Texans drink over 24 gallons of beer per person every year, but it’s a whiskey out of Waco that has our attention. The process to make this uniquely Texas spirit is a secret, but the whiskey itself shouldn’t be.
If you like your drinks with only a hint of whiskey, stop reading right now. Balcones Brimstone is as big and bold as the state from which it comes. It has a kick that makes Jean Claude Van Damme look like a pre-crane Daniel LaRusso. Even more amazing is that Brimstone packs such intense flavor in a whiskey that’s as easier to sip than a glass of warm water.
Balcones founder and Head Distiller Chip Tate, or Chipper T as I call him behind his back, said “We’re not just trying to make whiskey in Texas, we’re trying to make Texas whiskey.” They’re both inspired by Texas flavors and use Texas ingredients. This couldn’t be more true than with Balcones Brimstone. It’s made 100% blue corn, smoked with Texas scrub oak, and is impossible to drink without thinking of BBQ.
Scotch immediately comes to mind when one thinks of smokey whiskey, but Brimstone is playing a whole different game. People often describe something like Laphraoig as drinking a liquid campfire. Brimstone on the other hands is more of the next morning smoldering. It has the rich aroma of a campfire without the smoke constantly blowing in your face regardless of where you sit or how many times you say, “I hate white rabbits.” It’s that beautiful smell that sticks in your hoodie for weeks to come.
The whiskey is bottled at 106-proof, and it has the flavor to match. It’s sweet and smokey at the same time, and has huge flavor from the entry to finish without even a hint of unnecessary heat. The added ABV also gives you wiggle room to add water and release even deeper flavor. It’s not the least expensive on the shelf at $50, but it’s worth every Texas redback.
I was a guest host on the Under My Craft podcast with Balcones head distiller Chip Tate if you want to hear more about his uniquely Texas spirits as well as some drunken nonsense.