Review: Blackland Bourbon

Sample bottle provided by Blackland Distillery

AT A GLANCE

• Owned, Blended and Bottled by: Blackland Distillery, Fort Worth, Texas

• Still Type: Pot Still

• Aged: 70% aged 2 years, 30% 4 years

• Spirit Type: Bourbon

• Mash Bill: Wheated bourbon

• Strength: 41.5% ABV

• Price: $48

Named for the Blackland Prairie, Markus Kypreos founded Blackland Distillery in 2015, after 15 years of practicing law in Fort Worth, TX. Looking to take a more modern approach to distilling spirits, Kypreos and his head distiller Ezra Cox use an automated iStill distilling system that has created numerous award-winning spirits around the world. Currently, Blackland is distilling their vodka and gin from Texas grown wheat and as well as making bourbon and rye whiskey. The bourbon is distilled from a wheated bourbon mash and then aged in a variety of barrels sizes, which are then vatted to achieve their target flavor profile. According to Blackland, they were supplementing their in-house whiskeys with sourced whiskey from Minnesota though they expect to transition to 100% Texas distilled and aged stock.

TASTING NOTES

Nose: The nose has a nice aroma of sweet cherries and fresh peaches with just a touch of vanilla underlying oak notes.

Palate: On the palate the bourbon is light, and flavors of peach and nectarine combine with soft notes of vanilla, oak, and a touch of spearmint.

Finish: Fruitiness carries through on the finish with notes of real peach iced tea, a hint of brown sugar and enough oak tannins to balance the sweetness.

Conclusion: Overall, this is a light and fruity bourbon that is easy to drink and would make a refreshing summertime tipple either served on the rocks, in a highball, or in a Texas Grog. Blackland Bourbon Whiskey makes me believe that we can expect more good things from this Fort Worth distillery and it is a testament of how the Texas climate can make young whiskey sip beyond its age.

How to Use Texas Whiskey and Bourbon in Cocktails

Texas Whiskey is known for its bold character due to its intense aging environment. Some might struggle with how to use these spirits in cocktails so here is a little history that can help guide us.

For those who only know Texas through the movies, it is easy to imagine the state pre-prohibition to be a huge expanse of brushy grazing land dotted with cattle, and a few cowboys who fiercely value their independence. While there have been and are areas where this is true, Texas also had large cosmopolitan cities well respected for their contribution to cocktail culture. In the 19th Century, several travelers recoded their experiences and observations while traveling through Texas and remarked on the array of grog shops, taverns, saloons, and ornate hotel lounges available for drinking. With that in mind, here are two drinks, one simple and one more sophisticated, that could work with Texas whiskey both then and now.

Texas Grog

One of the advantages of the intense Texas climate is that you can get a more mature tasting whiskey with less aging time than a similar whiskey from Kentucky, Tennessee, or Indiana. For most young whiskey it is best mixed with colas or sodas to mask its youth but young Texas whiskeys can work both as sippers or in cocktails. Inspired by the 19th Century Texas grog shops, I came up with a light and refreshing drink that pairs great with Texas bourbon.

• 2oz bourbon (Treaty Oak’s Ghost Hill Texas Bourbon, or Blackland Bourbon work well)

• 2oz water

• ½oz fresh orange juice (fresh not bottled OJ is key)

• ½oz simple syrup

• 2 dashes Angostura Bitters

Shake all the ingredients with ice and strain into a double Old-Fashioned glass with fresh ice.

The Improved (Texas) Whiksey Cocktail

In the 1830s Huston, was no backwater town, so while Texans are known for being hard working and free spirited, they are certainly not barbarians. One could have walked into a fancy hotel bar and found an array of spirits such as cognac, gin, rums from Jamaica and Cuba, and whiskeys from Tennessee, Kentucky, Maryland, Ireland, and Scotland. In addition, wines such as claret, port, madeira, hock, burgundy, sherry, and champagne were available from several merchants in the city. Given this wide variety of regional and imported beverages an Improved Whiskey Cocktail would have been great option for a m1ore sophisticated drink.

• 1 sugar cube (1tsp white sugar or ¼oz simple syrup)

• 1 bar spoon (¼oz) maraschino liqueur

• 1 dash Angostura Bitters

• 1 dash Peychaud’s Bitters

• 1 dash absinthe

• 2oz bourbon (Balcones’s Texas Pot Still Bourbon or Garison Brothers Texas Small Batch Bourbon will work well)

• 2in lemon peel for garnish

In an Old-Fashioned glass, add the sugar, maraschino, bitters, absinthe, and muddle them for about 30 seconds (if using simple syrup skip the muddling). Add the bourbon and a large ice cube and stir again until chilled. Twist or pinch the lemon peel over the glass to express the oils, then drop it into the drink.