The Rio Brazos Distillery makes whiskey from small batches of sweet, yellow corn and malted barley. It is then cooked in a kettle and distilled in a 500-gallon reflux pot still.
Their double-distillation process involves four all-day cooks, four all-day stripping runs and a final 13-hour long spirit run in a uniquely American style known as a Tennessee narrow hearts cut. The grain solids left over from the distillation are donated to a local company that grows insects for poultry farming. Rio Brazos Distillery is the first legal distillery in the Brazos Valley of Texas dedicated to distilling grain-to-glass spirits in the heart of Aggieland.