Texas Bourbon News

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Bourbon at The Bird

TheBirdCafe2

Garrison_Menu

Bar Manager Ryan Fussell and executive chef David McMillan have put together an extraordinary evening at Bird Café in Fort Worth on Monday, September 15 at 6:30. (Update, this dinner will be rescheduled, see note above.) Ryan, it seems, is a bit of a hoarder and has somehow amassed one of the greatest collections of Garrison Brothers bourbon vintages ever seen. He’ll be serving our Fall 2011 vintage in a cocktail called Fuss’ that includes Takubetsu jumai sake and flamed rosemary. With each course, he’s featuring the Spring 2012, Fall 2012, Spring 2013 and Fall 2013 Garrison Brothers bourbon vintages.

Chef David McMillan, a California native, studied fine arts and sculpture at Boston University before a stay in Europe re-set him on a culinary course that has taken him to St. Augustine, Atlanta, Beverly Hills, Boston and Los Angeles as well as the wine country in France and California. Playing multiple roles, David has been chef, owner and caterer for top-rated restaurants, hotels, Hollywood celebrities and world dignitaries. His small plate menu is mouth-watering and I’m not going to even pretend to know what many of these ingredients are:

  • Calves tongue pastrami, house mustard, ementhaller & whiskey braised cabbage on rye
  • Nduja, pain perdue & braised apple
  • Kasu-cured black cod, daikon & roast shitake
  • Latteda chevre & muscat grape preserves
  • Treacle pie & crème fraiche

Garrison_DigitalAnd the food and drink is just half the adventure. The architecture is also overwhelming. The restaurant overlooking Sundance Square, is a looming space with 6,400 square feet indoors and 1,300 square feet of patio, is split between two levels in the renovated 1889 Land Title Building and newly built Commerce Building. In a release, Owner Shannon Wynne called the Land Title Building, “one of the very last of a building style that used to dominate downtown Fort Worth, representing the lavish and detailed Victorian architecture that Americans at the time emulated from Europe.”

Make Reservations Here

Reservations are $85 per person (gratuity included) and can be made by calling Bird Café at 817-332-2473. Only 40 guests will attend and it will sell out quickly. No matter where in Texas you reside, this dinner in Fort Worth will be worth the drive.

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Summertime Fine Drinking and Dining

If you’re on the road in Colorado this summer and looking for a sensational place to dine and drink bourbon, we’ve got a savory suggestion…

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E3 Chophouse, Steamboat Springs, Colorado

Brother Charlie is headed to Steamboat Springs, Colorado for a spectacular bourbon dinner at E3 Chophouse. General Manager David Eliason is hosting a Garrison Brothers Pairing on Thursday July 31st at 6:30pm. The night will begin with a sample of both the Fall 2013 and Spring 2014 Vintages of Garrison Brothers Texas Straight Bourbon Whiskey and each course will be paired with one of E3’s amazing cocktails.

Appetizer: E3 Beef Tartar w/ Shallots, Dijon, Truffle

Soup: Bourbon Lobster Bisque with Garrison Brothers Bourbon and Claw meat

Salad: Smoked Salmon Salad with Whiskey Colie

Main Course: Oak Smoked Prime Rib with Horseradish Mashed Potatoes, Honey roasted vegetables, Au Jus

Dessert: Chocolate Mousse with Dark Chocolate, Cocoa Nib, Bourbon Butterscotch Whipped Cream

Reservations: Reservations are only $60 per plate through E3 Chophouse at (970) 879-7167

Website:           www.e3chophouse.com

Address:          701 Yampa Street, Steamboat Springs, Colorado 80487

 

In the next few weeks, we’ll be announcing events in New York, San Antonio, Houston and Fort Worth. Hope to see ya’ll there.

Have a safe and happy summer!

The Garrison Brothers Crew

 

posted by Dan Garrison in Blog and have Comments (5)



Garrison Brothers Bourbon Pairing Dinner at Ruth’s Chris Steakhouse in Dallas

ruthchrissteakhouseWe are excited to be partnering with Chef Thomas Holt and general manager Chris Petruska at Ruth’s Chris Steakhouse in Dallas next Wednesday, July 9. We will begin at 6:30 pm with bourbon cocktails and a Meet and Greet with Dan Garrison. Yeah, sorry, you’re stuck with me. Dinner will be served at 7:00 and paired with Garrison Brothers Texas Bourbon and a few exquisite wines.

Large Steak

 

First course: Spicy Ahi Tuna paired with an old fashioned
Second course: Crab and Corn Chowder paired with a Conundrum White Blend
Third Course: Tomato and onion salad paired with a Belle Glos Pinot Noir
Fourth Course: Prime filet with crab and béarnaise sauce paired with Garrison Brothers Spring 2014 Vintage
Fifth Course: Chocolate Sin Cake paired with a dessert wine and Garrison Brothers Fall 2013 Vintage

The entertaining, educational and bawdy subject matter will be all about great food and great bourbon. We’ll discuss the history of Garrison Brothers Distillery, understanding whiskey types and how whiskey is made, proper nosing and tasting of fine straight bourbon, and the history of bourbon whiskey in America.

Reservations are required and seating is limited. A reservation is $100 per person for a meal that would normally cost much more.

Please call (972) 250-2244 to reserve your spot!

Event Web Site:     http://www.ruthschris.com/
Phone Number:    (972) 250-2244
Location: 17840 Dallas Parkway , Dallas, TX 75287
posted by Dan Garrison in Blog and have No Comments



THESE BOYS WANT TO FRY YOU SOME CHICKEN!

The Roll Out The Barrel Float   JD in Barrel Suit

If you’re headed to the Hill Country this summer, plan your trip for June 20th and 21st, for the Stonewall Peach Jamboree and Rodeo, the finest slice of redneck Americana one will ever experience. The 53rd Annual Peach Jamboree, Parade and Rodeo is Friday and Saturday. There’s an awesome small town rodeo and dance each night and they even let democrats in.

The Peach Parade meanders through town Saturday morning at 10 am. Garrison Brothers Distillery will have a float in the parade — look for the ugly boys with beards and the pretty girls without them  — and we’re sponsoring the Bull Riding at the rodeo. If this all sounds hokey as hell to you, well, GET OVER IT AND PUT YOUR BOOTS ON!

