Need help with your holiday gift list? Food and wine pairing menu for a dinner party?
Through the years, Twin Liquors has done our part in helping to plan thousands of weddings, wrap hundreds of thousands of bottles and gifts, and talk wine and spirits with newbies and aficionados alike.
We know your time is precious and we want to make your holiday shopping hassle free. Feel free to give us a call or send us an email and let us know when it’s convenient for you to stop by. We promise a real person will take great care of you!
Let us know which neighborhood you’re in and we will be more than happy to connect you with the appropriate Twin Liquors location. The store will then work with you to create a personalized shopping experience. If you already have a favorite Twin Liquors location, please feel free to contact them directly. We want to do our part in making this holiday season bright!
Email us at firstname.lastname@example.org or call 1-855-350-8946 to create your exclusive shopping experience.
DOWNLOAD the PDF WINE LIST: bigredswinelist_2016
Austin has a reputation for being a gastronomic hot spot. Yet, no restaurant review could prepare someone for the decadence and immense hospitality of a bourbon-themed, private lunch hosted by master distiller Chris Morris of Woodford Reserve and prepared by the Driskill’s head chef, Troy Knapp and his team. A four course meal, each course paired with a unique Woodford whiskey, is a food and spirit experience that will forever remain unrivaled.
Walking into the Driskill hotel whisks you back in time, until you are met by the very present and intoxicating aroma of exceptionally crafted bourbon. Sweet and oaky, your mouth begins to water. Placed before you are four glasses of tempting whiskey, each one unique in its own right. Mr. Morris artfully describes his recipe and methodology in crafting these fine spirits. He deliberately uses only the finest, all natural resources to ensure a farm-to-bottle creation. From fresh well-sprung water from Pepper Springs, to a specifically bred distiller’s yeast, the new information only heightens your anticipation.
This first course includes a whiskey cured and cigar-smoked salmon with house made rye crackers. One bite of the salmon and you know what they mean by cigar-smoked; it exudes a robust, smoky, and lightly fruity flavor that pairs delightfully with both the crunchy rye crackers and Woodford Reserve Rye. Similar to straight bourbon which must be at least 51% corn, a straight rye whiskey must be made from a minimum 51% rye grains. But unlike some of the newfangled 95 to 100% rye whiskeys, Mr. Morris uses a traditional recipe that includes 53% rye, 33% corn, and a sizable 14% malted barley. This classic recipe is not to be mixed into cocktails such as a Manhattan; it was designed to be consumed neat. The rye has notes of black pepper and almonds which finish in a lengthy marzipan savor. As the spirit leaves its rich nutty character lingering on your tongue, you take that last bite of smoked salmon and await the next course.
The chefs present a brunch course, an epicurean take on bacon and eggs paired with Woodford’s signature bourbon, the Distiller’s Select. Not your average crispy bacon strip, this course contains a hardy hunk of Berkshire pork belly laid next to a striking poached egg. Accompanied by an orange-honey glaze, this dish embodies the chef’s vision of a fat-washed whiskey flip. And now for a sip of the bourbon; the Distiller’s Select is remarkably balanced bourbon intended to appease every palate. Sweet and nutty, fruity and smoldering, it is steeped with passion and pride.
Course number three arrives in three oval shaped ramekins. Local red cabbage on the left, a mint and bourbon lamb shank pie in the center, and oh-so-buttery hand-crushed corn grits on the right. Your fork dives straight through the puffy crust of the pie releasing the burly smell of warm lamb. You scoop the luxurious grits in right after. The soft, elegant textures meld in your mouth and call for a refreshing drink. This time it is Woodford Reserve Double-Oaked. Double Oaked is made by taking the finished Distiller’s Reserve product and aging it even longer in another unique barrel. This second American white oak barrel is given four times the regular amount of toasting, is charred for a brief five seconds, and holds the whiskey for an average of ten months. Every barrel results in a distinct whiskey, leaving Mr. Morris the difficult task of blending different barrels to create a consistent product. The ultra-premium straight bourbon you lift to your lips emanates flavors of butterscotch, maple, honeycomb, and more. Its scent is sweet and enticing. One taste isn’t enough. You daydream about having a glass after dinner tonight. Another bite of creamy grits layered with the syrupy whiskey makes you think of a whiskey filled Sunday brunch. You look back down and all four vessels are empty.
