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

butcher board mckinney
»

Butcher Board opens today with porchetta sandwiches, bbq from chef Jon Thompson

The owners of Sugarbacon Proper Kitchen in McKinney are rolling ...

mesero addison_-26
»

First Look: New Addison restaurant Mesero, from Mico Rodriguez, opens Wednesday

Veteran restaurateur (and Mi Cocina founder) Mico Rodriguez is ...

sonny-bryan-24-2
»

Famous Dallas BBQ joint now open 24 hours!

The original Sonny Bryan’s Barbecue is now open all day, all ...

streets-fine-chicken-copyright-michael-hiller-14
»

Sneak inside Street’s Fine Chicken, which will quietly open this week (with amazing chicken, btw)

The man who put chicken fried steak on every plate in ...

tequilier
»

Fearing’s at Dallas Ritz-Carlton now has a “tequilier” and “guacamologist”

The nightly guacamole experience at The Ritz-Carlton, Dallas is ...

img_9025.jpg
»

Zoli’s NY Pizza Tavern to rise like a phoenix in Addison, with Cody Sharp as chef

Teresa Gubbins and Jay Jerrier revealed today that recently ...

dos jefes
»

Opening date set for Dos Jefes, new restaurant from Nick & Sam’s Steakhouse team

Restaurateurs Joe Palladino and Samir Dhurandhar are ready to unveil ...

sprezza--5
»

Dinner plans tonight? Good – you’re going to Sprezza for Italian

Two steps beyond the front door of Sprezza, the casual new ...

spam truck
»

This famous Dallas chef will be serving SPAM corny dogs from a food truck

Dean Fearing is one of the founding father’s of Southwestern ...