Release XII - "Four Wishes"
xSample A
SAMPLE A
Distillery: Andalusia Whiskey Co. - Blanco, TX
Whiskey: Triple-Distilled Single Malt Whiskey
Fun Fact: This American Single Malt Whiskey is made in accordance with Irish whiskey traditions, being distilled 3 times and aged in used barrels!
Proof: 100 (50% ABV)
Age Statement: 4 years old
Mashbill: 100% Malted 2-Row Barley
Color/Appearance: Pale Gold with a touch of Copper
Aroma Notes: Apple crisp, clover honey, Almond Joy™, unripe pear, coconut milk, hint of cumin
Tasting Notes: Malt, marzipan, medium roast coffee beans, ripe honeydew, orange zest studded with cloves, light licorice, freshly grated nutmeg on whipped cream
Finish: A medium finish, vibrant tropical fruits (papaya) dance on the tongue, with cinnamon dusted on baked apple slices rounding out this incredibly drinkable whiskey
Distillery Story: We are starting off with a whiskey that’s been on Christian and Seabass’ wish lists for a while! Since the inception of Blind Barrels, Christian has been raving about Andalusia Whiskey Co., after a buddy of his from Texas introduced them to him (please keep the recommendations coming, Blind Barrelers!), and, as our resident Single Malt apologist, Seabass was backing him up every step of the way.
What Andalusia has created is truly special, something that is uniquely Texas and yet at the same time paying homage to traditional whiskey producers around the world. Co-Founder Ty Phelps himself comes from an incredible background in the industry, after an “Office Space” type moment caused him to quit his desk-job and enroll in culinary school, which eventually led to a career as a craft brewer before he got bit by the whiskey bug. Ty and his co-founder, Tommy Erwin, met at Real Ale Brewing Company just down the road from where Andalusia sits now in Blanco, and, with Tommy running the lab and Ty being the lead brewer, their talents were the perfect combination for a new venture.
Andalusia is at the forefront of one of the most exciting areas of American Whiskey, American Single Malt. One of the things we love about American Single Malts (or ASMs) is how they are both embracing the global heritage of how whiskey is made while also making it in a unique way that represents the different regions of our own country. Andalusia's whiskey is made using 100% malted barley in their pot still, very much in line with world whiskey standards, but their lineup gives a good overview of some other major categories. Their Revenant line uses peat (a la some Scottish producers), their Stryker bottlings have a mesquite element (very Texas), and the bottling we have here for our members is in the Irish Tradition, using unsmoked malt and being distilled three times.
This Triple-Distilled Single Malt is what they call their gateway whiskey. Very clean on the palate and aged in used barrels from their own distillery, it is a bit lighter (at least for their whiskeys), but not lacking in flavor whatsoever. It is truly a testament to the flavors created by them in fermentation with their combination of brewer’s yeast and Scottish whiskey yeast, as well as the effect the Texas climate has on maturation. Although this whiskey is only an average of 4 years old, the depth rivals whiskeys in the double digits in other climates. With their new rick house just being completed, it will allow Ty and their lead distiller, Moose, to play around with how long they let their whiskey age to see where the sweet spot is for the best flavors.
We can’t recommend enough that you stop by for a visit the next time you’re in the Austin or San Antonio area! Not only is there a fantastic array of breweries and wineries in the Texas Hill Country, there are some other amazing distilleries, as well as what might be the best BBQ in the country (don’t come at us, we said MIGHT!). And the hospitality at Andalusia is second to none. They have games, a working farm, the ability to fill your own bottle from a barrel in the tasting room, and we had to drag Seabass away from the library room in the back, with an incredible selection of books curated by Ty’s wife, who has volunteered for years at their local library. And they have an amazing amount of distillery-only releases, including a Palo Duro bottling using all Texas-grown grain, a remarkable feat considering how difficult it is to grow barley in that climate. We love this homage to Irish whiskey and can’t wait to see what they do in the future!
Member price: $69.99 $59.99
SAMPLE A
Distillery: Andalusia Whiskey Co. - Blanco, TX
Whiskey: Triple-Distilled Single Malt Whiskey
Fun Fact: This American Single Malt Whiskey is made in accordance with Irish whiskey traditions, being distilled 3 times and aged in used barrels!
