I had the privilege of hosting Treaty Oak Distilling’s first ever media event to announce that Daniel Barnes has received the prestigious 2014 Distiller of the Year award by MicroLiquor. He was selected among a field of more than 400 distinguished craft distiller entrants in the United States.
The event felt like a party with friends as a group of bloggers and journalists were greeted on the front porch with a refreshing La Mariquita cocktail made with Graham’s Texas Tea mixed by David Alan, the Tipsy Texan. The group then gathered in the cozy Lenoir dining room to nibble on incredible charcuterie, like octopus pastrami, prepared by Chef Todd Duplechan.
Barnes shared the news of a few more awards that Treaty Oak has collected. It has won:
1. Triple Gold medal in the MicroLiquor Spirit Awards competition for Treaty Oak Barrel Reserve Rum. Treaty Oak Rum is made with molasses sourced from the last sugar mill in Texas, in the Rio Grande Valley that is brewed into rum beer with an initial fermentation that takes four days and then distilled. The Platinum Rum is aged for two years in 60 gallon new American white oak barrels to make the Barrel Reserve Rum.
2. Triple Gold medal in the MicroLiquor Spirit Awards for Waterloo Antique Gin, a barrel aged gin. Waterloo gin was one of the first modern Texas-made gins when it was released at the end of 2011. It’s made with 11 botanicals including juniper, lavender, rosemary, pecans, grapefruit, lemon, and orange zest, coriander, ginger root, licorice root and anise in is a juniper-forward London Dry style gin with a Texas twist. Waterloo Antique Gin is made by aging the original product for a full year in a first-use heavy-charred barrel, giving it rich whisky notes of cinnamon, clove and anise flavors, while letting the juniper and floral flavors come through.
3. The Fifty Best awarded a Double-Gold medal to Graham’s Texas Tea Vodka in the “Best Flavored Vodka” awards for 2014. Graham’s Texas Tea is made with premium Nilgiri tea blended with turbinado sugar, Hill Country water and vodka. Barnes tasted around 50 different teas before picking and Nilgiri because of its intense flavors, strong fragrance and balanced body. It’s starkly different from the American and English breakfast teas.
After describing the awards and how the spirits are made, we all had the opportunity to sip both the Platinum and Barrel Aged Rum side-by-side, followed by the Waterloo Gin and the Waterloo Antique Gin. Good stuff.
David Alan showed off his cocktail acumen by preparing a classic daiquiri with Treaty Oak Barrel Aged Rum and a twist on the Old Fashioned made with Waterloo Antique Gin. Both were fantastic.
Treaty Oak Distilling partner, Nate Powell, ended the evening by sharing a little glimpse at what’s next for the distillery. The current Treaty Oak distillery in north Austin is bursting at the seams. To keep up with demand, Treaty Oak needs a lot more space and a lot more capacity. The company recently broke ground on new facilities that will be located on the 30-acre Ghost Hill Ranch near Dripping Springs right up the road from Jester King Brewery. Its going to be quite the booze tourism destination featuring a state-of-the-art distillery capable of increasing production allowing the brand to continue to expand nationally, along with a brewery, tasting room and cocktail house.
Thanks Treaty Oak for a fun night of cocktails, nibbles and news.
Disclosure: Treaty Oak Distillery hired me to organize the media event and to provide PR consulting. They did not request this post and are not sponsoring it.