohol outa one o these distillers here. So with two ah kin fill a keg wit jus the hearts fer the best purity."
"You are ultra careful about getting rid of the foreshots, yes?"
"Oh absolutely, Sir. Don wanna hurt no one. Ah even recycle the heads and tails in a second run through the distiller and still take out foreshots. So everthin is pure an safe."
"Well, if you are aging an additional 10 years, these are not all you have in storage."
"No, Sir. Ah have 53 gallon white oak barrels, 60 fer each year, stored in ah controlled envirnment. Plus one barrel at is tapped fer use this yar in the garage in the mother-in-law's place where tha missus and Ah stayin."
"You have a bottle you can put some in and bring to the house?"
"Ah gotta gallon earthen clay jug wit a stopper, Sir. Shall Ah get er an meet yah at tha house?"
I nodded. "As long as it is legal I don't have a problem with it. I don't want to have to keep up with paying taxes if we sell it, though. Does it meet with your approval if I pay for all the expenses, we increase production to 100 53 gallon barrels a year and I keep 10 and you the rest? I will ask only for half a barrel for the first 10 years and pay you back all your costs including licensing fees."
"At werks fer me, Sir. Thank yah. This is more a labor o love an family tradition hobby fer me. Ah preciate yah bein so unerstandin."
"Well, I will need stoppered clay quart bottles and I need you to dilute the alcohol down to 90 proof as I want to be able to share it with family and friends, but I don't want anyone getting alcohol poisoning from being surprised at its purity. That will stretch out a gallon into about 2 gallons will it not?"
"Yes, Sir. An that allows fer a refinement o the flavor profile as well. We kin make everthin from a coffee liquor to a peppery vodka or peppermint schnapps. Even a creamy coffee malt like a Bailey's Irish Cream."
"Ahll be back at tha house in jus a moment, Sir."
Back at the house Jake pulled Walsh to the living room where they sat down on the plush, Italian leather couch with Walsh on his lap. Walsh looked at him with a smile and asked, "Soo, what made Pete and Minnie so uptight?"
Jake laughed, "It seems we are the legal owners of a distillery and Pete is a professional moonshiner of at least two generations."
Walsh raised an eyebrow, "Oh really! Is it any good?"
"He is bringing over a jug of it for us. It is 190 proof, though. So, a shot glass is it or we will both be on our asses."
Walsh just laughed, "Mise boyo, is féidir leis an lassie Éireannach seo d'arse scrawny a ól faoin mbord." (Me boyo, this Irish lassie can drink your scrawny arse under the table.)
Jake smiled, "As sin nÃl aon amhras orm, mo ghrá. Ach caithfimid a bheith suas geal agus luath chun bualadh leis an gceannasaà ar maidin. Seiceáil báistÃ?" (Of that I have no doubt, my love. But we have to be up bright and early to meet the commander in the morning. Rain check?)
Walsh nodded and hollered out, "Minnie! It's okay! And your dinner is smelling divine!"
Minnie let out the breath she didn't realize she was holding and smiled, "Thank you, Miss. You just don't know what that means to ol Pete. He is a fifth-generation moonshiner, and it is just in his blood. He is a good man and doesn't abuse it, but it is about impossible to get the Tennessee mountains out of a man once it infects him."
As if on cue, Pete walked in with a two-tone brown and tan clay fired jug with an old-time wire clamped stopper in his hand. He walked to the bar and pulled down 3 shot glasses and placed a small ice cube in each one before he walked over to Walsh and Jake.
He poured a liquid that had a golden hue similar to a fine pilsner into each shot glass and passed them around. Walsh lifted her glass and said, "Cheers!" as she put it to her nose to smell it.
She half expected it to curl her nose hairs and she was very surprised such a high proof didn't. Walsh smelled vanilla and caramel with other more subtle scents she couldn't quite place. She took a good sip and waited for a burn that never came.
In fact, it was as smooth as drinking water. She rolled it over her tongue, tasting the light but substantial oak and elusive coconut flavors that moved to an indistinct fruity aftertaste. It went down like ice water... until she took a breath. At that point the vapors from the alcohol hit her lungs and almost made her dizzy. "Damn! This is good moonshine! And dangerous as hell!"
Jake, having tasted his had to agree, "Yeah, this is top notch whiskey, and it is potent enough and smooth enough to turn you into a blithering drunk before you can blink twice."
Pete smiled from ear to ear. "This here comes from tha 5th barrel Ah ever made."
Walsh was confused, "I thought your wife said you were a 5th generation moonshiner."
I winked at Pete, "Hon, this has been barrel aging for ten years."
Walsh took another sip, savoring the subtle nose and shift in flavors as it rolled over her tongue. She took another breath and said, "Don't you dare change a thing."
"How much do you have left in this batch, Pete?"
"Sir, Ah just tapped this here keg an this be tha firs gallon out o her. So thar be bout 50 gallons left as a keg usually loses bout two gallons to tha wood in tha keg."
"I have decided to finance him for half his production. That will be a keg a year for ten years and go to 50 kegs each year after that."
Walsh smiled, "When they come visit, we have to share some with the family."
"As Ah wuz telling Master. Craigg, ma'am, Ah kin make this inta quite a few thangs instead o tha flavor yah have now such as a coffee liquor, a peppery vodka, peppermint schnapps, or a creamy malted coffee cream like a Bailey's."
"I think I would like to do that by the drink, actually. This is much too good and too versatile to make a batch of something like that and then be locked in. Don't you think, bunchkins?"
"I can see the wisdom in that," he said as he took another sip. "You know, after the second sip the vapors are no longer noticeable. This is dangerous stuff indeed!"
Minne called into the living room, "Just one shot, please. Dinner is bout finished and I don't fancy carryin your butts to the table."
Walsh giggled, "Oh I am going to like Minne. Her sass makes me feel right at home."
Dinner was Cornish Hens Marbella, mushroom rice, and a bean sprout salad. Minne had already taken two plates to the two security men on duty before she set the table. Walsh had insisted everyone eat together so the other two security men, Simon, Janelle, Minne and Pete ate with them at the table. The food was top notch.
The game hens were soaked in a marinade consisting of bay leaves, garlic paste, pitted prunes, capers, pimento stuffed green olives, olive oil, rice wine vinegar, caper brine and olive brine a day previous then seasoned with salt, pepper, brown sugar and parsley. The marinade was added to a white wine and then placed around the halved hens in a casserole dish and baked until done.
The bean sprout salad included fresh raw bean sprouts, shredded scallions, julienned fresh carrots, fresh cilantro, and minced Poblano pepper. The dressing with which it was tossed was made by combining rice vinegar, Sriracha sauce, toasted sesame oil, lemongrass paste, fish sauce and honey.
The mushroom rice was a delightful dish with sauteed mushrooms in butter, garlic and olive oil. Half of the mix was set aside, and the rice added with enough vegetable stock to fully cook the rice. After the rice had absorbed the flavors of the glaze in the pan and fully cooked, salt, pepper, and the rest of the mushrooms were added and well mixed before re-heating.
Sweet tea was served with dinner.
"Oh, my goodness! Minne! Your cooking technique is wonderful! Those hens were the most flavorful I have ever had!"
"It makes a difference when you catch them out of the pen and clean them just prior," she said with a smile.
"I never realized how fresh game hens were so much more flavorful! Very impressive! I am afraid I have eaten too much!"
"So, I take it you don't want to try my homemade lemon meringue pie?"
"Oh, my goodness!" Welsh paused for a moment, "Let me help you clear the table and then I will have room for a slice!"
During desert Walsh asked, "Minne, how did you and Pete meet?"