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    CY Distillery

    5.0 (2 reviews)
    Closed 9:00 am - 7:00 pm

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    AFT Distillery

    AFT Distillery

    5.0
    (8 reviews)
    20.1 mi

    What started as an accidental phone call to a distillery in Luling, Texas, led me to discover a…read moreremarkable hidden gem. KC Cantwell, the self-proclaimed "Chief Bottle Washer," introduced me to Edelbrand--a European-style fruit brandy with over 6,000 years of Austrian mountain tradition. The Austrian Connection In the Alpine slopes, Edelbrand production is strictly regulated by local government. Distillers receive low taxes but can only use water, yeast, and fruit--absolutely no sugar or added flavors. Violators face license revocation, heavy fines, or imprisonment, echoing Germany's Beer Purity Law philosophy. Founder Alexandra Cantwell traveled to Austria's Alpine region, where she discovered that in the town of Stanz alone, 52 distilleries operate--each guarding family secret recipes passed down through generations. These craft producers make only about 62 gallons annually, too limited for chain stores and typically served only in local restaurants. The Austrian tax system is fascinating: officials visit each distillery during fruit season to assess harvest volume and estimate liquor yield. Since taxes are based on fruit input rather than sales, producers are incentivized to optimize their processes for maximum yield. Just before Alexandra's departure, a local master discovered her true mission--bringing Edelbrand to Texas. Intrigued, he arranged for her to be interviewed by seven masters from another village. They believed Edelbrand-making is a cultivated ability, not merely a learned skill. After passing their tests, she trained intensively for two weeks, leaving not as an apprentice but as a certified master. The Texas Operation KC and Alexandra launched their Luling distillery in 2016, sourcing only pristine fruit from across the United States--no rot, bruises, or windfalls accepted. Their fermentation process occurs in temperature-controlled rooms around 65°F. While standard fermentation lasts 3-10 days, theirs extends 3-4 weeks using temperature-sensitive Austrian yeast with multiple monitoring alarms. Distillation happens in two German-built Schmidt stills with two runs: the stripping run quickly removes alcohol and water, while the spirit run precisely separates heads, hearts, and tails to capture the purest spirit. The chemistry is complex. The fermented mash contains water, alcohols, ethers, esters, acids, sugars, tannins, and sulfur compounds. The critical second distillation has three temperature phases. The "heads" contain toxic methanol that must be removed, but this temperature range also includes desirable esters and aldehydes contributing fruity and floral aromas. Masters taste the product constantly--every hour, then every 30 minutes, then every 5 minutes, finally every 30 seconds--to capture the "heart" that's methanol-free but retains aromatic compounds. The second cut separates "heart" from "tail," which contains heavier problematic compounds like higher alcohols, fatty acids, and sulfur compounds with rubbery or rotten-egg odors. Cutting too early loses flavor compounds that provide sweetness and fruity notes. Aging Innovation After distillation, the liquor ages 7-18 months depending on batch conditions. Here's where they innovate: traditional bourbon aging can lose 20% to "angel's share," unacceptable for high-end Edelbrand. Instead of barrels, they age in stainless steel tanks with lightly toasted American white oak spiral strips soaked in the liquor. The oak amount is carefully controlled to avoid overpowering the delicate fruit aromas. The Tasting Experience I sampled six varieties: clear apple, pear, and cherry, plus their oaked versions. The apple's aroma was so pronounced I could smell it three feet away when KC opened the half-empty bottle. The clear pear showed layered complexity, while the cherry didn't initially smell like cherry but revealed its flavor after a moment in the mouth. Among the oaked versions, the apple oak opens with oak and finishes with apple; the pear oak reverses this--pear first, then oak. The cherry oak achieves beautiful balance with both flavors present throughout. Worth the Investment I spent nearly $85 that afternoon--significant for a graduate student--but felt completely satisfied. The $22 tasting, $44 clear apple bottle, taxes, and $10 tip were well worth it. KC generously spent two hours with me, a single customer, sharing his knowledge and passion. This distillery represents something special: authentic European tradition transplanted to Texas soil, where Austrian mountain craft meets American innovation. If I return, I'm definitely bringing friends for the full tasting experience.

    Go here! Me and 3…read moreother guys went here for a bachelor party evening. Kasey was absolutely unbelievable, his knowledge was amazing and the lesson he gave us was amazing. The drinks are spectacular. If you are into good Brandy, check this place out. It's cheap and you will learn a lot. Alexandra's ability as a master distiller is beyond amazing and you'll learn that.

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    Business card
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    Bottles
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    Devils River Distillery

    Devils River Distillery

    4.5
    (150 reviews)
    39.2 mi
    $$

    When you step inside this place, its like you are transported to another place in time. This place…read morehas good bones, solid wood and over all fun style to make your continually scan to find something new. The staff was friendly and knowledgeable as we had some questions about the menu. My friend ordered a flight and was pleasantly surprised by what she thought she would like and what she did really enjoy. I tried a few cocktails and both we equally delicious. We picked up some merch too - what a fun little break from the heat and something to really raise the bar off the beaten path.

    Stopped in to Devil's River after a disappointing visit to The Library Cocktail Lounge. This was my…read moresecond visit to Devil's River but first time getting a drink. There was a musician playing on the stage in front of the distillery which is a nice touch for those who want to sit outside. We ordered old fashioned cocktails. I loved that they were made with block ice and even embossed the ice with the Devils River logo. The mixologist explained they don't do smoked old fashions due to fire hazard and location in a historic building. But he still made an engaging presentation in creating our cocktails. There was no food offered but they let us bring in voodoo donuts. The two gentlemen at the bar were very friendly and attentive and made our late night visit a special treat. I'd like to learn on my next visit to see if they do distillery tours. I'm sure you'll enjoy a trip to Devil's River.

    Photos
    Historic building with great aesthetics
    Historic building with great aesthetics
    Nick Zamora
    Nick Zamora
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    CY Distillery - distilleries - Updated August 2026

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