Herman Marshall forged the trail for grain-to-glass whiskey in North Texas. Aside from growing their own grains, every part of their whiskey-birthing process is done in-house. The mash is poured into 500-gallon handmade cypress tanks for open-top fermentation, a nod to tradition. They then use a custom-designed copper pot to distill the mash. The spirit is then tucked away to age in charred American white oak barrels, enduring many seasons of wildly sporadic Texas weather to give the final product character and grit. Distillery tours break down the process and history with a side of humor. At the end you can even pour and seal your own bottle. Or you can pick one up at just about any retailer, restaurant and bar around town.