Tommy Erwin and Ty Phelps met while working at Real Ale Brewing Company. It didn’t take long for a friendship to form, and after several years of Tommy running the lab as the microbiologist and Ty brewing as a lead brewer, the two friends decided to take a leap of faith and open their own place – a whiskey distillery. With their combined backgrounds in brewing, chemistry, biology, culinary arts, and restaurant management (to name a few), Tommy and Ty took the plunge into the world of whiskey. Whiskey takes water – a lot of water – and as one of our most precious resources here in Texas, we knew we wanted to make sustainable choices as a business. So we consciously made the decision to put in a 56,000 gallon rain water collection tank to help us conserve as much water as possible.
Furthermore, our production facility is a zero waste facility. We feed our spent grain (grain that is left over after the mashing process) to Ty’s livestock that surround the distillery. The sheep, cattle, chickens and our llama, Dolly, all benefit from this byproduct of the distilling process.
