Uncle Billy’s Brewery & Smokehouse recently celebrated it’s 12th Anniversary by becoming Austin’s First Brewstillery as well as introducing it’s new line of distilled spirits with Bourbon Whiskey and Barton Springs Vodka.
The all new whiskey is sourced from the highest quality Bourbon Whiskey from Indiana which is made with mash bill of 60% corn, 36% rye, and 4% malted barley that is aged 18 months in first use charred American Oak and finished at 96 Proof. Uncle Billy’s Barton Springs Vodka is made with locally-sourced, full-proof vodka made from 100% corn. The base vodka is carbon-filtered and artfully finished on site at Uncle Billy’s. Both spirits are proofed using the same pure water sourced from the Edwards Aquifer that is used to brew Uncle Billy’s beer.
“It’s been a great year with some huge changes leading up to our 12-year anniversary,” says Bob Leggett, managing partner of Uncle Billy’s. “We’ve expanded from a small-batch brewpub into a production brewery last June, hired a new head brewer, Stephen Wagner, in November, acquired Pedernales Brewing Co. in February, and now we are releasing Uncle Billy’s Spirits. We are thrilled to make these big advances, and have even more growth planned soon. To help us take on some of these new projects, we’re also launching a crowd investment campaign with MicroVentures, an Austin-based firm.”
For the past 12 years, Uncle Billy’s brewing process has been focused on creativity that fostered a natural growth from brewing into distilling, leading to the release of Uncle Billy’s Spirits. Because the Barton Springs Road location is not zoned for full-scale distilling on-site, Uncle Billy’s is sourcing high-quality bulk neutral grain spirits that are distilled elsewhere to produce its line of spirits. The unique flavor profiles during the final process of producing Uncle Billy’s Spirits is achieved by artfully blending, aging, and packaging craft spirits to create a delicious product.
“It’s killer to have cocktails on the menu at Uncle Billy’s,” says beverage manager Josh Mabrey. “Our bartenders are serving our own Bourbon Whiskey and Vodka in handmade cocktails, and we currently have a menu of 10 craft cocktails on tap. We’ve created kegged craft cocktails that are blended and finished with fresh house-made ingredients like ginger beer for our Szechwan Whiskey Ginger, and blueberry, mint-infused simple syrup for our Blues on the Green Mint Julep. We’re having fun making great tasting cocktails with infusions like vodka-infused with fresh cucumbers for Leslie’s Cucumber Sipper, and cinnamon-infused bourbon for the Barking Springs Old-Fashioned.”
The brewery will soon take full advantage of its brewing facilities to create its own grain bill and whiskey mash that will then be distilled by a local distillery. The raw distillate will be barreled and aged on-site at Uncle Billy’s. It will also soon expand its spirits line and is in the process of developing its own proprietary gin recipe using local Texas botanicals.