Texas whiskey used to have a massive problem. For years, the "Texas Heat" was basically a marketing excuse for whiskey that tasted like wet sawdust and liquid smoke. It was harsh. It was rushed. Then Still Austin Whiskey Co. showed up in 2017 and decided to stop fighting the climate and actually work with it.
You’ve probably seen the labels. They’re gorgeous. "The Musician," "The Artist," "The Naturalist"—they feature these vibrant, surrealist portraits by Marc Burckhardt that make the bottles look more like high-end art than something you’d find at a dusty liquor store. But honestly? The juice inside is what’s actually changing the conversation about what grain-to-glass spirits can be.
The Grain-to-Glass Reality Check
Most people don't realize how much "craft" whiskey is actually just repackaged juice from a giant factory in Indiana. There's nothing wrong with MGP (Midwest Grain Products)—they make great stuff—but Still Austin Whiskey Co. isn't doing that. They’re obsessed with being local. They source 100% of their corn, rye, and barley from Texas farmers.
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This isn't just a "support local" vibe.
It’s a chemistry choice.
Texas grains are different. The corn is often more dense, and the high-rye mash bills they favor (usually around 25% to 30% rye) give their flagship bourbon a spicy, floral kick that you just don't get from Kentucky's softer, wheat-heavy profiles. They use a massive, 42-foot-tall custom column still they nicknamed "Nancy." She’s a beast. Nancy allows them to strip away the harsh congeners that make young whiskey taste like gasoline, leaving behind a surprisingly creamy mouthfeel.
Nancy and the Science of the Cut
The distillery's technical prowess is largely thanks to the late, legendary Mike Delevante and the current Master Blender, Nancy Fraley. If you aren't familiar with Nancy Fraley, she’s basically the "Nose" of the American whiskey world. She’s the person people call when a batch doesn't taste right and they need a miracle.
She implemented a process at Still Austin called "slow water reduction."
Most distilleries dump water into the barrel all at once to bring it down to proof before bottling. Still Austin does it over months. They add tiny amounts of water while the whiskey is still in the barrel. This prevents "soapy" off-flavors and keeps the fatty acids—the stuff that makes whiskey taste rich and oily—from breaking down. It’s tedious. It’s expensive. But you can taste the difference in the "The Musician" Straight Bourbon.
The Texas Heat: Friend or Foe?
Let's talk about the weather. Austin is hot. Like, "don't touch your steering wheel or you'll get third-degree burns" hot. In Kentucky, whiskey ages slowly over years as the seasons change. In Texas, the pressure changes are violent.
The whiskey is pushed into the wood of the charred oak barrels and pulled back out at a much faster rate. This creates a hyper-aged profile. A four-year-old Still Austin Whiskey Co. bourbon often has the deep mahogany color and wood tannin complexity of an eight-year-old spirit from the North.
However, there’s a trap here. If you leave it too long, it becomes an "oak bomb." It tastes like chewing on a pencil. Still Austin manages this by using a temperature-controlled Rickhouse for certain expressions, but mostly by just being incredibly disciplined about when they pull the plug.
Why Cask Strength is the Real Test
If you really want to see what this distillery can do, you have to skip the 98.4 proof flagship and go straight for the Cask Strength. It usually sits around 116 to 118 proof.
It’s intense.
You get these massive notes of toasted sourdough, apricot jam, and dark chocolate. It doesn't have that "burn" you'd expect from something that high in alcohol because of that slow-watering technique I mentioned earlier. It’s remarkably balanced.
The Seasonal Bottling Series
Beyond the core lineup, they’ve started doing these "Bottled in Bond" seasonal releases. This is a big deal in the whiskey world. To be "Bottled in Bond," a spirit must be the product of one distillation season, by one distiller, at one distillery, aged in a federally bonded warehouse for at least four years, and bottled at exactly 100 proof.
- The Red Corn Bourbon: This used Jimmy Red corn, a rare heirloom variety that almost went extinct. It tastes like nutter butters and cherry pipe tobacco.
- The High Rye Bourbon: A punchier, more aggressive take on their standard mash bill.
- The Blue Corn Bourbon: Released more recently, it has this earthy, almost buttery sweetness that is totally unique to Texas blue corn.
These releases are where the "geekery" really shines. They aren't just making "bourbon." They are exploring how specific subspecies of corn react to the Central Texas climate.
What Most People Get Wrong About "Craft" Labels
There’s a stigma. "Craft" often means "expensive and mediocre." Still Austin has fought hard to break that. They priced their flagship bourbon in the $40-$50 range, which puts them in direct competition with the big dogs like Buffalo Trace or Elijah Craig.
Usually, small distilleries have to charge $80+ just to keep the lights on. Because Still Austin scaled up early—buying that massive column still and building out a serious production facility—they can actually compete on price without sacrificing the quality of the ingredients.
Honestly, the "craft" label is almost a disservice to them now. They are a mid-sized powerhouse masquerading as a boutique shop.
The Experience at the St. Elmo District
If you’re ever in Austin, you’ve gotta head to the St. Elmo district. It’s not some polished, corporate headquarters. It’s a working distillery. You can smell the fermenting mash the second you get out of your car.
They have a massive outdoor patio, and they do a lot of live music, which fits the "The Musician" branding. But the real move is the tasting room flights. You can try the "New Make" (the clear spirit before it hits the barrel) alongside the aged stuff. It’s a masterclass in how wood transforms grain.
Does it actually beat Kentucky bourbon?
It’s not about "beating" Kentucky. It’s about being an alternative. If you want a classic, sweet, corn-heavy Kentucky bourbon, buy a bottle of Wild Turkey 101. It’s a masterpiece. But if you want something that tastes like a Texas summer—spicier, bolder, and more "active" on the palate—that's where Still Austin sits.
It’s a different category of flavor.
Actionable Insights for Whiskey Drinkers
If you’re looking to dive into Still Austin Whiskey Co., don't just grab the first bottle you see. Here is how to actually approach their lineup:
Start with the Cask Strength Bourbon. If you are an experienced whiskey drinker, the standard "Musician" might feel a little too "polite." The Cask Strength shows the full potential of their Texas grain. Add one small ice cube or two drops of water to let the aromatics open up.
Hunt for the Blue Corn. The Bottled in Bond Blue Corn release is arguably the best thing they have ever produced. It is notoriously hard to find outside of Texas, but if you see it on a shelf for under $100, buy it immediately.
Watch the "Seasons." They release their Bottled in Bond series quarterly (Spring, Summer, Fall, Winter). Each one uses a different grain focus. If you like spicy whiskey, wait for the High Rye or Rye releases. If you like sweet and earthy, look for the corn-centric ones.
Use the Rye for Cocktails. Their "The Artist" Straight Rye Whiskey is 100% Texas rye. It makes the best Old Fashioned you’ll ever have because the spice is aggressive enough to stand up to the sugar and bitters.
The reality is that Still Austin Whiskey Co. is one of the few distilleries that actually lives up to the hype. They didn't take shortcuts. They didn't buy someone else's whiskey. They just sat in the Austin heat, sweated it out, and waited for the barrels to do their thing. It paid off.