Mike, Jerry, and Richard Launch Lucrative Moonshine Operation in Hidden Barn, Overcoming Theft and Setbacks

In the rolling hills of North Carolina, Moonshiners stars Mike Cockrell, Jerry Benson, and Richard Landry have taken their illicit craft to new heights by setting up a still in a hidden barn, a move that could salvage their tumultuous 2025 season. After a devastating theft of their still earlier this year, the trio secured a deal with a local property owner to use his barn, offering a gallon per run as payment. With their apple pomace mash ready to produce a potent batch of prohibition-style apple pie moonshine, the operation promises to put money back in their pockets and settle debts with fellow moonshiners Mark and Digger. The episode, aired on September 16, 2025, showcased their resilience and ingenuity, as they navigated legal risks, a battered still, and the logistical challenge of transporting mash to a secure location, all while crafting a product that could be a game-changer for their season.

The journey began with a stroke of luck when a contact reached out about a barn owned by a family with deep roots in the valley. “Jerry feels pretty good about this guy,” Mike said, noting the owner’s trustworthiness despite not knowing him well. The barn, a sturdy structure tucked away from prying eyes, was a stark contrast to their usual woodland still sites. “This is it right here,” Richard exclaimed upon seeing the spacious loft, ideal for hiding their operation. “Look how much room we got in here, and it’s solid.” The barn offered a lock-and-key setup, a rare luxury for moonshiners accustomed to dodging law enforcement in the open. However, convincing the owner required finesse. “I don’t know how keen I am on risking my farm and barn to let y’all boys run liquor,” the owner said, wary of the legal consequences. Mike proposed a deal: one gallon of moonshine per run, with the potential for one to two runs per week. “We totally understand the risk,” Mike assured him. The owner, swayed by their sincerity and the promise of free shine, agreed, saying, “I think I’m going to do business with you.”

The barn’s security was a lifeline after a season marred by setbacks. The theft of their still had halted production, leaving Mike, Jerry, and Richard desperate to recover. “Our season is not going really well,” Jerry admitted. “We got our still stolen; that put us at a dead halt.” Transporting the still to the barn was a delicate operation, as North Carolina law permits possession of a still but prohibits combining it with mash. To stay legal, they moved the still and mash separately, with Mike noting, “When you put mash with that still, then your butt’s in trouble.” The crew worked swiftly to avoid detection, hauling the copper still up to the loft and setting it up with coal burners to condense the alcohol. “It feels real good to have this still back in a still site with us,” Richard said, marveling at the barn’s protection from weather and prying eyes.

The mash, made from apple pomace—a byproduct of cider production—was a stroke of genius. “One man’s trash is another man’s treasure,” Mike quipped, tasting the fermented mash and detecting alcohol. “This is apple pie wine.” The recipe, infused with cinnamon, nutmeg, and cloves, promised a high-quality product that could fetch top dollar. However, the still’s condition raised concerns. Damaged during the theft, it had been repaired, but Mike worried, “There’s no telling what could potentially go wrong.” As they fired up the still for the first time since its recovery, the trio kept a close eye on the valves, wary of hidden issues. “This is the first run since we got the baby back,” Jerry said, hopeful but cautious.

Transporting the mash to the barn was another hurdle. Strapped down and disguised, the mash was moved under cover, with the crew hyper-aware of the legal risks. “We get that to the still site, get it pumped over, then I’m convinced and happy,” Mike said. The gravel road leading to the barn felt like the “home stretch,” and once the mash was safely unloaded and pumped into the still, relief washed over them. “We’re fixing to hit home sweet home,” Richard declared. The run produced a clear apple pie moonshine, with flavors of brown sugar, cinnamon, and cloves shining through. “That ain’t nothing but good old clear apple pie right there,” Jerry said, tasting the product. “The nutmeg is not overpowering, and the cloves are coming through.”

The successful run was a turning point. With one gallon allocated to the barn owner, the remaining yield promised significant profits, especially given the free pomace. “We’re getting this stuff for free,” Mike noted, calling it a “big-time game changer.” The money would not only bolster their finances but also allow them to pay back Mark and Digger, who had supported them through the season’s hardships. “I need to get some money in Digger’s hands ASAP,” Mike emphasized. The barn’s security and the quality of the shine positioned the trio for a steady operation, potentially running all season without the usual risks of outdoor stills.

The episode captured the camaraderie and determination that define Mike, Jerry, and Richard’s partnership. From negotiating with the barn owner to overcoming the still’s theft, their story resonated with Moonshiners fans, who admire their hustle in the face of adversity. As the still fired up and the buckets filled, the trio celebrated, with Jerry declaring, “We’re running the first run alcohol since we got the baby back.” The barn, a far cry from their usual woodland hideouts, offered a new chapter for their operation, proving that in the world of moonshining, ingenuity and a good hideout can turn trash into treasure.