Every Real Spirits whiskey begins as beer.

We start by brewing select Real Ale beers — Devil’s Backbone Belgian-Style Tripel and Real Heavy Scotch Ale — specifically for distillation. These beers are crafted without hops, allowing the yeast to do the heavy lifting. Through fermentation, the yeast develops natural fruit, spice, and malt-driven flavors that become the foundation of our whiskey.

Those beers are then distilled on-site in our hand-hammered alambic copper pot still, a process designed to capture flavor rather than strip it away. By preserving the character created during brewing and fermentation, we produce whiskey with depth, balance, and a clear connection to its origins.

After distillation, this whiskey is aged over three years in new charred white oak, then finished six weeks in French oak with our friends at Calais Wines.

Every step happens right here in Blanco, Texas — from brewing and fermentation to distillation and aging. No sourced spirits. No shortcuts. Just honest Hill Country craft, grain to glass.