You’ve heard the stories. Most people have. Two families in the Appalachian backwoods shooting at each other over a stolen pig or a forbidden romance. It’s the quintessential American feud, a piece of folklore so baked into our culture that we use "Hatfields and McCoys" as shorthand for any two groups who just can't get along. But if you head down to Gilbert, West Virginia, you’ll find something a lot more tangible than old legends. You'll find the Hatfield and McCoy Moonshine Distillery. It’s a real place. It’s gritty. And honestly, it’s probably one of the most authentic ways to actually "taste" history without a time machine.
The air in that part of the country feels different. Thick. Quiet.
When you walk into the distillery, you aren't just walking into a liquor store or a gift shop. You’re walking into a legacy that was literally illegal for generations. The people running the show aren't actors in period costumes; they are actual descendants. We're talking about direct bloodlines here. Specifically, Chad Bishop—a descendant of "Devil Anse" Hatfield—is the one who really got this engine turning. He didn't just want to sell booze; he wanted to reclaim a family tradition that the government spent decades trying to snuff out.
The Recipe That Survived the Ridges
Most "moonshine" you buy in a fancy glass jar at the local liquor store is basically just unaged corn whiskey made in a massive industrial factory. It’s mass-produced. It’s clean. It’s... fine. But the Hatfield and McCoy Moonshine Distillery does things a bit differently. They use a recipe that traces back to Devil Anse himself.
Is it high-proof? Yeah.
Does it kick? Absolutely.
But it’s also remarkably smooth because they use a small-batch process that mimics how the old-timers did it in the woods, minus the lead-soldered radiators and the constant fear of a federal raid. They use 100% West Virginia corn. That matters. The soil in the Tug Valley gives the grain a specific profile that you just don't get with corn shipped in from the Midwest. They ferment it in open-top vats. This isn't some sterile laboratory environment. It’s a working distillery that smells like wet grain, copper, and history.
Why the "Drink of the Devil" still matters
The signature pour is their "Drink of the Devil" moonshine. It sits at 90 proof. Now, in the world of high-octane spirits, 90 proof might sound tame to some hardcore whiskey drinkers, but this isn't about getting hammered in a parking lot. It’s about the "white dog" flavor. You get that sweet corn hit right at the front, followed by a warmth that doesn't burn your throat out but definitely lets you know it's there.
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There’s no aging here. No charred oak barrels to hide behind. In a world where every whiskey brand brags about "12 years in toasted Kentucky oak," there is something incredibly honest about a spirit that comes off the still and goes straight into the jar. It is what it is.
Bloodlines and Business: The Modern Feud (or Lack Thereof)
One of the funniest things about visiting the Hatfield and McCoy Moonshine Distillery is seeing how the family dynamic has shifted. For over a century, these families were defined by violence and litigation. Today? They’re basically business partners in the regional tourism trade.
It’s kind of a weird irony, right?
The very thing that kept them isolated and fighting—the rugged terrain and the fierce independence—is now what brings thousands of tourists to the area every year. But don't think for a second that the rivalry is totally dead. If you spend enough time talking to the locals in Mingo County, you’ll hear the playful (and sometimes not-so-playful) jabs. One family might claim they were the better distillers; the other might claim they were the better marksmen.
Authenticity in a World of Plastic
Let’s be real for a second. The "moonshine" craze of the last decade has produced a lot of garbage. You’ve seen the jars of "Apple Pie" or "Peach Cobbler" moonshine that taste more like Jolly Ranchers than actual spirits. Most of that stuff is just grain neutral spirits mixed with high-fructose corn syrup.
The Hatfield and McCoy Moonshine Distillery stays away from the neon-colored gimmicks. While they do offer some flavored variations—because, hey, businesses have to pay the bills—their core product remains the high-proof clear stuff. They use real fruit infusions. No fake syrups. If you’re drinking the blackberry shine, you’re tasting blackberries that were likely grown not far from where the feud started.
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Navigating the Mingo County Experience
If you’re planning to visit, you need to understand that Gilbert, WV, isn't exactly a metropolitan hub. It’s deep in the hills. The roads are curvy. Like, "don't-eat-a-big-breakfast-before-driving" curvy.
The distillery itself is located at 297 James Ave, Gilbert, WV.
