Tx Bourbon 750ml

2275579* 

$96.99 $92.99 price per bottle

Our straight bourbon is made with #2 yellow dent Texas corn, Texas soft red winter wheat, 6-row distillers malt, our own proprietary strain of yeast that we captured from a Texas pecan - we call it the “Brazos” - and of course, pure Texas water. We barreled our first bourbon whiskey in March of 2012. After more than four years of aging, we harvested and bottled our first batch of TX Straight Bourbon in December of 2016. We are very proud of this special dram and hope that you enjoy it as much as we do. Technical notes Proof: 90
Other text THE INGREDIENTS At F&R, we use Texas yellow dent corn and Texas soft red winter wheat. Using Texas corn and wheat allows us to tap into how the Texas environment creates grain that is unique from other parts of the country and world. This uniqueness is expressed in a variety of flavors. Further, given that we use wheat versus the more common rye to complement the corn, our bourbon falls under the category of being a “wheated bourbon”. Nowadays, all but a select few distilleries around the country buy commercially available yeast strains. At F&R, we captured a wild yeast strain right here in North Texas. This wasn’t exactly backyard science. Our Head Distiller, Rob Arnold, performed microbial isolations, DNA analyses, micro-fermentations and sensory analyses on the 100+ wild yeast samples we collected around North Texas. Ultimately, the strain that had all the characteristics we wanted, and the one we now use in every batch, was found on the Rancho Hielo Brazos ranch in Somervell County, Texas. As fate would have it, this yeast came from a single nut off the Texas state tree - the pecan. We gave the strain a proper scientific name of RHB-422, but we like to call it the “Brazos” strain. The Brazos strain produces flavors of dried fruit, sweet spice, and floral notes that are unique from any other strain of yeast. THE PROCESS By law, all straight bourbon whiskey must be aged at least two years in charred oak barrels. Charring the inside of the barrel caramelizes the natural wood sugars that will impart body, color and sweet/toasty flavors to the whiskey. It also breaks down the lignin, lipids and tannins in the oak to impart vanilla, spice, oak, coconut and floral flavors into the whiskey. The key to producing a fully matured and balanced bourbon is temperature fluctuation, which makes our variable climate perfect for the job. In hot temperatures (think Texas summer), the whiskey permeates into the charred oak, and in colder temperatures, it recedes back into the barrel. The more the whiskey wrings-in and wrings-out of the charred oak, the faster it will mature, adding character and balance. It is this phenomena that allows our bourbon to gain its beautiful caramel-brown color and develops uniquely rich and bold flavors.
Producer We love everything about the world of whiskey: the history, the people, the techniques, the art, the science, the equipment and the satisfaction of sharing an incredible bottle with friends. But we didn’t always know that we shared the same passion - or that we both wanted to leave the corporate world to act on the same entrepreneurial instinct. We became friends a few years ago, because our kids were in the same playgroup, but neither one of us had any idea of the other’s distillation dreams - until we both independently made plans to visit the same craft distillery to learn more about the trade. Troy got there first, and while chatting with the owner, discovered that “another Fort Worth guy” had scheduled a visit the following week. Imagine Troy’s surprise when he found out it was Leonard. “I hear you want to get into the whiskey business?” Troy said when he called Leonard later. Leonard, who’d told no one but his wife about his plans, was floored. We got together for lunch the next day and quickly discovered we had the same vision for creating truly Texas whiskeys, and the same obsession with old-fashioned craftsmanship. We both had extensive experience with startup companies, and we immediately realized that together, we had the passion and know-how to make our whiskey dreams a reality. We set out to find a suitable building for our distillery, and finally found the perfect location - a reclaimed prohibition-era warehouse just south of downtown Fort Worth. We completely renovated the interior, using materials we found in the building. Then we added two brand new copper pot-column hybrid stills, custom built to our specifications by Vendome Copper & Brass Works, Inc. , the top still manufacturer in the United States. We think the distillery is just awesome. And we think the whiskeys we’re producing are exceptional. We’d like nothing better than to show you how we create them, and, of course, give you a sample of each delicious product. Please come visit us. That would make us (and hopefully you) very happy.