My second Tejas Collaboration with Andalusia Whiskey Co. This time, we are experimenting with full maturation. Revenant Oak Peated Single Malt fully matured in Mezcal barrels.

This is my first collaboration with Shire Distilling. We picked a barrel of their unreleased rye to fill a 30-gallon rum barrel. This was a funky funky (in a good way) heavy dunder rum. Created an awesome whiskey!

Our fifth blend of Texas Whiskeys. This time featuring Modisett & Sons, Acre Distilling, and Giant Texas Distillers. A blend of two single malts and a rye whiskey.

Part 1 of 2 in my first Tejas Collaboration with Treaty Oak. Column Still and Pot Still Ghost Hill Bourbon finished in Rousanne White Wine barrels from Bent Oak Winery.

My first Tejas collaboration with Andalusia Whiskey Co. Their triple distilled single malt finished in mezcal barrels.

My second collaboration with Ranger Creek. Bourbon finished in a mead barrel, and it is fantastic.

Tom Roy from Modisett & Sons is an 18-month-old single malt aged one year in used barrels, then finished six months in used brandy barrels. It is an orange creamsicle pie in a glass.

Our 4th Texas Whiskey Festival blend. An all-bourbon blend of Dripping Springs Distilling, Yellow Rose, and Shire Distilling.

The home barrel experiment #5 ages Totem from Real Spirits. Using a 2-liter barrel, I focus on aging and finishing different whiskeys and spirits.

The second Tejas colaboration release. Caffe Del Fuego coffee liquor aged one year in used Ironroot Republic bourbon barrels.

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.

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