Where to Drink

Our 9 favorite bourbon bars — plus can't-miss drink specials

Sometimes our government gets it right. On August 2, 2007 the U.S. Senate declared September as National Bourbon Heritage Month in a unanimous decision. This came years after Congress pronounced bourbon as “America’s Native Spirit” in 1964. It makes sipping bourbon feel downright patriotic.

The Scots and Irish argue over who invented whiskey (or whisky as the Scots, Canadians and Japanese spell it), but bourbon is a completely American spirit. If the whiskey bottle says bourbon, it must be made in the U.S. By regulation, bourbon is made from fermented grains including at least 51 percent corn, it must be aged in new oak barrels and cannot contain any additives, colors or flavors.

There may be a lot of rules for how it’s made, but there aren't many rules on how to enjoy it, and Austin bars are pulling out all the stops to celebrate Bourbon Heritage Month. Here are some of the best bourbon drink specials you’ll find around town.

The Blackheart: The Gentleman Caller
Old Grand Dad 114, Antica Sweet Vermouth, Brothers Black Walnut Bitters

The back bar of The Blackheart is studded with more than 100 types of whiskey. Amber sunshine brightens the smile of customers with a stellar selection of bourbons including Pappy Van Winkle 20 and 23 year old and a solid selection of Texas whiskey including Garrison Brothers, Red River Texas Bourbon Treaty Oak Red Handed Bourbon and Balcones Whisky. General Manager Jeremy Murray describes The Gentleman Caller as, "Big bourbon, high proof meets black walnut in this a unique twist on a classic Manhattan. We serve this in an Old Fashioned glass with a single large cube."

Drink.well: Reverend's Reprieve
Elijah Craig 12 Year Bourbon, cinnamon syrup, fresh lemon, PAMA pomegranate liqueur, baked apple Bitters, Fever Tree Sparkling Lemon Soda, apple slice

Drink.well. is taking Bourbon Heritage Month seriously with a different whiskey offered for half-price every day. It’s an impressive list with whiskeys like Four Roses Single Barrel, Van Winkle Special Reserve 12 Old, Eagle Rare 17 year old and Stag Jr. from Buffalo Trace.

"This is an 'Indian summer'-inspired highball cocktail," explains owner Jessica Sanders of the Reverend's Reprieve. "Elijah Craig 12 Year is a small batch Bourbon with a nose and flavor profile that begs for fall — baked apples, toffee, nuttiness — but the anise and mint finish are just bright enough to let the feel of summer linger. The cocktail is long, refreshing and fizzy, but with the warmth and spice of a cooler-weather drink."

Due Forni: The Drunken Gaucho
Four Roses Small Batch Bourbon, house made Limoncello, Aperol, Amaro Montenegro, egg whites

This bourbon cocktail with an Italian twist is a great way to whet your appetite for a traditional Neapolitan pizza. A perfect balance of booze, bitter and citrus bite with a frothy bit of fun will transport you from the Kentucky hills to the Tyrrhenian coast.

Half Step: Kentucky Colonel
Bonded bourbon, angostura bitters, Benedictine

Half Step has a well-selected line up of whiskeys including Michter's 20 Year Single Barrel Bourbon and Pappy Van Winkle’s Family Reserve 23 year. For this cocktail, Barman Florian Minier mixes a variation of an Old Fashioned using 100 proof bourbon and served with a huge, hand-cut ice cube. The bonded whiskey gives the drink little more heat to cut through the sweetness of the Benedictine in the cocktail. That huge hunk of ice also melts slowly, letting the drink mellow as you go.

Péché: High West Double Rye Old Fashioned
High West rye, lemon peel, JT bitters

Péché may be known for its absinthe, but it has an impressive selection of whiskey including Angel’s Envy Cask Strength, Jefferson Presidential 21 Year Bourbon and Willett 12 Year. An Old Fashioned is a whiskey lover’s go-to cocktail and this recipe packs a bit of spice to keep you smiling.

Searsucker: New Fashioned
Angel Envy bourbon, orange curacao, orange rind, a mixture of Angostura and Peychudes bitters

"We make a 'New Fashioned' with our very own Searsucker blend of Angel’s Envy Bourbon that we call the Suckers Blend,” says Bar Manager Robin Ozaki. "Angel’s Envy blended a specific batch based on three different styles that they let me experiment with. When I dialed in the recipe that I felt best as a base for a cocktail, they bottled 120 specially branded 'Searsucker' Angel Envy Bottles, and sent them to Texas!"

The Tigress Pub: Beggar’s Banquet
Treaty Oak Red Handed Bourbon, maple syrup, lemon juice, Old Speckled Hen ale

You might not get lost in this cozy bar, but it’s highly possible to get lost in thought while sipping on one of owner Pamela Pritchard’s elegantly crafted drinks. "The Tigress loves bourbon," she says. "We have just changed the menu for September to feature some bourbon cocktails. The three bourbon cocktails on the menu are The Scofflaw, The Black Demure and Beggar's banquet which is our on-tap cocktail. In addition, I have some bourbons I don't normally have on hand like Prichards Double Barreled bourbon, Angels Envy, Elijah Craig 12 year, Willet Pot Still Reserve and Wild Turkey 81."

