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July 22 Pages 9-16.pmd
Page 12 The Horseshoe Bay Beacon Thursday, August 5, 2010 A labor of love: Garrison Brothers Distillery™ makes Texas Straight Bourbon Whiskey in Hye By Maris Lynne Long When Chuck Ely at The Bottle Shop mentioned to me not long ago that there is a bourbon distillery in Hye and that it might make an interesting story, I had no idea of the learning experience I was about to embark on. I’m no expert, but I certainly know a lot more now about bourbon, how it is made and the fascinating role it has played in the history of our country. The first question: Where is Hye? It’s about 10 miles west of Johnson City on Highway 290. There’s a small new winery there, a post office, a liquor store, and a couple of other buildings. Just west of the post office is the HyeAlbert Road, a picturesque byway that angles back to the south-east and eventually hooks up with Highway 281 in Blanco. Garrison Brothers Distillery is 1.7 miles down Donnis Todd (operations manager), Dan Garrison, and Fred Koch (production manager)—the entire crew at Garrison Brothers Distillery—pose with the 100th barrel of Texas Straight Bourbon Whiskey , lovingly home-made and handcrafted “from corn to cork.” (Photo courtesy of Dan Garrison) Garrison Brothers Distillery in Hye, Texas is producing the first legal straight bourbon whiskey to be made in Texas. After five years of preparation, planning and plain hard work, this fall they will be ready to market their first regular bottling of this authentic, handmade bourbon in bottles that proudly proclaim its Texas origins. (Photo courtesy of Dan Garrison) that road. According to their website— garrisonbros.com—Garrison Brothers Distillery is the home of the first legal bourbon distillery in Texas. (It is not legal to make distilled spirits without a license, so if anyone else is making bourbon in Texas, they are not talking about it.) Since the site indicated that they are open to the public upon request, I arranged a visit. Once I found the wellmarked entry to the distillery, I was greeted by a couple of big friendly dogs. Soon someone came along to lead me up the hill to the stillhouse. I later found out that it was Fred Koch, the operations manager, one of only three men who handle the entire operation. Besides Koch, there is Donnis Todd, the production manager, and Dan Garrison, whose dream it was to make the best, most authentic bourbon—anywhere—and who was willing to invest the time and energy and money to make it happen. “I love bourbon,” he says simply. Garrison grew up in Texas and went to high school in Dallas before attending the University of Texas. After graduation, he spent ten years in New York City in technology marketing, but he didn’t like sitting behind a desk in front of a computer. He missed the outdoors and decided to come home. Garrison started writing his business plan in 2005 and then bought the land. To learn the art of distilling he started going back and forth to Kentucky and doing internships Dan Garrison of Garrison Brothers Distillery stands next to the gleaming 100-gallon copper still they have nicknamed the Copper Cowgirl. As the mash is heated, the alcohol vapors rise. The vapor turns back into liquid form and is cooled. The clear liquid that comes off the still is called “white dog.” (Photo courtesy of Dan Garrison) with some of the well-known distillers there. With few exceptions, all of the present-day bourbon distilleries, most of which were originally family businesses that passed from generation to generation, are now owned by international conglomerates. When the local people saw that here was a guy who wanted to do it from scratch, they were more than willing to help. He incorporated in 2006 and the next step was to get the required permits, a timeconsuming process in this highly regulated business. He obtained his federal permit in 2007 and his state permit in 2008 and shortly thereafter finally got down to making bourbon. By law, straight bourbon must be aged a minimum of two years. After five years of preparation and hard work, in 2010 they were finally ready to do the first bottling. Garrison Brothers Distillery offered a pre-release of special 375 ml bottles on Texas Independence Day (March 2) this year. Five hundred bottles from that bottling run were reserved for friends and supporters of the business and the people who helped build the distillery. Another 1,000 bottles, priced at $50 each, were distributed to liquor stores in