Proof: 100 (50% ABV)
Age Statement: 4 years old
Mashbill: 100% Malted 2-Row Barley
Color/Appearance: Pale Gold with a touch of Copper
Aroma Notes: Apple crisp, clover honey, Almond Joy™, unripe pear, coconut milk, hint of cumin
Tasting Notes: Malt, marzipan, medium roast coffee beans, ripe honeydew, orange zest studded with cloves, light licorice, freshly grated nutmeg on whipped cream
Finish: A medium finish, vibrant tropical fruits (papaya) dance on the tongue, with cinnamon dusted on baked apple slices rounding out this incredibly drinkable whiskey
Distillery Story: We are starting off with a whiskey that’s been on Christian and Seabass’ wish lists for a while! Since the inception of Blind Barrels, Christian has been raving about Andalusia Whiskey Co., after a buddy of his from Texas introduced them to him (please keep the recommendations coming, Blind Barrelers!), and, as our resident Single Malt apologist, Seabass was backing him up every step of the way.
What Andalusia has created is truly special, something that is uniquely Texas and yet at the same time paying homage to traditional whiskey producers around the world. Co-Founder Ty Phelps himself comes from an incredible background in the industry, after an “Office Space” type moment caused him to quit his desk-job and enroll in culinary school, which eventually led to a career as a craft brewer before he got bit by the whiskey bug. Ty and his co-founder, Tommy Erwin, met at Real Ale Brewing Company just down the road from where Andalusia sits now in Blanco, and, with Tommy running the lab and Ty being the lead brewer, their talents were the perfect combination for a new venture.
Andalusia is at the forefront of one of the most exciting areas of American Whiskey, American Single Malt. One of the things we love about American Single Malts (or ASMs) is how they are both embracing the global heritage of how whiskey is made while also making it in a unique way that represents the different regions of our own country. Andalusia's whiskey is made using 100% malted barley in their pot still, very much in line with world whiskey standards, but their lineup gives a good overview of some other major categories. Their Revenant line uses peat (a la some Scottish producers), their Stryker bottlings have a mesquite element (very Texas), and the bottling we have here for our members is in the Irish Tradition, using unsmoked malt and being distilled three times.
This Triple-Distilled Single Malt is what they call their gateway whiskey. Very clean on the palate and aged in used barrels from their own distillery, it is a bit lighter (at least for their whiskeys), but not lacking in flavor whatsoever. It is truly a testament to the flavors created by them in fermentation with their combination of brewer’s yeast and Scottish whiskey yeast, as well as the effect the Texas climate has on maturation. Although this whiskey is only an average of 4 years old, the depth rivals whiskeys in the double digits in other climates. With their new rick house just being completed, it will allow Ty and their lead distiller, Moose, to play around with how long they let their whiskey age to see where the sweet spot is for the best flavors.
We can’t recommend enough that you stop by for a visit the next time you’re in the Austin or San Antonio area! Not only is there a fantastic array of breweries and wineries in the Texas Hill Country, there are some other amazing distilleries, as well as what might be the best BBQ in the country (don’t come at us, we said MIGHT!). And the hospitality at Andalusia is second to none. They have games, a working farm, the ability to fill your own bottle from a barrel in the tasting room, and we had to drag Seabass away from the library room in the back, with an incredible selection of books curated by Ty’s wife, who has volunteered for years at their local library. And they have an amazing amount of distillery-only releases, including a Palo Duro bottling using all Texas-grown grain, a remarkable feat considering how difficult it is to grow barley in that climate. We love this homage to Irish whiskey and can’t wait to see what they do in the future!
x Sample B
SAMPLE B
Producer: Dark Arts Whiskey House - Lexington, KY
Whiskey: Straight Bourbon Whiskey finished with Toasted Jupilles Fleur French Oak Staves
Fun Fact: Jupilles oak comes from a French Royal forest, and, although it is typically used in winemaking, the Dark Arts team has a custom toast profile that is the perfect cherry on top of this bourbon!