Immediately after the parade, at noon, everyone is invited back to Garrison Brothers Distillery for a fried chicken lunch in our barrel barn. Come early though because we will run out of chicken and lunch is first come, first-served. We’ll have the gravelly Gary Berg and his gorgeous granddaughter Bailey Renee playing off the back porch at The Barrel Barn. And we’ll be auctioning off some of the most beautiful whiskey and wine barrels you’ve ever seen.

Lunch is BYOB and we’re asking for $20 a person. We will donate most of the proceeds to The Hye Preservation Society. The “boys round here” bought the first 150 tickets so only 100 tickets remain available. When it’s sold out, it’s sold out. You can buy tickets at http://www.garrisonbros.com/tour. Just click on the box that says WINNER, WINNER CHICKEN DINNER.

Since we’ve got tons of chicken to fry, there are no refunds on tickets unless you get run over by a parade float.

We’ll also announce this on our Facebook page in the next few days at Garrison Brothers Facebook Web Page. But by then, tickets may already be sold out.

You can learn more about everything going on at the Stonewall Peach Parade and buy event tickets at http://www.stonewalltexas.com/peach_jamboree.html

We hope to see ya’ll here. God bless America!

Kind regards,

Dan Garrison

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Bourbon Dinner with Chef Craig Doyle at Ruth’s Chris Fort Worth

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If you were unable to join us in Hye this past Saturday for The Stillhouse Series Dinner with Chef Jon Bonnell, then you missed an extraordinary once-in-a-lifetime event. That’s the bad news. The good news is that we’re packing the truck with bourbon for another sensational dinner in Fort Worth next week.

We are excited to be partnering with Chef Craig Doyle and Ruth’s Chris Steakhouse next Wednesday, April 23. We will begin at 6:00 pm with bourbon cocktails and a Meet and Greet with Dan Garrison. Yeah, sorry, you’re stuck with me. Dinner will be served at 7:00 and paired with Garrison Brothers Texas Bourbon and a few exquisite wines.

First course: Spicy Ahi Tuna paired with an old fashioned
Second course: Crab and Corn Chowder paired with a Conundrum White Blend
Third Course: Tomato and onion salad paired with a Belle Glos Pinot Noir
Fourth Course: Prime filet with crab and béarnaise sauce paired with Garrison Brothers Spring 2014 Vintage
Fifth Course: Chocolate Sin Cake paired with a dessert wine and Garrison Brothers Fall 2013 Vintage

The entertaining, educational and bawdy subject matter will be all about great food and great bourbon. We’ll discuss the history of Garrison Brothers Distillery, understanding whiskey types and how whiskey is made, proper nosing and tasting of fine straight bourbon, and the history of bourbon whiskey in America.

Reservations are required and seating is limited. A reservation is $95 per person for a meal that would normally cost much more.

Please call 817.348.0080 to reserve your spot!

Event Web Site:     http://www.ruthschris.com/
Phone Number:     817.348.0080
posted by Dan Garrison in Blog and have Comments (15)



Dinner in The Barrel Barn with Chef Jon Bonnell

Bonnell

What: A Once In A Lifetime Culinary Experience

Where: Garrison Brothers Barrel Barn

When: Saturday, April 12, 2014

Why: Benefitting the Hye Preservation Society

Cost: $175 per plate or $1,000 for a table of 6

Reservations: www.stillhouseseries.com

Friends,

It is my great honor to announce that legendary Fort Worth Chef Jon Bonnell will be cooking us dinner in the Barrel Barn at Garrison Brothers Distillery on Saturday evening, April 12. Wines will be paired with each course by master vintner Chris Brundrett of William Chris Vineyards.

Chef Bonnell has been a friend since we were first introduced by Old 300 Member Matt Rainwater back in 2009. Bonnell’s Fine Texas Cuisine was the first restaurant in Fort Worth to serve Garrison Brothers and he has been a great supporter ever since. You will find a bottle of The Cowboy behind his bar. Today, he is also serving great bourbons at Waters Bonnell’s Coastal Cuisine in Fort Worth, which opened to rave reviews last year. He is a hands-on chef. I make it a point to visit his restaurants when I’m in Fort Worth; he has never not been there.

Only 50 seats remain available. Reservations are $175 per plate or $1,000 for a table of 6 and a significant percentage of the proceeds will be donated to the Hye Preservation Society. Reservations can be made here: www.stillhouseseries.com

The good Lord has promised clear skies and a majestic view of the Milky Way. We look forward to seeing everyone there. Please join us and find out why this man is considered “The Most Loved Chef in Fort Worth.”

posted by Dan Garrison in Spring 2010 Newsletter and have No Comments



Texas Bourbon News, Spring 2014

This winter has been brutally cold. As I write this, it is 30 degrees and raining. We’ve been bottling bourbon out here in Hye and freezing our corks off. Thank God for the gorgeous glass of warm, amber liquid beside me. That’s straight bourbon and it’s good.

Never mind that it’s 6 am. And quit judging me.

Speaking of Bourbon

Fortune Magazine CoverAccording to a story by Clay Risen in the February 24 issue of Fortune Magazine, “domestic whiskey sales have soared by 40% in the past five years — NASCAR-fast numbers in a sector where good growth often means 2% or 3% a year. And things are even better abroad. In 2002, American distillers exported just $376 million in whiskey; by 2013 that number had almost tripled, to $1 billion.”

I like to think that Garrison Brothers Distillery and our fine friends who drink our bourbon might have played a small but important role in that growth. And you know what; it’s about damn time Americans and Europeans alike started realizing that scotch and vodka are inferior spirits, certainly in terms of quality, and definitely in terms of authenticity.

Did you know that there are more than a dozen “Texas whiskies” available now? I suppose if imitation is the most sincere form of flattery, then we should be blushing. When we opened up back in 2006, our little business was the first legal whiskey distillery in Texas history, and according to Bill Samuels Jr. at Makers Mark, the first new bourbon distillery built in America since before Prohibition.

Today, everyone and their dog has their own whiskey brand. Some are actually made here; some are not. But who really cares? As far as I’m concerned, there can never be too much great bourbon whiskey. So keep ‘em coming.

