Moonshine gets a bad rap—all those antiquated notions of gut rot and involuntary blindness. It doesn’t help that Wikipedia defines moonshine as “any distilled spirit made in an unlicensed still.” Jeff Peace’s Bone Spirits, a distillery based in Smithville, is entirely legal and licensed and actually has three other farm-to-bottle drinks on the market besides their Fitch’s Goat Moonshine: Smiths Premium Vodka, Moody June Gin and Fitch’s Goat Whiskey.

But moonshine takes a little bravado to sell. The natural state of whiskey before it’s aged, moonshine is perceived as whiskey’s redneck cousin, the one you just don’t bring to an elegant affair. Peace says that perception is all wrong. “There’s a niche for clients and customers who don’t necessarily like that oak flavoring and coloring of whiskey,” he says. “We can offer it straight after the triple distillation run, unaged, straight to the consumer. The taste profile knocks your socks off—it’s grainy and has a sweet nose to it.” That’s putting it mildly. Sipping this clear alcohol is a little like putting fire in your mouth. The surprise is how nicely complex the taste is, with notes of vanilla and banana.

“You don’t have to kill it with a cranberry and tonic—it’s gentle enough to sip,” Peace says. I hope we can bring some class to this category. We’re not serving it in a jug, it’s 87 proof, and we’re putting a really nice label on it in a crystal glass bottle and saying, ‘Give this some attention. It’s a sipper’s drink.’"

Fitch's Julep

Peach-soaked moonshine turns a standard julep into a Texas tradition. Slice a peach into eighths and combine with Fitch's Goat in a Mason jar. Let it sit in your fridge for at least two days, preferably a week.

10 mint leaves
1 sugar cube
2 dashes orange bitters
3 oz peach-soaked moonshine
mint sprigs

In a rocks glass, combine and muddle the first three ingredients. top with crushed ice, add moonshine and garnish with mint.