Blanco and Gillespie counties (Blanco, Johnson City, Hye, and Fredericksburg). The buzz about the product had already spread far and wide, not only in the U.S. but also abroad, and the stores sold out before the bottles hit the shelves. The next release, which will be the flagship 750 ml size bottle, is scheduled for this fall, depending on when they decide the bourbon is ready. That distribution will also be limited to the local counties, but a more general distribution is planned for 2011. (If you are interested, you can try putting yourself on the waiting list at one of the places where the bourbon will be sold this fall.) Before Garrison came along, all of the bourbon distilleries in the country were located in Kentucky with the exception of one distillery in Virginia. What about Tennessee, I hear you asking. Most people assume that Tennessee’s Jack Daniel’s, the #1 best selling American whiskey, is bourbon, but technically it is not and it does not have the word “bourbon”’ on its label. According to Charles (Chuck) Cowdery in his book Bourbon, Straight, The Uncut and Unfiltered Story of American Whiskey (Made & Bottled in Kentucky, Chicago, 2004), Jack Daniel’s looks, smells and tastes like a bourbon, and is made the same way. The difference is the “Lincoln County Process.” Jack Daniel’s is run through a filtration system packed with sugar maple charcoal, which is what gives it its mild flavor. So, why Texas? Besides the fact that Garrison is a devoted Texan, it has limestone soil, something it has in common with Kentucky. Climate is the other consideration. Heat is a key factor in the aging process. The hotter it is, the faster the bourbon in the barrels ages. At temperatures under 51 degrees, the whiskey is dormant. Garrison realized that his bourbon would be aging practically yearround. The Garrison property consists of 65 acres for the distillery operations, along with 145 acres on which Garrison has a grazing lease, and a 65-acre wheat field where he grows his own wheat, which he uses in the bourbon. At present the main building houses everything that is needed to produce the bourbon. That is where the grain is stored and where the mash is cooked and then distilled. The barrel barn, where the bourbon is aged, is on down the path. Plans have already been drawn for expanding the operation. The three of them—Garrison, Todd and Koch—make and barrel every batch by hand—”from corn to cork”— and it is a round-the-clock, six day a week operation. They work in shifts to monitor, measure, and notate every stage of the operation. Quite aside from the federal and state regulations governing the licensing and production (and taxing) of whiskey and all of that paperwork, the operation itself requires elaborate recordkeeping and tracking from the start all the way through the aging and bottling process. Table Talk Continued on page 9 The Horseshoe Bay Beacon Thursday, August 5, 2010 Table Talk Continued from page 12 What is whiskey and what is bourbon? Whiskey, to use Cowdery’s words, is an alcoholic beverage made by distilling a fermented mash of grain. It has just three ingredients: grain, water and yeast—that’s it. That definition, of course, covers several types of whiskies. Federal law establishes the requirements for a product to be called “straight bourbon.” These are called the “Standards of Identity” and a look at a few of those standards helps to clarify exactly what distinguishes bourbon from other whiskeys. The first of these standards is that bourbon must be made of a grain mixture that is at least 51% corn (most bourbon distillers use more than that). The second component of the grain mixture is either rye or wheat, and then malted barley. The corn is what makes bourbon a uniquely American product. Corn was unknown to the Europeans until Columbus, writes Cowdery, but it had been cultivated by Native Americans for about 6,500 years. As far back as the earliest settlers, they used surplus grain, usually rye, to make whiskey, which was considered essential for life and safer than water. By postrevolutionary times, corn gradually became the principal ingredient in whiskey. As the frontiers opened and the farmers/distillers moved west, corn—and whiskey—went with them. (They also drank fermented cider, which was why Johnny Appleseed was welcome wherever he went.) Garrison uses top quality organic grains, the best he can find. The corn comes from the Texas Panhandle from family farms. He uses premium organic winter wheat and barley from the Pacific