Cask Strength Rye Whiskey - Still Austin Whiskey Co.

Cask Strength Rye Whiskey

“A work of art which isn’t based on feeling isn’t art at all.” – Paul Cézanne

Like painting, distilling represents an intermingling of calculated craft and wild intuition. This impressive cask-strength whiskey combines the nuance of our beloved “Artist” Rye Whiskey with the robust intensity of a barrel-proof spirit. The result is an all-new “Artist” of distinctive vigor and complexity.

Tasting Notes

  • Nose A more aromatically intense, technicolor version of The Artist, with rich notes of cherry cobbler with a buttery cinnamon crust, candied ginger and lemon peels, and apricot Streusel coffee cake.
  • Palate Grilled peaches with mint ice cream, apple and marzipan dumplings, and gingerbread cookies with lemon zest.
  • Finish Long, spicy finish, with baking spices in brown butter, muddled cherries and mint leaves.
  • ABV / Proof 58% / 116

Mash bill

  • 100% Texas Rye

  • 100% Texas

In the tradition of our popular Cask Strength Bourbon, for this exceptional rye spirit we’ve tapped Master Blender Nancy “The Nose” Fraley to select the most exceptional barrels of our Straight Rye Whiskey, known as “The Artist,” which we then blended and bottled at the same proof at which the spirit was aged.

No one said making whiskey was easy. But we decided to make it about as difficult as possible, because dammit, we like a challenge.

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That means we went all the way to Scotland and asked the world's best stillmaker to build us a 42-foot column still. It means we promised never to use any grains grown outside the state of Texas, no matter how rare or obscure those grains might be.

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And it means we embrace an inclusive and imaginative worldview: Whiskey for the artists, the outsiders, and the ne'er-do-wells. Long live bourbon.

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Marc Burckhardt

The Artist Behind the Label

Taking more cues from the Cask Strength Bourbon, we turned once again to the label artist Marc Burckhardt to help craft a nighttime scene featuring “The Artist”, with a starry night sky that reflects the deeper, more intense tone of the spirit inside.

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Figgy Smalls

  • 2oz Still Austin Cask Rye
  • 1 tablespoon Fig Jam
  • .5oz Sweet Vermouth
  • 2 dashes Plum Bitters

Shake all ingredients in a tin with ice, strain into a coupe. Orange peel garnish

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Catcher in the Rye

  • 2oz Still Austin Cask Rye
  • .5oz lemon
  • .5oz OJ
  • .5oz Luxardo cherry juice

Shake all ingredients in a tin with ice, strain into a rocks glass with ice. Lemon peel/cherry garnish

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  • 1 sugar cube
  • 3-4 dashes Peychaud's Bitters
  • A few drops of water
  • 2oz Still Austin Cask Rye
  • Absinthe wash

In a mixing glass, muddle the sugar cube, bitters, and water. Add rye and stir with ice. Rinse a chilled glass with absinthe and dump. Pour contents of mixing glass into the chilled glass; express a lemon peel over cocktail and rim the glass; discard lemon peel.

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New York Sour

  • 2oz Still Austin Cask Rye
  • 1oz lemon juice
  • .5oz simple syrup
  • 1oz red wine, preferably Pinot Noir

Add rye, lemon, simple syrup in a tin with ice and shake. Strain over fresh ice in a rocks glass. Gently and slowly, pour wine over the back of a spoon held just above the cocktail’s surface, letting the wine float at top of glass. Zest lemon peel over the cocktail, and run around the rim of the glass, drop into the cocktail for garnish.

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