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Contenido proporcionado por Mark D. Rucker and The Bourbon Life. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente Mark D. Rucker and The Bourbon Life o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.player.fm/legal.
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The Whiskey Trip - Season 2, Episode 48 - John Evans, Owner, Founder, & Distiller - Wilson Valley Mercantile

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Contenido proporcionado por Mark D. Rucker and The Bourbon Life. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente Mark D. Rucker and The Bourbon Life o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.player.fm/legal.

This week on The Whiskey Trip, Big Chief hits The Texas Whiskey Trail and travels to Central Texas, visiting John Evans—Owner, Founder, and Distiller at Wilson Valley Mercantile, a true farm-to-glass distillery.

Established in 1867, the Evans Ranch embraces a “seed-to-sip” philosophy, growing all its grains on-site. In 2022, John decided to transform his corn harvest into spirits, creating a new chapter for the family farm.

The episode kicks off with their Texas Three Way Whiskey, crafted with a mash bill of 51% corn, 34% wheat, and 15% oats. This whiskey delivers a honey-butter sweetness that coats the palate, finishing with a touch of barrel spice.

Next, they sample the Texas Notch Bourbon, which shares the same mash bill but uses a different yeast strain, reducing the sweetness while adding spice for a longer finish.

In the second half, John introduces their Texas Bloody Butcher Corn Bourbon, featuring a rich, dusty nose and notes of popcorn ball and Cairo corn syrup that linger on the palate—a true nod to heritage corn whiskey.

To wrap things up, they taste the Wilson Valley Rye, made with 51% rye, 34% corn, and 15% oats. This “bourbon drinker’s rye” offers unique flavors of black licorice and root beer, making it the perfect whiskey for breakfast.

It’s always inspiring to see farmers returning to their roots, distilling their grains to create something extraordinary.

Cheers to another unforgettable ride on The Whiskey Trip!

  continue reading

104 episodios

Artwork
iconCompartir
 
Manage episode 452002928 series 2626067
Contenido proporcionado por Mark D. Rucker and The Bourbon Life. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente Mark D. Rucker and The Bourbon Life o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.player.fm/legal.

This week on The Whiskey Trip, Big Chief hits The Texas Whiskey Trail and travels to Central Texas, visiting John Evans—Owner, Founder, and Distiller at Wilson Valley Mercantile, a true farm-to-glass distillery.

Established in 1867, the Evans Ranch embraces a “seed-to-sip” philosophy, growing all its grains on-site. In 2022, John decided to transform his corn harvest into spirits, creating a new chapter for the family farm.

The episode kicks off with their Texas Three Way Whiskey, crafted with a mash bill of 51% corn, 34% wheat, and 15% oats. This whiskey delivers a honey-butter sweetness that coats the palate, finishing with a touch of barrel spice.

Next, they sample the Texas Notch Bourbon, which shares the same mash bill but uses a different yeast strain, reducing the sweetness while adding spice for a longer finish.

In the second half, John introduces their Texas Bloody Butcher Corn Bourbon, featuring a rich, dusty nose and notes of popcorn ball and Cairo corn syrup that linger on the palate—a true nod to heritage corn whiskey.

To wrap things up, they taste the Wilson Valley Rye, made with 51% rye, 34% corn, and 15% oats. This “bourbon drinker’s rye” offers unique flavors of black licorice and root beer, making it the perfect whiskey for breakfast.

It’s always inspiring to see farmers returning to their roots, distilling their grains to create something extraordinary.

Cheers to another unforgettable ride on The Whiskey Trip!

  continue reading

104 episodios

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