The samples will be offered on a counter made from wood cut by one of the distillery’s employees, Bob Suchke of Dahlonega. Tin covering the front of the tasting counter came from an old barn, Wood said.
Locally made and locally grown products are a key aspect of the business, she said. A batch of apples fermenting last week came from the north Georgia town of Ellijay, about 30 miles away, she said.
The local movement has been a successful one in north Georgia, where several vineyards dot the mountain landscape and offer tastings of wines made with locally grown grapes. In Blue Ridge, at least one apple orchard brews and bottles its own apple and peach ciders.
Corn used by the distillery is also grown locally, and the distillery sticks to authentic recipes and doesn’t use any sugar, Wood said.
‘‘This ain’t sugar liquor,’’ she said, ‘‘this is the real deal.’’