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It now becomes clear.

http://www.espn.com/college-football/story/_/id/25196726/west-virginia-mountaineers-moonshine-college-football-tradition-tailgates

Tradition and heritage die hard here in the Hills and Hollows.


........and I humbly confess, as many testimonies and affidavits confirm, I’m the best dag-gum Pepperoni Roll Maker that has ever crossed a palate.


Here’s the basics:

Spring-fed Creek Water (critical) + corn + yeast - ferment - distill (preferably double distilled, for enhanced results)

With a little bit of know how to and when to, and some practice, you’ll be staggering and walking sideways while listening to banjo music and howling at the moon in no time....... and of course, cheering for the Mountaineers!!!

The pepperoni rolls are geno's, is that right? As far as the moonshine, we even have our share of amateur distillers in this area. I have a friend who make the absolute best Blackberry moonshine I have ever tasted. He only makes a couple batches a year, but I always try to get in line to get a quart or two when he makes it.

Spence wrote:The pepperoni rolls are geno's, is that right? As far as the moonshine, we even have our share of amateur distillers in this area. I have a friend who make the absolute best Blackberry moonshine I have ever tasted. He only makes a couple batches a year, but I always try to get in line to get a quart or two when he makes it.

Julia’s, as a sponsor, are touted as the Mountaineers’ Pepperoni Roles, they’ve ok for a snack, but from Clarksburg, to Fairmont, to Morgantown there’s a BUNCH of Cottage Industry types making those things. Almost all are just pepperoni sometimes with cheese in a bun....... about as far as you can get from a Pepperoni Roll, where the ingredients are actually spread over rolled out dough to a 12 X 16 rectangle and then the dough is ROLLED from the bottom of the rectangle to the top.