But please do look for those “produced and bottled by” statements on the side of the bottle. You might just save a little money with a bottle from Kentucky that contains the same liquid as the one that was “produced in Texas.”  Our bottle reads: “Cooked, distilled, barreled and bottled by Garrison Brothers Distillery in Hye, Texas.” Enough said about that.

American Micro Whiskey of the Year

Whisky Bible Both BottlesI got to open my first Christmas present early this winter. My wife had gotten her hands on an early release of Jim Murray’s 2014 Whisky Bible. I have been a longtime reader of The Bible and an admirer of Jim Murray. His process and his vocabulary are hard to believe. He actually tastes more than 5,000 whiskies every year and provides detailed tasting notes on every single bottle. The Bible is truly a whiskey encyclopedia and no one can capture flavor notes like Mr. Murray.

He named Cowboy Bourbon from Garrison Brothers his American Micro Whisky of the Year and gave it an astounding 96 rating. Here’s what he had to say about The Cowboy:

Score 96- Superstar whiskies that give us all a reason to live

(Nose 23.5) Could be a blueprint for a solid bourbon aroma: beautifully waxy and nutty with a gathering of ever more intensifying tannins, the spice always well proportioned;

(Taste 24) Massive, not exactly Stagg like, as this has some very helpful sweetness to lessen the impact. And there is obviously less age involved. But, again, the weight and pace of the heavier notes, the citrus-studded hickory, even hints of burnt fruit cake (presumably from the rye) are all set to ensure maximum flavor fulfillment; treacle tinged with ulmo honey.

(Finish 24) Now lightens to allow the liquorice and Sumatra coffee to mix and relax; the treacle lessens to Demerara and manuka honey; the waves just keep on lapping for a ridiculously long finish;

(Balance 24.5) I always know when I have a truly great whisky on my hands; it takes every ounce of my professionalism to spit it out!

This has, and make no mistake, raised the bar for bourbon made by the micro distillers; it is truly world class, three year old or not. In fact the name is a misnomer; there are no cowboys at work here. This is damned tootin’ fine whiskey. Yessiree. 68% 600 bottles

I have been making bourbon for eight years now and have always believed my bourbon was delicious. I’ve always known that each release was getting better too. I know how hard we’ve worked. I’ve watched my crew sweat, bleed and suffer to get the job done. I know how many sleepless nights there have been for all of us. And I know how much risk and danger I’ve put my family and friends through with this insane entrepreneurial adventure.

So Mr. Murray’s acknowledgement of the quality of our bourbon was more than flattery for me. It was a delicious and savory milestone. I’m a pretty big guy, and some might say pretty tough, but I cried like a little girl when I read his review.

Mr. Murray also gave our Spring 2013 Vintage a 91 score and said nice things about it as well. For the second year in a row, he deservedly named George T. Stagg from Harlen Wheatley at Buffalo Trace American Whisky of the Year and it received a 97.5 rating. Stagg is a great bourbon.

White Chocolate GrillSpeaking of Great Kentucky Bourbons, I recently visited with Bobby Fitzgerald, who owns The White Chocolate Grill in Scottsdale, Arizona and he poured my brother Charlie and me a little Wild Turkey American Spirit 15-year-old, bottled in bond. Damn, you should get your hands on a bottle of this. Jimmy and Eddie Russell hit the ball out of the park with this bourbon.

Texas and Beyond

As ya’ll know, our philosophy has always been to drink all we can and sell the rest. Today, we’re drinking more than our fair share but there’s still bourbon left over. With requests for our bourbon coming from all over the world, with Mr. Murray’s review in hand, and with thousands of cases now coming off the little distillery in Hye this year, we had a tough decision to make.

I’m reluctant but pleased to announce that Garrison Brothers Texas Straight Bourbon Whiskey will soon be available beyond Texas. In fact, at this moment, cases of Garrison Brothers’ bourbon are in route to Arizona, Germany and New York. We’re distributed in Arizona by Young’s Market Company. In Germany, our bourbon is available from Mike’s Whiskeyhandel in Munich. Blueprint Brands will be distributing Garrison Brothers in New York. Soon, we’ll identify distributors in Washington, D.C., Colorado, California and Louisiana.

distributors-logos

 

In 2016, we plan to begin distributing our bourbon in Hong Kong and Singapore. For those who might question Hong Kong and Singapore, I remind you that last month Japanese beer company Suntory bought iconic AMERICAN bourbon distillery Jim Beam for $13.6 billion dollars. No, we have no intention whatsoever of selling this business, especially not to a foreign company, but there are serious bourbon drinkers in Asia and the Far East. We think it’s Hye time to bring a little of their money back to America for a change.

This decision is bittersweet for me. I always wanted ours to be a Texas Born and Bred Bourbon that was only available in Texas. But if we’re ever going to turn a profit, and my wife keeps telling me that it is important to do so, we have to start sharing our bourbon with bourbon drinkers elsewhere.

So … good luck and good fortune to my babies … wherever they may roam.

The Road Goes On Forever and The Party Never Ends

Chef Jon BonnellIf you’ve taken the time to visit the events page at www.garrisonbros.com, then you’re aware that I am in my truck traveling somewhere across the great state of Texas almost every day. When I’m not in Hye distilling or bottling bourbon, I am sharing our bourbon with new friends in faraway places. Last year, I put 50,000 miles on the black bourbon beast from Dodge.

CharlieGarrisonSo, how the hell are we going to do the same thing in four new states this year? Good question. I have no idea. I do know that our master distiller Donnis Todd will be on the road here in Texas and will likely be a more engaging and better looking spokesperson than I am. I am turning events in Arizona over to brother Charlie, who at my urging has finally left the restaurant business to join Garrison Brothers full time. I anticipate that he will drink more than he sells.

But if you are one of those strange people who never tires of my weary, worn out bullshit, trust that I’ll still be wandering around Texas with a bourbon-fueled grin on my face. Here are a few upcoming events where we can all get together for a drink. Hope you’ll come visit with us.

To make reservations and for a complete list of all the fandangos we have planned this spring, please visit www.garrisonbros.com/garrison-brothers-events.

All these events will sell out quickly. That seems to happen when Garrison Brothers’ bourbon flows freely.

