"Making whiskey in Texas presents some interesting opportunities and challenges. Because of the extreme weather, the distillery claims to lose up to 40% of the original liquid that entered their barrels from evaporation (AKA the angel's share). For reference, in Kentucky, that'd be closer to 15%. They use only local grains (74% food-grade white corn, 15% red winter wheat, 11% malted barley), a proprietary yeast and, in a more traditional sense, a 100-gallon hand-run copper pot still originally built for Wild Turkey."
"And these expressions also tend to win a ton of awards (one recent example is GB's annual Cowboy release, which won Best Whiskey at the 2025 Los Angeles Invitational Spirits Challenge). "Our goal was always to make the best bourbon, and we just happen to be in Texas," says Master Distiller Donnis Todd, who is celebrating his 18th year at the distillery this month. "And we wanted to make our own and not buy someone else's juice.""
Garrison Brothers, launched in 2006 by Dan and Nancy Garrison, is the first and oldest legal whiskey distillery in Texas. Every drop of whiskey is made from Texas-grown grain and proofed with Hill Country rainwater. The distillery uses a mash bill of 74% food-grade white corn, 15% red winter wheat and 11% malted barley, a proprietary yeast, and a 100-gallon hand-run copper pot still originally built for Wild Turkey. Extreme Texas weather produces up to 40% barrel evaporation versus about 15% in Kentucky. Master Distiller Donnis Todd focuses on making a huge, intensely flavored wheated bourbon without buying outside juice.
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