Every bottle of Real Spirits Whiskey starts with Real Ale’s beer (without the hops) and the same dedication to craft, consistency, and quality that defines every pint we brew.

The beers for our Signature Whiskey are chosen for their complex yeast strains, which produce the fruit and spice esters that carry through distillation. Devil’s Backbone, brewed with Belgian yeast, produces banana and clove notes that carry through distillation, creating a soft, dessert-like aroma reminiscent of crème brûlée and bananas foster. Real Heavy, our Scotch ale, adds rich malt depth and a rounded, full-bodied finish.

Each beer is distilled separately in our hand-hammered alambic copper pot still, designed to preserve delicate esters and nuanced flavor developed during fermentation rather than strip them away. After two distillations, the whiskey rests in new American white oak barrels, aging in the shifting Hill Country climate. Hot days draw it deep into the oak, while cool nights pull it back out, accelerating flavor development and adding complexity far beyond its years.

When the time is right, select barrels from each whiskey are mingled by hand to achieve balance — the welcoming sweetness of Devil’s Backbone meeting the layered richness of Real Heavy. The result is a spirit that captures the soul of Real Ale: crafted with patience, character, and a deep sense of place.

Once the whiskey has reached peak maturity, it’s blended with our house-made pecan–sage syrup, crafted to complement rather than overpower the spirit. Toasted Texas pecans bring warmth and natural nuttiness, while sage adds a subtle herbal note that balances sweetness and enhances the whiskey’s layered malt and spice character.

The result is a bar-quality Old Fashioned that’s consistent from the first pour to the last. Rich, slightly sweet, and made with the same care, patience, and attention to detail that define everything we produce at Real Spirits.