When his house in Alaska burned down, Nathan and his wife Tiffany took shelter with an old veteran who had spent decades fishing the Yukon River. He taught Nathan to weld, to fish, and to turn cornmeal into fine whiskey. Later, Nathan and Tiffany moved back home to Texas. In 2013, they began distilling tiny batches of whiskey in an industrial park less than half of a mile from the Brazos River.
At the Rio Brazos Distillery, we make whiskey using the same double distillation method employed by American distillers for centuries. We begin with a sweet mash of malted barley, wheat, and locally grown Texas corn that we grind, cook, ferment, and distill twice in our pot still.
The second distillation is called the “spirit run.” During the spirit run, the “hearts” of the spirit are collected – a small fraction of the total. The hearts is our undiluted whiskey. Our deliberately manual, single-batch system gives us a level of control not possible with continuous distillation columns. We believe this process, though costly and inefficient, allows us the freedom to create whiskeys that are richer and more complex than any others we’ve tried.