or been there? I just ran across some of their rum today at a ABC store.
https://southerntatler.com/john-emerald-distilling/
Downtown Opelika is Alabama’s second legal distillery since prohibition, John Emerald Distilling Company opened its gates in early 2014. “We here at the Sharp Family are proud of our heritage. From the original three Sharp brothers who ventured to America from Scotland to the namesake of our company, John, the Sharps have lived lives of integrity and honor for God, their fellow man, and their family. When it came time to name our new venture, the idea to honor our forefathers rang true. So our company carries John Emerald’s name and our products bear homage to the great men and woman of our family.”
Family is evidently a driving factor in the distilling company’s business model. John Emerald is Jimmy’s grandfather and John Emerald’s wife Sarah is the only living namesake among all the flavor profiles. Sarah’s Silver Rum which is also used as the base for their barrel aged and spiced rum. When Sarah came to visit over the holiday she had the pleasure of partaking in a Mojito made with her own namesake rum.
The interior design and labor that went into the décor was also a family effort by the father and son duo. They did all they could within the law by themselves. The interior aesthetics are rustic with a combination of brick, wood pallet walls, and barrel’s for tables and décor. A well matched combination for the product paired with an Opelika setting. All the wood was obtained through scavenging. Along with being expert Spirit makers, they are extremely resourceful. The bar is also custom made by the two from a design idea pulled from the internet. Needless to say a lot of heart, labor and thoughtful planning and execution has gone into the fruition of their dream.
It does not start nor end with the aesthetics, after all we are talking about a distilling company. Vodka, Gin, Rum, Brandy and Whiskey are where their true talents lie. This distilling company in fact makes its own liquor. There are some that may appear to be a distilling company and label their goods as Fountain Spirits, which those who may not know better, perceive as made in house, but this is not the case. At John Emerald Distilling Company goods are made in house with the exception of the Elizabeth Vodka which is brought in house distilled again and blended to be recreated as their own. All other spirits are created in house from scratch with many ingredients brought in from the local area.
Cane Syrup for rum is from Headland, Alabama. Gin has wild harvested Alabama Juniper Berries which are hand-picked. Local friends and fans come into the distillery to partake in the spirits, socialize, and assist in plucking the berries off the vine. Pecans used for Spiced Rum and Gin hail from Walker Farms in Hurtsboro. Cucumbers literally come from neighborhood gardens for purpose of Gin. Peach and Pecan Wood come from East Alabama and West Georgia, depending on demand.
Another interesting source of a main ingredients is from Whippoorwill Vineyards in Notasulga, Alabama. Leslie’s Muscadine Lees Brandy is like no other in the world. It matters not if you like or dislike Muscadine wine, what it brings to the flavor of this Brandy is a highly unique quality. When making the Muscadine wine, Lees is at the bottom of the wine fermenter left over after bottling. It is cloudy and although palatable it is too thick to bottle and often times wasted.
John Emerald Distilling Company has found it to be useful as a crucial ingredient to make their unique brandy. It is also unique as they are the only distillery producing Muscadine Brandy commercially, as far as they know. You may not be aware but sugar is a critical ingredient and the quality of sugar used lends to the quality of the end result. Do you want top shelf or well? Top shelf it is and top shelf you get with John Emerald Distilling Company. The sugar is imported from Mauritius Islands in the Indian Ocean and is called muscavado which happens to be the oldest way in the world to make rum and makes it a premium product.
Jimmy found and old saying in a manuscript on rum production that goes, “If you are making rum for sailors you use white sugar, if you are making for the queen then only muscavado.” The process of distilling at John Emerald is accomplished mindfully and strategically right down to the barrels. They use small barrels only which boost things from a monetary standpoint but on the other hand decreases the aging process for a quicker finished spirit. A small barrel takes an average of six months and a large barrel will take five years, a vast difference. The barrels receive special treatment in the prepping process, they get a spa treatment of sort, with a bath soaking process. The wood chips get an even more enticing spa treatment and are soaked in Cynthiana Wine from Whippoorwill Vineyard. This wine can be compared to a cabernet in taste. The process adds complexity and extra notes of flavor.
