Our whiskeys are all made on site in traditional methods. They are aged in oak barrels and hand crafted by our distillers to ensure the best quality.

The big brands have high quality recipes, but they are already familiar to us. The new craft distillers make spirits that taste like nothing you can find commercially. We produce a unique buckwheat recipe, based on old-fashioned recipes handed down by my uncles and refined through consultation with Bill Owens, the President of the American Distilling.

Our buckwheat moonshines are unique and reflect the flavor of the area by using buckwheat grain that has been traditionally farmed in the area They are unique not only because of the buckwheat, but also because most distillers use partially cooked grains meant for use in beer pubs. These types of grains are similar to oatmeal, in the fact that you add hot water to activate them. While there is nothing wrong with those techniques, our recipes are based on using raw, unprocessed farm grains.

We are craft distillers who care deeply about quality. We distill our moonshine and whiskey using a traditional copper still that requires skill and expertise. We care deeply about the ingredients that we put into their stills, about where they are harvested, how they are transported and stored, and how they are made into distilling material because it's all so important for the quality of what we make. We use small, old-fashioned, hand-operated equipment because that puts them directly in touch with how the spirit is actually being transformed from raw material into something a person wants to drink.

To achieve that "particular quality," most craft distillers employ variations on small-batch pot stills, the kind of homey, copper kettle-looking devices you find at single-malt scotch distilleries, as opposed to the giant, continuous-process column stills of the big-volume liquor brands. Craft distillers control every step minutely, including the ability to retain only the perfect heart of the still's output for bottling. The “craft” involves knowing where the perfect heart of the still run is.

Old style, handcrafted whiskeys were made and stored in wooden barrels until someone bought them, which was usually around 30 days after distilling. These whiskies have no comparison to moonshine, which is sugar-based and cheaply-made. Their style of manufacturing stems from the prohibition era where low quality spirits needed to be designed for quick turnaround and sale.

The craft distiller’s style of manufacturing goes back to the time of George Washington and before; this is the style of whiskey making that is still being used today in Scotland and Ireland. The craft is being resurrected in the United States, and Heston Farm is proud to be a part of that resurrection.

Pinchgut Hollow Distillery opened in May, 2011. Our distillery attracts West Virginians and people from the surrounding states and serves as a major tourist destination for North Central West Virginia. We make old-fashioned whiskeys, using recipes handed down through generations of the family.

In the 1800’s, Appalachian craftsmen bottled their whiskey in pig-shaped, glass bottles, which were whimsical to the point of being a little bawdy. We have custom designed a very unique pig bottle that maintains the essential features of the original bottles, while adding features that meet modern bottling and merchandising requirements, including flipping the pig on its head.

local news
contact us
about us

Heston Farm’s Pinchgut Hollow Distillery


Heston Farm

1602 Tulip Lane Fairmont WV 26554 US