Still Austin Whiskey Co., a standout in the heart of Texas’s capital, has just dropped its oldest Bottled in Bond bourbon yet, and it’s turning heads among whiskey lovers. This isn’t just another bourbon—it’s a bold, small-batch creation that leans on a unique ingredient: red corn. With Texas distilleries like Garrison Brothers, TX Whiskey, Milam and Greene, and Balcones already making waves, Still Austin is proving it can hang with the big dogs, not just in Texas but with the best from Kentucky. This new release, part of their Bottled in Bond series, is a must-try for anyone who appreciates a well-crafted whiskey with a story to tell.
A Distillery Rooted in Austin’s Spirit
Tucked away in an industrial park in Austin, Still Austin has been crafting whiskey for over a decade. Known for its grain-to-glass approach, the distillery controls every step of the process, from sourcing local grains to bottling the final product. Their core lineup includes straight bourbon and rye, along with cask-finished and cask-strength expressions, all made in small batches to ensure quality. What sets Still Austin apart is its willingness to experiment, especially with heritage grains like Jimmy red corn, which gives their whiskeys a distinctive edge.
The Bottled in Bond series, launched in June 2023, is a testament to their craft. These seasonal releases are special because they follow strict rules: the whiskey must be at least four years old, bottled at exactly 100 proof, and made at one distillery during a single distillation season. This guarantees consistency and quality, making each release a snapshot of Still Austin’s skill at that moment in time. The latest in this series, the 2025 Red Corn Bourbon, is their oldest yet at six years, and it’s packed with flavors that make it worth seeking out.
Why Red Corn Matters
The star of this bourbon is its mashbill, a blend of 36% Jimmy red corn, 34% white corn, 25% rye, and 5% malted barley. Jimmy red corn isn’t your average grain—it’s a heritage variety that brings a robust, nutty character to the whiskey, with a touch of sweetness that sets it apart from standard bourbons. Distilleries like High Wire in South Carolina have long used red corn to create unique flavor profiles, and Still Austin is following suit with impressive results. The combination of red and white corn, paired with a hefty dose of rye, gives this bourbon a balance of sweet, spicy, and savory notes that evolve with every sip.
Aging for six years, this release builds on the success of its predecessors: the 2023 version (four years old) and the 2024 version (five years old). That extra year in the barrel has smoothed out the edges, letting the flavors deepen and meld. The result is a bourbon that feels mature yet vibrant, with a complexity that invites you to keep coming back for another taste.
Tasting the Red Corn Bourbon
Pour a glass of Still Austin’s Red Corn Bourbon, and you’re in for a treat. The nose hits you with a mix of hazelnut, cashew, and a surprising hint of strawberry soda—a playful sweetness that draws you in. On the palate, it delivers a rich, layered experience. You’ll pick up peanut brittle, pumpkin seed, pecan, and even a touch of red velvet cake, giving it a dessert-like warmth. But it’s not all sweet—there’s a subtle savory kick, with notes of black pepper, maple, and creme brulee weaving through the sip. The 100-proof strength gives it just enough heat to keep things interesting without overpowering the flavors.
This bourbon is versatile. Sip it neat to appreciate its depth, or mix it into an Old Fashioned for a cocktail that elevates the classic. The balance of sweet and spicy makes it a crowd-pleaser, whether you’re enjoying it solo by the firepit or sharing it with friends at a backyard barbecue.
The Bottled in Bond Legacy
Still Austin’s Bottled in Bond series isn’t just about this one release. The distillery has made a name for itself with a rotating lineup of seasonal expressions, each showcasing different grains and flavors. Alongside the Red Corn Bourbon (summer), they offer a High Rye Bourbon in the fall, a Blue Corn Bourbon in the winter, and a Straight Rye Whiskey in the spring. Each release is a limited run, making them highly sought after by collectors and enthusiasts. The Red Corn Bourbon, in particular, stands out for its use of Jimmy red corn, a nod to traditional Southern distilling that’s been revived for modern palates.
The 2025 release, represented by the heat-loving snake and cactus imagery, captures the rugged spirit of Texas summers. It’s a whiskey that feels like it was born in the Lone Star State, with a bold personality and a warmth that lingers. At $85 MSRP for a 750ml bottle, it’s priced competitively for a six-year-old bourbon, especially one with this level of craftsmanship.
Where to Find It
The catch? Still Austin’s Red Corn Bourbon is a limited release, and bottles tend to sell out fast. The 2025 batch has already disappeared from some shelves, but it’s worth checking specialty retailers like Total Wine, ReserveBar, or Seelbach’s to see if you can track one down. If you’re lucky enough to visit Austin, swing by Still Austin’s distillery for a tour and tasting—you might snag a bottle from their exclusive releases. For collectors, it’s worth grabbing all three vintages (2023, 2024, and 2025) to compare how the extra aging has shaped the whiskey’s character.
Why It’s Worth the Hunt
Still Austin’s Red Corn Bourbon isn’t just another bottle to add to your shelf—it’s a testament to Texas whiskey’s rising star. With its unique mashbill, six years of careful aging, and a flavor profile that balances sweet, spicy, and savory, it’s a bourbon that delivers on every front. Whether you’re a seasoned whiskey drinker or just dipping your toes into the world of craft spirits, this release is a chance to taste something special. It’s proof that Texas distilleries are doing more than keeping up—they’re setting the pace.
So, next time you’re looking for a bourbon that tells a story, reach for Still Austin’s Red Corn Bottled in Bond. It’s a sip of Texas tradition, bottled with care and ready to impress.
