Are you one of the millions of Americans stranded inside with the “Saskatchewan Screamer”? Whether you can start roaring fire, an electric fireplace or curl up with a hand-knitted blanket, why not make staying in something to look forward to? A new Texas whiskey incorporates sustainable, indigenous plants to make a luxe product: Luckenbach Road Whiskey. I was happy to be hosted to experience it!
The whiskey has an interesting backstory: it’s created by the same man behind Pura Vida tequila, Stewart Skloss. His third great-grandfather was Heinrich Ochs, who opened Fredericksburg, Texas’ historic Buckhorn Saloon in 1868. This is a family who knows what the flavor of an American whiskey should be. Saloons were the egalitarian entertainment, social, political and community gathering places for men in the Old West. Whiskey served needed to be something everyone could enjoy.
Luckenbach Road Whiskey is a true “taste of place” product: they work with Texas A&M University Department of Soil and Crop Sciences to maximize and develop crops specific to their climate and growing conditions.
They’re also working to create and cultivate blue, purple, red, yellow and Indian corns, along with wheat, barley and rye that will all be used to make the whiskey.
The whiskey comes in a lovely, Old West presentation: wooden stopper, graduated bottle, discreet Old West font. The glass is also stamped, making it collectible.
So, what is it like? I experienced a medium amber color. The nose was black pepper, caramel, a hint of sweetness, fresh-cut grass and powerful vanilla.
With a few pure water drops, they opened up floral and sweet grass notes.
Flavor-wise, I noticed a bite that became smooth right away. It has a light-to-medium body. Flavors went towards the vanilla extract and maple spectrum.
There was a little heat on the swallow, with toasted oak and woody aftertaste.