Two men who are reputed to have made some of the best moonshine in Georgia tell exactly how they did it.

The process for making “pure corn” is the base of the discussion. Use of sugar in a run to increase the yield is also included, but in parentheses, as the addition of sugar would not allow the mixture to be labeled as pure corn whiskey. Use of a thump barrel is included for it does not diminish the quality of the product, and thump barrels were used during the old days.

Both the men are now retired, and watch the production today with increasing disdain.

Here’s how they did it, from beginning to end, using a 50-gallon still and seven 50-gallon barrels.