The Story Behind the Lake at Almost Heaven Plantation
Long before the lodge, the hunting courses, or the plantation roads were built, there was the lake.
In many ways, it was the very first true vision for what would eventually become Almost Heaven Plantation and the foundation of the legacy founder Warren Hylton hoped to create in the South Carolina Lowcountry.
When the search first began for property in the South, Mr. Warren had a very specific vision in mind. The land needed to be within driving distance of populated areas, offer suitable grounds for proper wingshooting habitat, and — perhaps most importantly — possess the right soil conditions to build a true trophy bass lake. The search stretched over several years and thousands of miles traveling up and down the East Coast looking for the perfect place.
The first time Warren stepped foot on the property that would later become Almost Heaven Plantation, it was so overgrown that much of the land could barely be seen. Several months later, after a rough path had been cut through the property, he returned for another look. The location felt right. The soil was rich. The potential was there. In 2012, construction officially began.
What is now the plantation’s bass lake originally started as part of a series of sixteen catfish ponds believed to have operated during the 1980s. With excavation foreman Ricky Wilson alongside him, Warren began what would become a four-year journey transforming the property into something entirely unique.
Warren’s background was not only in the coal industry, but also in engineering and excavation. “He was always happiest when he came home after a day spent on a piece of equipment,” his wife, Patty, often says. During those early years, Warren had no home near the property, so while building the lake he spent countless hours driving back and forth from Hilton Head Island each day while regularly making the six-hour trip home to West Virginia to see his family. In between, there were nightly phone calls home and long days spent carefully shaping what would become the heart of the plantation.
Every inch of the lake was crafted intentionally and by design.
Though Warren had built more than sixty lakes throughout his lifetime, he often said this one was unlike anything he had ever attempted before. Fishing was one of his greatest passions, and he believed successful fisheries were built through understanding the smallest details. He knew a perfectly smooth-bottom lake would not hold and become too warm. Water too deep would become too cold. Big fish needed protected places to bed, while smaller fish needed structure and safe places to grow.
What appeared chaotic to others was actually careful engineering for “happy fish.”
People thought Warren had lost his mind when truckloads of old toilets began arriving at the property to be used as underwater structure. Old trees cleared from the land itself were sunk throughout the lake alongside mossbacks, concrete culverts, homemade minnow cages, Christmas trees, lawn chairs from his mother-in-law’s yard, underwater plateaus, ditches, and hidden drop-offs — all carefully placed to create ideal habitat for growing trophy bass.
At one point during construction, Warren realized why certain areas kept needing to be redone. The excavation crew had been trying to make everything look “pretty,” when in reality, a true bass lake is not supposed to look perfect beneath the surface. Once Warren and Ricky fully aligned on that vision, progress accelerated rapidly.
After four years of excavation, the original “Big Lake” and “Smallmouth Pond” were complete. Yes — there are even smallmouth bass at Almost Heaven. The smaller, deeper pond was specifically designed to maintain cooler water temperatures suitable for smallmouth habitat. Eventually, Warren decided he wanted to fish both waters from the same boat, leading to the construction of the connecting bridge that still allows boats to travel freely between the two sections today.
The primary fish population throughout the lake is Tiger Bass — an aggressive, fast-growing hybrid largemouth strain originating from Florida. While difficult to fully confirm, it is widely believed that one of the only privately managed Tiger Bass fisheries of similar scale exists at Disney World in Orlando, Florida, with Almost Heaven following closely behind.
But beyond the fish themselves, the lake has always represented something larger.
It represents vision, hard work, craftsmanship, and the belief that building something worthwhile takes time. It reflects long days on bulldozers, years of patience, countless design adjustments, and a genuine love for the outdoors.
As Warren often said:
“Fishing teaches you patience, which means everybody could use a little more time on the water.”
To see more of the story behind the lake and enjoy a memorable day on the water with professional bass fisherman Hank Parker and Warren Hylton, we invite you to watch the featured episode here.
Introducing the Pro Shop
Since officially opening in January 2026, the Pro Shop at Almost Heaven Plantation has quickly become a favorite gathering place for guests looking to prepare for the field, browse premium sporting merchandise, or simply take a piece of the plantation experience home with them.
As an authorized Orvis dealer, the shop proudly carries a growing selection of Orvis apparel, sporting gear, and outdoor essentials designed for both wingshooting and fly fishing enthusiasts alike. From dependable field wear to everyday sporting classics, guests can enjoy access to some of the most respected products in the outdoor industry right here on property.
In addition to sporting merchandise, the Pro Shop has also become a favorite stop for many of our visiting ladies. Guests will find a thoughtfully curated collection of boutique merchandise including jewelry, silk scarves, home décor, handbags, candles, and unique gift items perfect for remembering a special weekend in the Lowcountry — or perhaps for husbands looking to bring a little something home after their stay (hint hint).
One item that has quickly become a plantation favorite has been our Almost Heaven hats, which have officially earned the title of one of our best-selling items since opening earlier this year. We have also loved expanding our youth merchandise selection, including youth shirts and apparel so even our youngest guests can take home a little piece of the plantation experience as well.
As part of our continued partnership as a Federal Premium Select Lodge, guests will also find a selection of Federal Premium Ammunition products available for purchase in the Pro Shop throughout the season, helping ensure sportsmen are fully equipped for their time in the field.
As we continue growing the Pro Shop experience, additional brands, seasonal merchandise, and new sporting offerings will continue arriving throughout the summer and into the upcoming season.
A Seasonal Selection from Chef Russell
Grilled Watermelon & Tomato Salad with Feta, Mint, and Lemon Vinaigrette
One of the greatest pleasures of summer entertaining is creating dishes that are both refreshing and full of seasonal flavor. This month, Chef Russell shares one of his favorite warm-weather recipes—a colorful salad that combines sweet grilled watermelon, ripe tomatoes, fresh herbs, and tangy feta cheese. Perfect as a light lunch, starter course, or accompaniment to an evening on the porch, this dish captures the simple flavors of summer at their best.
Grilled Watermelon & Tomato Salad
With Feta, Torn Mint & Lemon Vinaigrette
Ingredients
For the Salad
- 1-inch thick watermelon plank
- 1 medium tomato
- 1 tablespoon torn mint leaves
- ¼ cup crumbled feta cheese
- ½ cup baby arugula
For the Lemon Vinaigrette
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- ¼ cup avocado oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Preparation
Lightly season the watermelon with salt and a drizzle of avocado oil. Grill over medium-high heat, rotating once to achieve attractive crosshatch grill marks. Remove from the grill and set aside.
Quarter the tomato and remove the core. In a small bowl, whisk together the lemon juice, lemon zest, avocado oil, Dijon mustard, honey, salt, and pepper until well combined.
Toss the baby arugula lightly with the lemon vinaigrette. Place the grilled watermelon plank at the center of the plate and top with the dressed arugula. Arrange the tomato quarters over the greens, then finish with the crumbled feta and torn mint leaves. Drizzle with any remaining vinaigrette before serving.
This vibrant dish brings freshness, color, and bright summer flavors to the table. Whether enjoyed as a light appetizer or alongside grilled seafood, poultry, or wild game, it is a perfect way to beat the Lowcountry heat while making the most of the season’s bounty.— Chef Russell, Almost Heaven Plantation