Proof: 108 (54% ABV)
Age Statement: 7.5 years old
Mashbill: 60% Corn, 36% Rye, 4% malted barley
Color/Appearance: Dusty Amber
Aroma Notes: Christmas in a glass, with notes of nutmeg, dulce de leche, brown butter, toasted oak, ripe strawberries, like walking through an apple orchard
Tasting Notes: Bold on the palate, with a thick and viscous mouthfeel, notes of sweet raspberry jam (Entenmann’s® Raspberry Danish), spiced caramel, dried pine needles baking in the sun, and exotic wood
Finish: A nice and creamy finish, leaving you with vanilla frosting, pecan praline, and a good spice tingle
Distillery Story: There’s a reason that Dark Arts Whiskey House was on Bobby and Seabass’ wish lists. Aside from the incredible whiskey (more on that shortly), their entrepreneurial drive to build something new, innovative, and disruptive in the spirits industry spoke to Bobby’s soul. And for Seabass, well, if a label features an Athenian Alchemist (Damos), a Latin Motto (translating to “Defy Convention, Unleash Your Spirit”), and some fancy French (it’s pronounced Joo-Pee by the way), you know he’s gonna nerd out.
Dark Arts is an incredible blending house, curating very good foundation whiskey and turning it into liquid gold. And no wonder! Their President and Chief Alchemist, Macaulay Minton, holds the highest score ever on the “supertaster genetics test” that they give at the James B. Beam Distilling Institute at the University of Kentucky. Minton (or to give him his full title, Lord Colonel Macaulay Minton the Bourbon Swami) has basically done every job related to making a whiskey throughout his career in the industry, from growing up on a family farm in western KY, to distilling, to running the bottling line, to managing the largest single barrel program in the nation at Wilderness Trail Distillery. Although they aren’t running a still (yet), Dark Arts embraces how every step of the process of making whiskey is pivotal for the final product. In fact, their label bears 7 alchemical signs representing all the stages: crop growth, fermentation, distillation, maturation, finishing (or the spirit’s next journey), blending, and bottling.
They truly embrace the art of evolving the flavors in their whiskey, as they are not just sourcers but “sorcerers” (see what we did there?). The Dark Arts team is not about the status quo, but relentlessly seeks to elevate their products, with every element added intentionally to layer the complexity of flavors. The result is readily apparent in this Bourbon finished with Jupilles Fleur French Oak staves, with the already delicious high rye bourbon from MGP being augmented by the custom toast profile of the wood, delivering nice savory French oak notes without the tannins and adding red fruits, toffee, and funky caramel. A tight-grain oak, Jupilles is normally used in wine making, coming from a Royal Forest in France, and gives just the right nudge to this bourbon to make it the perfect Christmas whiskey.
Although they only just celebrated their first anniversary, you’ll want to keep your eye on Dark Arts Whiskey house going forward. Their transparency is second only to their love of what they do. Macaulay says, “This isn’t a business; it’s a lifestyle, a passion project, and a work of love.” This speaks even to the origins of their company, as Macaulay and his partner, David Peet, Dark Art’s CEO, met doing a barrel pick for charity. They dive into the deep end with everything they do, and with their distillery and research lab opening up in 2025, we can’t wait to see what they come up with next! Enjoy this transcendent bourbon, and, as the Dark Arts team says, “Whether you're a seasoned dabbler or an intrepid apprentice, we welcome you to our house, where experimentation reigns supreme and innovation knows no bounds.”
Member price: $94.99 $82.99
SAMPLE B
Producer: Dark Arts Whiskey House - Lexington, KY
Whiskey: Straight Bourbon Whiskey finished with Toasted Jupilles Fleur French Oak Staves
Fun Fact: Jupilles oak comes from a French Royal forest, and, although it is typically used in winemaking, the Dark Arts team has a custom toast profile that is the perfect cherry on top of this bourbon!