It Happened In The Blink Of An Eye

January-2014---Barrel-Barn-OutsideWe are bottling a boatload of bourbon right now, about 18,000 bottles. As you have probably heard, we have a bottling volunteer waiting list with almost 2,000 names on it. But we had to fill 600 spots over 5 weeks of bottling. We were nervous. After all, if we can’t bottle the bourbon, we can’t sell it. If we can’t sell it, we’re out of business.

This year, we tried a different tact for recruiting volunteers. We created an online calendar and included a link to the calendar in an email so that volunteers could select their own bottling days. As we set the wheels in motion, we were worried. Would volunteers be angry that we’d gone from personalized communication to an automated system? Would the system work? Would we have enough volunteers?

What happened next was mind-blowing. Here’s the chronology of Wednesday, January 8:

1:31 pm – The email was blasted out.
1:37 pm – First volunteer signs up
1:40 pm –The second signs up
5:13 pm – Only four spots left
5:56 pm – Every bottling slot 100% filled – ALL 600 OF THEM!

The Redneck Maquiladora is Fired Up

This week hundreds of proud Texans descended on the best little stillhouse in Texas to start bottling the Spring 2014 Vintage of Garrison Brothers Texas Straight Bourbon Whiskey.

Rebecca and Tom Henricks Plane 11940 Steerman Plane OverheadDistillery Ariel Shot

This semi-annual freak-show of bourbon-fueled bottlers never ceases to amaze me. The cast of characters is endless: television and movie actors, chili cooks, engineers, writers, oil and gas types, strippers, politicians, bank presidents, teachers, lobbyists, country music singers, truck drivers, chemists, novelists, former NASA space shuttle captains, and this year a Top Gun. No bullshit, just like Tom Cruise in the movie. (Read his bio here.)

The day after the Top Gun bottled, the crazy son-of-a-bitch — with his gorgeous country music singer wife flying co-pilot — conducted an unauthorized fly-by right over the stillhouse, literally trimming the trees, in his World War Two Vintage 1940 Steerman Biplane. It scared the snot out of us. He was so low that a well-thrown whiskey bottle could have taken out his plane.

And that was just week one.

But what really makes this gathering of nonconformists so interesting is that they’re all great people. Everyone has great stories, bad jokes and salacious toasts. They drink bourbon like blowfish but no one is ever over-served. We spend about seven hours together, laughing, dancing, singing and telling stories. By the end of the day, everyone has become friends.  Phone numbers and email addresses are exchanged. And everyone plans to get together again next time.

I have never met a bourbon drinker I did not like. I love these people.

Can’t wait to see what happens next week.

Spring-2014-Bottling---Dan-Signing Spring-2014-Bottling---Dipping Spring-2014-Bottling---Filling Spring-2014-Bottling---Inspect-1 Spring-2014-Bottling---Inspect-2 Spring-2014-Bottling---Laurel Spring-2014-Bottling---All-2 Spring-2014-Bottling---All

 

Now About The Bourbon in Those Bottles

The bourbon we are bottling as the Spring 2014 Vintage came from 262 barrels that have made their way around our property through an assortment of barrel barns. The mash was cooked, the beer was fermented, and barrels were filled with White Dog in 2010 and 2011.

January 2014 - Empty Barrel 2 January 2014 - Empty Barrel January 2014 - Fred Fork Lift January 2014 - Moving Barrel January 2014 - Moving Barrels January 2014 - Still 1

The barrels started out in one of our hotboxes in the northeast corner of the property. The bourbon in those barrels suffered through two years of brutal temperatures soaring to 125 degrees on hot summer days. At night we tried to cool the barrels down by opening up the doors to the containers and letting the barrels breathe. Often we left those doors open for a day or two. As a result, the barrels at each end of the container were practically empty, having suffered the worst of the Angel’s Share when they were exposed to direct sunlight. (For those unfamiliar with the term Angel’s Share, it refers to the bourbon that evaporates in vapor form through the walls of the barrel when it gets hot. We don’t get to drink the Angels Share until we get to heaven.)

The barrels were moved to our finishing barn in the summer of 2013 where they rested and relaxed for about seven months. In December, our master distiller Donnis Todd began tasting small samples from each barrel. He selected those that had a lighter, spicier profile for the Spring 2014 Release. He and I sat down together in January and compared notes. Bear in mind that neither of us has Jim Murray’s vocabulary, but we were quite pleased with the result:

Spring 2014 Tasting Notes

Reminiscent of hot summer days gone by in Hye, Texas.

Aroma is dry oak with light traces of cinnamon, peanut butter, dates and figs. Ticklish top-of-mouth taste revealing buttery toast, orange marmalade, redskin peanuts and baked raisins. Peppery but quick finish with cilantro and pequin chilis. Hot and spicy.

If you liked previous Spring Vintages, this one’s for you.

New York will get 3,000 bottles. Arizona will get 1,200 bottles. A few hundred bottles are already in Germany. And the lion’s share, as always, will be reserved for Texans. Come and take it!

Where Can I Drink This Stuff?

Today, our bourbon is showing up behind bars all over the state. It’s getting a reputation as the bourbon that the bartenders drink at the end of their shift.  So, it is just not possible for me to list all the Texas bars, hotels and restaurants that serve Garrison Brothers bourbon. For one thing, I have no idea who they are due to the four-tier distribution system in Texas that requires bars to buy their bourbon from liquor stores. I do know that if you’re traveling into or out of Texas by commercial jet, you’re in luck. Garrison Brothers is selling like crazy at Bubba’s Bayou Grill and Lefty’s Lone Star Grill at Houston Intercontinental Airport and will be available just in time for spring break at Reata, Sky Canyon, III Forks and Cool River Café at DFW airport.

However, if you visit our Facebook page, you’ll find hundreds of “Bourbon Behind Bars” postings. When our friends see a bottle in a bar, we ask them to take a picture of the bartender with the bottle and post it up there. It’s still a game of bourbon bottle bingo, but it’s a good place to start.

And if you head out one night and find a bar that does not serve Garrison Brothers, please insist that they start doing so immediately. You’re really helping us out when you do that. We have a staff of 6; so we just can’t be everywhere.

