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

"Since launching in 2014, the team set out to source as much locally as possible for their craft gin, amaro, and liqueurs, but quickly ran into infrastructure limits—struggling to find farms that could commit to the volumes of lavender, rosemary, and lemongrass they need—so they source Texas grapefruit from many producers, import certain botanicals (like pink peppercorns and non-ash juniper), and complement local sourcing with collaborations and inclusions such as Cuvee coffee beans in their Cafecito liqueur, Srsly chocolate in Chocolate Cafecito, steeped green unripe pecans from Yegua Creek Farms in Noce Pecan, and limited-release projects with Argus Cidery, Texas Keeper Cider, Fairweather Cider Company, and Jester King Brewery." - Veronica Meewes