This week, Big Chief takes listeners to Fort Worth, Texas, to visit Blackland Distillery. He sits down with Master Distiller Ezra Cox to dive into their innovative approach to distilling, including the use of the modern iStill technology from the Netherlands.

Ezra shares how he combines advanced technology with brewing techniques, including the use of unconventional grains like triticale, a wheat-rye hybrid sourced from the Blackland Prairie of Texas—the inspiration for the distillery’s name. This unique approach gives Blackland’s whiskey its distinct terroir and character.

The episode begins with a tasting of Blackland Prairie Gold Texas Straight Bourbon Whiskey, featuring a mash bill of 80% yellow corn and 20% triticale. At 100 proof, it delivers bold, complex flavors with a subtle, smooth finish. Next, Big Chief samples the 100% Triticale Texas Straight Whiskey at single-barrel cask strength. Not yet released but slated for 2025, this whiskey leaves Big Chief amazed, declaring it a contender for his Whiskey of the Year.

In the second half, Ezra offers a special treat: a cask-strength Rye Whiskey with a mash bill of 80% rye and 20% triticale. Big Chief picks up notes of root beer candy, herbal mint spice, deep caramel, and dark fruits, all leading to a long, satisfying finish. They then explore the Blackland Texas Pecan Brown Sugar Bourbon, a 70-proof flavored whiskey that balances the woody richness of pecans with sweet molasses, vanilla, and oak. Perfect as a dessert whiskey, its broad appeal makes it a standout.

The episode wraps with Blackland Texpresso Whiskey, a 70-proof spirit combining Texas whiskey with coffee, pecans, and brown sugar. Big Chief calls it a game-changer, ideal for sipping neat or crafting the ultimate espresso martini with just a splash of espresso.

This episode celebrates the evolution of distilling through modern technology and innovative grain use. Cheers to another unforgettable journey on The Whiskey Trip!