Dessert comes in the form of spiced cheesecake delicately crafted into the shape of a sphere and a scoop of sweet potato gelato. Your spoon glides effortlessly through both; the gelato is sweet and tangy, the cheesecake is the texture of softened cream cheese and saturated with fresh vanilla bean flavor. As you reach for the last taste of whiskey you start to feel a sense of loss, for two reasons. One, lunch is almost over. And two, Mr. Morris explains that production of this whiskey has already ended. The Woodford Reserve Double Oaked Single Barrel chosen for Twin Liquors, the last whiskey of the day, has all been produced. This product is bottled directly from a single barrel chosen by Mr. Morris. Rather than being blended for consistency, as the previous tasting saw, this whiskey comes from a particular barrel that aged brilliantly all by its self. The Twin Liquors Single Barrel starts with more pronounced fruit flavors; notes of cherry and mild berries arrive first, quickly followed by fresh honeycomb and toasted nuts.
Twin Liquors extends many humble thanks to Brown-Forman, Woodford Reserve, and Mr. Chris Morris for their selection and naming of our Single Barrel and for their hospitality in organizing such a remarkable event! We would like to extend special thanks to the Driskill and the efforts of their immeasurably talented chefs! We would also like to invite customers to come and purchase all four of these phenomenal whiskeys, and particularly our Single Barrel while supplies last!
The San Antonio Cocktail Conference, benefiting the Houston Street Charities, has put together one of the coolest locally made gifts around! A 2016 Wall Calendar featuring 12 cocktails from San Antonio restaurants and bars!
These days in Texas, the margarita is the cocktail that rules the summer. But there is another spirit that epitomizes summertime and beach culture dating back to the 1930s and 1940s. Pioneered by the restaurant concepts of Donn “The Beachcomber” Beach in Hollywood and “Trader” Vic Bergeron in Oakland, the Tiki concept really took off when servicemen came home from the Pacific after World War II. Beach and Bergeron’s restaurants featured Polynesian food and décor along with rum and juice cocktails that appealed to the Hollywood crowd and spawned countless imitators.
If any cocktail epitomizes Tiki, it is the Mai Tai. Both Beach and Bergeron have laid claim to this beverage, but there is no doubt that it is delicious! Over the years, this classic has grown to include more and more ingredients but sticking to a simple recipe yields the best results. Start with 1.5oz aged rum. Add ½ oz overproof white rum, 1/2oz orange curacao, ½ oz orgeat syrup (an almond syrup that is essential), and ½ oz lime juice (there is no substitute for fresh squeezed). Shake and strain into a tiki mug (or Collins glass) filled with crushed ice. Then, float a healthy pour of blackstrap rum. Garnish with mint sprig, lime wedge, and sugar cane stick for the real deal.
So this summer, consider going Caribbean/Hawaiian style and reach for the rum shelf. Compared to other spirits, high quality rums represent great value. Enjoy on the rocks or blend into Tiki drinks to perfect your next poolside or lakeside party! For more TIKI, visit us at Twin Liquors the first week of August for our Tiki Week featuring Tiki 101, Recipes and More!!
Bring yourself and your friends to the FREE TIKI 101 Class, where you will learn the history of TIKI culture, where and why it began! Why rum? Why all the exotic ingredients? Plus you’ll get to taste a cocktail and a few rums!
So wear your favorite Tiki-Attire and join us!
