Dallas County’s first distillery shakes up to make refreshing cocktails.
Opening a distillery takes more patience than most people have. Many upstart small-batch whiskey-producing operations outsource their hooch until they can get their own programs up and running. That’s not the way for Dallas Distilleries, Dallas County, Texas’ first true distillery since Prohibition and the producer of Herman Marshall Whiskey.
Distillery founders and friends Marshall Louis and Herman Beckley sat atop their whiskey napping in charred new American white oak barrels until the time was right. That time was 2012. The place was Garland, Texas, a suburb of Dallas.
The flagship bourbon has aromas of cinnamon, honey, and caramel. Cinnamon and caramel double in flavors and are joined by a touch of chile. Add a splash of water and the spirit opens up with herbaceous notes. Eventually, Texas Bourbon’s cinnamon and that sneaky chile spice mellow but the caramel remains. It’s an impressive, refreshing beverage that showcases master distiller Beckley’s craft and should have you reaching for more.
That more could be the rye whiskey or single-malt whiskey Herman Marshall has added to its portfolio since opening. Get a look-see for yourself at the public tour Saturday, June 16. Once you got a bottle into your hands, you can mix up the cocktails shared below.
2 ounces bourbon or rye
¾ ounce lemon juice
½ ounce simple syrup
Add first three ingredients and ice to a cocktail shaker and shake vigorously. Strain into a cocktail glass over ice, top with ginger beer and garnish with blackberries.
1½ ounces HM Bourbon or Rye
1½ ounces pineapple juice
1 ounce Disaronno
1 ounce lime juice
Dash of bitters
1 Luxardo cherry
Shake first five ingredients with ice in a cocktail shaker. Strain into tall glass with ice and garnish with Luxardo cherry.
For more information on Herman Marshall Whiskey, visit the distillery’s website.