Dan Garrison

“Texas Bourbon Pioneer”

Long before he became one of the most recognizable names in American craft whiskey, Dan Garrison was a Lone Star entrepreneur looking for a new direction. Born in 1962 and raised in Texas, Garrison spent much of his early career in marketing and business, far removed from copper stills and charred oak barrels. But in the early 2000s, after his previous business ventures were disrupted by economic downturns, including the dot-com crash, he found himself searching for a new purpose. That search would ultimately lead him to bourbon.

Garrison's introduction to distilling did not come from family heritage or Kentucky tradition. Instead, it began with independent research. Determined to learn how bourbon was made at the highest level, he traveled to Kentucky in 2004, where he spent time studying operations at some of the most legendary distilleries in the country. In particular, he was deeply influenced by the practices at Maker’s Mark. He met with master distillers, toured rickhouses, and asked questions relentlessly. That trip convinced him that Texas could produce world-class bourbon, not just whiskey in the general sense, but true, federally recognized bourbon.

In 2006, Garrison and his wife, Nancy, founded Garrison Brothers Distillery in Hye, Texas, located in the Texas Hill Country between Austin and Fredericksburg. The distillery became the first legal bourbon distillery in Texas history. The Garrisons built the business on family labor and rural grit. Dan oversaw production while Nancy managed operations and business logistics. Their two sons, Sam and Andrew, also worked at the distillery as it grew. Unlike many startups that sourced whiskey from established producers while waiting for their own distillate to age, Garrison Brothers refused to buy or blend outside spirits. Every drop in every bottle had to be made on their property using Texas-grown grain and Texas water.

Texas’s extreme climate, marked by scorching summers and rapid temperature swings, proved both a challenge and an advantage. The intense heat accelerated the aging process inside the barrels, pulling flavor quickly out of the charred oak staves. While this meant angel’s share losses were drastically higher than in Kentucky, it also produced deeply oaked whiskey in a shorter period. Garrison leaned into that boldness, crafting a bourbon that was unapologetically Texan: high-proof, high-flavor, and distinct from anything made in the traditional bourbon states.

In 2010, Garrison Brothers released its first commercial product: Garrison Brothers Texas Straight Bourbon Whiskey. The release was highly limited, with just a few hundred bottles sold through local retail partners. The response was enthusiastic. Bourbon enthusiasts were intrigued by the concept of a Texas-made straight bourbon, and early reviews praised the whiskey’s deep caramel, spice, and oak-forward profile. Within just a few years, the brand expanded distribution across Texas and began moving into neighboring states.

Garrison’s leadership style was hands-on and community-driven. The distillery relied heavily on volunteers for bottling, affectionately known locally as the “Bourbon Bomb Squad.” These volunteers helped hand-dip bottles in wax, apply labels, and package cases in exchange for camaraderie, meals, and a bottle to take home. This grassroots approach helped cultivate a loyal fan base.