Proof: 108 (54% ABV)
Age Statement: 7.5 years old
Mashbill: 60% Corn, 36% Rye, 4% malted barley
Color/Appearance: Dusty Amber
Aroma Notes: Christmas in a glass, with notes of nutmeg, dulce de leche, brown butter, toasted oak, ripe strawberries, like walking through an apple orchard
Tasting Notes: Bold on the palate, with a thick and viscous mouthfeel, notes of sweet raspberry jam (Entenmann’s® Raspberry Danish), spiced caramel, dried pine needles baking in the sun, and exotic wood
Finish: A nice and creamy finish, leaving you with vanilla frosting, pecan praline, and a good spice tingle
Distillery Story: There’s a reason that Dark Arts Whiskey House was on Bobby and Seabass’ wish lists. Aside from the incredible whiskey (more on that shortly), their entrepreneurial drive to build something new, innovative, and disruptive in the spirits industry spoke to Bobby’s soul. And for Seabass, well, if a label features an Athenian Alchemist (Damos), a Latin Motto (translating to “Defy Convention, Unleash Your Spirit”), and some fancy French (it’s pronounced Joo-Pee by the way), you know he’s gonna nerd out.
Dark Arts is an incredible blending house, curating very good foundation whiskey and turning it into liquid gold. And no wonder! Their President and Chief Alchemist, Macaulay Minton, holds the highest score ever on the “supertaster genetics test” that they give at the James B. Beam Distilling Institute at the University of Kentucky. Minton (or to give him his full title, Lord Colonel Macaulay Minton the Bourbon Swami) has basically done every job related to making a whiskey throughout his career in the industry, from growing up on a family farm in western KY, to distilling, to running the bottling line, to managing the largest single barrel program in the nation at Wilderness Trail Distillery. Although they aren’t running a still (yet), Dark Arts embraces how every step of the process of making whiskey is pivotal for the final product. In fact, their label bears 7 alchemical signs representing all the stages: crop growth, fermentation, distillation, maturation, finishing (or the spirit’s next journey), blending, and bottling.
They truly embrace the art of evolving the flavors in their whiskey, as they are not just sourcers but “sorcerers” (see what we did there?). The Dark Arts team is not about the status quo, but relentlessly seeks to elevate their products, with every element added intentionally to layer the complexity of flavors. The result is readily apparent in this Bourbon finished with Jupilles Fleur French Oak staves, with the already delicious high rye bourbon from MGP being augmented by the custom toast profile of the wood, delivering nice savory French oak notes without the tannins and adding red fruits, toffee, and funky caramel. A tight-grain oak, Jupilles is normally used in wine making, coming from a Royal Forest in France, and gives just the right nudge to this bourbon to make it the perfect Christmas whiskey.
Although they only just celebrated their first anniversary, you’ll want to keep your eye on Dark Arts Whiskey house going forward. Their transparency is second only to their love of what they do. Macaulay says, “This isn’t a business; it’s a lifestyle, a passion project, and a work of love.” This speaks even to the origins of their company, as Macaulay and his partner, David Peet, Dark Art’s CEO, met doing a barrel pick for charity. They dive into the deep end with everything they do, and with their distillery and research lab opening up in 2025, we can’t wait to see what they come up with next! Enjoy this transcendent bourbon, and, as the Dark Arts team says, “Whether you're a seasoned dabbler or an intrepid apprentice, we welcome you to our house, where experimentation reigns supreme and innovation knows no bounds.”
x Sample C
SAMPLE C
Distillery: Taconic Distillery - Stanfordville, NY
Whiskey: Cask Strength Straight Rye Whiskey
Fun Fact: While Taconic is truly a Terroir-driven brand, representing New York state, they also are huge dog lovers! Their bottle bears the image of Copper, their American Foxhound, a breed historically used by moonshiners as a warning system, as their howl carries incredibly far.
Proof: 115 (57.5% ABV)
Age Statement: Aged a minimum of 6 years
Mashbill: 95% Rye, 5% Malted Barley
Color/Appearance: Reddish Gold
Aroma Notes: Earthy, herbaceous with notes of thyme and pine needles, gingersnap cookies, new leather, floral (fresh tulips/honeysuckle), a rich and creamy nose that is remarkably nuanced for its proof
Tasting Notes: An excellent array of spices, with notes of clove, tobacco, nutmeg, dried mint, thyme, cinnamon sugar dusted on freshly baked rye bread; buttery and rich in texture, it is like walking through a pine forest
Finish: A long finish, with notes of fresh pine, nutmeg, and clove remaining on the palate
Distillery Story: Taconic has been on Christian’s wish list from Day 1! After doing a tasting of New York craft whiskey at a friend’s house, their Rye stood out to him, and once we tasted it we had to get them in a lineup.
