Emiliano – Distiller at Still Austin – Texas Whiskey Champion
“It means everything. We’re revolutionaries. We’re changing what it looks like to age, distill, finish, and blend whiskey. And the world is taking notice... What starts here changes the world!”
If you spend enough time exploring the Texas whiskey scene, one name will keep finding its way to you—not on labels or in headlines, but in conversations, recommendations, and raised glasses. That name is Emiliano, and if you don’t know him yet, you’re about to wonder how you didn’t.
Emiliano is a distiller at Still Austin, one of the standout distilleries helping shape the future of Texas bourbon. But his influence stretches far beyond the rickhouse. He’s not just a guy who makes whiskey. He’s one of the loudest, proudest, and most genuine champions of Texas whiskey working today.
I first met Emiliano years ago, back when I was just beginning to carve out a niche in the whiskey world with Texas Whiskey News. From the start, he had my back. No ego, no pretense. Just support. That’s the kind of person he is. He’ll cheer you on, call you out if needed, and make you feel like family, all in the same conversation. And that energy shows up in the whiskey he helps create.
His path to distilling wasn’t a straight shot. He spent seven years on the retail side of the industry, selling whiskey and learning its language. But deep down, he knew he wanted to make it. To get his hands on the grain, the stills, the barrels, and shape something real. What drives him isn’t just craftsmanship. It’s culture.
“Everything we ate at abuela’s was picked from the backyard. El maíz, los nopales, even the borregos. That terroir of South and Central Texas won’t ever leave my palate.”
As a proud Indigeno-Mexicano, Emiliano brings his heritage into every part of the process. For him, whiskey isn’t just a drink. It’s a way to connect the past to the present. He talks about terroir—the land, the grain, the environment—as more than a technical term. It's personal. “Growing up,” he told me, “Everything we ate at abuela’s was picked from the backyard. El maíz, los nopales, even the borregos. That terroir of South and Central Texas won’t ever leave my palate.”
That connection to place gives Texas bourbon its unique identity. Unlike Kentucky’s time-honored traditions, Texas whiskey is still writing its own story. The heat, the wild climate swings, the bold experimentation, they all help shape a spirit that’s loud, rebellious, and unmistakably Texan. Emiliano calls it revolutionary, and you can taste that energy in the bottles he’s helped bring to life.
One of those bottles is a bourbon I still can’t forget. It was a pot still whiskey aged four years and finished in a maple syrup barrel, from his time at Treaty Oak. The result was a rich, decadent pour that somehow tasted like blueberry pancakes. Butter, syrup, everything. It was wild, unexpected, and somehow still balanced. That’s Emiliano in a bottle.
These days, he’s making magic at Still Austin, where one of his proudest projects is the Red Corn Bourbon. It’s distilled from an heirloom variety of corn that brings a natural sweetness to the spirit. “It tastes like candy,” he says, and you can see in his face how much he means it.
“Nothing in life is forever, including stills,” he says. “But every now and then, they’ll run like a charm.”
But don’t let his easygoing vibe fool you. Emiliano sees distilling as both art and philosophy. He believes that stills have personalities. Some days they cooperate, other days they push back. He talks about them the way others talk about classic cars or beloved instruments—full of quirks, soul, and history. “Nothing in life is forever, including stills,” he says. “But every now and then, they’ll run like a charm.”
Ask him what it means to be part of the Texas whiskey community, and he doesn’t hold back. “It means everything. We’re revolutionaries. We’re changing what it looks like to age, distill, finish, and blend whiskey. And the world is taking notice... What starts here changes the world!”
To Emiliano, whiskey is more than liquid in a bottle. It’s history, heritage, resistance, and celebration all wrapped into one pour. It’s something to raise in honor of your ancestors and your friends, your roots and your future. When Hispanic Heritage Month overlaps with Bourbon Heritage Month, he calls it one of his favorite times of the year. "The ancestors had something to do with it," he says. And honestly, when you hear him talk about it, you believe him.
If given the chance to share a drink with anyone from his heritage, he doesn’t hesitate. Emiliano Zapata—his namesake, the revolutionary. “To sit down with him and have a glass of whiskey and just talk... my mind runs with possibilities.”
That’s the thing about Emiliano. He’s not just making whiskey. He’s honoring something bigger. He’s blending past and present, Texas and Mexico, rebellion and community. And he’s doing it all with heart, hustle, and a heavy pour of soul.
So, the next time you sip a Texas bourbon that makes you pause, makes you smile, maybe even makes you rethink what whiskey can be, don’t be surprised if Emiliano had something to do with it.
Want to follow along with Emiliano’s latest projects and bottle drops? Check him out on Instagram: @elwhiskilero
What do you think of Still Austin’s Red Corn Bourbon? Have you tried it yet? Drop your tasting notes in the comments — I’d love to hear what you think.
This article was written in cooperation with Texas Whiskey Association.
If you’re as passionate about Texas whiskey as Emiliano and I are, stick around a while:
📅 See what’s coming up on the Texas Whiskey Event Calendar — festivals, tastings, and bottle releases across the state.
Find Still Austin Whiskey Co. events and maybe you’ll run into Emiliano.
And if you want to show off your Texas whiskey pride, head over to the Texas Whiskey Geek Merch Shop. Hats, shirts, and gear made for whiskey lovers who aren’t afraid to stir the pot.
