Moonshine: Moonshiners | Sugarlands Shine | Mark & Digger’s Hazelnut Rum

Mark and Digger's Hazelnut Rum is a smooth, full-bodied spirit that blends hints of vanilla, cinnamon, and honey. At 80 proof, this rich brown spirit finishes with an oaky kick sure to satisfy the rum lover in you!

Mark Ramsey and Digger Manes are the two lead casts of the famous show ‘Moonshiners’ on the Discovery Channel. In the show, Mark and Digger produce moonshine in different places and mountains of America.

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Size: 750mL JAR

Proof: 50 (25% ABV)

Origin: Tennessee

Distillery: Sugarlands Distilling Co

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Detailed Description

Mark Ramsey grew up exploring the woods of East Tenn. As a young man he was introduced to a local moonshine expert and quickly learned the trade through hand on experience. He and his distilling partner, Digger Manes, now carry that journeyman craftsmanship forward with their distinctly delicious recipes!

Digger Manes has been around the still most of his life. As a young man, he was introduced to a local moonshine legend in Cocke County, Tenn. After putting in his time as a still hand, Digger, along with his distilling partner Mark Ramsey, has mastered the craft of distillation. He is now a legend in his own right.

Pairings & Suggestions

Hazelnut Rum pairs well with apples, apricots, bananas, caramel and chocolate.

Mark & Digger’s Rum serves great with sweet desserts like crème brûlée, coffee or vanilla ice cream.

Moonshiners | Sugarlands Shine | Mark & Digger’s Hazelnut Rum Tasting Notes

Nose: Sweet aromas of toasted hazelnut and brown sugar

Palate: Vanilla, cinnamon and honey

Finish: Smooth finish

Awards

LA International Spirits Competition – Bronze Medal

NY World Wine & Spirits Competition – Silver Medal

Distillery Information

Opened in downtown Gatlinburg, Tennessee in 2014, Sugarlands Distilling Company produces craft-quality moonshine and whiskey. Using an artisanal stone mill to grind grains like corn and rye into meal, Sugarlands Distilling Company then mixes in pure Smoky Mountain water to create the mash. From there, the liquid is transferred to the fermenter to simmer for a few days, and when the time is right, that "wash" is pumped into the copper pot still where it is heated and distilled. The alcohol vapor filters through the copper pipes and rises through the plates of the distillation column, down through the chilling column to cool and is finally poured out of the Spirit Safe.

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