Twin Liquors wants to say a huge thank you to our customers who donated over $10,000 which along with Twin Liquors’ matched contributions of $10,000+ resulted in $21,000 donated to the American Red Cross of central Texas, specifically for the May 2015 flood relief. We could not be more proud to be part of an amazing central Texas community. Thank you again!
If you are a fan of locally produced whiskies, then you are living at the perfect time. In the last few years Texas distillers have made their mark on the world stage by producing excellent spirits of all kinds. From the Red River to the Rio Grande, our state has become a whiskey lover’s paradise!
The man who deserves a lot of the credit for the Texas spirits revolution is Dan Garrison of Garrison Brothers Bourbon. From the start, Garrison has championed the “grain-to-glass” concept. They use Texas-grown corn, distilled in Hye, TX, and age the whiskey for two years in oak barrels. It makes for a rich, full-bodied whiskey with flavors of nutmeg, butterscotch, and vanilla with a long, smooth, buttery finish. This is definitely a whiskey to drink straight or on the rocks.
Herman Marshall is another fantastic distillery operating out of Garland, TX. Like Garrison Brothers, Herman Marshall makes their whiskey from scratch. They produce a bourbon, a rye, and recently introduced a single-malt expression. In 2013, their bourbon garnered a silver medal and 93 point rating from the American Distilling Institute. It features warm, creamy vanilla and dried fruits with nutty components and a long finish.
And right here in Dripping Springs Swift Single Malt Whiskey is rapidly becoming a Texas favorite. Nick and Amanda Swift spent a lot of time in Scotland in order to bring that nation’s whiskey-making tradition back to their native Texas. Starting with 100% Scottish two-row malted barley, they double-distill in copper pot stills before aging in Kentucky bourbon barrels and Spanish oloroso sherry casks. The nose is sweet and malty with notes of peach and apple. This is a young whiskey, but Swift has barrels in reserve and they will release older whiskey when ready. Another exciting project they have in store is a whiskey finished in French Sauternes barrels.
It’s an exciting time for Texas whiskies so be sure to pick up a bottle the next time you come see us!
When you visit one of our stores over the next few days, consider adding a donation to the Red Cross of Central Texas as part of your transaction.
100% of all donations will go to the American Red Cross of Central Texas to help our neighbors.
Twin Liquors will match donations up to the sum of $10,000.
2015’s Umlauf Garden Party Wine list features fresh rosé, lovely sparkling and an elegant array of international and domestic white and red.
Founders-distillers Boyan Kalusevic and Chris Mobley never hopped out of bed thinking, “What Texas needs is a brandy!” But instead it was a commitment to carrying on their family tradition that led them to creating Texas’ first brandy.
Chris and Boyan are behind Dorćol, “an urban boutique craft distillery” opened in San Antonio in 2013. The duo met in 2003 at The University of Texas, and each went separate directions upon graduation. But they retained a bond, and a hankering, that eventually led them to carrying on the family’s rakia tradition.
“Everybody makes a wine or a rakia in Serbia, and everywhere you go they are offering it to you—it’s a part of life.” Kalusevic adds, “Prohibition killed anything like that here.” Kalusevic’s 94-year-old grandfather is a winemaker and distiller, and it was enough to plant a seed in his grandson. “We realized we had [access to] expertise that could be traced back at least three generations on the farm—likely more,” says Kalusevic. An idea was born. In 2010, the pair started formulating a business plan.
Today, the copper still made for them by a traditional coppersmith in Serbia gleams, and the spirit itself, an apricot rakia baptized Kinsman, dazzles. The spirit was the highest rated American brandy at the 2014 World Sprits Championships in Chicago where it was awarded a Gold medal.
As for the future, “We are looking at some upcoming seasonal expressions,” says Kalusevic.
Once upon a time a south Texas farm girl grew up and traveled the world. She came back to Texas more worldly, more sophisticated, and really into limoncello. Thus, Paula Angerstein became the first woman and second person to be licensed to distill in Texas.
For the last ten years, Paula’s Texas Orange and Lemon Liqueurs have made margaritas, iced tea, and just about everything else a little more delicious.
