• Texan Entrepreneurs Announce Devils River Small-Batch Whiskey, Devils River

    POSTED April 3, 2017
  • Texan Entrepreneurs Announce Devils River Small-Batch Whiskey, Devils River

    POSTED April 3, 2017

A recent Gold medalist at the 2017 Denver International Spirits Competition, Devil's River Whiskey is officially the newest small-batch bourbon to be available in Texas.

The namesake Devils River, located in southwestern Texas, is part of the Rio Grande drainage basin. The river earned its name when renowned Texas Ranger John Coffee Hays first saw the river and learned that it was called the San Pedro, named for St. Peter.

“Even when simply looking at the whiskey, the deep caramel color speaks to the high-quality grains and water used in our production process,” says Eric Hundelt, senior vice president of marketing, Devils River Whiskey. “We were committed to capturing the boldness and spirit of the waters the whiskey draws from and channeling it into the finished product.”

The is made from high-quality grains and is considered a high-rye bourbon because it dials back on the corn and doubles up on the rye. The end result is a rich and flavorful bourbon that can be enjoyed neat, on the rocks or in a favorite whiskey cocktail.

Mike Cameron, who previously co-founded Rebecca Creek Distillery and currently serves as the president of the Texas Distilled Spirits Association, is the president and chief operating officer of Devils River Whiskey.

“I first discovered Devils River—a place with rich Texan history—while I was in college, and the experience of fishing there stayed with me for years to come,” said Mike Cameron, president of Devils River Whiskey. “In the end, I did some research and learned about the high quality of the water, which solidified my decision.”

Devils River Whiskey will begin shipping across Texas this month. Its suggested retail price is $29.99/750ml bottle.

Cameron recommends two recipes:

A Devilish Old-Fashioned


2 ounces Devils River Bourbon Whiskey
3-4 dashes of Angostura bitters
2 teaspoons simple syrup
Orange Peel


Place the orange peel, simple syrup and Angostura bitters in (Shaker)
Muddle the orange peel with the simple syrup and bitters to release the oils from the orange peel
Add 2 ounces of Devils River Bourbon Whiskey and 1 cup of ice to the (Shaker)
Stir with a bar spoon so that you have 20% dilution of the ice to the cocktail
Strain and pour the cocktail from the (Shaker) to an Old Fashioned glass with new ice
Garnish with orange twist, and a cocktail cherry.

Devils River Whiskey Buck


2 oz. Devils River Bourbon Whiskey
½ oz. fresh lime juice
½ oz. simple syrup
1½ oz. Chilled ginger beer


Pour Devils River Bourbon Whiskey, lime juice and simple syrup over ice in a copper mug. Stir to combine. Top with ginger beer and garnish with a lime wedge.

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