Foodie Friday

Foodie Friday: Turning up the ‘Moonshine’: An Interview with Artist Kuntry Twang of Twang and Round

Foodie Friday: Turning up the ‘Moonshine’: An Interview with Artist Kuntry Twang of Twang and Round

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Good Afternoon! Thank you so much for talking with Battered and Brewed!

What was a typical dinner or family meal like for you growing up in Kentucky?

 I remember early on having what I call my “grandma’s home cooking.” Really simple stuff like a pot of pinto beans with a ham hock for flavoring, oven-baked corn bread, and cabbage with ham-hock flavoring. Plus our choice of sweet tea or kool-aide!!!

Where are some of your favorite places to get southern classics?

Berties in Brownsville, Ky. It’s a very small, walk up window, shack-size building, that’s been there since the 60’s. They are well-known for their milkshakes.

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I know you have been on the road a ton, tell us about that and one memorable meal you’ve had during your travels.

The Shed in Biloxi, Mississippi. It is an amazing barbecue place. A little a hole in wall place, but the food was bangin’.

The-Shed-front

After playing a late show, what is your guilty pleasure food?

Waffle House without a doubt. Mainly because that’s all that is open by the time we are packed up and back on the road.

Is there anything that you don’t enjoy eating?

Anchovies, I can live without them.

On your new album “Take a A Ride With Me,” that was released today, you have the song “Belly of the Beast.” Where did the inspiration come from to write this song? Southerners know good cookin’. What is your “Belly of the Beast” comfort food? 

The song actually came from an article I read where a guy was wrongfully sent to prison. He referred to it as wasting away “in belly of the beast.” This life itself can swallow you whole if you let it, so it was written from that perspective. When it comes to my belly, Prime Rib all day.

In the song the “The Holler” you talk about passing around the Moonshine Jug. When recording it with Marty Brown from America’s Got Talent, did you guys pass around the moonshine?

No, we didn’t that night, but it wasn’t far away. Marty Brown flies straight these days, but we might have walked around the corner a time or three.

How did you guys get together with Kentucky Mist Moonshine and decide to create the Twang and Round Moonshine products?

They reached out to us on our fan page. They sent a video of them working in their distillery playing our song “Sippin On Shine” and invited us to check them out. It was about a five-hour trip, but there we were in the mountains about a week later sitting and talking to them. We threw the idea out there about a partnership between the music and the liquor and they loved it. It was something we had been looking to do for the last few years, but had never found the right one. They have a great product and are awesome people! We have a great friendship that’s like family. They also get their corn from our neck of the woods in “Western KY” so we brought together a west/east connection on the whole state of Kentucky.

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Moonshine has such a romanticism to it, it’s so distinctly American. Can you talk a little about what it means to you and why you’re so passionate about the spirit?

For us, it’s about carrying on a family tradition that we have grown to love in life. Growing up in Kentucky, both of our families were ingrained with the business and recipes that come along with making, moving, and sharing our homemade timeless remedy or as we call it today, moonshine! This was our inspiration for writing the songs we have about moonshine!

People always think about pairing wine with food, but nobody really talks or thinks about pairing moonshine with food. What would you pair with it?

I think jalapeño shine would be pretty good with burgers, but I have never tried it. Mmmmm… It would also make a pretty mean Bloody Mary!!

What’s the best way to serve it?

Ice cold, sip it straight from the jar!!! Fresh out the freezer on the rocks, or mixed with your favorite delicious beverage!!!

Any good Original MOONSHINE party stories? 

Absolutely. We got this older guy named Eddie drunk one time. He said he was drinking a “weak drink,” so we walked out to the truck and spun the lid off of a 120-proof apple Brandy. He opened his pipes and swallowed three big ol’ drinks. He then looked at us sideways and fell backward onto his back and passed gas very loud. He later got up and then fell through a table in the house that sounded like a epic car crash. We nicknamed him “King Eddie.” Anytime somebody gets too drunk, they wear the title “King Eddie.”

Finally for Battered and Brewed, if you could have your moonshine with anyone, who would it be?

Probably Donald Trump. I’d love to get him tore up. Pat Sajak from Wheel of Fortune would be hilarious too!

 

 

Twang and Round Infused Cranberry Label Final

Twang and Round Infused Apple Label Final

 

About Twang and Round:

Twang And Round are signed to Nashville-based AVJ Records, a division of Average Joes Entertainment. The musical career of Vernon Roach (a.k.a “Kuntry Twang”) and Brad Davis (a.k.a “Lil’ Round”) began in their early teens with a mutual love of music, recording, producing, and engineering. Their influences span across every genre ranging from Creedence Clearwater Revival, Black Crows, and Lynyrd Skynyrd, to UGK, Outkast, Beastie Boys, to Merle Haggard and Waylon Jennings. Teenage friends, the Kentucky natives have built a bridge between all these genres to create their own unique sound. Discovering ways that they complement each other they found that the style of music they make commanded one to listen closely. Both hail from Kentucky. For more information, visit www.twangandround.net

 

 

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Thanks for checking out this article! To read more great content on food, brews, reviews, and music, please visit our interview section. If you are a artist and/or food blogger and would like to share your culinary knowledge with our audience, feel free to let us know by dropping us a line via maryann@batteredandbrewed.com

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