Create Your Own Blend At Home

1 , 3 , 5 and 10 gallon barrels available

Join the Copper Run Barrel Club

thanks to Josh Mitchell (link here) for photo

Sunday Music Sessions

Enjoy a relaxing drive into the countryside for our Sunday afternoon music.  We open at 11:00 on Sundays, music starts at 12:00, jam sessions begin in the later afternoon.

hosted by Cindy Woolf (link) and Mark Bilyeu (link)

For schedule info open following link: ReverbNation

News Leader Ar…

“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 Blansit’s 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.”

— News Leader (link)

Moonshine Mystic, Rural Missouri

 

Moonshine Mystic by Rural Missouri Magazine (click here for article link)

417 Magazine Whiskey Fest 2012

417 Magazine (link), 

Big Cedar Lodge (link)

Distillery Continues Ozarks Tradition

“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

full story at Branson Tri-Lakes News (link)

Cindy Woolf at Copper Run

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.”

Full article linked here to News-Leader.com

Copper Run Distillery: It’s About Quality, Not Quantity! – OzarksFirst.com

Copper Run Distillery: It’s About Quality, Not Quantity! – OzarksFirst.com.

(open title in new tab or window to view video)

Giving Green For The Holidays

Article from Greene Magazine encouraging local Holiday gifts.  Greene Magazine (link)

 

Missouri Life

“Sippin’ History At Copper Run” by Sandy Clark, photo by Mark Scheifelbein.

Article in Missouri Life Magazine, October 2011.

For link to Missouri Life click here.

Springfield Business Journal

“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)

Young President’s Organization at Copper Run Distillery

Private party catered by Farmer’s GastroPub (link) , exquisite food!  Live music from The Guise.  Great cocktails by Mixologist Steven Smith.

First Friday Art Walk, August

Complementary Rum tasting paired with truffles infused with  Copper Run Rum.

Elle’s Patisserie (link)

The Best of Branson SUMMER 2011

BCC Interview

Copper Run Weekend in Spain

eat, drink and be merry

Thank you to everybody who came to enjoy the YMCA benefit at Murder Rock

Taste and Science

At The Discovery Center

view video here: KOLR10

link to Discovery Center

KOLR10 News

see video at link here: OzarksFirst.com

Celebrate All Occasions With Copper Run

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”

Wild Card Best of Rural Missouri

Copper Run was voted Rural Missouri´s winner of the Southwest best of Wild Card.  linked here:  www.ruralmissouri.org

Distillation Workshop MSU

  

link to the Missouri State Fruit Experiment Station

Addy Awards

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!

RUMMMMMMMMM

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.

Cotton In

T-Shirts | Long-Sleeves | Hoodies

ooooopsss………..I couldn’t find the camera and so had to take the picture with the webcam, its a little artistic

more importantly the hoodies are cozy on these cold days!

Eat Yellow Snow

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!

Black Cherry Moonshine Whiskey

Black Cherry Moonshine aged one month in 1 gallon barrel…
brought in today by Jim and Colleen,
members of the barrel club.
If you are interested in owning a barrel or already own one and want to join the newly forming group, please contact us. you can post a comment or send us an email.  info@copperrundistillery.com
In the future we will have meetings to taste and discuss the progress of everybody’s individual aging processes.

Fruit Moonshine Infusion

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.

American Craft Spirits Interview

An Interview with Jim Blansit, Owner and Artisan Distiller at Copper Run Distillery, in Walnut Shade, MO.

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

KSPR News Coverage

Video featured by KSPR that can also be viewed at Worldnews Distilleries(link)

American Craft Spirits Score

Score: 88
“The IU building where I work is very close to a large WPA-era Victorian-style greenhouse, a place where I often retreat during the cold, gray months, when there’s no discernible difference between morning and afternoon light. Once inside, I take long, deep breaths and savor the balmy seventy-five degree air, letting the whole warm feeling wash over me. It’s a scent that’s unforgettable, and somehow I’m reminded of that today, nosing Copper Run’s spot-on corn whiskey. Call it moonshine or white dog or whatever you want, it gives a perfectly sweet and sour mashed corn flavor up front, with all the thick vegetal aromas of the greenhouse, along with a sweet alcoholic spice. It’s powerful, no doubt, as it strictly lashes your tongue with flavor, but in and amongst that flavor you begin to pick up light notes of herbal tea, fresh wood, and floral aromas, but overall, this stuff remains very true to form. It’s the kind of shine you pass around the fire or the dinner table, or wherever you might gather with good friends.”
–Matthew S. Colglazier

LET IT SNOW from American Craft Spirits (link)

Missouri Vacation Magazine

“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.”

Missouri Vacation Magazine (full article link)

3 Day course for Beams at Copper Run with artisan distiller Blansit

American Distilling Institute 2010, Whiskey and Moonshine Distilling Conference

“An underlying trend in this year’s sessions was a marked increase in topics
dealing with artisan whiskeys from an international perspective.”
—MODERN DISTILLERY AGE WEEKLY (LINK)

image from Whiskey Intelligence (link) Jim with Lincoln Henderson Master Distiller, Sherman Owen Artisan Resources, and Dave Shceurich of Woodford Reserve Distillery – American Distilling Institute (link)

METALCRAFT

special thanks to Custom METALCRAFT link highlighted

and we don’t care

Jimmy usually cracks the corn, but today Ricard and Charity cracked corn while the master was gone away.

Our corn comes from a local farm in Rogersville and is cracked by us here at Copper Run just before fermenting so that we can create the freshest taste possible.

We also crack our wheat the same way.

Creativore Labels

moonshine on bear creek by David Blansit

studio image by Steven Smith

labels thanks to  Creativore

work in progress

bottling and labeling

417 Magazine

“More Than Moonshine” article from

417Mag.com(LINK)
“It started at age 13, when Blansit and his brother were growing up on their great 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.” –417

 

Modern Moonshine Techniques, Bill Owens

Book by Bill Owens (link)
contribution by Jim Blansit
www.distillery.com (link)
Directory of Craft Distillers (link) 

 

Suki reincarnated as Kiah, new dog round the still

Suki left us after years of being the best dog in the world and Kiah found us.

The Distillery and Friends

last days with Suki

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/

August 21st, Family and Friends, by the fire

Jim´s arms around wife Laura & daughters Jeni and Morgan

Preparing for Friends and Family

Jim Blansit Sr. mounting barrels for future sign
Dave should also be presented in a photo here, but…

Labeling with 1st provisional labels

Setting up the still for making a Rum run

Barrels starting to arrive

Big and Little Jim in front of the rack built by them

18 more years of aging

all overseen by Suki

Downstairs Tasting Room

 

 

 

 

 

 

 

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 Building Crew

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

The base of Copper Run Distillery, 2008 summer

Another great job by Brent Deputy and D&D Concrete!