Hye is one of those tiny towns that everyone from Texas (including myself) has heard of, but no one actually knows where it is. There it lies, on the road from Austin to Fredericksburg, and it’s here where Garrison Brothers is making some fine “micro” whiskey.
The brothers Garrison don’t disclose their exact mashbill on this, their flagship product, but it’s about 3/4 local corn (#1 Panhandle White, in case you’re curious), along with estate-grown wheat and malted barley (not local) making up the rest. At present, the whiskey is aged for two years in American oak barrels before bottling. But intriguingly, Garrison doesn’t just say that its product could change over time, rather the distillery insists that it will.
Garrison Brothers takes a vintage-based approach to whiskeymaking, insisting that each year’s product should be better than the last. That began with its first batch in 2008. Reviewed below is a bottle distilled in 2010 and released in Fall 2013 (bottle number 453). Garrison insists it should be better than the whiskey in 2009, just as the whiskey from 2011 should be an improvement over this. (As of late 2013, six different “vintages” had been released — more than one vintage is produced each year.) The only question is whether it can really deliver on that promise, which we hope to put to the test over the next decade or so. The company says it is now warehousing some 5000 barrels of product.
As for the whiskey we have here, it’s burly, frontier stuff with plenty of kick. The nose is strong with wood, lumberyard notes intermingled with hints of vanilla and caramel. The body reveals far more — eventually. That wood character is powerful up front, to the point where you wonder if that’s the whole show. It isn’t until the finish gets going where Garrison Brothers’ other characteristics begin to shine. As it’s but two years old, there’s plenty of youthful roasted corn here, but unlike many other young whiskeys, those notes are balanced with some more exciting, and more mature, flavors. There’s deep, almost burnt, caramel here, as well as brown butter, cloves, and some chili powder. This all develops more seamlessly and interestingly than you’d think — and all at the end. Give this whiskey ample time in the glass — Garrison recommends a cube of ice — and you’ll see the popcorn settle down and the other components really begin to build up.
Fun, fun stuff, although quite expensive for the drinker used to $25 bottlings from Kentucky. No matter: I’m looking forward to seeing the Garrison Brothers’ next act!
94 proof. Reviewed: Fall 2013 release.
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