Garrison Brothers Single Barrel (From Hye, Texas)

In November we began selling Garrison Brothers Single Barrel Texas Straight Bourbon Whiskey from the distillery. The response has been tremendous.

Every barrel has its own unique personality and flavor profile. We truly don’t know what that barrel is going to yield. Each week our master distiller Donnis Todd selects a barrel he likes from the barn. We cut the bourbon inside to 94 proof with rainwater and then bottle that bourbon individually without mingling it with any bourbon from other barrels. If you come visit us, we’ll let you wax your own bottle of Single Barrel to seal in the contents. Then we’ll gift wrap it for you and it’s yours to take home.

If you’ve got a friend or family member who likes bourbon and wants something truly unique, this is the ultimate gift. Please bear in mind, though, the great state of Texas will only permit us to sell up to two bottles per person from the distillery.

Bob Stickney is An American Bad Ass!

January 2014 - Big Barrel Barn 2 January 2014 - Distillery Outside 1 January 2014 - Big Barrel Barn

A few years ago, I received a call from a retired gentleman from San Antonio who loves good bourbon. He politely asked if he could visit the distillery and take some pictures. “Of course,” I said. Since then Bob has been chronicling our growth and visiting often. Almost every picture I’ve ever included in this newsletter and on our website has come from Bob. If you like his work as much as I do and want to see more, please visit: http://www.stickneyphotography.com/

Back at the Ranch

If you can’t find Garrison Brothers at a bar or store near your home, you can always come drink with us in Hye. You can smell and taste the corn cooking; walk through the fermentation rooms; nose and taste the “White Dog”; sample a little bourbon from one of our releases; and ask all the questions you want. Trail bosses Stephanie and Chris will make you feel right at home.

We offer tours and tastings Wednesday through Sunday at 10, noon, 2 and 4. Reservations can be made here: http://www.garrisonbros.com.

Finally, you don’t have to come all the way to Hye to pick up some Garrison Brothers gear. We’ve launched Garrison Brothers’ Dry Goods Store. There you’ll find t-shirts, whiskey nosing glasses, hats, bumper stickers and cool bourbon shit.

Thanks for staying with us to the end. Vaya con Dios. Have a great spring and summer.

Kind regards,

dan-garrison-sig

 

Dan Garrison
Proprietor and Distiller

posted by admin in Spring 2014 Newsletter and have Comments (10)



Cowboy Bourbon from Garrison Brothers: American Micro Whiskey of the Year

GB-Jim-Murray-Image2

Author’s Note: This blog is dedicated to all the “professional investors” who, in the early 2000s, told me I’d never be able to make my own bourbon in Texas and should just buy it from a large producer like everyone else does. You sons-of-bitches will never know the pride I feel right now.

Yesterday, the 2014 edition of Jim Murray’s Whisky Bible was released. For those who aren’t whiskey aficionados, the Whisky Bible is considered by many to be the definitive encyclopedia of whiskeys. Internationally recognized as probably the leading commentator on all the world’s whiskies, Mr. Murray tastes more than 4,500 bottlings from all over the world and provides unbiased tasting notes on the world’s leading and lesser known whiskies. Not afraid to express his views and loved by many for his uncompromising stance, Jim Murray’s tasting notes are full of fascinating facts, flavors and bottlings.

 In the 2014 Edition, Mr. Murray named
Cowboy Bourbon from Garrison Brothers
The American Micro Whiskey of the Year.

Those of you who searched all across Texas to find a bottle of Cowboy Bourbon, and paid a small fortune for it, well, you might want to hold on to those bottles. That bourbon just became quite valuable.

The Cowboy will ride again in 2015 but it’s unlikely future bottlings will ever rival the value of the little 375ml pre-release bottles you now possess.

As always, thank you for your support. God bless.

Kind regards,

dan-garrison-sig

 

Dan Garrison

Proprietor
Garrison Brothers Distillery

P.S. Mr. Murray’s 2014 Whisky Bible is available for purchase here: The 2014 Whisky Bible.

posted by admin in Blog and have Comments (42)



Garrison Brothers™ Introduces Texas’ First Single Barrel Straight Bourbon Whiskey

Exclusively Available at Garrison Brothers Distillery in Hye, Texas

Garrison Brothers™ Single Barrel  Straight Bourbon WhiskeyNovember 1, Hye, Texas  – The bourbon whiskey makers at Garrison Brothers Distillery are pleased to announce the introduction of Garrison Brothers Single Barrel, the first single barrel straight bourbon whiskey ever made in Texas. Initially, these rare bottles will not be available at liquor stores; the bourbon will only be for sale at Garrison Brothers Distillery. Texas Senate Bill 905, recently passed unanimously by the Texas legislature, makes it possible for craft distilleries to now sell what they make. Visitors to Garrison Brothers Distillery may now purchase the Single Barrel and other Garrison Brothers Texas Straight Bourbon Whiskies at the distillery in Hye, Texas.

“For years, bourbon drinkers and collectors have been asking us to release a Single Barrel, and it’s high time we did. Senate Bill 905 was a great motivator…now we have something new to offer both old friends and first time distillery visitors alike,” said proprietor and distiller Dan Garrison. “We’re extremely proud of our bourbon, we love showing off what we do, and we’re excited to add Garrison Brothers Single Barrel to our stable of fine bourbons. We’re so confident of its quality, taste and character, we’ll put ours up against any Kentucky or Tennessee bourbon in a blind taste test.”

Each bottle of Single Barrel will be truly unique. Garrison Brothers’ master distiller Donnis Todd will select a new barrel from the barn every week. He will offer visitors his tasting notes for that specific barrel and fill a few special bottles — emblazoned with a silver Texas star, of course. Visitors to the distillery can dip the bottle they choose into silver wax and personalize it – college ring imprints, initials, personal notes – no two bottles will ever be the same. Each bottle will have the barrel number and bottle number hand-written on the side.

According to Garrison, “Making straight bourbon requires a commitment of time, money and patience that most craft distillers are unwilling to make. High-priced consultants and professional investor-types told us this could never be done. Well, it’s been done now.”

