“Texas has a varied climate across the state,” says Oliver Brooks, beverage operations team brand manager with Texas-based Pappas Restaurants. “But on average, we have a longer, hotter summer than other [states], which leads not only to a faster maturation, but an intensity of flavor that you don’t get in cooler climes. Big, bold baking spices, toffee, and caramel are even more present in Texas whiskeys than comparable age statements elsewhere.”

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