Devils River Whiskey, the latest small-batch bourbon from Texas, will be available in stores, beginning of April. The bourbon echoes the water it draws its name from, the Devil’s River, packed with rich flavors in each drop.

The bourbon uses grains that have been carefully handpicked, resulting in warm, golden notes. The proprietary fermentation process renders a bold drink. Using traditional copper pot stills, the mash is made near perfect, and the whiskey is then aged in dark #4 charred oak barrels, lending it a rich amber color. Limestone-filtered water from the river, near Del Rio, is added to the whiskey—making it a premium quality bourbon. The chill filtration process towards the end of production ensures a mesmerizing 90-proof classic Texan bourbon.

Devils River Whikey’s President and Chief Operating Officer Mike Cameron assembled a team to ensure successful launch. With more than 18 years of experience, Eric Hundelt serves as the senior vice president of marketing. He has worked with liquor brands, such as Smirnoff Vodka and Angels Envy Kentucky Bourbon. The Republic National Distributing Company’s former senior vice president, Keith Neil, is the current sales senior vice president of the whiskey company.

Cameron stated that idea came to him when he first visited the Devils River in college. After many brainstorm sessions for brand names, he finally took his parent’s suggestion. His faith in this venture was further strengthened when he met a friend who was going kayaking in the same river. Thus begun his research on the quality of the river’s water.

Located in southwestern Texas, the river derives its name from the Texas Ranger John Coffee Hays. After gaging the ferocity of the deep canyons and rough waters, he rechristened the river with a more apt name.

This whiskey will be available in small-batch bottles. It is a high-rye bourbon as it infuses more rye than corn. This results in a flavorful and rich bourbon which can be served on the rocks, neat, and even in a cocktail.

Whisky News source date: 
Tuesday, April 25, 2017