Eight Row Flint Menu

Lunazul Tequila, Curacao, Fresh Lime, Salt

Pisco, Aperol, Tamarind Cordial, Fresh Grapefruit and Lemon, Lemon Oleo, Peychaud's Bitters, Lonestar Beer

Tempranillo, Fino Sherry, Brandy, Strawberry, Violet, Fresh Lime, Lime Oleo, Orange Flower, Vanilla, Black Pepper, Thai Basil

Citadelle Gin, Grapefruit Sherbet, Lime Sherbet, Mint Cordial, FeverTree Mediterranean Tonic

Carpano Antica Formula, Cocchi Americano, Rittenhouse Rye, Dry Curacao, Tobacco, Orange Oil

Kinsman Apricot, Fresh Lemon, Lemon Oleo, Blvd Tank 7 Saison

Lillet Rose, Lemon Juice & Oleo, Topo Chico, Grapefruit

Aged 8 years at the George T. Stagg Distillery in Frankfort Kentucky, this barrel of Weller is the crown jewel of all our barrels. Preston Van Winkle joined Morgan Weber to pick this barrel at Buffalo Trace in December of 2015. This barrel aged almost two years longer than normal Weller Antique and by our request Buffalo Trace did not chill-filter it, leaving more character and complexity. "This barrel has many similar characteristics to older bottlings of the Van Winkle family's Old Fitzgerald that I've tried, which makes it such an honor to have on our back-bar." Because we have such a limited number of these bottles, we are self-allocating three per month at Eight Row Flint.

Aged 11 years, 3 months at the George T. Stagg Distillery in Frankfort, Kentucky from Buffalo Trace's Mashbill Number 1. This high-rye bourbon is easily one of the best single barrel expressions of Eagle Rare that we have ever tasted... seriously. The nose is super-enticing, in a grandpa's cheap pipe tobacco, and worn-in leather chair, sort of way. It's bourbon, so of course the vanilla and butterscotch game is strong but it is an extremely well-balanced example of what makes bourbon amazing. It finishes long and soft, rounding out with a not-so-subtle maple syrup sweetness-Grade B-style. At 90 proof, this one is great neat, or with a splash of water...or however you want it. Go back and smell that empty glass: yeah, it's all Madeira and Episcopalian fruit cake.

Aged 9 years, 7 months. On the first whiff this one is all fresh apricots, subtle peat moss, and freshly-cut fruit wood. On the second, it rolls towards new-car smell and a can of tennis balls. The palate is delicious, with balanced traditional bourbon characteristics but also tons of refined, fancy-grade maple syrupaction. Taste again and sage makes an appearance, like your favorite Jimmy Dean breakfast sausage. It finishes cleanly, with good length and a John Waynestyle alcohol burn that is just strong enough to keep you interested. Empty glass aroma: overly-manipulated, over-oaked, over-priced, monolithic, Napa Cabernet Sauvignon-which is apparently bad for Cabernet Sauvignon, but great for bourbon

Aged 11 years, 8 months, in Warehouse HW at Four Roses' Cox's Creek property. The distillery makes two different mashbills: "E" which uses 75% corn, 20% rye and "B" which uses 60% corn and 35% rye. To make things even more complicated, Four Roses also uses five different types of yeast, creating the potential for ten (!) different recipes. Aunt Jemima corn syrup. The nose is all stone-fruit, Aunt Jemima Pancake syrup, and toffee with strong mexican vanilla-maybe some of that fake, chocolate-cherry candy cordial-thing too (the ones with the weird goo in them). In our OBSF cask, the higher percentage of rye comes through in the beginning, taking on a spearmint and peppery situation (but not fresh black pepper, more like the can of McCormick's that has been sitting in your pantry for a couple of years). Water or ice helps to tame that 56.2% cask strength proof

This one is like stepping on a lego, barefoot, in the middle of the night on the way to the restroom. Aged approximately 6 years, this is our anti-bourbon, bourbon. Iodine and medicinal herbs...the kind that people used to think would cure them, but really wouldn't. Dried peaches, rusty paint cans, and pecan pralines (new orleans-style, not Mexican-style). On the finish, it's all Werther's original. The last thing it does, is the best thing it does. This is the bourbon that asks a lot. You have to go to this bourbon, it doesn't come to you