Taconic Distillery is one of those old-school places doing things the right way, driven by passion for whiskey and love of their location. Paul and Carol Ann Coughlin founded the distillery in 2013 as a sort of weekend hobby (they are our kinda people!). You see, they had moved to an old beef farm in Stanfordville, New York, and started growing corn on the property. One thing led to another, and they “caught the wave of brown spirits”, as Paul told us. They upgraded their “weekend hobby” to go all in in 2016, moving from their small pole barn to a new 5,000 square foot production and tasting room facility and installing a top of the line Vendome still set up.
From the start, the Taconic ethos was about not taking any shortcuts, but presenting whiskeys that represent their region and can be drunk with family and friends by a campfire. To this end, they only ever use full size 53 gallon barrels to age their spirit, and they never chill-filter, allowing for all the natural oils to remain in the whiskey to really deliver on flavor. Let us tell you, this texture allows the Rye to drink incredibly well in front of a fire!
This Cask Strength Straight Rye really spoke to us out of their whole lineup (which is excellent all around, we might add). Although it carries a familiar mashbill for rye whiskey these days, 95% rye and 5% malted barley, the flavors it delivers are anything but typical. While floral, the pine and cinnamon notes are strong, and really complement the grain that lies at the heart of the spirit. This is truly a palate-expanding whiskey, and, since it’s a part of their core lineup, this is one that you can rely on for years to come. Each batch is truly a small batch, as they distill 5-6 barrels a day that age together for a minimum of 6 years before being blended together, very much representing a day in the life of whiskey in New York.
Taconic really embraces the regionality where they exist, being a terroir-driven brand. The name comes from an old Native American word for their area, and you’ll find everything from the Taconic Parkway that splits NY to the Taconic Lake to the Taconic Mountain Range. Even with all those other namesakes, we think that the whiskey is the show stopper, and is an excellent representation of the region. And about as important to them is their love of animals, with their mascot, Copper, bearing his name after the color of their still and the delicious whiskey it produces. We hope you get a chance to visit their distillery site and get to see the bronze statue of Copper they bring out every day. Cheers to the Coughlins, cheers to Copper, and cheers to Taconic Distillery!
Member price: $79.99 $68.99
SAMPLE C
Distillery: Taconic Distillery - Stanfordville, NY
Whiskey: Cask Strength Straight Rye Whiskey
Fun Fact: While Taconic is truly a Terroir-driven brand, representing New York state, they also are huge dog lovers! Their bottle bears the image of Copper, their American Foxhound, a breed historically used by moonshiners as a warning system, as their howl carries incredibly far.
Proof: 115 (57.5% ABV)
Age Statement: Aged a minimum of 6 years
Mashbill: 95% Rye, 5% Malted Barley
Color/Appearance: Reddish Gold
Aroma Notes: Earthy, herbaceous with notes of thyme and pine needles, gingersnap cookies, new leather, floral (fresh tulips/honeysuckle), a rich and creamy nose that is remarkably nuanced for its proof
Tasting Notes: An excellent array of spices, with notes of clove, tobacco, nutmeg, dried mint, thyme, cinnamon sugar dusted on freshly baked rye bread; buttery and rich in texture, it is like walking through a pine forest
Finish: A long finish, with notes of fresh pine, nutmeg, and clove remaining on the palate
Distillery Story: Taconic has been on Christian’s wish list from Day 1! After doing a tasting of New York craft whiskey at a friend’s house, their Rye stood out to him, and once we tasted it we had to get them in a lineup.
Taconic Distillery is one of those old-school places doing things the right way, driven by passion for whiskey and love of their location. Paul and Carol Ann Coughlin founded the distillery in 2013 as a sort of weekend hobby (they are our kinda people!). You see, they had moved to an old beef farm in Stanfordville, New York, and started growing corn on the property. One thing led to another, and they “caught the wave of brown spirits”, as Paul told us. They upgraded their “weekend hobby” to go all in in 2016, moving from their small pole barn to a new 5,000 square foot production and tasting room facility and installing a top of the line Vendome still set up.