Stricken by wanderlust in 2013, Paula let Gary and Dee Kelleher in on the deal. Veterans of the bar and restaurant business and founders of Dripping Springs Vodka, the Kellehers fit right in. They joined chef and distiller Chris Roberts, and brought on Bill Graham, another chef with over a decade of experience in the liquor business.
Joining the mix this spring is Paula’s Texas Grapefruit Liqueur. Like Paula’s other liqueurs, it’s made by hand with fresh fruit and cane sugar. It’s all natural, gluten free, and damn tasty.
Ciderkin: Based on nostalgic profiles of ciders everyone first experienced, Argus Ferementables Ciderkin delivers a straightforward apple palate, yet finishes dry and tannic; suited more for a session cider. Traditional Ciderkin is made from reconstituted apple pomace that is pressed and fermented wild to produce a low ABV—dry cider style. Expounding on that tradition, we have employed a yeast blend that finishes dry, yet still preserves a prominent stone fruit nose and apple palate.
Tasting Notes: Apple, Cherry, Caramel , and Citric Nose. Round apple palate with a dry, tannic quick finish. No candy-linger, and exceptional with food.
Ginger Perry: Inspired by our affinity toward spicy ginger beers/ales, Ginger Perry is Argus’s first unpasteurized fermentation utilizing only the pear. Distinctly dry as characteristic of the Argus portfolio, development of this product placed the upmost importance on delivering a balance of ginger, stone fruit, and citrus flavors without palate fatigue after just one. Residual sugar is present, but don’t expect anything too sweet. Great served chilled as a session sipper, yet versatile enough to be mixed.
Tasting Notes: Floral Ginger Nose, light stone fruit. Finishes spicy and dry with a tannic pucker.
Tepache Especial: Wild sparkling pineapple wine with light bubbles, a light spice from a house blend of French oak and a nice tropical finish. This demi-sec fermentable is a derivative of traditional tepache, a beverage based on utilization of the whole pineapple with yeast and spices. The pineapple used for Especial is a 100% organic Cayenne Varietal.
Crafted dry, we recommend serving over ice, as a base for cocktails or sweetened to your liking over ice. We personally prefer simply mixing in agave nectar as we find it a true flavor complement.
After 35 years travelling the world as an executive in the spirits industry, Pepe Zevada retired to Austin, Texas. However, it did not take him long to get back in the game and he quickly launched Z Tequila. His Blanco, Reposado, and Añejo tequilas have received awards and critical acclaim and are well-loved throughout Texas.
Now, Pepe is rounding out his portfolio with the release of an Extra Añejo tequila. Extra Añejo is a relatively new category of tequila, introduced in 2006. In order to qualify for the title, tequila must be aged for a minimum of three years. The Zevada Family Gran Reserva Extra Añejo is aged for four. It is made from 100% mature lowland agave that is cooked and distilled using traditional old-world methods. The tequila then rests in new American White Oak barrels, which are lightly toasted, not charred. The result is an exquisite and distinctive spirit with a maple nose, flavor notes of caramel and toasted nuts followed by agave, and a smooth, bourbon-like finish.
Retailing at right around $70, the value is as remarkable as the quality, because Pepe believes that luxury shouldn’t be so hard to come by.
What’s the best way to enjoy Gran Reserva? Pepe recommends sipping it from a snifter, or in a rocks glass with a little ice and an orange twist. He also suggests buying a bottle right away, as only 500 cases have been produced.
Texas Tea conjures images, to some, of their Texas roots, but today, in our industry, it is synonymous with Sweet Tea Vodkas! Oh, how the landscape changes… the current growth of wineries, craft breweries, and distilleries in Texas is astounding.
20 years ago there were a handful of Texas wineries. Today, there are now more than 300 wineries in Texas. We are the 2nd most popular wine tourism destination in the USA.