All this effort is not just to serve up at the physical address of the John Emerald Distillery. On Thursday, Friday and Saturday evenings the public can come partake in the array of spirits, created either by shot, a sampler of mini shots from all varieties, or choose from a mixed drink menu; anything from a bloody mary to a mojito.
On Thursday evening all drinks are a modest five dollars. The intent is not to make a profit from in house offerings from the bar, but to get first hand feedback from face to face contact with the consumer. Jimmy Sharp states, “it helps with spreading awareness and educating the public about offerings and learning all they can first hand, so they can produce a top quality product and see what works and what does not”. They are also set up to entertain your guests with fun and informative distillery tours that can be arranged by renting facility. Music can be live or recorded and catering can be arranged by your own, or selected from a list of local catering companies.
Another way the distillery interacts with the public is by soliciting help in bottling their products. To make this activity fun for volunteers they have a bottling party, which is normally held in the evening during a weekday. They supply music, food and beverages and the public supplies the super-fun free labor.
You might be the person who puts the cork in the bottle or you might be running the bottling machine. It is great fun and fellowship. You can go on their website to sign up for the event.
After sampling these fine spirits you are sure to find a favorite. Jimmy and objective is that local venues and beyond will carry the brand. It is already in some other local favorites, Irish Bred Pub, Niffers, Jefferson’s, Ma Fia’s, Acre, The Hound, Finks, AU Hotel and abroad in Atlanta. The spiced rum and gin have also been approved as offerings in ABC stores, and more will be available as approval process gains momentum.
Another area that is gaining momentum is the Elizabeth line bringing you John Emerald Vodka. From the current vodka, a blend of Peach and Blueberry Corisou will soon be added to flavor profiles specific to Elizabeth Vodka, adding liqueur to the menu. Liqueur is different from Liquor. Liqueur is a lower proof of alcohol, 40 to 45% and an increase of sugar.
Increase in customer satisfaction, boost in sales and production rates is the goal for this father son duo. Doing what they do best and enjoying it from the relationships they build at their handmade bar, or out into the brick paved streets of Opelika, neighboring Auburn community, and abroad is what they have worked so hard to bring to their bar, your personal bar and bars in other venues.
https://southerntatler.com/john-emerald-distilling/
Downtown Opelika is Alabama’s second legal distillery since prohibition, John Emerald Distilling Company opened its gates in early 2014. “We here at the Sharp Family are proud of our heritage. From the original three Sharp brothers who ventured to America from Scotland to the namesake of our company, John, the Sharps have lived lives of integrity and honor for God, their fellow man, and their family. When it came time to name our new venture, the idea to honor our forefathers rang true. So our company carries John Emerald’s name and our products bear homage to the great men and woman of our family.”
Family is evidently a driving factor in the distilling company’s business model. John Emerald is Jimmy’s grandfather and John Emerald’s wife Sarah is the only living namesake among all the flavor profiles. Sarah’s Silver Rum which is also used as the base for their barrel aged and spiced rum. When Sarah came to visit over the holiday she had the pleasure of partaking in a Mojito made with her own namesake rum.
The interior design and labor that went into the décor was also a family effort by the father and son duo. They did all they could within the law by themselves. The interior aesthetics are rustic with a combination of brick, wood pallet walls, and barrel’s for tables and décor. A well matched combination for the product paired with an Opelika setting. All the wood was obtained through scavenging. Along with being expert Spirit makers, they are extremely resourceful. The bar is also custom made by the two from a design idea pulled from the internet. Needless to say a lot of heart, labor and thoughtful planning and execution has gone into the fruition of their dream.
It does not start nor end with the aesthetics, after all we are talking about a distilling company. Vodka, Gin, Rum, Brandy and Whiskey are where their true talents lie. This distilling company in fact makes its own liquor. There are some that may appear to be a distilling company and label their goods as Fountain Spirits, which those who may not know better, perceive as made in house, but this is not the case. At John Emerald Distilling Company goods are made in house with the exception of the Elizabeth Vodka which is brought in house distilled again and blended to be recreated as their own. All other spirits are created in house from scratch with many ingredients brought in from the local area.
