A Spirit to Build On

Everything may be bigger in Texas, but it’s been the small-batch mentality of Waco’s Balcones Distilling that has earned the spirits maker more than 350 awards, including Brand Innovator of the Year and Master Distiller of the Year at the 2019 Icons of Whisky America Awards. So, what inspired Balcones to release its new, year-round, 92 proof Texas Pot Still Bourbon whisky?

“We wanted to create something that both longtime Balcones enthusiasts and people who are experiencing us for the first time can appreciate,” explained Jared Himstedt, head distiller. “By delivering flavor complexity within an approachable profile and proof, we can introduce more people to the nuance of what we do.”

The release of Texas Pot Still Bourbon adds to the distillery’s already impressive portfolio and demonstrates what’s possible outside America’s traditional bourbon-making regions.

“There’s still so much to be discovered about making bourbon in Texas. We have been producing it for a while in small batches. We release about 500 cases of our Blue Corn Bourbon every year, and that goes pretty quickly. Last year, we also released really limited batches of our Wheated and High Rye Bourbons,

which were well-received. All of these bourbons are bottled at cask strength,” said Himstedt. “Building on what we learned with those expressions, Texas Pot Still Bourbon offers a more accessible entry point. It is layered with flavor and offers uncommon quality, complexity, and character with a familiar bourbon taste profile while remaining undeniably Balcones.”

It all starts with a unique mash bill consisting of roasted Texas blue corn, Texas wheat, Texas rye, and Scottish malted barley. While most bourbons on the market are made in column stills, Balcones uses pot stills. Himstedt commented, “This really helps give the liquid viscosity for a great mouthfeel as well as some lighter fruit notes.”

Finally, the Central Texas climate and its sometimes rapid temperature fluctuations lead to enhanced “breathing” of the barrels, which imparts unique wood characteristics into the liquid. The Texas Pot Still Bourbon rests in charred oak barrels for 24 months.

The outcome is a bourbon “that’s quintessentially Texas and wouldn’t be easily confused with a Kentucky Bourbon,” explained Himstedt.

What that means for the drinker is a bourbon that presents an aroma reminiscent of Honeycrisp apples, kettle corn, and graham cracker, and flavor notes comprised of honey, sweet cream, and candied pecans. Finally, a tannic fade and lingering spice offer a soft, soothing finish that makes the Texas Pot Still a bourbon that’s easy to drink straight.

However, it also works extraordinarily well in classic cocktails because “it provides a little bit more character and complexity than some standard bourbons out there,” noted Himstedt. “But the really exciting thing for us is seeing how people create new things using this expression. We’re really looking forward to seeing how talented mixologists are going to build upon this spirit to create beautiful cocktails.”

By Mathew Powers