As for beers, Shiner, Pearl and Lone Star paved the way. But, today, I can’t even count the number of Austin local breweries, let alone others from Houston, Dallas, and San Antonio. We’re brewing a river of great beer in the Lone Star State. Austin’s own Jester King was able get a Texas State law changed so craft beers could be more accurately labeled and sold.
Distilled Spirits are the king of the industry though. Tito’s was the first and most successful spirit brand to start in Texas. Numerous other have joined in. Contrary to the highly individualistic Spirit of Texas, these distillers share their knowledge and experience with each other to promote a growing industry. Vodka, rum, gin, bourbon, and whiskey are being made in the State of the Yellow Rose. The only spirit off limits for distilling in Texas is Tequila, which must be made in Mexico by Mexican Law and Regulation.
Austin’s own Twin Liquors proudly supports the local producers. Come see us and we will show you our favorites!
It may surprise you (or it may not), but in the last couple of year Dripping Springs has become a focal point for Texas distilling. Following the trail blazed by Tito’s Vodka in Austin, more and more distillers have decided to move out to the Gateway to the Hill Country.
The first to set up shop here was San Luis Spirits in 2007. They are best known for their Dripping Springs vodka. Distilled from corn in small 50-gallon batches using copper pot stills and artesian spring water from the Hill Country, it is lush and balanced with a very smooth finish. They also produce an orange vodka made with hand-zested Texas oranges. One of my favorite ways to enjoy their vodka is in a Moscow Mule. Start with a tall glass, fill with ice and add 1.5oz of vodka. Top with ginger beer (I recommend Fever Tree), add a squeeze of lime and it’s refreshment time! They have also recently introduced a gin. The gin is juniper forward without tasting like a Christmas tree. It has soft floral notes and uses citrus from the Rio Grande Valley. It makes a fantastic Martini.
Recently making a big splash was the opening of a beautiful new facility by Deep Eddy Vodka. Over 3000 square feet, the distillery features a tasting room and covered patio with a fantastic view of the Hill Country. In addition to their original vodka, Deep Eddy produces cranberry, ruby red grapefruit, sweet tea, and lemon flavored vodka. The lemon vodka, their newest flavor, is great mixed with club soda or Topo Chico and is sure to quench your thirst as the mercury starts to rise. One of my favorites it the sweet tea vodka mixed with fresh lemonade.
Coming soon to the neighborhood is Treaty Oak Distilling. Producers of their eponymous rum (also available in a barrel-aged reserve version), Starlite Vodka, Graham’s Texas Tea (a sweet tea vodka), Red Handed Bourbon, and Waterloo Gin (also available in a fantastic Antique barrel-aged version), Treaty Oak is sure to have a spirit that will tickle your fancy.
Here in Texas, there is really no excuse not to drink local!
After years spent perfecting handcrafted vodkas, San Luis Spirits has released another spirit with the same passion and small-batch quality that put it on the map years ago. Dripping Springs Artisan Gin is a reinvention of a traditional juniper forward London dry gin, with soft floral notes, a hint of spice and fresh citrus from the Rio Grande Valley. The product was released in late 2014.
Dripping Springs Artisan Gin is the distillery’s first foray into non-vodka spirits. “Gary and I have worked on a gin recipe and process for years,” said Co-founder Kevin Kelleher. “If we were going to use the Dripping Springs trade name, we wanted to make sure it was a world-class product. The challenge was to capture and balance the essence of nine unique botanicals, but finish it off with the soft mouth feel and minerality present in Dripping Springs Vodka.”
Most vodkas and gins are made in stainless steel column stills that produce thousands of gallons a day. Dripping Springs Artisan Gin is different. The Dripping Springs process takes three days to produce a final 55 percent cut from a single 40-gallon batch.
“It’s kind of an old fashioned concept, but first and foremost it really is about quality. If you make a quality product and price it fairly, it will find a home with a group of discerning consumers,” Kelleher said.
