Q&A With Paul Fullmer, Dark Corner Distillery

A Brief Chat With Dark Corner’s Executive Distiller

By Richard Thomas

Nestled in the Appalachian foothills of Greenville, South Carolina, Dark Corner Distillery is building up a reputation, both as a tourist destination and for its whiskey. They bill themselves as making the “World’s Best Moonshine,” a pretty tall title to defend, but the pile of medals the corn whiskey in question has won provide more than adequate cover for the claim. And of course, when a distillery stakes a claim like that, The Whiskey Reviewer has to go talk to the man making that spirit, Paul Fullmer.

RT: My understanding is that you were a chef before taking up distilling at Dark Corner. Can you tell me about making that transition?

PF: I have always had a love and fascination for both food and distillation. From building my first still at the age of 15 in the woods of Virginia (for water distillation of course) to helping prepare food around the house, as long as I can remember the love has been there. Before coming to work at Dark Corner Distillery, I’d always worked in kitchens, both before and while attending Johnson & Wales University in Charlotte, North Carolina where I graduated with an AS in Culinary Arts and a BS in Food Service Management. While attending, I was able to take several beverage courses in everything from beer, wine, sprits, mixology, food and beverage pairing to the culinary/Business core classes: ultimately allowing me to bridge the gap between my two passions.

RT: Dark Corner has a few youngish, barrel-aged whiskeys out, like Redmond and Stumphouse. Do you have any stock maturing in the warehouse, waiting to become a future, older release?

PF: Definitely, as we get older our whiskeys do to and we have a couple special barrels in the works.

RT: A big part of what Dark Corner does is moonshine and a collection of flavored ‘shines. My guess is that, because of the faster turnaround time, that is closer to brewing and cooking than barrel aging is. Would I be right?

PF: Yes, while also paying homage to Appalachian region we call home.

RT: Moonshine is a growing sector, but it still has plenty of detractors who would tell people it’s just harsh rocket fuel. When you encounter a skeptic, how do you bring them over to trying your moonshine?

PF: Currently having the most awarded moonshine in the world allows the product to speak for it self and we are very grateful for this. Although, if a consumer needs more persuasion, a little history lesson on moonshine normally gives them a thirst for this clean white whiskey.

Normally we first go over the definition of moonshine: an illicitly produced spirit normally produced in a non-licensed facility without payment of tax. Contrary to common belief, there is no standard for proof, class, or type of spirit. The recipe for moonshine would vary from region to region because it would be based on the ingredients a moonshiner could get they’re hands on without raising suspicion, while the proof would be based on whatever proof they wanted to sell it at.

Our Moonshine is a corn whiskey recipe based on the kind of Moonshine that has been produced around this region ever since the first whiskey tax. Made from an heirloom local corn, all grain mash bill, and distilled twice in an all copper pot, we romantically call this spirit moonshine to tie in the immense history that has surrounds this notorious spirit.

RT: OK, you can cook and you make moonshine. Let’s talk moonshine and food pairings! What works?

PF: Pork products and southern food in general always pair lovely; pulled pork BBQ, bacon, cornbread, collard greens, biscuits, pork chops, grits, corn, sweet potato pie, and sweet tea. Ginger and citrus juices also play nicely.