Still Austin Bottled In Bond Blue Corn Bourbon

Still Austin Bottled in Bond Blue Corn Bourbon takes Texas-grown grain, ages it at least six years, then bottles it at 100 proof, untouched. It follows the classic Bottled in Bond rules, giving you a single-season, single-distillery Texas bourbon with government-stamped honesty and plenty of attitude.

The mashbill runs delightfully sideways. With only 51% corn, split between blue and white, and a huge 44% rye, this reads like a high-rye experiment that actually works. Expect a modern Texas bourbon that leans less syrupy, more spiced, with dessert notes woven through a drier, grain-forward backbone.

The glass smells bright yet indulgent. Red berries, icing sugar, grapefruit peel, cocoa, and shortcake mingle with cream soda, malted milk, and faint butterscotch drifting from deeply charred oak.

On the tongue, strawberry jam, tres leches cake, caramel candies, Vietnamese coffee, and flamed orange peel ride a sticky, spice-laced mouthfeel that hangs on.

It’s expressive but not cloying, a winter crow of a bourbon built for fireside pours and high-rye Old Fashioneds.

Nose: Red berries, cake icing, grapefruit peel, cocoa powder, and shortcake, with cream soda and malted milk peeking around the edges. Hints of butterscotch, cinnamon, ripe grape, and blackberry add richness while a light rye freshness keeps things tense and lively.

Palate: Leans silky but assertive. Strawberry jam, tres leches cake, caramel chews, and fig jam meet Vietnamese coffee, candied citrus, cinnamon, cedar, and a subtle nutty undercurrent. Balanced sweetness and rye-driven spice build slowly, giving each sip a layered, slightly sticky texture that rewards lingering attention.

Finish: Medium to long, with cherry cobbler, matcha, white pepper, and caramelized sugar rolling into kettle corn and soft barrel tannin. A gentle bubblegum echo, baking spice, and lingering oak warmth keep the high-rye profile humming long after the glass leaves your hand.

Try it with smoked brisket or pepper-crusted pork chops, where the caramel, coffee, and cinnamon notes tuck neatly into char and fat.

Rich Tex-Mex favorites like mole enchiladas or barbacoa tacos pair surprisingly well with strawberry jam, citrus, and spice
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For dessert, lean into tres leches cake, churros with chocolate, or caramel flan to mirror the bourbon’s creamy, pastry-shop side.