Customers can taste the gin at the Twin Liquors Grand Tastings during Texas Fest, or at the Dripping Springs Distillery. The distillery offers tours and tastings Tuesdays, Wednesdays and Thursdays at 3pm. Tickets can be purchased at drippingspringsvodka.com.
Her story will make you go WOW!
Margaret Jabour is the owner of Twin Liquors, a company headquartered in Austin, TX. With over 70 retail locations, the family business has quickly grown and adapted to many Austin neighborhoods. Her business practices don’t only involve the day-to-day activities that one would expect – she also manages to cater to the local community on a regular basis. From managing employees, raising two sons as a single mother, and being an active philanthropist….Margaret Jabour is involved in all aspects of her personal and professional life. She is strong in her faith and believes we meet people for a reason and therefore, must not take relationships for granted. Read more…
Click Here for the wine list.
Educational-while-fun was the name of the game at AGAVERAMA. Don’t miss these great FREE events!
512 | Avion | Casa Dragones | Casamigos | Cazadores | Del Maguey Mezcal | Don Julio 1942 |Dulce Vida Lone Star Edition II Herradura | Cuervo La Familia | Maestro Dobel | Milagro Barrel Reserve | Partida | Patron Roca | Pelligrosso | Puro Verde Qui | Tequila 901 | Tequila Cabeza | Z Tequila
Here’s photos from our Austin Event:
And here’s photos from our San Antonio Event:
The McPhersons have been a pioneering family in grape growing and wine making in Texas for over 40 years. The family patriarch, Dr. Clinton A. “Doc” McPherson, is considered one of the “Fathers” of the modern Texas wine industry. In 1976 “Doc”, a Chemistry Professor at Texas Tech University, and Bob Reed, founded Llano Estacado Winery in Lubbock, the first post-Prohibition Texas winery. Sadly “Doc” passed in January 2014 but his family’s winery remains one of the state’s prime grape growers and was the first in Texas to plant Sangiovese in his Sagmor Vineyard. Continue reading
When I moved to Austin in 1997, the Texas craft beer scene was still in its very early days. For most people, Texas beer meant Shiner Bock or Pearl. Craft beer selections were pretty much limited to Live Oak, Celis (for a brief shining moment), St. Arnold, or a newcomer called Real Ale. There were also a handful of quality brewpubs: the sorely missed Waterloo and Bitter End (my first long-term job here) and the still going strong Draught House. Growlers to-go were still a distant dream, and if you wanted a really good selection then you were on your way to the Gingerman.
Fast forward to today. There are over 70 breweries in the state (with more firing up their brew kettles every day, it seems), with at least a dozen in Central Texas alone. In 2012, the Texas craft brew industry added $2.3 BILLION to the state’s economy. In addition to sheer volume, the types of beer being brewed has expanded greatly. Back then most brewers made a pale ale, an amber and a lighter blonde-type ale. Live Oak was (and still is) also well known for its authentic pilsner and hefeweizen. And while there are still great examples of these styles being produced, some of today’s brewers have become quite specialized. Some focus exclusively on Belgian-style beers such as dubbels, tripels, lambics, bieres de gardes and farmhouse ales. Twisted X Brewing in Dripping Springs concentrates on Mexican styles. Nearly all of the world’s beer styles are represented. You can literally tour the world of beer while just drinking local. And some brewers are creating their own styles of beer that don’t fit neatly into any established category. Now that’s what I call a great state of affairs here in the Great State of Texas!
Texas Fest runs March 1st – 31st!
When was the last time you visited one of our Texas wineries or cracked open a bottle of Texas wine? I bet it’s been too long. Our state has a long history of wine production, going back to Spanish missionaries in the late 1600s (long before California!) Continue reading
Hi. I’m Tito Beveridge and I’m the founder and owner of Titos Handmade Vodka. I’m from San Antonio, Texas. I went to Vanderbilt for a year then to UT, University of Texas at Austin. I graduated with degrees in geology and geophysics. I got into the oil and gas business and did that in Texas and then down in Venezuela and Colombia and ran heli-portable dynamite seismic crews down there and came back and started a drilling company in Houston, got tired of chasing the buck and decided to move back to Austin, Tx.