From the start, the Taconic ethos was about not taking any shortcuts, but presenting whiskeys that represent their region and can be drunk with family and friends by a campfire. To this end, they only ever use full size 53 gallon barrels to age their spirit, and they never chill-filter, allowing for all the natural oils to remain in the whiskey to really deliver on flavor. Let us tell you, this texture allows the Rye to drink incredibly well in front of a fire!
This Cask Strength Straight Rye really spoke to us out of their whole lineup (which is excellent all around, we might add). Although it carries a familiar mashbill for rye whiskey these days, 95% rye and 5% malted barley, the flavors it delivers are anything but typical. While floral, the pine and cinnamon notes are strong, and really complement the grain that lies at the heart of the spirit. This is truly a palate-expanding whiskey, and, since it’s a part of their core lineup, this is one that you can rely on for years to come. Each batch is truly a small batch, as they distill 5-6 barrels a day that age together for a minimum of 6 years before being blended together, very much representing a day in the life of whiskey in New York.
Taconic really embraces the regionality where they exist, being a terroir-driven brand. The name comes from an old Native American word for their area, and you’ll find everything from the Taconic Parkway that splits NY to the Taconic Lake to the Taconic Mountain Range. Even with all those other namesakes, we think that the whiskey is the show stopper, and is an excellent representation of the region. And about as important to them is their love of animals, with their mascot, Copper, bearing his name after the color of their still and the delicious whiskey it produces. We hope you get a chance to visit their distillery site and get to see the bronze statue of Copper they bring out every day. Cheers to the Coughlins, cheers to Copper, and cheers to Taconic Distillery!
x Sample D
SAMPLE D
Distillery: Still Austin Whiskey Co. - Austin, TX
Whiskey: Cask Strength Bourbon Whiskey - Private Selection “Blind Barrels Smallest Batch #1”
Fun Fact: This 2-barrel blend, which we are calling “We Messed With Texas”, allows us to have a bottling that is unique to our community, even though we now have so many Blind Barrelers we can’t use just a single cask anymore! Hence, the birth of our “Smallest Batch” series.
Proof: 121.6 (60.8% ABV)
Age Statement: 4 years 9 months
Mashbill: 70% White Corn, 25% Brasetto Rye, 5% Wildfire Malted Barley
Color/Appearance: Burnt Amber
Aroma Notes: Bright cherry (Jolly Rancher™/ChapStick™), plum jam, walnut, rich caramel apple (after some air), sweet BBQ brisket bark (after a drop of water), sweet and waxy with a touch of cayenne spice
Tasting Notes: Sarsaparilla, apricot preserves, raspberry jam, glazed donut with plum filling (powidło pączki for the Poles out there), bitter chocolate leads into a good oak astringency, fantastic texture
Finish: Oak lingers for a long finish, with notes of cherry, buttered toffee, and roasted nuts in the background
Distillery Story: We finish off our “Four Wishes” lineup with the top distillery from Bobby’s wish list! We have been crossing our fingers that we could work with Still Austin Whiskey Co. all the way from the beginning. You see, right as the Texas Whiskey Trail was becoming a thing, Bobby’s sister and her family lived out in Austin, and he started hearing about this blossoming distillery of whiskey rebels that was pumping out some fantastic product and embracing the creative mecca that exists there. And now, as they celebrate their 10th anniversary, they have become the fastest growing spirits brand in the whole state!
Still Austin is really the total package. They fully embrace their region, both at the state level, only ever sourcing grains from Texas farmers, and also their city in a multitude of ways. Not only is their name a token to how committed they are to their home (aka “we’re still/always Austin!”), but also their beautiful bottle designs are created by local artist Marc Burkhardt, who’s previously done work for such prestigious brands as Porsche and Gucci. Although they are crushing it with the eye-catching labels (we’re particularly a fan of “The Musician” that adorns our Cask Strength Bourbon pick), they pay even more attention to what really counts: the whiskey going into them.
