When preparing my distillery wishlist for Texas, Still Austin was front and center. There was consistently strong buzz about Still Austin, and the distillery had gathered a respectable coterie of loyal adherents. Additionally, the legendary master blender Nancy Fraley was directly involved in refining the product – and one has to assume Fraley would not put her name on something that did not meet her exceptionally high standards. Needless to say, my expectations were high…and Still Austin did not disappoint. The whiskies were each complex and thought provoking.
Its worth discussing a little background since Still Austin really is doing things a little differently. Distilling since 2017, Still Austin has been heralded as a craft producer to watch. New York native John Schrepel at the helm as Head Distiller, with Nancy Fraley playing a instrumental creative role behind the behind. All of the grains used in Still Austin’s mash are Texas grown, which includes the corn, wheat, and rye, serving as the backbone of their grain to glass model of distilling. It’s even on the website, “Texas grains, from Texas farmers.” The goal is create a truly unique Texas flavor focusing on terroir and climate, which we’ll get into later.
Grains are stored in the three three silos in the front of the property, creating an iconic look for the distillery, and are milled on site. Once fermented and distilled, the new make is transferred to Texas Hill Country for aging. While I’m confident this is first and foremost a practical decision given space considerations and property costs in the greater Austin area, having facilities in Hill Country likely also allows for the full influence of the Texas geography on the whiskey, which, at the end of the day, is what Still Austin is all about.
One of the most interesting things about Still Austin’s process in making whiskey is their use of a technique called Elevage. If you’ve never heard of this before, don’t worry, that makes two us — before I visited. Elevage is, simply put, adding small amounts of water to the barrels of aging whiskies each month. You don’t have to be from Texas to know that positives and negatives of the Texas climate, especially in the summer, and the unique dimensions that can add to a Texas-made whiskey.. Elevage is a way to stabilize that evaporation and concentration during maturation to produce a well-balanced whiskey.
Now the art. If you’ve seen a bottle of Still Austin whiskey, it is immediately recognizable in its eye-catching, bespoke designs. Marc Burckhardt, who was named Texas State Artist by the Texas Legislature, has been instrumental in helping to create some of Still Austin’s artwork, which is reminiscent of the American Scene artwork of the 1930s and 1940s. Additionally, the art and music themes should come as no surprise given Fraley’s lifelong passions for music — she owns a respectable collection of classic guitars, and embraces the influence of music on her work in whiskey.
My clear enthusiasm for Still Austin aside, this distillery should be on everyone’s Texas whiskey tour itinerary. A few reasons. Tucked away in a thoughtfully redeveloped warehouse district on the outskirts of Austin, the distillery site has a great enclosed courtyard for tastings and hanging out. It’s a great place to relax, particularly in the early evening to catch the Texas sunset. The grain silos in front offer a great background that, juxtaposed with the modern interior, draws you back to the distillery’s Texas roots.
If you’re hungry, there is a food truck on premises, which was closed during my visit. However, a few businesses down on the end of the row is another food truck called Spicy Boys Fried Chicken, which is hands down some of the best fried chicken I’ve had in a long time.
Still Austin is still working toward a national footprint, so your best bet to taste or get a bottle is still in Texas. That said, this craft startup is one is worth the detour.
