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
RARE SEPTEMBER 2010
RARE MAGAZINE :: September 2010 :: Food