That commitment to only ever using Texas-grown grains we mentioned earlier? That’s one HECK of a promise, putting them in the hands of the intense Texas climate and setting them apart from many distilleries that source their grain from the same large distributors to get the best price possible. But that sacrifice for the sake of better flavor to represent Texas whiskey is one that Cleveland and Chris Seals, the father-son team that founded Still Austin, were willing to make. You see, Cleveland had always dreamed of starting a whiskey distillery, and his son, a longtime economist and risk manager, knew that it would be hard. But they started a “feasibility” study, and loved how much time they were spending together, so, despite what the numbers might say, decided to go all in! And they spared no expense, installing a massive custom column still, “Nancy”, named after the titular character in the cult-classic sci-fi horror film, “Attack of the 50 Foot Woman”, and bringing on board industry legend Nancy “The Nose” Fraley as their Master Blender (I think they have a favorite name). Fraley has also helped them approach the Texas heat in a nuanced way that embraces it as an asset, utilizing the ancient method of slow water reduction, or elevage, to properly balance out their whiskey while it is in the barrel.
Christian Wilhoft, their Single Barrel Program Manager, trumpets this commitment to quality and the details, saying, “We are going to keep making whiskey the hardest way possible.” And it’s really paying off. Christian guided us on the incredible process we got to go through at their rackhouse location, selecting a wide variety of casks for us to choose from to blend together our first “Smallest Batch” release. We were facing an interesting problem: we loved the unique flavors we got from single barrels of whiskey, as they truly are one of a kind and present a moment in time! However, there are just too many of our members for a single barrel anymore; we would use up all the whiskey from a single cask in just the sample bottles, and wouldn’t be able to sell full size bottles to anyone who loved it! That was something we couldn’t accept, so we decided to embark on a completely new journey and blend 2 phenomenal barrels together to get something that was mind-blowing.
Christian provided us with an array of casks that really showed the gamut of what Still Austin brings to the table. We tasted things that rivaled the best allocated stuff coming out of Kentucky, funky bourbons that blew our minds, flavors both traditional and way out there. At the end of the day, the blend we selected (blind, of course, and with the help of some awesome Blind Barrels members who joined us) was one that was true to the Still Austin ethos, but turned up to the max. The two casks are both their standard bourbon mashbill of 70% White Corn, 25% Brasetto Rye, and 5% Wildfire Malted Barley, one coming from 2019 and one from 2020, and they integrated together for a bright, bold, and unique drinking experience. And we went with the obligatory “We Messed With Texas” slogan for the crazy sticker you can slap on the bottle (you’re gonna want to check it out). This is definitely a spot you’ll want to get to know yourself. There’s just something different about Texas hospitality, and that’s even aside from the food! Terry Black’s is a transcendent BBQ experience, and we have to mention the best deviled eggs we’ve ever had at Old Pal. And being in Austin, you know that they’re gonna have some of the sickest swag around, and one of the coolest tasting rooms we’ve been in. They are doing an incredible job in expanding people’s perspectives on where good whiskey can come from, and we know we got a banger of a 2-barrel blend to cap off this “Four Whiskeys” lineup!
Member price: $99.99 $74.99
SAMPLE D
Distillery: Still Austin Whiskey Co. - Austin, TX
Whiskey: Cask Strength Bourbon Whiskey - Private Selection “Blind Barrels Smallest Batch #1”
Fun Fact: This 2-barrel blend, which we are calling “We Messed With Texas”, allows us to have a bottling that is unique to our community, even though we now have so many Blind Barrelers we can’t use just a single cask anymore! Hence, the birth of our “Smallest Batch” series.
Proof: 121.6 (60.8% ABV)
Age Statement: 4 years 9 months
Mashbill: 70% White Corn, 25% Brasetto Rye, 5% Wildfire Malted Barley
Color/Appearance: Burnt Amber
Aroma Notes: Bright cherry (Jolly Rancher™/ChapStick™), plum jam, walnut, rich caramel apple (after some air), sweet BBQ brisket bark (after a drop of water), sweet and waxy with a touch of cayenne spice
Tasting Notes: Sarsaparilla, apricot preserves, raspberry jam, glazed donut with plum filling (powidło pączki for the Poles out there), bitter chocolate leads into a good oak astringency, fantastic texture
Finish: Oak lingers for a long finish, with notes of cherry, buttered toffee, and roasted nuts in the background
Distillery Story: We finish off our “Four Wishes” lineup with the top distillery from Bobby’s wish list! We have been crossing our fingers that we could work with Still Austin Whiskey Co. all the way from the beginning. You see, right as the Texas Whiskey Trail was becoming a thing, Bobby’s sister and her family lived out in Austin, and he started hearing about this blossoming distillery of whiskey rebels that was pumping out some fantastic product and embracing the creative mecca that exists there. And now, as they celebrate their 10th anniversary, they have become the fastest growing spirits brand in the whole state!
