Balcones Blue Corn Bourbon

Balcones Blue Corn Bourbon

What started as a passion project in an old Texas welding shop in 2009, has grown into one of the most unique craft distilleries. Since 2014 their whisky is crafted in a new state-of-the-art distillery using handmade Scottish Forsyths copper-pot stills and only the finest ingredients. After mashing, they slowly ferment at cool temperatures for seven days. Their fermentation process, which takes nearly twice as long as most other distilleries and is done at much lower temperatures, ultimately produces a richer, smoother whisky. After distillation, they age the whisky using a unique barreling process. "The main difference between Balcones and other single malts," they explain, "is the barreling. The cooperage we use and the care we put into blending and reblending the casks defines a lot of what makes our malt what it is. All of the barrels used are bespoke casks made from fully yard-aged oak with custom toast and char profiles." Then there's their Baby Blue Corn Whisky another type of beast entirely. It is the first blue corn whisky made in Texas since Prohibition. The expression was crafted by Icons of Whisky America 2019's Master Distiller of the Year Jared Himstedt. Crafted from a mash bill of 100% blue corn, sourced from a Midwest co-op, the bourbon is aged in new charred oak for 2 to 3 years and bottled at cask strength.