Ranger Creek .36 Texas Bourbon
Our Flagship Whiskey: Ranger Creek .36 Texas Bourbon
2011 Small Caliber Series Release
It turns out bourbon doesn’t have to be made in Kentucky. So we’re making it in Texas in a truly Texan way by using weather, attitude, and premium ingredients from the Lone Star State. Our goal is not to replicate Kentucky bourbon in Texas but to make Texas Bourbon.
We’re maturing the same bourbon in both traditional big barrels and non traditional small barrels. The big barrels will take years to fully mature, but the small barrels will mature in a matter of months. Ranger Creek .36 is the small barrel version of our Texas Bourbon. The end result will be an interesting barrel experiment – one of the only kind we know of. We encourage you to buy a bottle of Ranger Creek .36 to drink and another to save and try side-by-side with the big barrel version when its released.
Ranger Creek .36 is a traditional sour mash bourbon that is handcrafted every step of the way. It’s bold, just like the .36 caliber pistol the Texas Rangers carried that inspired its name. The Texas climate brings out a rich sweetness with hints of vanilla, brown sugar, and maple syrup. And the rye we use provides an undertone of cinnamon spiciness. The result is an award winning, interesting, and unique bourbon that we believe does justice to Texas.
Bronze Medal, American Craft Spirits Association, 2017 Read more.
What’s in a name? A little Texas history
Ranger Creek .36 is named after the .36 Patterson Colt revolver. This innovative weapon was the first commercial repeating shot revolver of its kind, and it was widely used by the Texas Rangers as a key tool to help defend the Texas frontier.
Each bottle of whiskey in our Small Caliber Series is hand labeled with the batch number, bottle number, season, and maturation time. Limited production of these unique, innovative whiskeys makes them special collector’s item products.
Uniquely Texan and Grain to Glass
Ranger Creek .36, along with all of our products, is handcrafted in San Antonio from grain to glass in a labor intensive, manual process that takes love, time, and dedication. Some competitors take short cuts and buy their spirits from someone else. We do it like true Texans should.