I drank a lot of whiskey this year, from American single malts and bourbons to Scotch, Irish, Japanese and others. With so many bottles currently on shelves and more being released each week, it’s become increasingly difficult to put out products that are genuinely new and innovative. Unique barrel finishes can get the job done, but the practice is so commonplace these days that it takes something truly special to move the needle. But making whiskey using an old technique traditionally enlisted for cognac? Now we’re talking.

Still Austin Whiskey Co., a grain-to-glass distillery in Austin, Texas, makes a solid lineup of bourbons and ryes. Led by Master Blender Nancy Fraley and Head Distiller John Screpel, the distillery released Tanager Cigar Blend Whiskey on December 6. It’s available onsite at the Austin distillery and in select markets across the country.

Tanager Cigar Blend Whiskey begins with bourbons made from red, white and blue corn, plus a selection of rye and malted barley, which were all blended together and aged for about five years. That’s step one.

The second step called for a six-year-old high-rye bourbon that was blended with Texas water, cut down to a very low 25% ABV (50 proof), and aged in barrels for a minimum of one year. This method is known as petites eaux (“small waters” in French) and has been used in cognac and Armagnac production for centuries. According to the company, this process creates a rich and complex flavor profile, with more caramelized wood sugars and overall depth. To complete the whiskey, a portion of the petites eaux was incorporated into the base whiskey, and the final product was bottled at 53% ABV, or 106 proof.

The petites eaux method is a unique choice for whiskey, considering that whiskey is typically aged at full strength and then either bottled at full strength or cut with water right before bottling to reduce the proof and achieve the desired alcohol level.

Tanager Cigar Blend Whiskey is also just unique for its name. Most cigar blends are characterized by deep barrel finishes, often via a fortified wine like sherry or port, or a spirit like rum or cognac. But Still Austin achieved this deep, complex flavor profile from its Texas-grown ingredients and petites eaux aging method.

Diving in, the whiskey is deep and dark on the nose, and I got lots of dried red and black fruits, berries, sweet tobacco, vanilla, cloves and ginger. The palate is intense, in a good way. I found more dark fruits and tobacco, plus a pleasant note of candied or honey-drizzled oranges, caramelized sugar and baking spices. You don’t have to drink this alongside a cigar, but it will certainly stand up to a stogie if you enjoy one.

Tanager Cigar Blend is Still Austin’s most luxurious and expensive whiskey to date, clocking in at $150. But the combination of unique production method, solid results and good-looking packaging makes it worth the splurge if you’re into American whiskeys or want to try a good example of Texas whiskey. It’s also here if you just need to buy someone a belated holiday gift.

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