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.
Bourbon Whiskeys That Are Nailing It Right Now
The American industry is experiencing a boom in consumption and innovation at the same time. The newfound appetite for Bourbon among the American and as well as the global whiskey lover can be attributed to the emergence of new techniques and the willingness to constantly push the envelope. The spirit of innovation, pun intended, has allowed distillers and whiskey-makers to achieve the loyalties of the traditional purists, as well as the bold new school of mixology that has gained roots in America.Read More
Long Live VAT 69
William Sanderson a liquor manufacturer born in Leith, Scotland, was the man behind VAT 69. This famous and popular brand was first made in 1882. At the age of 13, Sanderson worked for a wine producer as an apprentice. By 1863, he had established a business of his own. The company was called North British Distillery. In 1880, his son William Mark became a part of the business who persuaded Sanderson to bottle his own indigenous blends. Encouraged, Sanderson created 100 varied vats of whisky. He also hired a panel of expert tasters who could tell the difference between the blends and select the finest. They unanimously adjudged the batch from cask 69 as the best, which led to the name VAT 69. (However, this is not actually vatted malt.) Sanderson wanted to focus on a blend which would represent the Sanderson House.Read More