Cane Syrup for rum is from Headland, Alabama. Gin has wild harvested Alabama Juniper Berries which are hand-picked. Local friends and fans come into the distillery to partake in the spirits, socialize, and assist in plucking the berries off the vine. Pecans used for Spiced Rum and Gin hail from Walker Farms in Hurtsboro. Cucumbers literally come from neighborhood gardens for purpose of Gin. Peach and Pecan Wood come from East Alabama and West Georgia, depending on demand.
Another interesting source of a main ingredients is from Whippoorwill Vineyards in Notasulga, Alabama. Leslie’s Muscadine Lees Brandy is like no other in the world. It matters not if you like or dislike Muscadine wine, what it brings to the flavor of this Brandy is a highly unique quality. When making the Muscadine wine, Lees is at the bottom of the wine fermenter left over after bottling. It is cloudy and although palatable it is too thick to bottle and often times wasted.
John Emerald Distilling Company has found it to be useful as a crucial ingredient to make their unique brandy. It is also unique as they are the only distillery producing Muscadine Brandy commercially, as far as they know. You may not be aware but sugar is a critical ingredient and the quality of sugar used lends to the quality of the end result. Do you want top shelf or well? Top shelf it is and top shelf you get with John Emerald Distilling Company. The sugar is imported from Mauritius Islands in the Indian Ocean and is called muscavado which happens to be the oldest way in the world to make rum and makes it a premium product.
Jimmy found and old saying in a manuscript on rum production that goes, “If you are making rum for sailors you use white sugar, if you are making for the queen then only muscavado.” The process of distilling at John Emerald is accomplished mindfully and strategically right down to the barrels. They use small barrels only which boost things from a monetary standpoint but on the other hand decreases the aging process for a quicker finished spirit. A small barrel takes an average of six months and a large barrel will take five years, a vast difference. The barrels receive special treatment in the prepping process, they get a spa treatment of sort, with a bath soaking process. The wood chips get an even more enticing spa treatment and are soaked in Cynthiana Wine from Whippoorwill Vineyard. This wine can be compared to a cabernet in taste. The process adds complexity and extra notes of flavor.
All this effort is not just to serve up at the physical address of the John Emerald Distillery. On Thursday, Friday and Saturday evenings the public can come partake in the array of spirits, created either by shot, a sampler of mini shots from all varieties, or choose from a mixed drink menu; anything from a bloody mary to a mojito.
On Thursday evening all drinks are a modest five dollars. The intent is not to make a profit from in house offerings from the bar, but to get first hand feedback from face to face contact with the consumer. Jimmy Sharp states, “it helps with spreading awareness and educating the public about offerings and learning all they can first hand, so they can produce a top quality product and see what works and what does not”. They are also set up to entertain your guests with fun and informative distillery tours that can be arranged by renting facility. Music can be live or recorded and catering can be arranged by your own, or selected from a list of local catering companies.
Another way the distillery interacts with the public is by soliciting help in bottling their products. To make this activity fun for volunteers they have a bottling party, which is normally held in the evening during a weekday. They supply music, food and beverages and the public supplies the super-fun free labor.
You might be the person who puts the cork in the bottle or you might be running the bottling machine. It is great fun and fellowship. You can go on their website to sign up for the event.
After sampling these fine spirits you are sure to find a favorite. Jimmy and objective is that local venues and beyond will carry the brand. It is already in some other local favorites, Irish Bred Pub, Niffers, Jefferson’s, Ma Fia’s, Acre, The Hound, Finks, AU Hotel and abroad in Atlanta. The spiced rum and gin have also been approved as offerings in ABC stores, and more will be available as approval process gains momentum.
Another area that is gaining momentum is the Elizabeth line bringing you John Emerald Vodka. From the current vodka, a blend of Peach and Blueberry Corisou will soon be added to flavor profiles specific to Elizabeth Vodka, adding liqueur to the menu. Liqueur is different from Liquor. Liqueur is a lower proof of alcohol, 40 to 45% and an increase of sugar.
Increase in customer satisfaction, boost in sales and production rates is the goal for this father son duo. Doing what they do best and enjoying it from the relationships they build at their handmade bar, or out into the brick paved streets of Opelika, neighboring Auburn community, and abroad is what they have worked so hard to bring to their bar, your personal bar and bars in other venues.
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