College Station is distilled from a sweet bourbon mash of sweet corn, wheat and malted barley. Its time in both new and used charred oak barrels results in flavors of candied fruits, apricot, nutmeg and toasted coconut. A long finish ends with notes of fresh-cut grass.

45% alcohol by volume | Single Barrel | Hearts Cut

We mill and cook a sweet mash from Texas-grown corn, wheat and malted barley in our kettle and ferment for five days before transferring it to our pot still. A uniquely American style known as a Tennessee narrow hearts cut, our double-distillation process involves four all-day cooks, four all-day stripping runs and a final spirit run. During this spirit run, we collect the best fraction of distillate during a slow, 13-hour long run. The hearts, once diluted and aged in new, charred American white oak barrels, is bourbon.

We blend our whiskey, aged in used, charred oak barrels, with barrels of straight bourbon, aged in new, charred oak barrels, that we buy from others.

Through our bespoke partnership with Texas A&M Hotel and Convention Center, the hotel’s two restaurants – the Brazos Proper Kitchen and Block-T Bar – are now using Rio Brazos Distillery Texas Bourbon to make their 1876 Barbeque Sauce. Several menu items at the restaurants call for the 1876 sauce. It can also be purchased by the bottle at either restaurant.