WAKE YOUR SPIRIT
The road to Devils River Coffee Bourbon Whiskey starts by sourcing a Vienna Roast blend of “free-trade” coffee beans from a local San Antonio coffee roaster. Responsibly sourced from Honduras, Colombia, and Brazil, the coffee beans are roasted to extract the most flavor. The Vienna Roast is the most difficult roast to achieve on a consistent basis, so of course, Devils River Whiskey had to take on the challenge.
We didn’t stop there. To further enhance the coffee flavor in our whiskey, we chose to go with the cold-brew process. Hot brewing forces the flavor from the bean, but cold brew likes to take its own sweet time. We steep our award-winning Devils River Bourbon with the dark roasted Vienna coffee beans for at least 24 hours at a low temperature to bring out the smooth, sweet flavor cold brew coffees are known for.
SWEET ORGANIC AGAVE
We then marry our bourbon-infused coffee whiskey with 100% organic blue weber agave nectar, creating a naturally infused rich and smoky coffee-flavored bourbon whiskey.
80 Proof (ABV 40%)
EXCEPTIONALLY PURE WATER
That’s what makes Devils River Whiskey the decorated, smooth small batch whiskey you enjoy today. Legendary Texas Ranger, John Coffee Hays, named this powerful waterway the ‘Devils River’ in 1840, and from his ingenuity, our namesake was born. The naturally-filtered limestone spring water is considered the purest water in Texas. The iron-free, sweet spring water is ideal for crafting an unrivaled Sinfully Smooth Whiskey. It’s purity unmasks all the delightful nuances we worked tirelessly to emphasize in every sip. Here’s to living a life that’s never short of extraordinary. Devils River Whiskey.
EXCEPTIONALLY PURE WATER
Texas Ranger, John Coffee Hays, was one of the first explorers to find Devils River. At that time, the river was known to explorers as the San Pedro, named for St. Peter. Hays stood at the rough waters, peered into the deep canyons of this powerful river, and deemed it worthy of a much stronger name – The Devils River.
THE SPIRIT OF TEXAS
We honor John Coffee Hays’ legacy and the spirit of adventure by protecting the Texas landmark that is Devils River. It’s blue, vibrant water serves us well by offering the purest foundation for our whiskey and the inspiration to seek adventure and passion in all that we do.
A warming espresso with touches of spice and dark chocolate.
COFFEE BOURBON ICE CREAM BEER FLOAT
2 c. heavy whipping cream
1 T. Devils River Coffee Bourbon
½ c. sugar
1 t. vanilla extract
Pinch of salt
Stout beer (any kind with coffee notes would be best!)
In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream, coffee bourbon, sugar, vanilla, and salt. Whisk on high until soft peaks form, then pour the mixture into a freezer-safe container. Place in freezer for 3-4 hours or until the mixture has set into the consistency of ice cream.
In a frosted glass—the bigger the better!—drop two scoops of the no-churn ice cream, then pour the stout beer over the top until the glass is filled. Enjoy with a long-handled spoon and a straw like a classic float, or blend together and sip through a straw!
*The no-churn ice cream recipe is lightly adapted from Eric Kim’s recipe for No-Churn Ice Cream with Vanilla Bean and Scotch.
*SHIPPING NOTICE- If possible, please use a business address for shipping. All shipments require an adult signature which is much more reliable at a place of business.
All orders usually ship within 24-48 hours unless noted otherwise