On the nose, this bourbon is that red box of yellow Golden Maid raisins, wet river rocks, green hay, and freshly turned garden soil. The palate though is a beautiful example of what we've come to expect from high quality, modern bourbon. As it finishes, the yellow golden raisin-thing changes into a Thai pickled plum situation. The dried fruit is amazingly persistent-grapes specifically, making this the most cognac-nuanced bourbon of all our house barrels. Tie this one up, put a bow on it, and call it a day

Aged 10 years, 5 months. On the nose, this one is Christmas trees and magical f*cking reindeer. Low-grade milk chocolate-the American stuff; juniper berries and pink peppercorns. It's got amazingly high minerality: crushed granite and limestone. The palate is more reminiscent of antique bourbon: Absinthe-style licorice, eucalyptus, and spearmint. At 120 proof, it will put hair on your chest. There is no doubt that this one needs some water as it is not a slight bourbon. Persistent charred oak, chile pequin, and a great citrus-thing happening with lemon and grapefruit, which certainly softens the edges. This is your grandpa's bourbon-maybe even his grandpa's bourbon. In spite of it's powerful nature, it has a lot of nuance. Take some time in between sips

After tasting barrel after barrel of bourbon, eventually finding the best and most unique, we bought the whole barrel and brought it back to the Heights. Please enjoy these fine whiskeys hand selected by Morgan Weber. Four Roses Single Barrel, 11.8 Years Old. Eagle Rare Single Barrel, 11.3 Years Old. Weller 107 Antique Single Barrel, Unfiltered (Van Winkle Pick), 8 Years Old

Follow this whiskey on its path from white corn whiskey into 10 year old bourbon. All three of these whiskeys use the same traditional bourbon mash bill of mostly corn, finished with some rye and malted barley. Here, we see how the exact same mashbill (recipe) can taste so drastically different, based on where and how long it is aged. Blanton's Single Barrel. E.H. Taylor Small Batch. Eagle Rare 10yr

Rye whiskey was the prevalent whiskey of the northeastern states, especially Pennsylvania and Maryland, but largely disappeared after Prohibition. In the United States, "rye whiskey" is, by law, made from a mash of at least 51 percent rye. Rittenhouse Rye 100. Whistle Pig 10yr. Woodford Rye

Finishing whiskey in barrels that originally housed another spirit is not a new concept, Scotch makers have been doing it successfully for years, and american whiskey makers are following right behind. These three selections derive so much of their flavor from their respective barrel finishes. From a rye in Port and french oak casks, to a bourbon in Sherry butts, and finally a bourbon in Chinato Vermouth barrels. High West Midwinter Night's Dram. Belle Meade 9yr Sherry Finish. Whistle Pig Old World Sauterne and Port Finish

Ever wanted to travel? Don't. Drink. We present three unique whiskies from different corners of the globe. Each distilled from a single grain {Barley, Wheat, and Corn} and each hailing from a different part of the world (France, California, and Japan, respectively). Woodford Master's Collection White Corn. Parker's Heritage Malted Barley. Alberta Rye

For generations, Scottish whisky makers have used peat smoke to dry their barley malt and impart a distinct flavor profile. New craft distilleries in the states have taken this whiskey making tradition to another level by using not only peat but different wood smokes to create big, bold, but still balanced whiskey. Laphroig 10 yr. Corsair Triple Smoke. Balcone's Brimstone

Houston, Texas | Cream Ale

Houston, Texas | Euro-style Pale Lager

Houston, Texas | American Black Ale

Colorado | Scottish Ale

Austin, Texas | Bavarian-Style Hefeweizen

Dexter, Michigan | Witbier

California | American IPA

Pennsylvania,| Belgan Triple

Austin, Texas | American Pale Ale

Austin, Texas | Cider

Austin, Texas | Sour Red Ale

Houston, Texas | Porter

Dexter, Michigan | Saison

De Proef Brouwerij, Lochristi-Hijfte, Belgium | American Double-Imperial Stout

Londonderry, New Hampshire

Colorado | Milk Stout

very old barton BIB, piloncillo, angostura,orange & lemon peel

overproof tequila, dry curacao, lime, lime oleo eggwhite salt

cilantro rice, refried beans, peppers, scallions, corn tortillas

crema, radish, charred onion, queso fresco, cilantro

jicama, fennel, orange, pickled coriander, togarashi

snow peas, carrot, tomatillo, cabbage

tamarind, charred scallion, cabbage, lime