Rio Brazos Distillery

Just filling another six new oak barrels with new make whiskey.
There is no aging requirement for "Bourbon Whiskey" in federal law. It is "stored in first-use, charred oak containers, ..." so the moment it touches the inside of these barrels, my "Whiskey Distilled from a Bourbon Mash" becomes "Bourbon Whiskey." After two years in the barrel (or barrels), the word "Straight" may be placed in front of the word "Bourbon."
Photo by Steven Miric

Congratulations to Ryan Jurney, Mark Lemley, and Parker Wubbenhorst with the Iola 4-H Club for winning first place in the Grimes County Fair's Junior Reserve Grand Champion Ag Mechanics Competition!
Their hand-carved firepit, made from a used Rio Brazos Texas Bourbon barrel, sold at the fair last night for $3000 that will go to their college savings accounts.

Rio Brazos Texas Bourbon is now available in Japan!
Next time you're in Okinawa, stop by Sammy's Bar in the Nakagami District. (This is Issey, Sammy's son. Issey took the place over from his dad.) https://www.instagram.com/explore/locations/341133097/sammys-bar-kiwi/

In Texas in 2022 "188 distillers generated a total economic impact of US$831.7 million."

Texas tourism boosted by distillery destinations - The Spirits Business New data shows that distilling tourism created jobs, generated consumer spending, and is creating millions in tax revenue for Texas.

Happy Independence Day, Texas!

10 Health Related Benefits of Drinking Bourbon (Responsibly) When done responsibly and in moderation, scientific studies have shown the suggested health benefits of our beloved Bourbon! Here are 10 benefits we found

$49 Rio Brazos Texas Bourbon Single Barrel This one surprised us. Thanks for watching and please subscribe. http://www.boxcarwhiskey.com/rbd

Dr. Sentmanat’s Chemical Engineering — Zymology class just stopped by for a tour. What a cool group of future artisans. I can’t wait to try your beers!

The Slow Distillation Movement
by Hubert Germain-Robin
Being an aficionado of the Slow Food Movement since the beginning, I would like to add another antidote to the tyranny of the fast food industry and the frenzied pace of modern culture.

Slow Distillation
By using ancestral methods of distillation, when time was not such a pressing issue, one would conduct the distillation at a slow pace to be able to separate with precision the different components, to make clean cuts and to respect the temperature during the gathering of the distillates. With today’s hurried approach, many of these parameters are undervalued or even ignored by craft distillers.

For centuries, distillers passed down to successive generations the nuances of creating flavors from the materials available. These artisans created good spirits before thermometers were invented, not understanding the molecular difference between methanol and ethanol or even knowing the names and v***r temperatures of any of the compounds they were separating.

Distillers must listen to a spirit coming off the still in order to understand how much time in the barrel it will take for flavors to blossom and come to full beauty. Little thought or teaching is currently given to the understanding of how to ferment and distill a spirit when one intends to age it for 4, 12, or even 20 years. The rapidly made products often seen today have a limited appeal to consumers who pay attention to what they are drinking. This commodity approach to spirits production may produce a few small fortunes, but will no doubt produce many more inferior products that will need the presence of a bartender to bring to full flavor.

Spec's Single Barrel Select: Cask-proof and distilled from a sweet mash of Texas-grown yellow corn, red wheat and two-row malted barley. Available now at your local Spec's. Thank you for supporting local, Aggieland.

Our new wheat whiskey - the first in Aggieland, mashed fermented and distilled from Texas red wheat - is available now at stores across Texas and here at the distillery.

Happy Birthday College Station!

In January 2019, we cooked and distilled four mashes of 100% two-row malted barley. The barley was grown in Texas and malted by Mustang Malts in Wildorado using a traditional floor-malting process. As this was our first malt whiskey, we had no feints spirit from prior runs, and so the yield was very low. We had just enough to fill two 30-gallon charred oak barrels. Almost a year later, we racked it from the two small barrels into a single 53-gallon barrel. We harvested it a few weeks ago and bottled it unfiltered at barrel proof. It is the first and only barrel of single malt whiskey made in Brazos County (legally). We only have enough to sell here in the tasting room.

THANK YOU, TEACHERS!
It's back-to-school time and we want our teachers to know how much we appreciate their time, dedication and love for our kids. So, this Saturday, your drinks are on us. Stop by, have a free cocktail or twelve and get ready for another great year!
We will be here from noon to 8 pm.
Originz BCS Barbeque will be here from noon to 5 pm. Perrine Winery will be open next door from noon to 6 pm.

We will be open tomorrow from noon until 8 pm.

The Rock Cosmo - Orange & cherry-infused vodka, fresh-squeezed lemon and fresh-squeezed orange juice with a cherry rock candy stick on top. We are shaking them up right now at the tasting room.

We are getting our driveway repaved, so for the rest of the week, access to our tasting room can be made via the Hickory Road truck access.

Come out and visit us at the tasting room this Saturday for crab legs, Cabernet and craft cocktails! M&M Cajun/Creole Food Truck will be here from noon to 5pm or sold out and Perrine Winery will be open next door until six.

I love the smell of first-run bourbon spirit during a rainstorm.