Whisky & Food

Weekends in Central Texas revolve heavily around barbecue, especially brisket, slow-smoked beef brisket. The tradition traces back to German and Czech immigrants. In the 19th century, they founded butcher shops like Kreuz Market and Smitty's Market in Lockhart, which are still regarded today as the cradle of Texas barbecue.

Traditionally, the meat is smoked over post oak, an oak species that gives off a mild but long-lasting smoke. This pairs especially well with Balcones Brimstone, the corn whisky finished with scrub oak smoke. Two different oak woods meet here, but a related smoky aroma that reinforces itself both in the glass and on the plate.

A powerful bourbon like Garrison Brothers' also pairs well with rich, juicy brisket. The sweetness from the corn and the barrel stands up against the fat of the meat. The charred, roasted notes of the bark meet the oak in the whiskey, both shaped by open fire and plenty of time.

Since 1977, chili con carne has held the title of official state dish of Texas. It was reportedly invented by the "Chili Queens," street cooks from San Antonio. In the 19th century, they set up kettles of spicy beef stew in the city's plazas and sold it to passersby.

The sweetness of Balcones Baby Blue pairs well with the heat of the chili. The roasted blue corn brings a mild, almost caramel-like counterpoint that lingers long on the palate. It cushions the heat rather than intensifying it further.