Northwest and Canada. When the weather permits, they grow their own wheat at the ranch. The water is pumped from the wells that they drilled when he first bought the property. All the grains are ground fresh daily on the premises. The corn is cooked first, then wheat is added and cooked, and then the malted barley. Finally, the last critical component, the yeast, is added to the mixture. The total fermentation process takes four days. Mash recipes are carefully guarded secrets. Garrison uses sweet mash rather than sour mash. In other words, each batch of mash is made fresh. In contrast, a sour mash contains spent mash from the last distillation and it is combined with the fresh. Spent mash is eventually recycled as food for livestock. The next standard has to do with the distillation process and laws regarding the proof at various stages. The distillation process itself goes back to ancient times. Once the grain, water and yeast have cooked and the mash is ready, it is put into a still, where it is heated. While the equipment is fancier these days, the process is still the same. Alcohol evaporates at a faster rate than water. The alcohol vapor rises and is then cooled so that it condenses back into a clear liquid. The alcohol that comes off the still is called “white dog.” Garrison’s still is nicknamed the “Copper Cowgirl.” It was made in 1972, originally for Wild Turkey, by Vendome Copper and Brass Works of Louisville. According to Cowdery, every whisky distillery in the U.S. except one uses a Vendome still. The still, originally built as an experimental purposes, has some extra whistles and bells. It was later purchased by Buffalo Trace, and Garrison got it from them. At this point, water is added. Garrison harvests pure rain water for this purpose. According to the standard, no coloring or flavoring may be added. The next stage is the barrel, and that is the stage where the “white dog” is transformed into bourbon. Bourbon must, by law, be aged in new, charred oak barrels. Garrison told me the barrels cost from $145 to $375 each, depending on the size. Because of the Texas heat, he has to have them custom made. The barrels are used only once, but then they are sold to wineries, breweries or distillers of other spirits. Scotland, for example, imports barrels from America because all Scotch is aged in used bourbon barrels. During the aging process bourbon takes on its distinctive flavors from the charred oak. As the mixture heats, it is absorbed into the wood. As the temperature cools, the liquid is drawn back into the barrel. The distillate gets both its color and its flavors from the wood—floral and fruity, caramel and molasses, etc.—bourbon tasters em- ploy a vocabulary very much like the one that is used with wine. (Go to straightbourbon.com to find a full list—it’s a site, Garrison told me, where bourbon connoisseurs hang out.) According to the standard, straight bourbon must be aged a minimum of two years. Because of the higher temperatures in Texas and because he uses smaller barrels, Garrison told me that the bourbon ages far more quickly than it does in Kentucky. Finally, after going through a light filtering process, the aged bourbon is bottled. Garrison produces “small batch” whiskey, that is, it comes from a small group of barrels rather than a single barrel. Since many factors affect the flavor of the bourbon in each barrel, this allows the distiller to make a more consistent product. The bottle designed for the Garrison Brothers bourbon is embossed with a Texas star which proudly announces its origins. The history of bourbon in the United States, from the first settlers to the westward movement, the Civil War, the temperance movement and Prohibition, and the gradual resurrection of the industry is a fascinating one. It’s beyond Page 9 the scope of this article, but if you are interested, I highly recommend Cowdery’s book. It is very readable, full of information, and some LOL parenthetical comments. There are even chapters on how to set up a bourbon-tasting and Cowdery’s own tasting notes on several wellknown bourbons. Go to [email protected] for more information. If you get the chance to try some of Garrison’s product, neat or with just a little bit of water is the preferred way to drink it. Bourbon is great in mixed drinks and a surprising variety of recipes, but for that you might want to use something a little less pricey. Finally, a word about price. When Garrison Brothers Kentucky Straight Whiskey comes on the market, it will be priced to