![]() ![]() ![]() The Balcones team are true innovators and pioneers in the emerging American Single Malt and Texas whiskey movements, and their super premium plus whiskies are highly complementary to our whiskey portfolio. The team also leverages distinctive high quality, and often locally sourced, original ingredients, including Texas-grown malted barley and roasted blue corn.Ĭlaudia Schubert, president, Diageo North America, commented: “We are delighted to welcome Balcones Distilling into Diageo. Expressions such as Texas “1” American Single Malt, Lineage American Single Malt, and Baby Blue Corn Whisky have showcased the brands aim to embrace its terroir.īalcones embraces Texas’ intense heat as well as its temperature fluctuations to create whiskeys with differentiated flavours. The distillery, based in Waco, Texas, was founded in 2008 and in that time has created a diverse portfolio of whiskeys. I’ll be long done, sitting in a rocking chair on a front porch somewhere, before we’re remotely finished with the things we want to try.Texas-based craft distiller Balcones is now housed on the Diageo portfolio of whiskeysĭiageo has announced the news that it has acquired Balcones Distilling, the Texas craft distiller and leading producer of American Single Malt Whiskey. Rock on: “It never ends if you stay curious. We’re far from figuring out how these different corn varieties affect a bourbon’s profile.” We’ve got some Oaxacan green corn, and we just laid down some pink stuff. ![]() What’s in a grain? “We’ve played around with a lot of corn varieties in our bourbon mash bills. You have to try a lot of things and see how it behaves before you can get an idea of how to make the most of it.” Try, try again: “When I worked with clay in college, we talked a lot about getting familiar with the material. We’re making whiskey in a place that behaves very differently from most regions, and it’s starting to become helpful to a lot of other folks in the industry as it’s getting hotter farther north.” Their products are changing, and they don’t know what to do about it. The absence of a two-hundred-year-old history could feel terrifying, but for us, it’s freeing.”īeating the heat: “I get calls from distillers all over the world in places where it’s warmer than it used to be. We talked to many Scotch and Kentucky bourbon guys and kept running up against the fact that nobody knew the answers to many of the questions we had. Liberating history: “The biggest thing about making whiskey in Texas is the climate-the temperature swings, the dryness, the elevation. Like a Texas brisket, it’s a very specific flavor.” With Brimstone, our smoked whiskey, we use post oak and scrub oak. Sip of Texas: “A lot of our flavors center on the character of Texas and how to communicate that, not just by using locally grown ingredients. It has a voice and a perspective to add to the conversation. Head distiller Jared Himstedt has since expanded the distillery’s experiments to craft bourbons, ryes, rums, and single-malt whiskeys with a sense of place.ĭifferent by design: “Smaller distilleries will sometimes apologize that their bourbon doesn’t taste like it comes from Kentucky or Tennessee, but that’s why it’s useful. Known for: Released in 2009, Balcones Distilling’s Baby Blue whiskey, made with roasted blue corn, was the first Texas-made whiskey legally sold in the state since Prohibition. ![]()
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