Still Austin is really the total package. They fully embrace their region, both at the state level, only ever sourcing grains from Texas farmers, and also their city in a multitude of ways. Not only is their name a token to how committed they are to their home (aka “we’re still/always Austin!”), but also their beautiful bottle designs are created by local artist Marc Burkhardt, who’s previously done work for such prestigious brands as Porsche and Gucci. Although they are crushing it with the eye-catching labels (we’re particularly a fan of “The Musician” that adorns our Cask Strength Bourbon pick), they pay even more attention to what really counts: the whiskey going into them.
That commitment to only ever using Texas-grown grains we mentioned earlier? That’s one HECK of a promise, putting them in the hands of the intense Texas climate and setting them apart from many distilleries that source their grain from the same large distributors to get the best price possible. But that sacrifice for the sake of better flavor to represent Texas whiskey is one that Cleveland and Chris Seals, the father-son team that founded Still Austin, were willing to make. You see, Cleveland had always dreamed of starting a whiskey distillery, and his son, a longtime economist and risk manager, knew that it would be hard. But they started a “feasibility” study, and loved how much time they were spending together, so, despite what the numbers might say, decided to go all in! And they spared no expense, installing a massive custom column still, “Nancy”, named after the titular character in the cult-classic sci-fi horror film, “Attack of the 50 Foot Woman”, and bringing on board industry legend Nancy “The Nose” Fraley as their Master Blender (I think they have a favorite name). Fraley has also helped them approach the Texas heat in a nuanced way that embraces it as an asset, utilizing the ancient method of slow water reduction, or elevage, to properly balance out their whiskey while it is in the barrel.
Christian Wilhoft, their Single Barrel Program Manager, trumpets this commitment to quality and the details, saying, “We are going to keep making whiskey the hardest way possible.” And it’s really paying off. Christian guided us on the incredible process we got to go through at their rackhouse location, selecting a wide variety of casks for us to choose from to blend together our first “Smallest Batch” release. We were facing an interesting problem: we loved the unique flavors we got from single barrels of whiskey, as they truly are one of a kind and present a moment in time! However, there are just too many of our members for a single barrel anymore; we would use up all the whiskey from a single cask in just the sample bottles, and wouldn’t be able to sell full size bottles to anyone who loved it! That was something we couldn’t accept, so we decided to embark on a completely new journey and blend 2 phenomenal barrels together to get something that was mind-blowing.
Christian provided us with an array of casks that really showed the gamut of what Still Austin brings to the table. We tasted things that rivaled the best allocated stuff coming out of Kentucky, funky bourbons that blew our minds, flavors both traditional and way out there. At the end of the day, the blend we selected (blind, of course, and with the help of some awesome Blind Barrels members who joined us) was one that was true to the Still Austin ethos, but turned up to the max. The two casks are both their standard bourbon mashbill of 70% White Corn, 25% Brasetto Rye, and 5% Wildfire Malted Barley, one coming from 2019 and one from 2020, and they integrated together for a bright, bold, and unique drinking experience. And we went with the obligatory “We Messed With Texas” slogan for the crazy sticker you can slap on the bottle (you’re gonna want to check it out). This is definitely a spot you’ll want to get to know yourself. There’s just something different about Texas hospitality, and that’s even aside from the food! Terry Black’s is a transcendent BBQ experience, and we have to mention the best deviled eggs we’ve ever had at Old Pal. And being in Austin, you know that they’re gonna have some of the sickest swag around, and one of the coolest tasting rooms we’ve been in. They are doing an incredible job in expanding people’s perspectives on where good whiskey can come from, and we know we got a banger of a 2-barrel blend to cap off this “Four Whiskeys” lineup!