The Answer isn’t just a whiskey; it’s a testament to the power of place and the innovation driving Milam & Greene.

“We wanted to better understand how temperature fluctuation between the two environments influences flavor extraction in our whiskey, so one of the first activities we did together as a team was lay down these barrels in two states in 2019,” says Heather Greene, CEO and Master Blender. “The popular hypothesis that the hotter, drier climate significantly differentiates Texas bourbon across the board with higher oak extraction compared to a Kentucky bourbon is a good one, and now you can taste it.

“Individually, each bourbon is delicious, and batched together, the combined bourbons also create gorgeous, complex whiskey,” says Greene. “This experiment puts a spotlight on everything we do at Milam & Greene as we bring together the best casks aged in different states, or as in our sell-out Wildlife Collection, bringing whiskey down to Blanco to age for extra flavor extraction. We understand how to get the best characteristics of whiskey from each state to shine through in a blend. Our team emphasizes that while the chemical analysis of the whiskey is exciting, nothing compares to the human experience of nosing and tasting.”

This study opens the door for further research using advanced techniques. Greene and team plan to age barrels in different parts of Texas as well as ship their pot-distilled whiskey to Kentucky.