During his early years of service, Leatherwood’s Founder and current Head Distiller, Andrew Lang, discovered his passion and skill for brewing in 1996, while perfecting his homemade sweet southern wines. Sparked by his craft and love for producing quality spirits, Lang began distilling batches of wines and brews for his Special Forces team while stationed overseas. Along the border of Kuwait, passing the time as his team awaited orders to invade, Lang told an Army buddy that he could make wine out of items in his Meal Ready to Eat. He boiled water from a bottle, melted a pack of MRE Skittles and added a crushed piece of shelf-stable bread. Then he let it sit. The sugar and yeast started to ferment. And just like that, he had booze.