About Garrison Brothers Distillery

Founded in 2005, Garrison Brothers Distillery is Texas’ first and oldest whiskey distillery. When our bourbon was first introduced in 2010, Garrison Brothers’ Texas Straight Bourbon Whiskey was the first whiskey ever legally made in Texas. And it is the first bourbon ever made outside of Kentucky or Tennessee, from corn to cork, at the Distillery. Our bourbon is also made entirely from organic grain. Garrison Brothers has since sold thousands of cases of our highly acclaimed bourbon whiskey.  Located in Hye, Texas, nestled in the beautiful Texas Hill Country, the business is owned by the Garrison family and a few friends. We are proud members of the communities of Blanco, Fredericksburg, Hye, Johnson City and Stonewall.

Garrison Brothers Distillery is open to the public for tours and special events. State law prohibits the distillery from selling bottles on Sundays. For more information, please visit us at www.garrisonbros.com or find us on Facebook, Twitter and Instagram.  For media materials, photographs and interviews, please contact Dan Garrison.

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Texas Bourbon News, Fall 2013

The Texans are causing trouble again.

A liquor store manager at one of the mega-chains recently asked me to stop sending our “salespeople” into his stores. He said they’re asking for Garrison Brothers so often that they just can’t keep it in stock. I replied, “We don’t have any salespeople. Those are called customers. Could you consider stocking more?”

Last week one of our volunteer bottlers told me she had recently visited her local Perry’s Steakhouse and asked if they served Garrison Brothers bourbon. The general manager politely replied, “What is it with that stuff? Everybody keeps asking for it.”

The Texans are definitely causing trouble again.

Because they can often negotiate bulk discounts, most upscale corporate restaurant and hotel chains like Landry’s, Perry’s, Bob’s Steak and Chop House, Sheraton, Darden’s and Flemings maintain “approved corporate liquor lists” and the individual property managers rarely serve liquors that are not on the approved lists.

Bar Barrel at Willie GsNevertheless, Garrison Brothers is showing up behind corporate- and independent-owned bars all across the state. Ruth’s Chris in Fort Worth and Austin. Flemings at The Domain. Smith and Wollensky’s in Houston. Willie Gs in Austin. The legendary bar at the Driskill Hotel in Austin, recently acquired by Hyatt Hotels, will soon be offering Garrison Brothers. The Pappas Family and Landry’s have been particularly good to us serving Garrison Brothers at most of their signature properties. Pappas even offers Garrison Brothers at their restaurants in Texas airports. I’m told it sells very well, especially to foreigners who can’t get Garrison Brothers in their home state.

None of this was supposed to happen. We were supposed to have plenty of bourbon available by now. The Spring 2013 Release of Garrison Brothers Texas Straight Bourbon Whiskey was the second largest release we’ve ever bottled and it was distributed only months after our largest release ever in October 2012. That was supposed to be enough fine bourbon to keep liquor stores stocked for a year. We were even toying with the idea of distributing our bourbon in Colorado and New York.

Needless to say, those plans are now scrapped. Sorry Yankees. Blame the damn Texans.

Things got even weirder this spring at the state capitol in Austin. Bourbon-infused legislators there passed a number of bills that will help our little business. Senate Bill 905 allows us to sell bottles to visitors right here at the distillery. Senate Bill 642 permits us to sell our bourbon in bulk to food processing companies like Blue Bell and Kraft General Foods. Another bill was passed that permits us to sell our bourbon and White Dog to breweries and wineries. We can also now buy beer from them to make all sorts of unique whiskeys.

Again, none of this was supposed to happen. But it has. There is suddenly endless opportunity for our little business.

The problem, of course, is the troublesome Texans. They keep drinking ALL the damn bourbon.

Reinforcements Are On The Way

Panoramic of bottlingI’m happy to report that The Fall 2013 Release of Garrison Brothers Texas Straight Bourbon Whiskey is out on the trail now, and by October 1, it will be available at fine liquor stores, bars, hotels and restaurants throughout God’s country.

For 40 days and 40 nights brave volunteers from all over Texas have been hard at work here in Hye, often in despicable, deplorable working conditions, bottling the fall release from Garrison Brothers. The hours are long. The meals are terrible. The women are gorgeous … and tipsy.

The Federated American Unionized Bottler’s Brotherhood of Hye

waxed nutsWorking for no pay whatsoever, each volunteer bottler is forced to stand for hours-on-end over a hot Procter-Silex crock-pot bubbling with noxious black wax. The temperature in the bottling room near the steam boilers often soars above 100 degrees. There are frequent skin burns from the wax and the glue that seals the cartons. Cell phones are often lost forever, puttering slowly to the bottom of the hot wax in the crockpot. (And yes, those are waxed bull testicles in the picture to the left.)

Dehumanizing labor conditions like this prompted a number of our volunteers to begin secret discussions at one end of the bottling table about the formation of a union. Clandestine meetings over ice cold beer were held in the barrel barn. The dry, flavorless fajitas served for lunch sent one brave woman named Martha Zeiher over the edge. She indignantly posed atop the bottling table — like Sally Field in Norma Rae — with her UNION sign held Hye and demanded better conditions. The Federated American Unionized Bottler’s Brotherhood of Hye was formed.

unionWhen they weren’t bitching (and they never really were; this is a twisted fantasy from my disturbed mind), they were bottling. So far, more than 18,000 bottles of our ambrosia have been filled, corked, pigtailed, waxed, polished, signed and wanger-hangered. (If these terms make no sense to you, come spend some time with us here in Hye bottling bourbon.)

We’ll knock out another 4,000 bottles next week, and then, hopefully, this will be enough bourbon to get the unquenchable Texans through the fall of 2013. If you and your friends would like to reserve a volunteer spot on the Redneck Maquiladora, please send your contact information to laurel@garrisonbros.com. She eventually works everyone in but spots are filled first-come, first-served.

