The flagship bourbon of Dallas County's first distillery since Prohibition, born from two friends' Starbucks conversations about 1800s bourbon recipes and driven by their own proprietary strain of fermentation yeast.
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A bottled-in-bond straight bourbon from a San Antonio Hill Country distillery, made from a 60% yellow corn, 36% rye, and 4% malted barley mash bill and cut with limestone-filtered water from the Edwards Aquifer.
No tasting notes provided.