Barrel-Aged Cocktails Are Taking Dallas Bars By Storm — Eater Dallas
FT33 ages their cocktails in whiskey barrels from Texas distillery Balcones, each of which have twice held other spirits. Using barrels that have already been “seasoned” helps soften the aggressive flavors of the oak, creating a smooth cocktail that is entirely drinkable, but also has a more complex flavor profile. One of the bar’s current standouts is their take on a Last Word, cleverly called The Final Say. Made with the aforementioned barrel-aged Ford’s Gin and green Chartreuse, the bartenders sub velvet falernum in for the typical maraschino, resulting in a deeper-flavored, more deliciously nuanced take on the classic cocktail.
by AMY MCCARTHY