reflect the fact that it is home-grown and handcrafted from the finest ingredients. Garrison started out to make the best bourbon—anywhere—and he’s confident they have succeeded. In his words: “It’s bold. Proud. Complex. Authentic.” You can contact him at [email protected]. Library Thrift Store hosts Treasure Auction Throughout the year, generous donors shower the Marble Falls Library Thrift Store with not only fundamental items such as clothing and household necessities, but also with unique items worthy of a special offering. The Thrift Store will sell a wealth of exceptional treasures to the highest bidders at a silent auction beginning on Monday, August 9, at 9:30 a.m. and ending on Saturday, August 14, at 4 p.m. Many distinctive items will be up for bid, including a 1920’s metal Keystone dump truck, Ridgeway grandfather clock, miniature pewter antique cars, antique iron tricycle, antique rocking horse, wool rug, Toro lawn mower, rustic desk, Franklin Heirloom dolls from the Wizard of Oz, many paintings, new Lane cedar chest, cast iron Trick Pony bank, “Reign of Roses” lithograph, and an antique 3D book A trove of treasures, including this Ridgeway Grandfather Clock from Western Germany, will be up for bid at the Marble Falls Library Thrift Story silent auction from Monday, August 9 through Saturday, August 14. Leighton Eicheson and Jessica Sara Teague, pictured with the grandfather clock, will not be up for auction. entitled American Indian Camp. Bids may be submitted Monday through Friday 9:30 a.m. until 5 p.m., and on Saturday from 9:30 a.m. until 4 p.m., at the Library Thrift Store located at 300 Avenue J at the corner of 3rd in Marble Falls. Bidders may want to drop by several times during the week to check the status of their bids to insure they don’t lose out to another eager auction par- Public Notices ticipant. Winners will be notified by phone after 4 p.m. on Saturday, August 14, and may pay for their purchases with cash or check. All proceeds generated by the Thrift Store help fund the Marble Falls Public Library. Working in God’s Backyard By Bill and Edra Edwards What is God’s Backyard? The whole world is God’s Backyard! A mission project is needed anytime there is an opportunity to be a servant to God’s people in need anywhere in the world. Some people ask why go to another country to help when there is so much need in our own country. The last time we checked, there were no fences in God’s world, only in the political world. So, the question begs, why not go wherever you can serve God’s people in His world? As Rev. Rick Warren’s book, The Purpose Driven Life, says, “God has a ministry for you in his church and a mission for you in the world.” Further he states, “For Christians, service is not an option.” Therefore, mission teams go to serve everywhere in God’s world. Since 1999, 56 different people from the Highland Lakes area have filled the 199 positions on the mission work teams going to Nuevo Progreso and Rio Bravo, Mexico. Some, like Don and Ann Eckelbarger, have gone every year since 2002. Starting in 2004, when the first Hill Country Missioners work team was formed, the teams have been going to and staying in Rio Bravo. These mission teams have been under the leadership of The Church at Horseshoe Bay. We got started working with mission teams in 1994 while in Michigan before we moved to Texas 10 years ago. Over the years, the Hill County Missioners have built about 40 casitas, provided several weeks of free medical and dental services, conducted many days of Mission Bible Schools, and performed other tasks as needed for the mission and the needy people in the Rio Bravo area who are just trying to raise their families and live a decent life. In addition to Texans, volunteers on the mission teams have come from Michigan, eight other states and Canada. A mission team from Brighton, Michigan, that got its start with the Hill Country Missioners in 2006, has been on its own since 2008. Beginning next year another team, from Midland, Michigan that got its start with the Hill Country Missioners, will be “on their own” also. There have been concerns expressed by some about venturing into Mexico because of the drug cartel created violence. Fortunately, teams are going year around to Rio Bravo and have had no difficulties or threats against them. Frequent contacts are made with the administration for updates, and missioners have been assured that they will be notified if conditions PUBLIC NOTICE There will be a public hearing by the City