Private distilleries had long been a fixture in NC and the making of spirituous liquors appears regularly in the county records. Besides whiskey, apple brandy (called “Apple Jack”) was a popular beverage of choice and a local recipe about 1809 called for “a gallon and a half of brandy mixed with grape juice” to be served at parties. According to the 1810 NC Manufacturing Census, Pitt County had 727 stills making 29,400 gallons of whiskey and brandy worth around $12,000 annually. With all this alcohol, drunkenness was a problem. After the Civil War there was a national ban on distilling fruit brandy. The ban was lifted in 1870 and in 1871 it was reported that 65,000 gallons of fruit brandy had been made during the past season in eastern North Carolina. In 1874, Richard A. Bynum (1820-1888) of Pitt County, made such excellent brandy that it was advertised and touted by Gov. Zebulon Vance and Thomas J. Jarvis, future governor of North Carolina.