I did ground water geology here and got in the mortgage business and it was when I was in the mortgage business that I started making flavored vodka for my friends for Christmas presents. That was in about i guess ’92, ’93. I was at a party one time and a stranger came up to me and said ‘Hey you’re the vodka guy’ Continue reading
Walk down the tequila aisle of your favorite Twins liquor store and you’ll likely notice the wide variety of bottle shapes, designs and gimmicks that companies use to catch your eye – I’m guessing that by now, pretty much everyone has come across the glass pistol filled with tequila. While often interesting to look at, the bottle design usually has no direct correlation to the tequila inside. Some bottles are beautiful and elegant to command a higher price even though the tequila inside is less-than-stellar. On the other hand, some of the simplest bottles hold the most amazing juices. Then there’s the brands that get everything right. Republic Tequila is one of those brands. Continue reading
Twisted X Brewing Company is organized as a proud Texas Corporation for the purpose of manufacturing and selling beer. Not any beer, but a hand-crafted set of beers that appeal to both the American and Mexican beer drinking markets while still following the traditional craft brewing guidelines. The company was founded in 2009 and has been selling beer to the local market since (Cinco de Mayo), May, 5th 2011. We make local craft Mexican style lagers made in Texas called Tex Mex Beer®. Continue reading
Born and raised in Texas, founder of Treaty Oak Distilling, Daniel Barnes, grew up with parents who owned a restaurant and motel in the small town of Menard, Texas. Inspired by their work ethic and seeing the rewards and gratification they gained from running their own business, Barnes decided to start his own family-run business.
He attended the University of Texas in Austin, and during that time worked in a variety of jobs in the hospitality industry. He worked as a sommelier at the Four Seasons in downtown Austin, where he greatly expanded his knowledge in food and beverage industry. Continue reading
Made using the zest of Texas oranges from the Rio Grande Valley, and naturally gluten free, Dripping Springs Texas Orange Vodka is truly one-of-a-kind.
The vodka, which made its debut in 2011, has been a winning product for San Luis Spirits—which also makes Dripping Springs Vodka and 1876 Vodka. The citrus-infused vodka is delicious and refreshing with a variety of mixers, including ginger ale, tonic, soda, or simply served straight over ice with a fresh orange wedge. An easy-to-make and popular drink made with Dripping Springs Orange is the O’Snap, which includes 1.5oz Dripping Springs Orange and 4oz ginger ale served over ice with an orange wedge garnish. Continue reading
Paula Angerstein was the first woman in Texas licensed to distill spirits and was granted the second distiller’s permit in the state. Born and raised on a south Texas farm, Paula’s tech career led her to Italy where she fell in love with limoncello. Back home in Austin, she began making limoncello for her friends who encouraged her to take it to market. Soon after launching Paula’s Texas Orange in 2005 Chris Roberts came on board as distiller. Continue reading
Whether it’s NPR or Iron Chef Geoffrey Zakarian, many say that 2014 is the year of Gin. The reemergence of this noble spirit has been coupled with an increasing interest in handmade cocktails. Soon to be cocktail lovers are dipping their feet in the classics (like a Negroni or Aviation) and then venturing into more adventurous concoctions. The farm to table movement has sparked a huge ancillary interest in cocktails and Gin is on center stage. 2014 is the year of Gin and what better way to celebrate than trying one of the many new Gins to surface in Texas. Continue reading
While whiskey has always been a favorite among Texans, many have had to look to producers in other states and even other countries to provide them with the spirit. With a handful of whiskey distilleries emerging across Texas over the past few years, the Dallas area can now proudly add its name to that list, as Herman Marshall Whiskey launches two of its products into spirits retailers across North Texas.
