How Austin Distillers Are Using Local Ingredients in Their Spirits | Eater Austin

"Born in 2005 after Paula Angerstein fell in love with limoncello in Italy, this operation made her the first woman licensed to distill spirits in Texas; she strives to use as much Texas-grown fruit as possible in her liqueurs, including orange and grapefruit varieties, and the grapefruit liqueur is made with 100 percent ruby red grapefruits grown in the Rio Grande Valley, while over half of the citrus in her orange and lemon spirits is local with the remainder sourced from the Southern Hemisphere when Texas fruit isn't available." - Veronica Meewes