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

bianco pizza by michael hiller
»

Pizza Hut expects to sell 1,200 tons of pizza during the Super Bowl. Guess how many Zoli’s and Cane Rosso expect to sell

Pizza Hut sends word today that they expect to sell two million ...

judd fruia with ch margaux
»

The Ranch at Las Colinas pouring $250 glass of wine

When’s the last time you popped the cork on a bottle of Chateau ...

ScottGottlich-2ndFloor2014
»

Chefs Scott Gottlich, William Koval headlining Bonne Sante big wine-and-dine fundraiser for National Kidney Foundation this Saturday at Westin Galleria

The sixth annual Bonne Santé, a wine and food fundraiser benefiting ...

Wolfgang puck 560 dallas
»

Wolfgang Puck’s Five Sixty restaurant celebrates Chinese New Year with special menu

Wolfgang Puck, the celebrity LA chef who has never shied away from ...

wine dinner menu
»

Capital Grille Dallas throwing $500 wine dinner tonight!

It’s not every day that a $495 wine dinner notice pops up, and ...

cork and pig logo
»

Cork & Pig Tavern to open in Fort Worth’s West 7th

Our friends at 360 West Magazine (where I write a monthly ...

uchiko 2
»

Top Knot, new Uchi restaurant, sets opening date for February 3

I told you this was coming and shared spy photos in August. Now, ...

your gps will get you lost, so know that the main entrance is not visible from the street
»

FT33 has a new executive chef: Nilton “Junior” Borges

Nilton “Junior” Borges has joined Matt ...

cibo
»

Chef Daniele Puleo throwing big Sicilian 10-course dinner at CiboDivino on Jan. 27

Daniele Puleo, the chef and owner of the Italian market/pizza ...