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The feature story of the July issue of Cooking Light, which hits stands today, highlights America’s 10 Best Food Adventures in Food-Tripping USA. The blossoming craft distillery industry in Texas made the list.
Usually we work hard to find the holes in plans like this, figuring there’s some hilarious kerfuffle somewhere written by someone that’s never stepped foot in the state (I’m looking at you, The Daily Meal). But, this is actually pretty solid. I’d take this road trip in a heartbeat.
And, well, it’s written by Hanna Raskin, former Observer food critic. You might think, “Oh, how totally convenient, she just pulled out some old notes.” Not so much. Most of these places weren’t around when she was in town. Raskin writes:
“Texas’ microdistillers are mounting a seriously tasty challenge to Kentucky’s whiskey supremacy, with visionaries from the Hill Country to north Texas producing extra-ordinary spirits that pair wonderfully with the local beef-centric cuisine.”
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The trip starts with Garrison Brothers Distillery in Hye, Texas, between Johnson City and Fredricksburg. Then, thirsty travelers head north to Waco for a stop at Balcones Distillery.
After two whiskey stops, it’s a sprint past the outlet mall in Hillsboro for a seat at Pyles’ new Stampede 66 in Dallas, “where the Cowboy Old Fashion mixes Balcones Rumble–made with Texas wildflower honey and Mission figs–with vermouth, bitters, and Fever Tree soda.”
Pointing the wagon west for the final leg of the expedition, it’s suggested we tour Firestone & Robertson Distilling Co. before finishing the day at Reata.
So, who wants to carpool?
