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Bourbon Bond

Popular TV brothers strengthen their bond with new bourbon headquartered in Dallas

Lindsey Wilson
Jun 16, 2021 | 9:31 am

Anyone who's watched The Vampire Diaries has probably noticed something: the two leading men drink a lot of bourbon onscreen.

Turns out, Paul Wesley and Ian Somerhalder drank a lot of it offscreen, too — so much, in fact, that the pair decided to create their very own bourbon, beginning work while filming and focusing even more once the television show ended in 2017.

After 10 years of perfecting the blend, Brothers Bond is now available nationwide. The company itself is headquartered in Dallas, so the celebrities have been on a Texas tour to introduce their "juice" to bartenders, general managers, liquor stores, their fans, and the general public.

"We want to visit everywhere that we're selling Brothers Bond," says Wesley over Zoom from Austin, where, the night before, the pair had bar-hopped to see their liquor in action. "We're starting in Texas because Texas is such a power state. If we can win over Texas, we can win anywhere."

"This is a big whiskey state but it's a tough one," agrees Somerhalder. "You've got to be authentic, you've got to put the love into it, and you've got to spend time here — this community needs to know you’re respectful of the whole whiskey world. It’s a huge thing for us to be welcomed into this world here, and for us to be running our company out of Texas."

Three distinctive mash bills are blended to create the four-grain straight bourbon whiskey. The corn adds sweetness and fruit notes, the rye adds spice and floral notes, the wheat adds bready softness to the texture, and the barley rounds out the flavors with its nutty and caramel notes.

"When you first get a nose on it, you smell baked banana bread," says Somerhalder. "It’s just so yummy. If it was socially acceptable, I’d eat it with my eggs."

The two actors had a hand in every single part of the bourbon's creation, from the bottle and label design to the liquor itself. Somerhalder estimates there were "hundreds" of iterations before they perfected the recipe, working with master distillers and blenders whom he and Wesley compare to music producers for their precision, patience, and artistry in engineering the final product.

"What we were really chasing is what’s called an equal sensory proportion, meaning all the grains are expressed over your palate in total balance and harmony," Somerhalder explains. "You get that little warm kick of sugar on the back end — it’s so delightful and nuanced — and that’s what we worked so hard to achieve."

It was also important to the friends that their company give back, so a portion of all proceeds goes toward helping regenerative farming practices. Somerhalder is well known for his charity work, especially focusing on environmental issues through his Ian Somerhalder Foundation, so adding this component to their company seemed like an obvious step.

"When you talk to people about climate change, you’ll see them visually shut down because it’s such a large concept to grapple with," he says. "How do you fix something that global? There’s an answer, thankfully, and that answer is called regenerative agriculture.

"It’s the use of plant-raising methods and agriculture at-scale to sequester enormous amounts of carbon dioxide from the atmosphere and store it safely back in the ground. That carbon feeds all those crucial microorganisms in the soil. Healthy soil, healthy plants, healthy communities."

Somerhalder estimates that within the next two years, they will be able to quantify how much carbon dioxide every single bottle of Brothers Bond sequesters.

But in the meantime, the "brothers" are enjoying finally seeing their bourbon on the shelves and in glasses.

"It really is the most authentic thing we could have done," Somerhalder says. "I don’t know anything else I could imagine doing in my life right now. This is the American dream — we are literally living the American dream."

---

Brothers Bond is available for sale now at Twin Liquors, Sigel’s, Western Beverage/Costco, Goody Goody, Spec's, and Total Wine & More, plus many more independent and online liquor retailers.

Ian Somerhalder and Paul Wesley, who played brothers on The Vampire Diaries.

Ian Somerhalder and Paul Wesley
Photo courtesy of Brothers Bond
Ian Somerhalder and Paul Wesley, who played brothers on The Vampire Diaries.
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Joie de vivre

New Bishop Arts bistro brings French elan to historic Oak Cliff home

Christina Hughes Babb
Oct 23, 2026 | 4:33 pm
trapeze
Photo courtesy of Trapèze/Peter Novotny
Trapèze is serving French fare in a laid-back bohemian yet deeply thought-out atmosphere.

Transforming historic Oak Cliff homes into dining destinations is an art, and a duo known for their Deep Ellum hot spots has a new work on display: Trapèze, a French bohemian bar and bistro, that has quietly opened at 240 W. 8th St. in a repurposed bungalow on the west end of the Bishop Arts District.

Owners Peter Novotny and Dan Murry, who operate Ruins on Commerce and Armoury D.E. on Elm Street, told CultureMap in February that they envisioned Trapèze as “an old-fashioned bohemian artist’s enclave.”

Now in the soft opening phase eight months later, they say, by "drawing inspiration from the old French bohemian bars and cabarets,” they've accomplished their goal of creating "a place where people can enjoy a great meal and drinks, listen to some music, and just lose track of time a little.”

Trapèze has been welcoming guests discreetly the last couple weekends, as they complete a few finishing touches both to the building — they are excited about the near-complete patio — and to the food: “We have a limited but very solid menu available now, and should have the full menu, brunch and all, ready very soon,” Novotny says.

A grand opening date is still in the works.

Novotny has said that inspiration for Trapèze came from Oak Cliff’s historical French influence. Bishop Arts once was home to the French utopian community La Reunion, which settled in the mid 1800s. The neighborhood pays homage to these roots at its annual Bastille on Bishop celebration.

“We’re trying to do a tribute to the French history of Oak Cliff and Bishop Arts, and our goal is to capture the things we love about regional French cuisine and culture,” Novotny said earlier this year.

trapeze Designed by local artists at Decotron, the front-porch sign at Trapèze offers a taste of what's inside. Photo courtesy Trapèze/Peter Novotny

Novotny and Murry hired New York-bred chef Jeremy Spector to direct Trapèze’s culinary program. He’s worked in famous kitchens such as Balthazar and Gramercy Tavern and has owned and operated restaurants in NYC. The owners have told CultureMap that Spector's menu represents different regions of France, along with flavors inspired by France’s once-vast colonial empire, including Moroccan cuisine.

The bar menu is full of classic French and New Orleans-esque cocktails made with French spirits and liqueurs like absinthe and chartreuse; an extensive list of cognacs; French Caribbean-rooted Rhum Agricoles (or Agricole rums), and French and “French-adjacent” cider and beer.

The house that is now a restaurant underwent a massive revamp, which lasted months due in part to weather-related delays. To make matters more challenging, Trapeze is located in a conservation district, which means construction had to be done in a specific way that would preserve the home’s original look.

“It’s basically a complete renovation,” Novotny says. “They had to rebuild the entire structure. The whole exterior is all new.”

The new sign out front reads Bien Mangé, Bien Bu, which translates roughly to good food, good drink. Made by the sculptural artists at Decotron, an Elm Street-based signage fabrication company, it creates curb appeal and offers a preview of the attention to detail, whimsy, fine craftsmanship, and French flavor found inside.

Hours have been slightly fluid. At this time Trapèze is open 4 pm-"late" Wednesday-Thursday and 4 pm-2 am Friday-Sunday. Updated days and hours will be posted on Instagram along with information about live music performers, they say.

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