Description

• The up and coming distillery was founded in 2013 by wife and husband, Ann Marshall and Scott Blackwell, who unintentionally helped save a part of the country’s agricultural history.
   

  Once a thriving grain in 1900s Appalachia, Jimmy Red Corn was down to just TWO ears at the turn of the century. At the time, a South Carolina farmer and seed enthusiast Ted Chewning was given those last two ears and slowly increased the yield of each harvest every year to help preserve it. Eventually, Jimmy Red Corn produced enough it started popping up on food menus throughout the state. 
   

  When Blackwell and Marshall began their R&D for the distillery, they knew they didn’t want to do another Maker’s style and they were not in love with traditional yellow dent corn for their whiskey. They teamed with Glenn Roberts, founder of Anson Mills, a specialty in heirloom grains, and fell in love with Jimmy Red Corn. 
   

  They were given enough Jimmy Red to grow 2.5 acres. Today, they have 450 acres planted across the state between four farms! But for them it all started on James Island, just minutes away from downtown Charleston. 
   

  Our single barrel, # 1098, originated  from WP Rawl farm in Pelion, SC, where the corn grew. It’s four years old at 59% ABV. It has a bright nose with notes of  kettle corn, white pepper, burnt toffee, dark fruit coffee, vanilla cream, and raspberry jam. On the palate look for baked peaches and plum, baker's chocolate, roasted corn, black pepper and some light oak spice.