Park Record Media Center

Carlos Lovell (R), 85, and his brother Fred, 83, survey a vat of their fermenting corn sour mash whiskey before it is boiled in the still behind them at the Ivy Mountain Distillery in Mt. Airy, Georgia, USA, 26 February 2013. The Lovell family began distilling the once illegal moonshine 150 years ago in the north Georgia mountains. Carlos and Fred learned how to make moonshine when they were teenagers, and continued making the 95 proof spirits until the early 1960s, but now have resumed their craft legally. EPA/ERIK S. LESSER ( USA FEATURE PACKAGE GASTRONOMY )

Carlos Lovell, 85, is seen at the Ivy Mountain Distillery in Mt. Airy, Georgia, USA, 26 February 2013. The Lovell family began distilling the once illegal moonshine 150 years ago in the north Georgia mountains. Carlos and his younger brother Fred learned how to make moonshine when they were teenagers, and continued making the 95 proof spirits until the early 1960s, but now have resumed their craft legally. EPA/ERIK S. LESSER ( USA FEATURE PACKAGE GASTRONOMY )

Carlos Lovell, 85, walks inside the spring house for the spring water he uses to make corn sour mash whiskey at the Ivy Mountain Distillery in Clarkesville, Georgia, USA, 26 February 2013. The Lovell family began distilling the once illegal moonshine 150 years ago in the north Georgia mountains. Carlos and and his younger brother Fred learned how to make moonshine when they were teenagers, and continued making the 95 proof spirits until the early 1960s, but now have resumed their craft legally. EPA/ERIK S. LESSER ( USA FEATURE PACKAGE GASTRONOMY )

Carlos Lovell, 85, walks near the spring house for the spring water he uses to make corn sour mash whiskey at the Ivy Mountain Distillery in Clarkesville, Georgia, USA, 26 February 2013. The Lovell family began distilling the once illegal moonshine 150 years ago in the north Georgia mountains. Carlos and his younger brother Fred learned how to make moonshine when they were teenagers, and continued making the 95 proof spirits until the early 1960s, but now have resumed their craft legally. EPA/ERIK S. LESSER ( USA FEATURE PACKAGE GASTRONOMY )

Carlos Lovell, 85, shows a handful of the sprouted corn to make malt he then grinds and uses to make corn sour mash whiskey at the Ivy Mountain Distillery in Clarkesville, Georgia, USA, 26 February 2013. The Lovell family began distilling the once illegal moonshine 150 years ago in the north Georgia mountains. Carlos and his younger brother Fred learned how to make moonshine when they were teenagers, and continued making the 95 proof spirits until the early 1960s, but now have resumed their craft legally. EPA/ERIK S. LESSER ( USA FEATURE PACKAGE GASTRONOMY )

Carlos Lovell, 85, mixes a vat of fermenting corn sour mash whiskey before it is boiled at the Ivy Mountain Distillery in Mt. Airy, Georgia, USA, 26 February 2013. The Lovell family began distilling the once illegal moonshine 150 years ago in the north Georgia mountains. Carlos and his younger brother Fred learned how to make moonshine when they were teenagers, and continued making the 95 proof spirits until the early 1960s, but now have resumed their craft legally. EPA/ERIK S. LESSER ( USA FEATURE PACKAGE GASTRONOMY )

Carlos Lovell, 85, dries out the sprouted corn to make malt he then grinds and uses to make corn sour mash whiskey at the Ivy Mountain Distillery in Clarkesville, Georgia, USA, 26 February 2013. The Lovell family began distilling the once illegal moonshine 150 years ago in the north Georgia mountains. Carlos and and his younger brother Fred learned how to make moonshine when they were teenagers, and continued making the 95 proof spirits until the early 1960s, but now have resumed their craft legally. EPA/ERIK S. LESSER ( USA FEATURE PACKAGE GASTRONOMY )

Carlos Lovell, 85, had special wooden agitators mad to mix vats of fermenting corn sour mash whiskey before it is boiled at the Ivy Mountain Distillery in Mt. Airy, Georgia, USA, 26 February 2013. The Lovell family began distilling the once illegal moonshine 150 years ago in the north Georgia mountains. Carlos and his younger brother Fred learned how to make moonshine when they were teenagers, and continued making the 95 proof spirits until the early 1960s, but now have resumed their craft legally. EPA/ERIK S. LESSER ( USA FEATURE PACKAGE GASTRONOMY )

Carlos Lovell, 85, mixes a vat of fermenting corn sour mash whiskey before it is boiled at the Ivy Mountain Distillery in Mt. Airy, Georgia, USA, 26 February 2013. The Lovell family began distilling the once illegal moonshine 150 years ago in the north Georgia mountains. Carlos and his younger brother Fred learned how to make moonshine when they were teenagers, and continued making the 95 proof spirits until the early 1960s, but now have resumed their craft legally. EPA/ERIK S. LESSER ( USA FEATURE PACKAGE GASTRONOMY )