Following years of research and production, co-founders Marshall Louis and Herman Beckley built Dallas Distilleries, producers of Herman Marshall Whiskey, with the sole interest of producing the finest whiskies in the region. Continue reading
Hill Country peaches have now found their way into something a little more exciting than homemade jam. Rebecca Creek Distillery, known for its Award-Winning Enchanted Rock Vodka, has added a fruit-infused vodka with a true taste of the famous “fresh from the tree” Fredericksburg peaches to its popular spirits line. So pop that into your picnic basket! Continue reading
When you create something in Texas, you’re bound by an unwritten law of craftsmanship that reaches back for generations. Call it Southern virtue, call it stubborn pride. Either one works for us. Likewise, when a Texan reaches for a product which boasts of Texas origin, they best not be disappointed. The process must not be compromised by haste.
Proudly bound by this standard, White Hat Premium Texas Rum is handcrafted in small batches just outside of Austin, TX. We make it Continue reading
Dorćol Distilling Company is an urban boutique craft-distillery located in San Antonio’s South Flores Arts District. Committed to meticulously handcrafting beautiful spirits using only the finest ingredients, owners-distillers Chris Mobley and Boyan Kalusevic set out to introduce an age-old family product to local market, choosing to continue family’s tradition of creating genuinely smooth and complex spirits that allow you to enjoy the flavors, aromas and characteristics of the original ingredients. Continue reading
Here at Deep Eddy we believe that whatever you are doing, you should be real and you should be having fun. If you check those two boxes, quality and passion will follow you. Since we make vodka for a living, we definitely have the fun covered. How we make the vodka is where the “real” comes into play. Our straight vodka and each of our flavors is made with the highest quality REAL ingredients, right from the fruit or the leaf or the hive. We think Mother Nature has done a pretty great job making perfect flavors, and we aren’t going to mess with her work. Continue reading
Ranger Creek was founded by three guys that love beer and also love whiskey. We drink and appreciate both, but we don’t drink much else. One day we discovered the fascinating relationship between beer and whiskey, which miraculously explained this shared love. So we started a business to highlight this fascinating relationship and educate others about it. We believe that there are other Texans out there that share our love for beer and whiskey and will find the relationship between them just as fascinating. Continue reading
Bloody Revolution is a small company based in Austin, Texas, that officially launched in late 2013. Inspired by the quest to make a gourmet-style Bloody Mary mix, the owners of Bloody Revolution set out to shake up the mixer category and rebel against the boring and bland.
After a year or so of product development and research, Bloody Revolution hit the shelves in August 2013 with five Bloody Mary mixers: Original, Smoked Habañero, Ribeye, Pickle Zing, and Wasabi Ginger. Buzz immediately followed—customers raved that these new mixes were the best on the shelf. Continue reading
Treaty Oak Distilling Company launched its line of aged products at the end of 2013 and has received a great response.
Red handed bourbon: A Bourbon worth stealing
Red-Handed Bourbon is a mixture of bourbons brought varying in age for seven years to three years that are re-barreled and aged for an additional nine to fourteen months. With a heavy rye component, Red-Handed offers a complex pallet of fruit and spice. Continue reading
Austin Cocktails is a family-owned line of craft cocktails made with natural ingredients and six-times distilled vodka. Because the drinks are sweetened with organic agave, each serving is less than 100 calories.
This company was conceived out of the belief that the time had come for craft Continue reading
“Had a visitor come out to the distillery on Sunday. He mentioned that he [thought he had a bad bottle] because there were clouds floating in the bottle.
I explained to him that our Fall 2013 Release was completely unfiltered and that the clouds were a natural chemical reaction that occurs when the liquid in the bottle gets cold. The fatty acids (read “silky flavor”) bind together when the liquid gets cold and this only happens if the bottle sits in a cold draft for a long time. It is rare. To demonstrate, I placed a bottle in our freezer for a few minutes and the clouds formed. I explained to him that all one has to do to make the clouds disappear is shake the bottle up.