Made it

It started as a mad Christmas idea, declaring that we could do better than what was out there; coupled with some encouragement from our good friends at Colwith Farm Distillery, we produced our first Moonshine, Charred Maple.

Person working on large industrial tanks in a brewery or manufacturing facility, with metal pipes and equipment within a warehouse setting.

Drink it

Jars of moonshine with lemon slices on a wooden bar, inside a rustic distillery. A metal jigger is next to the jars.

Our goal was to make Moonshine that was good enough to drink neat; we believe we’ve succeeded.

But that isn’t to say we don’t also love it in cocktails.

Here are a few of our favourites.

Thyme to Shine

  • 2 Measures White Dog

  • 1 Measure Lemon Juice

  • 1 Measure Thyme Infused Simple Syrup

  • 1 Egg White

  • Splash of Orange Bitters

  • Garnish: Thyme Sprig & Orange Twist

To make the Thyme Syrup, dissolve an equal amount of sugar into hot water and add a few sprigs of thyme.

(As we’ve found this cocktail very moreish, we usually do 250g sugar and 250ml water and store it in one of our 500ml jars with a few sprigs of thyme. It will last about a week in the fridge.)

In a shaker with some ice, add all the ingredients and shake until a foam forms. Pour into a glass and add a sprig of thyme and some orange peel to decorate.

Jar labeled 'Inkie's Moonshine Small Batch' next to another jar with liquid and fruit pieces on a wooden surface, with a bottle of bitters in the background.

Charred Old Fashoned

  • 2 Measures Charred Maple

  • 2 Teaspoons Orange Sugar

  • 3 Dashes Angostura Bitters

  • 2 Teaspoons Water

  • Garnish: Orange Twist & Cocktail Cherry