The LAB in Asheville

The Lexington Avenue Brewery, lovingly called The LAB by us locals, is an institution here in Asheville and one of our favorite places in the city to relax with some Troy and Sons cocktails.

(Above) Benny Greene, The LAB General Manager with his bottle of Troy and Sons Moonshine

The LAB is best known for creating a stellar line-up of unfiltered, naturally carbonated, and additive free beers in their in-house brewery headed by Master Brewer Ben Peirson. But the LAB is far from your average brewhouse—it is also home to some of the best live music to be found in the city Tuesdays-Sundays including recent stops by Dare Dukes, Drunken Prayer, and Across Tundra. Their stellar food menu, created by Chef Roy, takes a New American twist on unique pub inspired classics such as the malted onion hoops, stout braised pork shanks and a Korean Rueben made from corned pork, house made kim chee and duck rillettes. Better yet, every recipe comes handmade from a bounty of local North Carolina ingredients.

Things have been growing quickly for this local legend with its expansion across the city block. The soon-to-open LAB Annex will feature a larger taproom, beer production facility, condos and stores. The new taproom at 37 N. Lexington will feature their award-winning beers and some yet to be announced offerings. The tasting room will host long tables to create a communal atmosphere, a pub-fare menu and a small stage for local singer-songwriters. Without a doubt, I am looking forward to its opening later this year and spending more evenings with friends over their craft beer. excellent food, and wonderful Troy & Sons cocktails. 


Troy and Sons Enters South Florida

Sunny south Florida has welcomed Troy & Sons with open arms. I just spent two days launching our award winning moonshine in Ft. Myers, Sanibel, and Miami. I could not have hoped for a better reception. Miami, which seems like such a daunting city due to its sheer size and glam factor, totally understood our fine white whiskey, lovingly called moonshine.

Troy with Mark and Theo from Zuma 

Mixologists and bar managers at some of Miami’s best bars became enamored with Troy & Sons at first taste. I loved what Theo at Zuma said, “This is lovely, a really remarkable whiskey. Can I have another?”

We also visited The Bank Vault, The River Seafood and Oyster Bar, The Edge at the Four Seasons Hotel and Resort, and The Local.  Even with this diverse group of bars, we found that all of them appreciated our handmade spirits. Each has decided to feature Troy & Sons cocktails, infusions, and other masterpieces

My favorite part of the day was watching the metamorphous from the first appreciative glance of our handsome bottle, to the tentative sniff, the swirling taste, and inevitably, the end look of amazement and pleasure. I wish I had a video running over and over. How fantastic it would have been to capture those exclamations and ideas that immediately started flowing. Drinks created in midair, just like the soft fruit-undertones escaping from our wide necked bottle. It was a beautiful thing, and all the players—Theo, Mark, Angel, Amanda, Anis, Peter, and Chase—were amazing, generous with their time, and appreciative of finely made spirits.

Thank you South Florida for the warm welcome! I’m looking forward to our future together and my next trip down. See you in April!   

St. Patrick’s Day with Troy & Sons Moonshine Mix Drinks

Happy St. Patrick’s Day!! Here are a couple ways to shine and be green with Troy and Sons this weekend! Come by the distillery for tours tonight! We will be handing out these recipes!


Green Apple Dublin with T&S Moonshine




2 oz. Troy & Sons Moonshine

1 oz. Sour Apple Schnapps

2 oz. White Cranberry Juice

Garnish with Green Apple Slice


Add Troy & Sons Moonshine, Sour Apple Schnapps and White Cranberry Juice to a mixing glass. Add Ice, stir to chill, strain and garnish with green apple slice.


Irish Blonde



2 oz. Troy & Sons Moonshine or Blonde Whiskey

¾ oz. Orange Curacoa

¼ oz. FIno Sherry

Dash of Orange Bitters

Garnish with Orange Peel


Add Troy & Sons Moonshine with Orange Curacoa and FIno Sherry to a mixing glass. Add a dash of bitters and fill with ice. Stir to chill, stain and garnish with orange peel. 

Music & Moonshine!

Asheville is a great hub for music! We have been so lucky to meet some of these talented guys (In fact, some of our staff are some of them!) when they come to town and visit the distillery. There may be no better moments in life than those spent with great company, music and drinks! Cheers to all the musicians! You bring smiles to us music-lovers everyday! And next time you music aficionados are in town, you must make a night at The Orange Peel.

Black Joe Lewis and the Honey Bears with Nathan from Flogging Molly! They came by the distillery and enjoyed their Troy & Sons Moonshine while in studio recording!

