Join us for our State & Republic Wheated Bourbon Release on March 29th at the Ranger Creek Distillery.

Our Wheated Bourbon continues our dedication to crafting the best grain-to-glass, authentically-made Texas spirits. A mindset that can be attributed to Texas being one of the only territories to have been both a Republic (1836) and a State (1845).

This resilience of purpose is reflected in our handcrafted process using meticulously sourced Texas grains. Where exacting inputs of ingredients, techniques, and time are calculated to the Nth degree.

This is our story. Spirits as distinctive as the 28th State in the Union.

Music: Tejas Bohemio 4:30-9
Food: Green Line BBQ

Artisan Craft Market

Hello all! We are 2 months out and are excited for our 2nd market day at Rio Brazos. At this time we have our vendor list set. If you didn’t make it in, don’t fret as we will be doing this again in the fall!

On that note; unfortunately there have been multiple attempts by scammers to mess with this happy event. This event is FREE for all customers and vendors. At NO point should anyone reach out about tickets or vendor booth fees. If anyone gets such a message please forward it to me at Megan@riobrazosdistillery.com so they can be reported.

Below is the list of vendors and what they will be selling!

-Bayou Bakery
-Blue Ridge Weaves
-Cinnamon Swirl
-Chrispy Love
-Creative Southern Pearl
-DOA GAM Crafts
-J5 Freeze Dry LLC
-Lankart Family Farms
-Morgan Creations
-Small House Breads
-The Coconut Lanai
-The Country Moon
-Tubb Star
-Twisted Creek Seasoning

Hope to see y’all there!

Your favorite BBQ Cookoff is BACK and this time as a STATE CHAMPIONSHIP! Teams can sign up at the link below!

Tickets

International Whisky day is March 27th! We will be celebrating by taking a guided tasting through the evolution of Balcones American Single Malts. Join Emma Crandall and Jared Himstedt as they walk you through 5 unique American Single Malts expressions!

Featuring:

• Texas '1' SM 19-1

• High Plains 19-1

• Peated Single Malt 18-1

• Live Oak 23-1

• De Color 23-1

Get your tickets before they’re gone!

What’s better than a free meal and drinks?
A free meal and drinks with great people and zero awkward networking vibes.

Join us on March 25th for the second edition of Just The Tip: A Dinner Series, a monthly gathering celebrating Texas food, Texas booze, and good company.

Hosted by AustinEater & ThiccBoyMedia, this dinner is all about bringing people together over incredible bites and sips from his favorite spots in Austin.

Limited to the first 20 people who sign up.

How to Get In?
The event registration link drops one week before the dinner, and it goes fast. If you want to be notified when it’s live, sign up for the newsletter here: https://docs.google.com/.../1JuXDCeNnv6DMNfi1.../viewform...

The Catch?
There isn’t one—except we ask that you bring cash to tip the folks making this possible.

Spots are gonna disappear faster than queso at a Texas BBQ, so sign up, stay tuned, and we’ll see you at the table!

Sign up to cook or taste!
Competitor $25 entry
Adult taster $20 (includes a cocktail)
Kids/ Under 21 taster $10
Always so fun. Great cause.

More info here.

Join us for our annual (and final!) Crawfish Boil at BENDT, featuring Chef Couillon! First boil drops at noon, with crawfish, live music, cocktails and more!

Crawfish Boil at BENDT - the Grand Finale!
Saturday, March 22, 2025
Distillery hours: 12-10pm

First boil at noon
All ages welcome - no tickets necessary - free entry
Crawfish is sold by the pound (mkt price / includes fixings)

Live music:
1-5pm: Justin Collins

Craft cocktails, mocktails & N/A beverages, BENDT Beer, wine, distillery tours (21+ only on tours), non-Cajun / non-crawfish food options.

No tickets or reservations needed. No charge for entry. All ages welcome. Online reservations for distillery tours suggested (21+ only for tours).

Join us for the Third Annual Andalusia Chili Cookoff! Details below!

Saturday, March 8 from noon until 4 p.m. at Andalusia Whiskey Co.

$10 entry to sample all the chilis! Each sampling ticket comes with one ticket to submit to vote for your favorite team for the People’s Choice! All ages welcome, 21+ to drink. Tickets on-sale in person the day of the event.

Free Registration! Team sign-ups are free but competitors are responsible for all their own table/tent display and cooking equipment. Power/fuel is not provided. Keeping reading for requirements!

Prizes: Braggin' rights and we'll have some fun swag lined up!

Set-Up for contestants is 8–8:30 a.m. on the 3/8. Chili must be ready to sample by 12 p.m.

Email Mario@AndalusiaWhiskey.com to get more information and to sign your team up!

Chili Quantities:
Teams are asked to prepare a minimum of 2-3 gallons of chili for the Cookoff. Please ensure that your booth can adequately provide samples throughout the duration of the event. Sampling cups and spoons provided by Andalusia Whiskey Co.

Booth:
You will receive your booth location upon arrival at the cookoff. These are assigned the day of the event in no particular order. You will need to provide your own tent (optional) and tables (required) for your booth space. Please arrive between 8–8:30 a.m. for check-in. Signage for the booth is the team’s responsibility (Not required). Vinyl or paper signs may be hung at the front top of the booth. Booth space is approximately 10’ x 10’. All decorations must be removed by the team at the conclusion of the event. Items left behind will be thrown away.

Teams are invited to submit their best tasting chili using only safe and edible ingredients. Chili must be cooked thoroughly PRIOR to the start of the event at 12 p.m. Chili ingredients may be brought in from home but we encourage preparing as much from scratch as possible and nothing be made in a commercial kitchen in the interest of fairness. Chili must be prepared in as sanitary a manner as possible.

Chili Cooking/Heating Equipment
Teams are responsible for supplying all of their own equipment, including: a working food thermometer, propane cook stoves or sterno fuel/chafing dishes, serving utensils (long handled but small bowled ladles), pots, etc., Plastic gloves for food servers, hot pads, small hand towels, a flat dish or basket to hold clean tasting spoons and any other kitchen equipment needed. Electricity will not be provided.

Chili Submission:
Chili will be submitted to the judges between 1:00 and 1:30 p.m. Your judging cup must be filled 3/4 full. Do not bring your sample to the judging area. An Andalusia representative will collect your judge’s cup and provide your sample to the judges.

Award Categories:
Panel Judging – During the event, each team will be asked to provide one sample of their chili for the judges. The judges will be asked to select the best tasting chili from all the entries. Each chili will be judged based on the following criteria on a five-point scale:

1. Color - Chili should look appetizing. A reddish brown appearance is generally traditional and expected.
2. Aroma - Chili should smell good. This also indicates what is in store when you taste it.
3. Consistency - Chili must have a good ratio between sauce and meat. It should not be dry, watery, grainy, lumpy, or greasy. Ideally, it should be thick enough to eat with a fork.
4. Taste - Taste, above all else, is the most important factor. The taste should consist of the combination of the meat, spices, etc. with no particular dominant ingredient.
5. Aftertaste - The aftertaste, or bite, is the heat created by the various types of spices and/or peppers.

Categories:

1) Traditional Red:
Traditional Red Chili is any kind of meat, or combination of meats, cooked with red chili peppers, various spices and other ingredients. Beans and non-vegetable fillers such as rice and pasta are not allowed. Preference is not given to either cut meat, ground meat, shredded meat or cubed meat.

2) Homestyle Chili:
Homestyle Chili is any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices and other ingredients. Homestyle chili may be any color. Beans are required. Preference is not given to either cut meat, ground meat, shredded meat or cubed meat. Seafood is allowed.

3) People’s Choice