THE PEOPLE
WHO WE ARE
We are a self-taught collaborative
We are anchored in the roots of tradition and yet each inspired by unique cultural impulses. We embrace the scientific method, even as we collect artistic perspectives to blend with the distilling process. As a group, we’re driven to tinker and test. We are pushed to re-think the creative process the way disruptive musicians, chefs and painters do. We experiment with ingredients and how they’re sourced, with distilling techniques, with ways of finishing—always informed by hard-won knowledge.
The members of our team have experienced so many things—searched for oil, designed buildings, cooked over campfires, served in the military, created art, played rock and roll. All these experiences lead us in our exploration of spirits. Our talented team of rebels have a clear cause – to make the best spirits that purposefully break from convention in order to create something new, or even curious.
We are all collected at Treaty Oak because our founder believes in the creative yield of eclectic experiences. We’re here because of the question “what if …?”
The people of Treaty Oak believe in everything that got us here. But more importantly, we believe all of that is enough to help us create the next great spirit.
A SPACE FOR THE POSSIBLE
HISTORY
“We strive to strike the perfect balance between heritage and innovation. Our willingness to be different based on knowledge and expertise is what sets us apart.”
Treaty Oak Distillery is named after the famous 500-year old tree in Austin, under which Stephen F. Austin signed agreements defining the borders of Texas. We moved to Dripping Springs, a place with a rich history of gatherings and shared perspectives.
In 2016, Daniel headed the expansion of Treaty Oak by moving Treaty Oak from North Austin to the 28-acre property in Dripping Springs, Texas, that is now home to amazing Texas barbeque, inspired craft cocktails, live music, and our ever expanding whiskey production.
DISTILLING DISRUPTIVE IDEAS
THE PROCESS
TREATY OAK DISTILLATION
The wide variety and numerous sizes of stills we have running has given us a depth of knowledge of distillation that allows us consistency and quality. That search for consistency has led us to the column still. We have incrementally scaled up from a 5 gallon pot still to a continuous column.
BARRELS
We purchase all of our barrels from Kelvin Cooperage in Louisville, Kentucky. They are a smaller operation with a similar attention to detail that we have. They are flexible and excited to try new techniques and varieties of oak so that we can zero in on the exact bourbon profile that we desire. Our current barrel is a Char 3. One of the defining points of their process is that they toast the barrel before they char creating a better caramelization of the oak.
TEXAS SUN
Central Texas has a very different climate than Kentucky and other areas producing bourbon. The wide swings of temperature and humidity allow for a maturation that is specific to the weather of the hill country. Especially the winter northers that can go from 85 to 25 in the course of an hour is a perfect environment for the spirit to flow in out of the barrel, picking up all the flavors along the way. Our non climate controlled rickhouse was designed to showcase the environment and seasons that we experience. Our bourbon tells that story.
QUALITY THAT COUNTS
Our Partners
A product is only as good as the ingredients that are sourced. We take special care to work with partners that share our vision and passion for pushing boundaries.
Barton Springs Mill
Barton Springs Mill is our purveyor of locally sourced, non GMO heirloom grains
90% of our grains are grown by Texas farmers, using sustainable organic practices
James Brown and his team are helping to place Treaty Oak at the forefront of the Heirloom Grain Movement
Their mill, malting floor and bakery are onsite at Treaty Oak
KELVIN COOPERAGE
Source for our American white oak, triple charred barrels
Family run since founded in 1963 in Glasgow. Kelvin has served the major distilleries in Scotland, Ireland and worldwide continuously since its formation.
In 1991, Kelvin relocated to Kentucky to be in proximity to Bourbon country and to the supply of the finest American oak for barrel production.
ONE TREE PLANTED
One Tree Planted is a 501(c)(3) non-profit organization on a mission to make it simple for anyone to help the environment by planting trees
We donate $1 for every dumped barrel that can no longer be used for aging whiskey, finishing beer or wine
So far Treaty Oak has contributed to help plant over 300 trees
Charitable Partners:
CLOSING THE LOOP
SUSTAINABILITY
At Treaty Oak, we’re striving to capture the spirits of a place, but more—we believe in taking care of the people and the place that inspires us. We are part of a community of hard working folks who understand the value of healthy soils and clean water. We care so deeply about practicing sustainable processes that we’ve hired a specialist, Jamie Biel, to assess our operations from top to bottom in an effort to find ways to increase efficiency of water and energy usage, decrease waste and carbon footprint, and ensure responsible sourcing of our raw materials. At Treaty Oak Distilling, doing things right not only feels good, its tastes good, too.
Sustainability EFFORTS
Awareness & Education
Water and Energy Efficiency
Resource Management
Carbon Footprint Reduction
Corporate Social Responsibility
Partnerships with Local Suppliers
Community Outreach
Social Advocacy & Cause Marketing
“There is so much potential to respectfully integrate our processes into those nature has established in terms of water, energy, and waste. We plan to demonstrate that it is possible to blend economy with ecology in the pursuit of the curious.” Jamie Biel
Water
Pure, crisp water is the basis for all of our products and it’s the lifeblood of the Hill Country. We are constantly improving our processes to use water more efficiently, reduce usage, and reuse wastewater wherever possible.
Energy
Our operations equipment is highly efficient. By moving to steam injection and continuous column distillation, we reduce the amount of energy required to heat and cool our bourbon mash. Future plans include a photovoltaic solar array and biogas generation.
Waste
We manage our waste by farming it out. Spent grain goes to local farmers to feed livestock, is dehydrated and compressed into dog treats, or is composted and used to feed the garden.
Land
We’re careful with the land. We plant native flora, build berms to reduce erosion, and restore riparian areas. We grow our herbs and produce organically and use them in the restaurant, distillery and cocktail program.
Sourcing
We source many of our botanicals and grains locally and mill them next-door, which cuts our carbon footprint. We know farmers whose hard work keeps them connected to the land. We want our work to make theirs more fruitful.