The history of whiskey in western North Carolina is a tale of heritage, resilience, and craftsmanship. In the early 19th century, our founding ancestors from Scotland and Ireland brought their distilling knowledge and traditions to the rugged Appalachian region. These pioneers, skilled in the art of whiskeey making, found the fertile valleys and clear mountain springs of western North Carolina ideal for producing high-quality whiskey.

These early distillers adapted their old-world techniques to the new environment, using locally grown grains using methods taught to them by the mighty Cherokee, and sourcing pure mountain water to craft distinctive spirits. The isolation of the Appalachian region allowed these whiskey makers to refine their craft, passing down their methods through generations. This rich distilling tradition was an integral part of the local culture, with family recipes and techniques carefully preserved and handed down.

In the latter half of the 19th century, Western North Carolina emerged as America’s largest producer of whisky, with distillers shipping products across the nation. Hundreds of licensed WNC distilleries carted their liquid to Statesville, NC. In fact, so much whiskey was received by the town’s rectifying houses during this period that Statesville was considered “the whiskey capital of the world.”