I had the pleasure of sitting down with John Evans, the dynamo behind Wilson Valley Mercantile. Where you can get bourbon, beef, and a cigar.

A phenomenal group of distilleries and friends sharing stories about how they got started, whiskey, and more.

My second Tejas Collaboration with Andalusia Whiskey Co. This time, we are experimenting with full maturation. Revenant Oak Peated Single Malt fully matured in Mezcal barrels.

Garden and Gun Magazine talking about the growth of Texas Whiskey!

I sit down with Big Chief from the Whiskey Trip podcast to discuss the Texas Whiskey Trail!

This is my first collaboration with Shire Distilling. We picked a barrel of their unreleased rye to fill a 30-gallon rum barrel. This was a funky funky (in a good way) heavy dunder rum. Created an awesome whiskey!

Tejas Y Ohana Barrel Aged Cigars are premium cigars in Texas Whiskey barrels to create a unique and memorable smoking experience.

I have a quick conversation with Jessi, the head distiller of the brand new K. Spoetzl Distillery from Shiner Bock.

Our fifth blend of Texas Whiskeys. This time featuring Modisett & Sons, Acre Distilling, and Giant Texas Distillers. A blend of two single malts and a rye whiskey.

Part 1 of 2 in my first Tejas Collaboration with Treaty Oak. Column Still and Pot Still Ghost Hill Bourbon finished in Rousanne White Wine barrels from Bent Oak Winery.

My first Tejas collaboration with Andalusia Whiskey Co. Their triple distilled single malt finished in mezcal barrels.

Steve and I talk about the past, present, and future of Rebecca Creek Whiskey in this episode of Texas Whiskey Conversations.

Smoked old-fashioned ice cubes take ice to the next level. Allowing you to start with whiskey and end with an old-fashioned cocktail.

Smoked ice is a great way to infuse a unique flavor into some of your favorite cocktails and whiskey. The variety of woods available for smoking makes the flavor options endless.

My second collaboration with Ranger Creek. Bourbon finished in a mead barrel, and it is fantastic.

Tom Roy from Modisett & Sons is an 18-month-old single malt aged one year in used barrels, then finished six months in used brandy barrels. It is an orange creamsicle pie in a glass.

Our 4th Texas Whiskey Festival blend. An all-bourbon blend of Dripping Springs Distilling, Yellow Rose, and Shire Distilling.

According to my teenage kids and their friends, these chicken nuggets are better than Chick-fil-A.

Overall this is an easy recipe for good fried chicken. The prep is a little messy and takes some time, but nothing is complicated.

The home barrel experiment #5 ages Totem from Real Spirits. Using a 2-liter barrel, I focus on aging and finishing different whiskeys and spirits.

The second Tejas colaboration release. Caffe Del Fuego coffee liquor aged one year in used Ironroot Republic bourbon barrels.