W Austin: The Brother’s Quarrel
St. Germain and Canton Ginger, Buffalo Trace Bourbon, Laphroaig scotch

Legend has it that the maker of Chambord challenged his two sons make a liqueur better than his — and better than each other’s. The result of the completion was one made St. Germaine and the other Canton. This drink is an homage to their quarrel with Bourbon and Scotch vying for affection in one glass. Dustin Courtright, libationist at the W Austin, recommends drinking the layered cocktail with a straw to let the ingredients’ flavors evolve as you sip. "The scotch will come down into drink and fuse into it, then you’re left with a bourbon-scotch marriage."

While you're there, try the single barrel Eagle Rare that was chosen and bottled specifically for the W Austin.

Whisler’s: Lion's Tail
Bourbon, St. Elizabeth allspice dram, lime juice, demerara syrup, 2 dashes of Angostura bitters, lime wheel

Kick back with one of three featured bourbon cocktails at this easy going east side spot. The nights are cooling off just enough to enjoy whiskey on the patio. "This is not your typical citrus-driven cocktail," General Manager Cesar Aguilar says of the Lion's Tail. "By adding dram and angostura bitters, it makes a bright bourbon cocktail, where the bourbon’s sweetness is highlighted and accented with notes of all spice and clove, and it pairs well with the oak-y character of the bourbon."

The Kentucky Colonel at Half Step.

Photo by Matt McGinnis

The Kentucky Colonel at Half Step.

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Omakase for Everyone

New South Austin restaurant swims against current of expensive omakase

Photo courtesy of Tancho Sushi

Tancho Sushi keeps things simple.

Austin had no shortage of beautiful sushi restaurants, but a new one at Lantana Place is doing drawing the trend away from the center of the city and sticking a lower price tag on the experience. Tancho Sushi, offering "everyday omakase," is now open at 7415 Southwest Parkway.

The thought of casual omakase feels like a bit of an oxymoron in Austin, where the service style — which tasks the chef with choosing what the diner will eat — is almost synonymous with something fancy and expensive. Factor in the interior design at Tancho, which certainly doesn't look pedestrian, and it's hard to believe it's actually an everyday meal.

But all things considered, these prices seem reasonable: $29 for the lightest dinner option, and capping out at a $59 feast. Lunch is even less expensive, starting at $24.

Tancho Sushi interior The airy space takes advantage of its surroundings outside of the city.Photo courtesy of Tancho Sushi

In some omakase experiences, the chef might factor in a diner's taste, the special ingredients that are available that day, and any number of other factors to determine what hits the table. But at Tancho, these prix fixe options are predetermined, doubtlessly contributing to the more accessible pricing.

The 50-seat restaurant also uses a clever marketing angle to get diners in who aren't necessarily experienced in sushi, or might otherwise be intimidated by letting a chef choose unfamiliar foods. "With thoughtfully curated preset menus, Tancho simplifies the dining experience by eliminating the guesswork so guests can focus on enjoying their meals," a press release announcing the opening says.

The release was sent November 22, but it looks like Tancho has been serving customers in a soft opening capacity for about a month, based on its Google reviews (which are stunningly high for a new restaurant at 4.7 stars).

Offerings at Tancho are simple.Photo courtesy of Tancho Sushi

Although each menu is different, there is a shared arc. All four experiences start with sunomono salad, a cucumber-based dish with red seaweed and sesame. Then there's tuna sashimi with smoked yuzu ponzu and scallions, and the rest depends on what the diner chooses.

Some standout items across the dinner service are sea bream on the light menu; akami (very red meat along the spine of a tuna) on the standard omakase menu; a lobster open hand roll on the rolls-only menu; and a tuna flight on the grand omakase menu.

No menu item is especially complicated. The focus is on doing each ingredient right, including the temperature the fish is served at and even the flavor of house-made soy sauce and ponzu.

“We keep the focus on the ingredients,” said co-founder Brad Van Otterloo in the release. “By stripping away unnecessary flourishes, we allow the quality of our fish to take center stage. This is a Texas-born concept through and through, and we’re proud to contribute to Austin’s growing sushi reputation.”

The open hand rolls are a signature for the restaurant.Photo courtesy of Tancho Sushi

Despite all this talk of omakase, it is possible to order à la carte items: some appetizers, nigiri (sliced fish on top of rice), and rolls. There's also a carefully curated beverage program, which largely focuses on sake. That includes the Kubota Manju or “Ten Thousand Celebrations" ($79), renowned in Japan for its complex layers and smooth mouthfeel.

“As Austin continues to grow, we wanted to introduce a fresh take on the sushi experience,” said Van Otterloo. “We’re here to make sushi approachable for Austinites while honoring the integrity of this cuisine. It’s about creating a space where everyone can discover and enjoy sushi at their own pace – no pressure, no pretense.”

Tancho Sushi exterior This restaurant is meant to be approachable.Image courtesy of Tancho Sushi

Tancho Sushi is located at 7415 Southwest Parkway, Building 4, Suite 300. It's open daily from 11 am to 10 pm, offering both dine-in and takeout. There are no reservations.

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