A high-rye bourbon distilled in traditional copper pot stills with spring water from the Devils River in southwest Texas, named by Texas Ranger John Coffee Hays in 1840, and aged in dark #4 charred oak barrels.
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A big, bold rye from Dallas County's first post-Prohibition distillery, aged a minimum of 48 months in new American white oak barrels with a medium #1 char.
No tasting notes provided.