Hatfield & McCoy Moonshine

On the top of a hill, in the mountains of southern West Virginia, the Hatfield and McCoy families have come together to brew something sweet on land that was once home to their historic bitter rivalry.

Legend has it that the Hatfield-McCoy family feud started with a stolen hog. But over the decades, the late 19th-century conflict between patriarchs William Anderson “Devil Anse” Hatfield and Randolph McCoy snowballed into an illicit romance, multiple murders, and longstanding grudges between the two Appalachian families.

Today, owner Chad Bishop, a former coal miner with a family heritage of making moonshine, uses the original 150-year-old recipe of his wife Amber’s great-great-great-grandfather, ”Devil Anse.” Chad’s grandfather, Ray McCoy, lent the duo his family’s name.  

The pungent smell of the high-octane “Drink of the Devil” is one of the first things you notice on site. Every day but Sunday, Bishop makes the 90-proof white corn whiskey with West Virginia-grown corn in the small, 300-person town of Gilbert. He ferments it, then distills it in copper kettle stills. 

The on-site restaurant serves burgers, chili dogs, salads, and more. The distillery is also close to the popular Hatfield-McCoy ATV Trails.