What got me excited about Still Austin was their use of the slow water reduction process. This is done in brandy or rum. Instead of waiting until a barrel is dumped to proof it down, Still Austin slowly adds water to the barrels over many years. This process allows the more subtle flavors to remain intact. It also increases the extraction of caramel and vanilla notes. These compounds are more soluble inwater. There's a lot of other science to behind this methof but I'll save it for another day. The tasting notes on these barrels reinforce this practice. They're rich in butterscotch and vanilla.
$79.99