From Our Editors
Adam and Pete aren't the region's first moonshine distillers. That distinction goes to their ancestors who were New England bootleggers during the Prohibition. Adam's ran a Connecticut River speakeasy, while Pete's distilled moonshine on their Wethersfield corn farm.
Still, Pete and Adam may be the first to elevate moonshine to bars' top shelves. Using New England techniques, the craftsmen produce their small-batch moonshine using corn, malted barley, and Connecticut spring water, alchemizing a potion that, they say, "sips like a top shelf whiskey and mixes better than vodka." It also wins awards—two gold medals in the 2014 International Craft Awards, to be specific.
The duo's signature style, simply titled Onyx Moonshine, anchors a diverse selection of varieties. Those range from the smoky Private Barrel to the even-higher-proof Onyx 111 to the limited-edition Cape Cod Cranberry Moonshine. And though they can't travel back in time to become the first moonshiners, there's one first they've got locked in: first to produce a barrel-aged whiskey in Connecticut.