Balcones Distilling Reveals A New Texas Pot Still Bourbon

Balcones Texas Pot Still Bourbon is a new American whiskey from a popular Texas distillery with a mash bill consisting of roasted blue corn, Texas wheat, Texas rye and malted barley.
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Balcones Distilling is coming off a banner year last year, there is no doubt. Their tenth in the whiskey making world, they brought forth a number of new one off expressions to celebrate, as well as debuting a new rye whiskey to their core portfolio. Now word has come down of yet another new bottling to add to their permanent line up – a pot still bourbon, Texas style.
The new Balcones Texas Pot Still Bourbon, according to those behind it, is distilled in the Waco, Texas distillery’s large Forsyth pot stills before being aged for two years in new charred oak barrels. The mash bill for this bourbon is somewhat interesting, consisting of roasted blue corn, Texas wheat, Texas rye and malted barley. It is then bottled at 92 proof.
Balcones Texas Pot Still Bourbon
Balcones Texas Pot Still Bourbon (image via Balcones Distilling)

“Texas Pot Still Bourbon is about inclusivity,” said Balcones head distiller Jared Himstedt in a prepared statement. “We wanted to create something that both long-time Balcones enthusiasts and people who are experiencing us for the first time can appreciate. By delivering flavor complexity within an approachable taste profile, we can introduce more people to the nuance of what we do.”

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Plans call for this new Balcones bourbon to price around $30 per 750 ml bottle and to initially be available in Texas, Florida and California. You’ll find some official tasting notes for it below for your consideration.

  • Nose: honeycrisp apples, toasted oak, kettle corn, graham cracker, oiled glove
  • Palate: honey, sweet cream, candied pecans, sandalwood and leather
  • Finish: soft and sweet, drying and tannic fade with lingering spice

Nino Kilgore-Marchetti

Nino Kilgore-Marchetti is the founder of The Whiskey Wash, an award-winning whiskey lifestyle website dedicated to informing and entertaining consumers about whisk(e)y globally. As a whisk(e)y journalist, expert, and judge, he has written extensively about the subject, been interviewed in various media outlets, and provided tasting input on many whiskeys at competitions.

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