Issue link: http://digital.copcomm.com/i/948966
94 / the tasting panel / march 2018 T he humble beginnings of new distill- eries often make them resemble bold science projects when they first take shape. Such is the case with Balcones Distilling's origin story, which began in a welding shop under a bridge in Waco, Texas. After a team built up the distillery, installed copper pot stills, and officially began operating in 2009, Balcones released its Baby Blue as the first Texas whisky* on the market since Prohibition. "We started with very little," says Jared Himstedt, Head Distiller for Balcones. "Building and installing a lot of our distillery and equipment gave us a certain intimacy with the whisky. The high level of interaction we have with the spirit is connected to the quality of the product." The portfolio's success has paved the way for impressive growth and the construc- tion of a new distillery in downtown Waco inside the former Texas Fireproof Storage Co. structure. With ten times the capacity of its old location, the new distillery opened in 2016 with the trio of Himstedt, Distillery Manager Zack Pilgrim, and Production Manager Thomas Mote at the helm. Increased production in the new facility has enabled Balcones to expand its presence on retail shelves, which has made it easier for consumers to find its whiskies at off- and on-premise accounts. Balcones currently distributes to 13 states, but has plans to add more in the next few years with its sights set on the international market as well. The new distillery also provides both residents Texas Terroir: BALCONES DISTILLING REPORT whiskey Balcones Buck ◗ 1½ oz. Balcones Baby Blue ◗ ½ oz. fresh-squeezed lemon juice ◗ 3–4 oz. ginger ale Add all ingredients into an ice-filled highball glass and garnish with a lemon wedge.