It's no secret to brewers and chef's alike: ingredients matter. We have always meticulously sought out ingredients for their richness in flavor. From blue corn grown in New Mexico to the first Texas-grown malted barley, we aim to get the most out of our raw materials because they make a better whisky. We make every effort to preserve the luscious flavors of these ingredients in our spirits, so that each sip is a decadent expression of their original state. Every spirit we make adheres to that philosophy: it should be recognizable and delectable
