Franklin County Corn Brandy
Pure Mountain Corn Squeezin’s
As Seen In
The Horsepasture Gazette
Our 100% organic product is carefully hand-crafted somewhere on the estate of Hobnert P. Sternmarker, deep in the mountains of Franklin County, Virginia.
Produced with Brewmaster Buford’s secret family recipe, Chateau Bubba illustrates the meaning of the word Wheeeeuuuu!
Using our unique “Double Distilling” process, CB (as the locals call it) goes down smooth and comes back up again and again.
Only the finest local and imported (all the way from ‘Carolina) corn and rye are mixed with factory pure Winn-Dixie yeast and the finest sugars and sorghum to create a taste experience you’ll never forget. (Assuming that you remember anything.)
These all natural ingredients are mixed and aged a minimum of four full days in aged pine and pressure treated casks.
Shown to the left is Hobnert himself using a bamboo cane pipette to withdraw a mash sample under the watchful eyes of our security staff.
Our mash vats are usually kept covered during the aging process. This reduces the chance of squirrels, frogs, snakes rabbits and other contaminants from making it from the vat to the cooker where they tend to stink like begeezus.
Hobnert says, “I ain’t bout to put it the cooker iffen it ain’t ready. This stuff don’t stink yet so it ain’t”
In this photo (right) one of our quality control technicians inspects the final product under the watchful eye of a customer. In this final stage, state-of-the-art Fenestra and Melita filters are used to remove any sediment, paint and wood chips, dead ants, spiders, snails, slugs and other natural impurities that may have found their way into the final product.
The result is a sparkling clear liquor of exceptional character, distinctive nose and a lingering finish.
After the rigid quality control process, the precious liquid is carefully transferred to almost new decanters in sizes ranging from the handy one pint hip flask to the popular 5 Gallon Jerry Can.