Bourbon

Whiskey Review: Garrison Brothers Estacado

We review Garrison Brothers Estacado, a Texas bourbon finished in port casks from a famous Texas winery.

OVERALL RATING

8
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Tasting Notes

About:

Texas bourbon, aged two years in white oak casks and finished nine months in Llano Estacado port wine casks. 107 proof, about $70 for a 375ml bottle.
Appearance:
Dark amber
Nose:
Concentrated and salty, with a firm oaky core. There’s roasted corn, scorched corn husk, leather, red hots, and a light mustiness. I don’t think I’d guess this had been in a port cask if I didn’t know already – the fruit isn’t loud, and it’s not particularly sweet. Water brightens up the nose quite a lot, teasing out some welcome freshness, with lemon and melon leading the way.
Palate:
Grainy flavors hug a scaffold of big, broad extractive oak. There’s tons of cinnamon in the second half of the palate, carrying through to a salt-and-pepper finish. The oak character is pretty rough-and-tumble—think framing lumber rather than a polished hardwood floor—which translates to a relatively brief, dry finish with a bitter extractive note. Again, a splash of water works wonders, unlocking some port-influenced raisins and prunes along with brioche, puff pastry, and salted butter.
Finish:
Comments:
Initially closed, oaky, and dense, water truly transformed this whiskey, releasing flavor, sweetness, and character. It’s like getting two whiskeys in one – an oaky, spicy bruiser, and a brighter, fruit-forward sipper. I’d tuck Estacado into my (hypothetical) boot any day.

Editor’s Note: This whiskey was either bought as a sample by The Whiskey Wash or provided to us as a review sample by the party behind it. Per our editorial policies, this in no way influenced the outcome of this review.

Margarett Waterbury

Margarett Waterbury is the author of "Scotch: A Complete Introduction to Scotland's Whiskies" and a full-time freelance writer and editor specializing in the beverage industry. Her work has graced the pages of numerous publications, including Whisky Advocate, Food and Wine, Spirited Magazine, Artisan Spirit, Edible Seattle, Sip Northwest, Civil Eats, Travel Oregon, and many others. She also boasts editorial experience as the former managing editor of Edible Portland and as a co-founder and former managing editor of The Whiskey Wash. In recognition of her talent, Margarett received the Alan Lodge Young Drinks Writer of the Year award in 2017 and was awarded fellowships for the Symposium for Professional Wine Writers in 2017 and 2019.

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