It’s an authenticity big, brand name distillers can’t commit to delivering.
“Because small batched moonshine is a lost art.”
He continues, “There is a big difference between the larger distilleries that actually make ethanol, then water it down and sell it as moonshine, over small-batch, real moonshine recipes made from just grains.”
“I was raised making moonshine with my dad,” Mark goes on.
“My dad, as well as all my neighbors growing up, worked in coal mines. When they went on strike, my dad and I would go up into the hills behind my house and make moonshine. Which he would sell to feed our family.”
The irony isn’t wasted on Mark.
“Today, the local community supports my distillery by buying my products locally.’
For Mark, that’s the most rewarding part of it all. “Having repeat customers,” he confirms.
“Especially the ones who drive five to eight hours just to buy my products.”
Mark enjoys sharing his handiwork with good friends like Scotty May, who’s also a part of their process.
For a man who grew up poor in rural Mingo county and never finished high school, Mark is without question a success story.
He’s proud to remind people, “I raised three smart children that are all doctors with practices in West Virginia.”
For Mark, only one mission remains, “To carry on my forefather’s fabulous moonshine recipes. And to preserve the Hatfield family’s name for generations to come.”