This Way In >>

bottle

New Texas Whiskey Debuts: Texas Silver Star


bottle

Like mom’s spaghetti, everything just tastes better when it’s homemade.

At least that’s the hope of a new Dallas-based whiskey distiller, Texas Silver Star.

The Hatch dropped by Stampede 66 Tuesday night to try the restaurant’s newest addition to the menu, locally-produced Texas Silver Star Whiskey and Texas Honey liqueur. Stampede 66 is Stephen Pyles’ take on Modern Texas Cuisine, so it was as fitting a place as any to try some authentic Modern Texas Whiskey.

The restaurant’s upscale Texas Cowboy vibe and the authentic Lone Star whiskey cocktails delivered.

Texas Silver Star founders Mark Lusignan, Ben Alexander and Don Alexander were on hand to educate guests on what makes Texas Silver Star Whiskey and Texas Honey special. The sprits launched in November.

It all starts at home.

Silver Star Whiskey is produced in Lewisville, the first of its kind to be produced in North Texas, according to Ben Alexander. The whiskey is then blended with Round Rock Honey, which is derived from fragrant Texas Hill Country wild flowers, to produce the honey-infused liqueur.

Alexander said the company is taking a completely grassroots approach to getting Texas Silver Star Whiskey into Texans’ glasses across the state, noting that people from the Lone Star State typically take a certain pride in home-grown products. The key of course, regardless of origin, is quality. Alexander and his fellow co-founders believe their whiskey is as good as Texas barbecue, and they were anxious to prove it Tuesday night.

Three distinct cocktails were served: the “Texas Back-Hand,” “Texas Tea-Ni” and “Texas Boy Oh Boy!” Each concoction succeeded in putting a tasty twist on a familiar drink. The Boy Oh Boy! seemed to be the most popular of the evening, but my personal favorite was the Tea-Ni. The lightest of the three, it was as refreshing as a whiskey drink could ever hope to be with a sweet, tangy citrus flavor and only a subtle hint of whiskey that lingered warmly after the other flavors faded away.

Between the whiskey and the ambiance, I felt like a real-life urban cowboy.

 

 

 

 

Recently Published

churascado
»

Chef John Tesar headed to Brazil to cook Picanha for 2000 people this weekend

Where’s Waldo? Chef John Tesar is taking a break from cooking, ...

paul-martins-copyright-michael-hiller-4
»

Here’s why you will like new Paul Martin’s American Grill

New to Dallas, Paul Martin’s American Grill hails from ...

graham-dodds-hibiscus-w-john-grochau-2015-image-copyright-Michael-Hiller-8
»

Exclusive: Saint Rocco’s, new casual Italian joint from former Eatzi’s chef Jay Valley, to open September 8 in Trinity Groves

Saint Rocco’s, the new casual Italian concept under ...

Chef Andre Natera, photo by Danny Fulgencio - dannyfulgencio.com
»

Chef Andre Natera’s new blog gives cooking, fighting tips: What it’s like to be on the losing end of a punch, plus how to cook salmon

Andre Natera used to be the top chef at the Dallas Fairmont ...

randy gehman
»

Randy Gehman, longtime pastry chef of Four Seasons Las Colinas, to step down

Randy Gehman, the longtime executive pastry chef at the Four ...

Luke Mathot
»

Mansion on Turtle Creek veteran hotelier Luke Mathot joins Fairmont Resorts & Hotels

Luke Mathot, a skilled F&B veteran of the Mansion on Turtle ...

cm honey
»

Dallas Central Market selling local honey from their rooftop apiary

Central Market is now selling honey made hyperlocally — the ...

dallas-fish-market-copyright-michael-hiller-3
»

Chef Richard Triptow’s $49 summer prix fixe menu shimmers at Dallas Fish Market

...

IMG_5259.JPG
»

Sander Wolf’s annual Dallas Chocolate Festival pegged for September 12, tickets on sale now

In just the past few years, there has been a revolution in the way ...