Still Austin Tanager Cigar Blend Bourbon Whiskey

Most "cigar blends" rely on heavy finishing casks like sherry or cognac to create complexity, but Still Austin just changed the game. The Tanager expression doesn't look outside of Texas for its flavor; instead, it looks inward, blending three distinct straight bourbons—crafted from red, white, and blue corn—into a singular, cohesive masterpiece. Master Blender Nancy Fraley didn't just mix barrels; she engineered a texture.

The secret weapon here is Petites Eaux, or "little waters." It’s an ancient Cognac technique in which, instead of watering the whiskey down with tap water, blenders use a lower-proof, barrel-aged spirit to lower the proof slowly. This preserves the oils, creating a mouthfeel that is shockingly viscous for a 5-year-old spirit.

You are tasting the result of meticulous patience. The liquid is dense, the fruit is concentrated, and the finish is designed to stand up to the heaviest Maduro you can find. This is Texas terroir refined to an almost obsession-level degree. If you thought you knew what Texas bourbon tasted like, Tanager is here to rewrite your palate.

Nose: A sophisticated, perfumed bouquet opens with Manuka honey and marzipan, slowly revealing layers of coconut, black tea, and a fragrant hit of Herbs de Provence.

Palate: The texture is lush and heavy, delivering a punch of cherries jubilee and butterscotch that wrestles with savory notes of roasted applewood and white pepper.

Finish: Exceptionally long and evolving, the experience fades into dried mint leaves, soft leather, and a final, distinct note of pink peppercorn.

The name says it all: this whiskey demands a cigar. Pair it with a Padron 1964 Anniversary Series; the chocolate and coffee notes of the smoke will lock perfectly with the bourbon's cherry and leather profile. If you are eating, serve this alongside duck breast with a cherry reduction to mirror the fruit in the glass. For a dessert option, a slice of almond cake or marzipan tart will highlight the nutty sweetness derived from the white corn component.