The Devil Makes Three loving some Moonshine when they came through Asheville!

News from T&S @ Charleston Food & Wine Festival 2012

Charleston Food and Wine Festival

We had an amazing time in Charleston, South Carolina this weekend where we brought Troy and Sons Moonshine to the Charleston Food and Wine Festival in the Evoque Lounge! Serving thousands of festival goers, we met some great people and talented chefs! Here is some of the highlights! See more on our facebook and you can save them yourself from our flickr!

Setting up before the flood of people! :

Meeting Robert Shehling of Hominy Grill 2008 James Beard Southeast Award

Chef/proprietor Robert Stehling first learned to cook under Bill Neal at Crook’s Corner in Chapel Hill, NC.  He then worked for several years in New York before moving to Charleston where he opened Hominy Grill.  He received the prestigious James Beard Best Chef Southeast award in 2008.

Todd Roye and his lovely wife! Daniels Island and Golf Club Beverage Manager!

“We love everything about Troy! Her company, her spirits and her spirit are infectious! We cannot wait to order her Moonshine in!”

Ryan Jones -Sommelier at Solas Raleigh (right) loving Troy & Sons straight!

Boris Van Dyck- Principal of The Icebox. Handles over 80 spirit events in Charleston

Vendue Inn executive chef Jude Wagner

Meeting the owners of Natty Greene’s Brewing Company


I had the great pleasure of meeting the founders of Natty Greene’s Brewing Company, Kanye Fischer and Christ Luster, this week along with Bob High. These UNC graduates took their expertise to the restaurant business in the mid-90s. In 2004, the pair realized their dream of opening a brewpub. Natty Greene’s Pub & Brewing Co. was born in the city of Greensboro within a renovated c.1895 three-story building on the corner of Elm and McGee Streets in what was once known as Hamburger Square. Their beers became so well demanded by locals for its expert craftsmanship and superior quality.


Once they began to manufacture for distribution, it was soon evident that they could not keep up up with demand. In late-2010, to keep up with growing demand and prep for taking the beers statewide, the production facility/bottling plant underwent a transformation taking capacity from 6,000 barrels (1 barrel = 31 gallons) to more than 20,000 barrels. At there two locations in Greensboro, they offer 12 amazing craft beers on tap including 5 year round offerings: Guilford Golden Ale, Buckshot Amber Ale, Southern Pale Ale, Old Town Brown and Wildflower Witbier. And coming soon, they will be adding Troy and Sons Moonshine  to their offerings!!

Congratulations to James Beard Semifinalists from NC!!

Again, North Carolina is establishing itself as a premier destination for food lovers and chefs alike! Eight chefs and mixologists from the state are prepared to go head-to-head with some of the biggest names in the culinary world! Big congratulations to all of you and especially Asheville’s own rising star, Katie Button of Cúrate! Previous North Carolina winners include Ben and Karen Barker of Magnolia Grill and Andrea Reusing of our friends at Lantern in Chapel Hill! Below is the full list of semifinalists below from Newsobserver. 

The semifinalists include:

  • For Outstanding Wine and Spirits Professional: Sean Lilly Wilson of Fullsteam Brewery in Durham and Eric Solomon of Eric Solomon Selections European Cellars in Charlotte.
  •  For Rising Star Chef: Katie Button of  in Asheville.
  •  For Best Chef Southeast: Ashley Christensen of Poole’s in Raleigh, John Fleer of Canyon Kitchen at Lonesome Valley in Cashiers, Vivian Howard of Chef & the Farmer in Kinston, Scott Howell of Nana’s in Durham, and Aaron Vandemark of Panciuto in Hillsborough.
  •  For Outstanding Restaurant: Magnolia Grill in Durham.

Congratulations again!! Hope we have the chance to cheers them at the Distillery with a Heirloom Moonshine Cocktail!


Came across this photo on Tumblr. Can never get enough of these views from Asheville.

Came across this photo on Tumblr. Can never get enough of these views from Asheville.

(Source: icarusbeforeme)

Grammy’s with some Troy & Sons #BringingPeopleTogether

Loved watching all the great performances last night with my Troy and Sons and cider. It was wonderful to see Adele do so well. She is such a talented artist and is bringing real folk music back to the mainstream. Also, loved how Dave Grohl made cameos in many of the performances of the night including dancing to Deadmou5! He may be the coolest man in the world!

In case you missed any of it, here is a link to the Grammy Youtube!

Grammy’s and Troy&Sons, bringing people together.

Happy Monday Everyone!


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