Born and aged for over two years in the blazing heat of the Lone Star State, each barrel is crafted by Devils River Whiskey head distiller Mike Cameron.
“This is an expression we have been working on for many years,” says Cameron, co-founder and president of Devils River Whiskey, San Antonio. “The unique characteristics and complex flavor profile offers a sinfully smooth experience for everyone, from the casual drinker to the bourbon connoisseur.”
Devils River Whiskey sources only the finest Texas-grown grains to create the mash bill, making every barrel of Devils River Single Barrel Bourbon genuinely one of a kind. Temperature can play an important role in whiskey distilling, and Cameron credits the sweltering Texas climate for naturally accelerating the aging cycle of the process. This can ultimately double the aging time of a whiskey in Texas compared to other milder or fluctuating temperature climates.
“Up to 75% of the flavor in whiskey comes from the dark #4 charred oak barrel the whiskey is aged in, this gives Devils River Distillery an advantage to the aging process,” said Cameron. Due to the blazing Texas sun, the whiskey extracts more of the complex flavors from the wood staves of the barrel, allowing its distinctive characteristics to shine through.
Texas summers often pass by in a slow haze of heat and humidity, but for Devils River Whiskey, this summer season brought significant growth and innovation. The debut of Devils River Single Barrel Straight Bourbon Whiskey follows in the footsteps of its award-winning release of Devils River Coffee Bourbon, a sinfully steeped whiskey with exquisite smoothness and coffee forward flavor.