1 , 3 , 5 and 10 gallon barrels available
Join the Copper Run Barrel Club
thanks to Josh Mitchell (link here) for photo
hosted by Cindy Woolf (link) and Mark Bilyeu (link)
For schedule info open following link: ReverbNation
“Jim Blansit built this bar with his father out of old barrels and barn beams. The tasting room is open daily and features photographs from Blansits nephew; an antique stove that belonged to his grandfather; and materials for the ceiling came out of a 105-year-old barn. Tastings are free.”
Moonshine Mystic by Rural Missouri Magazine (click here for article link)
“Blansit may use some new equipment, but his techniques are centuries old. He said he considers it a privilege to continue to educate the public about the skill and ingenuity of the men who comprise a significant part of the heritage of the Ozarks.”
— Tyler Francke
She works at Copper Run Distillery in Walnut Shade and frequently plays there with Bilyeu on Sunday afternoons. They plan to record the songs there, and Bilyeu will produce the CD — quick and simple, with no specific deadline. “Something to sell with the bottles of moonshine and listen to while you drink,” she said with a laugh. She considered whether “moonshine” was the appropriate term for Copper Run’s artisanal spirits. After a moment, she said, “Well, it’s top-shelf moonshine.”
Copper Run Distillery: It’s About Quality, Not Quantity! – OzarksFirst.com.
“Sippin’ History At Copper Run” by Sandy Clark, photo by Mark Scheifelbein.
Article in Missouri Life Magazine, October 2011.
“Business by the Barrel. The Road to Ozarks Moonshine. Alcohol artisan Jim Blansit taps into the budding micro-distillery industry.”
by Eric Olson of Springfield Business Journal (linked)
Complementary Rum tasting paired with truffles infused with Copper Run Rum.
Thank you to everybody who came to enjoy the YMCA benefit at Murder Rock
Thank you to CR for creating a special moment to share with Ricard´s family at the dinner celebrating his grandmother´s funeral in Arenys de Mar, España. It was a beautiful occassion. Everybody enjoyed the 1 & 1/2 year old whiskey. Ricard says, “Don´t just sit through life until one day your dead. Copper Run with it”
Copper Run was voted Rural Missouri´s winner of the Southwest best of Wild Card. linked here: www.ruralmissouri.org
Creativore took Gold for best package with the Moonshine label and Silver with the Rum at the Addy Awards. It was a great evening finished off with a fearless snowball fight.
p.s. Aris knows… go european, try the moonshine freezing cold!
With our Shine good and stocked, Copper Run is switching gears from Moonshine production to RUM, yum. The smell of molasses cooking is divine!
Here Jim is cleaning the still preparing for the next month of Rum distilling.
It was snowing in Ozarks yet again in 2011, so beautiful with rainbow sparkles fluttered and piled everywhere. When it does snow, one must get out and enjoy it, fall down in it, try making a face print, write your name, sled it, and finally when you are totally frozen go back inside where everything is warm and cozy, strip out of your wet clothes and sit down to a whiskey on the snow. Or if you are one of those who have been soaking fruit in the Moonshine… make yourself an amazing fruit moonshine ice cream. Take advantage of it being knee deep!
 Apple moonshine spice cake made with apples that had been soaking 3 weeks in moonshine, served with a glass of the the apple moonshine. |
 A new batch of cherry moonshine getting started with a glass of the last of my mother’s cherry moonshine sitting next to it.
how to make: place 5 cups of fruit and 1 cup of sugar (heat the sugar with several tbs of water until it is dissolved into a syrup) and let sit. after 3 weeks to a month taste and if it is to your liking remove the fruit. note: the fruit will ferment it you leave it to long in the moonshine. |
read full interview at following link: americancraftspirits.com
American Craft Spirits: Some of the best oak in the world which is used to age Scotch comes right from Missouri – will you being taking advantage of this fact in the future?
Jim: We are so fortunate to be producing whiskey in the heart of the Ozark Mountains. Our white oak trees are world famous for making excellent barrels. We use these barrels to age our corn whiskey and the results are exciting. We are bottling a one year old whiskey now and look forward to offering older spirits in the future.”
photo by Steven Smith
Video featured by KSPR that can also be viewed at Worldnews Distilleries(link)
Score: 88
“It started at age 13, when Blansit and his brother were growing up on their grandparents’ land in Walnut Shade. Their mother always whipped up things like homemade ketchup or peanut butter. “I always knew I could make anything I wanted to,” says Blansit. “Food didn’t come from the store.” And neither did the wine.”
Book by Bill Owens (link)
Suki left us after years of being the best dog in the world and Kiah found us.
Our friends had stopped by to purchase some of our fine spirits. Nancy took a few awesome photos of the building and still. I wanted to share a few of them with you. Hopefully we will see some of you in person when you stop in to say Hello!
Copper still made by COLONEL WILSON http://www.coppermoonshinestills.com/
Jim´s arms around wife Laura & daughters Jeni and Morgan
Tasting room painted by Laura… bar built mostly by Big Jim using old barrel staves for the bar, barn wood for the walls and tin for the ceiling from great granpa Chet’s long gone billiards room.
The Crew: Jim Blansit Sr. and Jr. and Dave Alviar (missing Ricard Solà, the food and water girls Lois and Charity Blansit, Laura and all the ones who gave a helping hand here and there)
Raising the roof with Ricard
Dave and Jim chilling a moment on the frame
Big Jim and Little Jim laying the first level
click HERE for Hours & Directions
(click image for link) This link takes you to Palate Fine Wine and Provisions. Search Copper Run to find our products.