The Fall 2013 Vintage Rides Into Town

We call this new release of our bourbon “Nilla Wafer.” The nose is Nabisco Nilla wafers drizzled in white chocolate with brown sugar sprinkles. An initial taste of apricot cobbler with gingerbread slowly develops into cinnamon-sugared whole-wheat pancakes coated in maple syrup. It has a crisp mouthfeel with a spicy finish of masa harina corn tortillas and cocoa powder.

qualitycontrolDrop a large cube of ice in this one (yes, we said that) and we think you’ll enjoy it. As the bourbon opens up with ice or water, it will prove that it is truly non-filtered by becoming cloudy. That cloudiness is the fatty acids from the grain separating. It sweetens the taste and brings out the red winter wheat and Panhandle corn flavor. In fact, if a bottle is left to rest in a cold area, you’ll want to shake the bottle up before opening to disperse the acids. Don’t be alarmed by those clouds. Those clouds prove it’s real, unfiltered straight bourbon. Just give the bottle a shake. No other bourbon packs that much flavor. The bourbon you should be worried about are those that don’t get cloudy. Try that little test at your local watering hole.

We’d appreciate your help quickly getting this bourbon into bars, restaurants, hotels and retail stores. Please ask every bartender and retailer you see “Do you serve Garrison Brothers Bourbon?” I’m trying to visit each personally to tell them thanks but there’s a ton of bars in Texas and I can’t get to them all.

The Cowboy Rides Away

The Home ShrineIn May we released our first new bourbon. Six hundred bottles of Cowboy Bourbon from Garrison Brothers quietly made their way to liquor stores that wisely placed advance orders from our distributor. After a few strange distribution hiccups, all 600 bottles vanished from stores almost as quickly as they were placed in the glass case. I heard rumors that some retailers were selling The Cowboy for $300, even for a small 375ml bottle. A few bars were selling a 2-ounce pour for $75.

The tasting notes for our Cowboy Bourbon read like this. I think they’re pretty accurate:

Uncut. Unfiltered. Glistening orange, chocolate and crimson colors. Steamy rodeo cowgirl perfume. Velvety brown sugar- and caramel-filled gushers candy. Buttered waffles. Maple syrup, brown sugar, sweet gumbo roux. Warm sweetness overcomes the pain. Finishes long with hints of chocolate, cocoa powder and black licorice.

Enjoy straight up or with just a splash of soda or water but ALWAYS in moderation. Barrel proof (135.9) bourbon can be dangerous for the uninitiated.

The Cowboy was a personal triumph for me. I have received dozens of notes of congratulations from enthusiasts. Since I started making bourbon almost nine years ago, I have always wanted to make a bourbon that was as good or better than Buffalo Trace’s George T. Stagg. I’d be lying if I did not admit that Stagg was the inspiration for our Cowboy Bourbon. I still love my Stagg.

If you’re into the high-end stuff, you should find a bottle of the recently introduced Stagg Junior. This is Buffalo Trace’s master distiller Harlen Wheatley’s latest creation and it is majestic. I was first introduced to it at Sissy’s Southern Kitchen in Dallas, so you might start your search there.

If you’re looking for a bottle of our Cowboy Bourbon, I’m afraid it’s too late. Every retailer I’ve spoken with says they no longer have any. But hold out hope. In 2015 we will release another 5,000 bottles of Cowboy Bourbon. All the barrels used for our Cowboy Bourbon will be a minimum of four years old. Donnis and I have already chosen the barrels. Now it’s just a matter of time in the barrel. And thanks to packaging discounts we’ll be able to secure, when it is re-released, it won’t be nearly as expensive as this inaugural release was.

Garrison Brothers Single Barrel (From Hye, Texas)

Vertical Spirit SafeFor years, bourbon fanatics have been asking us to introduce a Single Barrel Bourbon. It’s Hye time we did.

But there’s a catch. Liquor stores won’t be selling it. This fall we’re introducing Garrison Brothers Single Barrel Texas Straight Bourbon Whiskey but it will only be available here at the distillery in Hye. We really like showing off what we do. We enjoy educating new friends about what goes into making fine bourbon and we love showing off the ranch. This is the best way we could think of to get you to pay us a visit.

Like our bourbon, each bottle will be truly unique. Our master distiller Donnis Todd will select a new barrel every week. As readers of this newsletter know, barrels leak and there’s always that pesky Angel’s Share (evaporation) problem. So we truly have no idea how many bottles of bourbon each barrel will yield. The problem is exacerbated because when Donnis finds a barrel he really likes, his taste-testing can get out of control. I can’t tell you how many mornings I’ve opened up the barrel barn to find him alone in there asleep on the dirt floor next to a bourbon barrel with the Whiskey Thief laying across his chest.

Each week he’ll draw up his tasting notes for a particular barrel on a chalkboard and we’ll fill a few special bottles that are emblazoned with a silver Texas star with the bourbon from that barrel. We’ll insert corks into the bottles. Visitors to Garrison Brothers can then pick a bottle off the shelf and dip it in the silver wax to personalize their bottle. They can also imprint their college ring or their initials into the wax or write a message on the bottle. Then we’ll gift wrap it, hang a tag on the neck with the buyer’s name, and it’s theirs to take home with them.

We hope to introduce the Single Barrel here in Hye by November 1st. Subscribe to my blog at www.garrisonbros.com and I will keep you posted.

Make Your Own Damn Bourbon (The Barrel Selection Program)

TheBrandOnTheBarnAnother project we’re working on is the Barrel Selection Program. This project is designed for individuals or companies who want to give out dozens of bottles of their own personalized bourbon as Christmas gifts.

Barrel buyers who make a deposit with their local liquor store will be able to visit us in Hye and select their own personal barrel from our barns. They can also select the age of the bourbon, the bottling proof, and they can customize the individual bottles with their family’s name or their company’s colors. Buyers can even decide what wax color will be used to seal the bottle.

We will be setting aside just a dozen barrels every year for this program. Each three- or four-year old barrel should yield 45 to 60 bottles of bourbon depending on its age and the evaporation effect of the Angel’s Share. The gift-wrapped bottles will be delivered to the buyer’s local liquor store along with the barrel that was selected.

We hope to announce details about this program at www.garrisonbros.com in the next month. I should warn you: buying your own barrel of bourbon may be expensive.

Bourbon Dinners with Legendary Texas Chefs in Hye and Buffalo Gap

In 2013 we held bourbon pairing dinners with masterful Texas chefs at Hibiscus, Fredericksburg Herb Farm, The Hyatt in The Woodlands, Dallas Athletic Club, Royal Oaks Country Club and Westwood Country Club. Guests at each event were treated to delicious multi-course meals with each course paired with our bourbon. Two such dinners are planned this fall.

