As both craft producers and large brands are tapping barrels earlier to meet the increasing demand for whiskey, the quality of whiskey on the market is going down, even while prices go up. Our goal is to produce exceptional whiskey without the constraints of barrel aging. Give it a try and make up your own mind. Set up a blind tasting with some other bottles from you collection!


Austonian Whiskey is the culmination of years of research and testing that began when the founder dreamed of a solution to the whiskey barrel shortage.

In the years following that moment of inspiration, the initial idea was distilled into a series of precisely controlled steps now referred to affectionately as the Travis County Process, a nod to the famous Lincoln County Process used for Tennessee Whiskeys, and the location of Austin, Texas where the technology was developed.

The complete process is known only by a small number of people trusted to keep secret the most advanced and delicious spirits maturation technology.


Classic Manhattan

2 1/2 oz Austonian Whiskey
1 oz Sweet Vermouth
2 dashes of bitters
Stir with ice, strain into a chilled coupe cocktail glass. Garnish with 2 brandied cherries.

Austonian Grapefruit Highball
2 oz Austonian Whiskey
4 oz grapefruit soda
Pour Austonian Whiskey into a Highball glass with a large ice cube. Top with grapefruit soda to fill, garnish with an expressed grapefruit peel.

Birds of Paradise

1 1/2 oz Austonian Whiskey
1/2 oz Aperol
1/4 oz Giffard Banana Brandy
3 dashes Jamaican no.1 bitters
Stir and strain into an ice-filled Old Fashioned glass. Garnish with a banana slice and brandied cherry.

Piloncillo Old Fashioned
1 1/2 oz Austonian Whiskey
1/2 oz brandy
1 tsp piloncillo syrup
3 dashes of bitters
orange and lemon oils
Stir with ice, and strain into an ice filled Old Fashioned glass. Express the peels of an orange and a lemon over the drink, and then use the peels as garnish.

Austonian Aperitivo
1 1/2 oz Austonian Whiskey
1 1/4 oz dry vermouth
1/2 oz Campari
1/2 oz Gran Classico
2 dashes orange bitters
2 dashes spiced cherry bitters
orange oil
Stir and strain into an old fashioned glass with ice. Express orange oil over the drink, and use orange peel as garnish.


1 1/2 oz Austonian Whiskey
1/2 oz grapefruit liqueur
3/4 oz lemon juice
1/2 oz cinnamon syrup
1 dash aromatic bitters
Shake with ice and double strain into a chilled Nick & Nora glass. Garnish with a grapefruit peel.