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PERSPECTIVES

CHIP TATE’S

BLUE CORN

WHISKY What does it take to run Texas’ first whisky distillery since Prohibition that produces such innovative products as the only whisky distilled from blue corn and a rum-like spirit made from local Texas ingredients? An imaginative foodie with a fermentation obsession: Balcones Distillery owner Chip Tate.

Adrienne Breaux Photos by Matthias Vohwinkle

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RARE SEPTEMBER 2010

RARE MAGAZINE :: September 2010 :: Food  

RARE MAGAZINE :: September 2010 :: Food

RARE MAGAZINE :: September 2010 :: Food  

RARE MAGAZINE :: September 2010 :: Food

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