The Stillhouse Series Dinner with Chef Robert Del Grande on Saturday, November 2

RDG Bar AnnieLegendary Texas Chef Robert Del Grande (RDG + Bar Annie) will be preparing a multi-course dinner and pairing our bourbon vintages along with wines selected by Chris Brundrett at William Chris Vineyards. Dinner will be served in our barrel barn. Proceeds from the dinner benefit the Hye Preservation Society. Tickets and tables can be reserved at http://secure.lenos.com/lenos/signal/StillhouseSeries2013/.

Wine & Whiskey from Highway 290 at Perini Ranch Steakhouse with Becker Vineyards, Garrison Brothers Distillery, and Celebrity Chef Tim Byres from SMOKE on Monday, November 18

PR Logo BW posJoin the gang from Garrison Brothers Distillery, Richard and Bunny Becker from Becker Vineyards, and guest chef Tim Byres from SMOKE at the Perini Ranch Steakhouse in Buffalo Gap, Texas for an evening of gourmet cuisine, wine and whiskey. For those not familiar with the epicurean center of the universe, Buffalo Gap is just outside Abilene. Proceeds benefit the Buffalo Gap Food and Wine Festival. Reservations for this dinner can be made through Perini Ranch Steakhouse by calling Susan Cannan at (800) 367-1721.

Bourbon 101 Classes

If you are just getting into good bourbon or would like to learn more about the bourbon you’re currently drinking, please come to one of my Bourbon 101 classes. Though I will probably spend way too much time talking about myself and will occasionally go off on a bourbon-induced rant, the classes are fun and educational. We provide light appetizers and share a few hard to find vintages of Garrison Brothers’ bourbon.

Class Agenda:

  • Proper Tasting and Nosing
  • The History of America’s Greatest Spirit, before and after Prohibition
  • Straight Bourbon versus Brown Vodka
    • What is Whiskey?
    • Scotch, Irish, Canadian and Japanese Whiskey
    • Blended whiskey and Spirit whiskey
    • The ABCs of Bourbon Whiskey
  • My Story: From Software Marketing Guy to Glorified Moonshiner to Whiskey Peddler
  • How We Make Fine Straight Bourbon at Garrison Brothers Distillery
  • Understanding Garrison Brothers Texas Straight Bourbon Whiskey Vintages

I currently have classes scheduled in October, November and December in Austin, Dallas, Fort Worth, Houston, Humble, Missouri City, San Antonio and Waco.

The class itself lasts about an hour and a half with 30 minutes at the end for questions and gift bottle signings. The classes are held on a Wednesday or Thursday evening from 6 to 8pm. You can sign up for a class or view the class schedule at http://www.garrisonbros.com/garrison-brothers-events. Bring friends and I promise a good time. As always, the whiskey girls who attend get larger samples than the men.

Bourbon Behind Bars

Screen Shot 2013-10-07 at 9.21.27 AMBelieve it or not, unless they tell us, we rarely know what bars and restaurants serve Garrison Brothers bourbon. To find out, we launched a Facebook/Instagram promotion this month called BOURBON BEHIND BARS. We are asking you to send us a picture every time you see a bottle of Garrison Brothers behind a bar. At the end of October 2013, the Facebook or Instagram friend who posts the most BOURBON BEHIND BARS sightings wins a private bourbon tasting for them and 24 of their bourbon-swilling friends in their home or at the bar of their choice. One of the finest bourbon drinkers I’ve ever met, Mark Rivera, is currently leading this challenge.

Proprietor Dan Garrison and master distiller Donnis Todd will host the tasting and will provide a wide range of our favorite Garrison Brothers’ bourbons and Kentucky bourbons we like for guests to enjoy.

When you are out on the town, look for Garrison Brothers Bourbon bottles “behind bars” and take a picture of the bartender and the bottle of Garrison Brothers. Send the picture in Instagram with the hashtags #garrisonbros #bourbonbehindbars. Personally, I have no idea what this all means but savvy tech people assure me there are people out there who do. Please give us the name of the bartender and tag the bar in your photo so we can tell them thanks. That’s all ya gotta do to enter. You can learn more at: http://www.garrisonbros.com/bourbon-behind-bars.

Raising A Glass to Texans

“The first time you buy a bottle of Garrison Brothers, it seems outrageously expensive. Then you’ll buy two.”

I really believe that’s true. I know our bourbon is getting older with each new release. I also think our bourbon is getting better with every release.

With all this bullshit about “Texans causing trouble” you might think we don’t appreciate those of you who buy and enjoy our bourbon. Believe me, we do. From the bottoms of our hearts, thank you from all of us here in Hye. We truly appreciate your support. Salud!

Sharing and Enjoying Our Ambrosia

grittyWe want you to try Garrison Brothers Texas Straight Bourbon Whiskey. To that end, Donnis and I will be loading up our pick-ups with cases of bourbon and canvassing Texas this fall visiting with folks at liquor stores, bars and restaurants.

If you happen to be buying a bottle as a gift for someone special, please come see us so we can write a personal note on the back of the bottle. The Tasting and Bottle Signing schedule is posted on our website and is also available here. Please come visit with us.

Back at the Ranch

If you can’t find Garrison Brothers at a bar or store near your home, you can always come drink with us in Hye. You can smell and taste the corn cooking; walk through the fermentation rooms; nose and taste the “White Dog”; sample a little bourbon from one of our experimental releases; and ask all the questions you want. Trail bosses Stephanie and Chris will make you feel right at home.

WishYouWereHere-smWe offer tours and tastings Wednesday through Sunday at 10, noon, 2 and 4. Reservations can be made here: http://www.garrisonbros.com.

If you really want to get doused in Garrison Brothers, consider joining The Old 300. If you do, you’ll know more about fine bourbon whiskey than anyone in Texas and you’ll have a great time learning.

Finally, you don’t have to come all the way to Hye to pick up some Garrison Brothers gear. We’ve launched Garrison Brothers’ Dry Goods Store. There you’ll find t-shirts, hats, bumper stickers and cool bourbon shit.

Vaya con Dios. Have a great fall.

Kind regards,

dan-garrison-sig

 

Dan Garrison
Proprietor and Distiller

posted by admin in Fall 2013 Newsletter and have Comments (10)