A Big Texas Howdy

Hi Folks:

I am the proprietor and distiller at Garrison Brothers Distillery in Hye, Texas. We've been making fine bourbon, legally, since January 2008.

Since we will not have anything to sell for many years, this is not an ad. But I did want to extend an invitation to bourbon drinking Texans, or anyone else who might get down our way, to come by for a visit. We'll probably put you to work but I'd be proud to show you around.

(Please accept my apologies if this introduction is not appropriate on this forum. I have never entered one of these before; had to get my son to show me how. Please also accept apologies if I don't reply often. We have poor Internet service in Hye.)

Kind regards!

Welcome Hye. Look forward to your comments. Good luck with your bourbon. Keep us posted as to how it's going. Joe

Welcome and enjoy.

(MMMM Stonewall peaches!!)

Welcome aboard Hye1, give us some history, I would love to hear what got you started in Distilling? What are you drinking or favorite Bourbons? and Maybe the type of mash bill you are using at your distillery...yes I am sure it's at least 51% corn but are you making a rye, or wheated recipe?

Hope you enjoy your stay and I look forward to your participation.

Tony

http://www.garrisonbros.com

Here is the website. Please tell us about your still.

I'm in Houston but I will get over and stop by sometime.

Thanks Wade, that answered one of my questions.


Tony

We are currently making a wheated recipe. We use #1 organic food grade grains and try to source as much as we can from Texas. We're going to fill our 100th barrel next week, so we sent out a press release annnouncing it. I'm going to see if I can attach it. It should answer many questions.

Kind regards,

Very cool Dan and we look forward to the progress of your wonderful distillate! Can you share with us what you white dog proof is entering the barrel? Seems back in the day low entry proof was the key to good flavor, now they just have to wait extra years to get the same result.

Thanks,
Tony

Hey Dan. I'm brand new here and really more of a wine guy. I am in the middle of visiting Texas wineries on a project right now. I'd like to stop by and see you on my travels.

This sounds like it might could be interesting...

• Its organic
• Mostly locally sourced grains
• #1 Grains instead of #2
• Filtered Rainwater?!? (Maybe a little hokey?)
• Good for him for waiting the 4 years needed to call it bourbon.

This stuff probably won't be cheap though!!