It’s small. It’s intimate. You might walk in and see the master distiller actually working the copper stills. That’s the charm. It’s not a Disney-fied version of Appalachia. There are old photos on the walls, newspaper clippings from the late 1800s, and a general sense that you are standing on ground that has seen a lot of blood and even more sweat.
What to expect on a tour
- The Smell: You’ll be hit by the scent of fermenting mash. It’s earthy and sweet.
- The Gear: Look at the stills. They aren't the giant, multi-story columns you see at Buffalo Trace. They are copper pot stills, the kind designed for flavor, not just pure ethanol output.
- The Stories: The staff knows their history. Ask about the 1882 Election Day fight or the Battle of Grapevine Creek. They’ll give you the version passed down through the family, which is usually a lot more colorful than what you’ll find in a history textbook.
- The Tasting: Yes, you can sample. But pace yourself. High-proof corn whiskey has a way of sneaking up on you, especially if you aren't used to the "purity" of it.
Beyond the Bottle: The Cultural Impact
Why does a small distillery in a tiny West Virginia town get so much attention? It’s been featured on the History Channel and basically every travel blog worth its salt.
It’s because moonshine is the ultimate symbol of Appalachian defiance.
For centuries, the people in these mountains felt abandoned by the government. When the "Whiskey Tax" was enacted, they didn't see it as a civic duty; they saw it as an attack on their way of life. Making moonshine wasn't just about making a buck; it was about survival. It was a way to turn a bulky corn crop that was hard to transport over mountain trails into a liquid product that was easy to move and worth a lot more.
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The Hatfield and McCoy Moonshine Distillery keeps that spirit of independence alive. When you buy a jar, you aren't just supporting a small business; you're supporting a lineage that refused to be paved over.
Common Misconceptions
People often think moonshine will make you go blind.
That’s mostly a myth from the Prohibition era when unscrupulous "shiners" would cut their product with methanol or lead to increase profits. Professional, legal distilleries like this one are highly regulated. The "heads" and "tails" of the distillation process—the parts that contain the nasty stuff—are carefully tossed out. What’s left is the "heart." It’s clean. It’s safe. It’s just very, very strong.
Another misconception? That it all tastes like rubbing alcohol. If you’re drinking bad shine, yeah, it does. But well-made corn whiskey has a complex, bready sweetness. It’s more like a raw bourbon.
Actionable Insights for Your Visit
If you're ready to make the trek, don't just blow in and out. Make a weekend of it. The distillery is right in the heart of the Hatfield-McCoy Trail system.
- Rent an ATV: The trails are world-class. You can ride from town to town, through the mud and the woods, and then end your day at the distillery. Just... don't drink and ride. Seriously. The trails are dangerous enough sober.
- Visit the Gravesites: If you want the full experience, head over to the Logan County side to see the Hatfield Cemetery. There is a life-sized Italian marble statue of Devil Anse Hatfield. It’s surreal to see in the middle of the woods.
- Check the Hours: Small-town businesses don't always keep "big city" hours. Check their social media or call ahead before you drive three hours into the mountains.
- Bring Cash: While they take cards, cell service in the hollows can be spotty. Sometimes the card readers act up when the clouds roll in. Having a few 20s on you is just smart mountain travel.
- Talk to the Distiller: If Chad is around, ask him about the original 150-year-old recipe. He’s a wealth of knowledge and genuinely passionate about the craft.
The Hatfield and McCoy Moonshine Distillery represents a shift in how we view Appalachian history. It’s moving away from the "hillbilly" caricatures and toward a genuine appreciation for the craftsmanship and resilience of the people who lived there. It’s a story of a feud that ended, a tradition that survived, and a jar of whiskey that ties it all together.
Grab a jar of the "Drink of the Devil." Take a sip. Feel the history. Then, go explore the ridges where it all started. Just keep an eye out for any stray pigs. You never know when a new feud might start.
To make the most of your trip, start by mapping out the Hatfield-McCoy Trails "Browning Fork" section, which puts you in a prime position to visit the distillery in Gilbert. Pack for variable weather—the mountains create their own microclimates—and ensure your vehicle's brakes are in good shape for those steep Mingo County grades. If you can't make the trip in person, look for their "Drink of the Devil" label in specialized spirit shops across the Southeast, as their distribution has expanded significantly to meet the demand of enthusiasts looking for a legitimate taste of the Tug Valley.