Council of the City of Horseshoe Bay, Texas at the regular scheduled City of Horseshoe Bay Council Meeting on August 24, 2010 at 3:00 o’clock p.m. at the City Council Chambers, #1 Community Drive, Horseshoe Bay, Texas concerning the Re-plat of Lot 56 as shown on “Correction Plat of The Trails of Lake LBJ, Phase Two” and Lot 57-A as shown on the “Re-plat of Lot 57, The Trails of Lake LBJ, Phase Two to be known as “A REPLAT OF LOTS 56 AND 57-A THE TRAILS OF LAKE LBJ PHASE TWO LLANO COUNTY, TEXAS”. The owner of Lots 56 and 57-A is proposing to combine both lots into one lot for the construction of one single family home. You may provide comments regarding this re-plat request at the public hearing or any time prior to the hearing, in writing or by calling the City Development Services Department at (830) 5988741. 44.1tln,hsbb PUBLIC NOTICE: # 082410-01 There will be a public hearing concerning the application for a replat of Lot 05 of Trails End, to be known as Lot 5-A of Trails End Plat No. 1.1 at the regularly scheduled City of Horseshoe Bay City Council Meeting on August 24, 2010, followed by discussion and action on the same. The public hearing will be held at the City Council Chambers, #1 Community Drive, Horseshoe Bay, Texas 78657. You may provide comments regarding this plat at the public hearing or anytime within seven (7) days prior to the hearing, in writing or by calling Development Services at 830-598-8741. 44.3tln,hsbb Manos juntos. It takes many hands helping and reaching across borders of language and cultures with the Hill Country Missioners. Young and old are eager to join for the common good of providing shelter for those who are less fortunate. Eight to ten volunteers can build one casita during a two week mission trip. change or place the teams in danger. Traveling anywhere involves some risk. There are no guarantees in life. But, every precaution is taken to strive for a safe mission experience. The teams have always completed their missions without any threats to their safety. This year the rainstorms from hurricane Alex brought some flooding to Rio Bravo. So, that just adds to the need for new homes. The Hill Country Missioners can use more volunteers. No matter what your “talent” may be, it will add to the success of our next mission. Each year, we plan the projects based on the talents God brings to the venture. Some volunteers come as a full family – grandparents, grown children, kids and cousins. Missioners usually travel by caravan of private cars to McAllen, then vans are rented in the U.S. to drive into Mexico. The next trip for the Hill Country Missioners to Rio Bravo is scheduled for two weeks from February 12-26, 2011, but planning must begin soon to define our project. Please contact The Church at Horseshoe Bay or give us a call to join the Hill Country Missioners in God’s Backyard! PUBLIC NOTICE: 082410-02 There will be a public hearing concerning the application for a replat of the Caraway Plat No. 1, Being a replat of a 4.566 acre parcel of the remainder of a called 63.11 acre tract of land, out of the E.G. Mercer Survey No. 3, Abstract No. 562 and the J. Jones Survey No. 86, Abstract No. 1473 of Llano County, Texas, at the regularly scheduled City of Horseshoe Bay City Council Meeting on August 24, 2010, followed by discussion and action on the same. The public hearing will be held at the City Council Chambers, #1 Community Drive, Horseshoe Bay, Texas 78657. You may provide comments regarding this plat at the public hearing or anytime within seven (7) days prior to the hearing, in writing or by calling Development Services at 830-598-8741. 44.1tln,hsbb NOTICE OF PUBLIC HEARING The City Council of Horseshoe Bay will conduct a public hearing at its Regular Meeting on August 24, 2010 beginning at 3:00 P.M. on amendment to Ordinance No. 10-06-15C, Section IV(b) to change the Subsection Number in Section IV(b) from 14.02.406(j)(2) to 14.02.406(j)(4) and to change the Subsection Number in Section IV(c) from 14.02.406 (j)(2)(A) to 14.02.406(j)(4)(A). The public hearing will be held in the Council Chambers at City Hall, #1 Community Drive, Horseshoe Bay, Texas 78657. The proposed amendment has been filed with the City Secretary’s office of the City of Horseshoe Bay and is subject to public inspection at City Hall, #1 Community Drive, Horseshoe Bay, Texas. All written and oral objections to the proposed Amendment will be considered at the public hearing. /s/ Teresa L. Moore City Secretary City of Horseshoe Bay, Texas 44.1tln,hsbb