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Ranger Creek .36 Texas Bourbon

Ranger Creek .36 Texas Bourbon

$34.00 Sale

Age: 2 Year

Proof: 94

Mash Bill: 70% Texas corn, 16% rye and 14% barley

Barrels: 5-15 Gallon

Bottle: 375 ml

.36 Texas Bourbon is used to showcase small barrels matured under the Texas sun. It is a double distilled real Texas bourbon. Ranger Creek uses a step-mash process which helps to extract as much fermentable sweetness as possible from the mash. Step-mashing is a little more difficult to control but the end results are worth it.

Originally crafted by our Co-Founder and Head Distiller emeritus, TJ Miller, each batch follows our grain-to-glass philosophy. Texas corn is milled, mashed, fermented, and our whiskey is distilled and aged at our San Antonio distillery. That same traditional process is carried on today by our current head distiller, Allan Hall, and assistant distiller, Josh Gardner.

Tasting Notes:

There are initial notes of sweetness and roundness. It has a great cinnamon spiciness. This most likely comes from the heat of Texas summers mixed with smaller barrels. There are more notes of clove and toasted almonds. 

 

Age: 2 Year

Proof: 94

Mash Bill: 70% Texas corn, 16% rye and 14% barley

Barrels: 5-15 Gallon

Bottle: 375 ml

.36 Texas Bourbon is used to showcase small barrels matured under the Texas sun. It is a double distilled real Texas bourbon. Ranger Creek uses a step-mash process which helps to extract as much fermentable sweetness as possible from the mash. Step-mashing is a little more difficult to control but the end results are worth it.

Originally crafted by our Co-Founder and Head Distiller emeritus, TJ Miller, each batch follows our grain-to-glass philosophy. Texas corn is milled, mashed, fermented, and our whiskey is distilled and aged at our San Antonio distillery. That same traditional process is carried on today by our current head distiller, Allan Hall, and assistant distiller, Josh Gardner.

Tasting Notes:

There are initial notes of sweetness and roundness. It has a great cinnamon spiciness. This most likely comes from the heat of Texas summers mixed with smaller barrels. There are more notes of clove and toasted almonds. 

 

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