Distillery manager Mike Yearwood (L) watches Carlos Lovell, 85, mix a vat of fermenting corn sour mash whiskey before it is boiled at the Ivy Mountain Distillery in Mt. Airy, Georgia, USA, 26 February 2013. The Lovell family began distilling the once illegal moonshine 150 years ago in the north Georgia mountains. Carlos and his younger brother Fred learned how to make moonshine when they were teenagers, and continued making the 95 proof spirits until the early 1960s, but now have resumed their craft legally. EPA/ERIK S. LESSER ( USA FEATURE PACKAGE GASTRONOMY )

Carlos Lovell, 85, holds the family's 70-year-old copper funnel they now use daily at the Ivy Mountain Distillery in Mt. Airy, Georgia, USA, 26 February 2013. The Lovell family began distilling the once illegal moonshine 150 years ago in the north Georgia mountains. Carlos and his younger brother Fred learned how to make moonshine when they were teenagers, and continued making the 95 proof spirits until the early 1960s, but now have resumed their craft legally. EPA/ERIK S. LESSER ( USA FEATURE PACKAGE GASTRONOMY )

Fred Lovell, 83, mixes a vat of fermenting corn sour mash whiskey before it is boiled in the still at the Ivy Mountain Distillery in Mt. Airy, Georgia, USA, 26 February 2013. The Lovell family began distilling the once illegal moonshine 150 years ago in the north Georgia mountains. Fred and his older brother Carlos learned how to make moonshine when they were teenagers, and continued making the 95 proof spirits until the early 1960s, but now have resumed their craft legally. EPA/ERIK S. LESSER ( USA FEATURE PACKAGE GASTRONOMY )

Carlos Lovell, 85, speaks with distillery manager Mike Yearwood (R) inside the barrel aging room for sour mash whiskey at the Ivy Mountain Distillery in Mt. Airy, Georgia, USA, 26 February 2013. The Lovell family began distilling the once illegal moonshine 150 years ago in the north Georgia mountains. Carlos and his younger brother Fred learned how to make moonshine when they were teenagers, and continued making the 95 proof spirits until the early 1960s, but now have resumed their craft legally. EPA/ERIK S. LESSER ( USA FEATURE PACKAGE GASTRONOMY )

Fred Lovell, 83, watches the crystal clear corn sour mash whiskey pour from the still at the Ivy Mountain Distillery in Mt. Airy, Georgia, USA, 26 February 2013. The Lovell family began distilling the once illegal moonshine 150 years ago in the north Georgia mountains. Fred and his older brother Carlos, 85, learned how to make moonshine when they were teenagers, and continued making the 95 proof spirits until the early 1960s, but now have resumed their craft legally. EPA/ERIK S. LESSER ( USA FEATURE PACKAGE GASTRONOMY )

Carlos Lovell (L), 85, and his brother Fred, 83, patiently watch their corn sour mash whiskey pour from the still at the Ivy Mountain Distillery in Mt. Airy, Georgia, USA, 26 February 2013. The Lovell family began distilling the once illegal moonshine 150 years ago in the north Georgia mountains. Carlos and Fred learned how to make moonshine when they were teenagers, and continued making the 95 proof spirits until the early 1960s, but now have resumed their craft legally. EPA/ERIK S. LESSER ( USA FEATURE PACKAGE GASTRONOMY )

Fred Lovell, 83, measures the alcohol content of corn sour mash whiskey from the still at the Ivy Mountain Distillery in Mt. Airy, Georgia, USA, 26 February 2013. The Lovell family began distilling the once illegal moonshine 150 years ago in the north Georgia mountains. Fred and his older brother Carlos learned how to make moonshine when they were teenagers, and continued making the 95 proof spirits until the early 1960s, but now have resumed their craft legally. EPA/ERIK S. LESSER ( USA FEATURE PACKAGE GASTRONOMY )

Carlos Lovell, 85, holds bottles of the corn sour mash whiskey he helped create at the Ivy Mountain Distillery in Mt. Airy, Georgia, USA, 26 February 2013. The Lovell family began distilling the once illegal moonshine 150 years ago in the north Georgia mountains. Carlos and Fred learned how to make moonshine when they were teenagers, and continued making the 95 proof spirits until the early 1960s, but now have resumed their craft legally. EPA/ERIK S. LESSER ( USA FEATURE PACKAGE GASTRONOMY )

Carlos Lovell, 85, sits in the barrel aging room for sour mash whiskey at the Ivy Mountain Distillery in Mt. Airy, Georgia, USA, 26 February 2013. The Lovell family began distilling the once illegal moonshine 150 years ago in the north Georgia mountains. Carlos and his younger brother Fred learned how to make moonshine when they were teenagers, and continued making the 95 proof spirits until the early 1960s, but now have resumed their craft legally. EPA/ERIK S. LESSER ( USA FEATURE PACKAGE GASTRONOMY )