The current president of the Texas Distilled Spirits Association has produced a whiskey named for and made with the pure, limestone-filtered water from a feisty Texas river.
Devils River Bourbon Whiskey, thought up by Mike Cameron, will hit stores in early April as a 90-proof small-batch Texas whiskey primarily made up of corn, with rye as a strong secondary ingredient. Cameron, also the co-founder of Rebecca Creek Whiskey, named his new project after a Southwest Texas river where he used to fish in college.
When he “decided to create something new in the world of Texan distilled spirits,” he came up with several possible brand names — including Devils River Whiskey — and liked the personal connection he has with the river near Del Rio, he said in a press release.
“I had all but settled on the brand and, by chance, had lunch with a friend, who told me that he was going to go kayaking on a beautiful river in Southwest Texas. He was referring to Devils River, and that’s when it started to feel like fate,” he said.
The whiskey is fermented using a proprietary process, distilled in traditional copper pot stills suited for making flavorful dark spirits, and matured in charred oak barrels. Pure water from the Devils River is used during the distillation.
As a result, Devils River Whiskey is “sweet yet bold,” with an “oak, honey and caramel medley” on the palate, according to the distillery. The whiskey is 75 percent corn, 21 percent rye and 4 percent barley.
That’s already proven to be a recipe for success: Devils River Whiskey recently took gold at the Denver International Spirits Competition.
The whiskey will hit the Texas market next month with a suggested retail price of $29.99. For more information, visit devilsriverwhiskey.com.