![]() ![]() ![]() We’re making whiskey in a place that behaves very differently from most regions, and it’s starting to become helpful to a lot of other folks in the industry as it’s getting hotter farther north.” Their products are changing, and they don’t know what to do about it. ![]() The absence of a two-hundred-year-old history could feel terrifying, but for us, it’s freeing.”īeating the heat: “I get calls from distillers all over the world in places where it’s warmer than it used to be. We talked to many Scotch and Kentucky bourbon guys and kept running up against the fact that nobody knew the answers to many of the questions we had. Liberating history: “The biggest thing about making whiskey in Texas is the climate-the temperature swings, the dryness, the elevation. Like a Texas brisket, it’s a very specific flavor.” With Brimstone, our smoked whiskey, we use post oak and scrub oak. Sip of Texas: “A lot of our flavors center on the character of Texas and how to communicate that, not just by using locally grown ingredients. It has a voice and a perspective to add to the conversation. Head distiller Jared Himstedt has since expanded the distillery’s experiments to craft bourbons, ryes, rums, and single-malt whiskeys with a sense of place.ĭifferent by design: “Smaller distilleries will sometimes apologize that their bourbon doesn’t taste like it comes from Kentucky or Tennessee, but that’s why it’s useful. Known for: Released in 2009, Balcones Distilling’s Baby Blue whiskey, made with roasted blue corn, was the first Texas-made whiskey legally sold in the state since Prohibition. ![]()
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