Our third blend combines Still Austin Whiskey Co., Devils River Whiskey, and Tahwahakaro Distilling. We released this blend in 2021 and it quickly sold out.

Our second festival blend combines Treaty Oak, Ranger Creek, and Lone Elm. We released this whiskey in 2020, and it sold out quickly as well.

This whiskey is the first blend we created. It combines Ironroot Republic, Andalusia Whiskey Co., and Balcones Distilling. We released the whiskey in 2019, and it quickly sold out.

The suffering bastard is a combination of bourbon, gin, lime juice, bitters and ginger ale. Created by a hungover bar steward in the 1940s.

Jake has a fun discussion with the head distiller of Real Spirits Distilling, Davin Topel. He shares background on the whiskeys and his journey to crafting the fine spirits. Originally released on 11/12/18 for the Texas Whiskey Festival.

Jake sits down with Ty Phelps, Co-Founder of Andalusia Whiskey Co. They discuss how he became a distiller, what factors make Texas Whiskey Unique, and other fun facts. Originally released on 9/25/18 for the Texas Whiskey Festival.

Jake sits down with Mark SoRelle of Saint Liberty Whiskey. During this Whiskey Conversation, we discuss their new whiskey Bertie's Bear Gulch Bourbon. How it came about and its tie into historic women bootleggers. 📷: Single Barrel Pics

Jake sits down with Robert Likarish from Ironroot Republic Distilling to discuss the origins of its name, the Cognac influence, their whiskeys, and the future. Originally released on 8/19/19 for the Texas Whiskey Festival.

Jake shares a little history and how he makes an old-fashioned cocktail.

How to cook a delicious brisket using rye whiskey and coffee. Steps from start to finish, including the length of time to cook, when to wrap, and what the internal temperature should be.

There are a couple of strong origin theories but before we get into its history, what is a Sazerac? The Sazerac is a local New Orleans variation of a cognac cocktail. The drink is most traditionally a combination rye whiskey, absinthe, Peychaud's Bitters, and sugar.

So where did this cocktail come from? One theory is..

Tejas Collaboration Ranger Creek Cider Barrel finished rye. Two and half-year-old rye finished for 6 months in an Austin Eastciders barrel.

A walk-in humidor can be intimidating – differences in size, color, filler, and wrapper come together in endless combinations. Vague descriptions might not make a lot of sense if you are starting out and don’t help narrow down your selection.

To help shed some light, I talked to my friends at Habana Cowboy, a mobile cigar lounge.

A guide to making whiskey cocktails at home. An overview of equipment, mixers, and the core cocktails to give you a foundation for experimentation.

Jake sits down with Markus Kypreos, Founder of Blackland Distillery, to discuss the brand new distillery, modern technology, and unique grains. Originally released on 7/31/19 for the Texas Whiskey Festival.

Jake visits with TJ and Josh from Ranger Creek Brewing and Distilling. We discuss the history tie in with the Texas Rangers, their whiskey club, and whiskeys they produce.

Jake visits with the founder of Austonian Spirits, Lawrence Sasso. Our conversation discusses their unique process and what the future may hold. Along the way, we discuss what you can expect when you taste Austonian Whiskey. Originally release on 3/27/19 for the Texas Whiskey Festival. 📷: Single Barrel Pics