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Whiskey of Champions

New whiskey brand stampedes across Texas with small-batch bourbon and rye

Chantal Rice
Dec 30, 2021 | 3:30 pm
Landry Distillery whiskeys
No need to rein in your enthusiasm for these new whiskeys.
Photo by Clay Grier

A new spirits brand that promises to be a completely different breed is riding into town with two labels that are likely to get a leg up on the Texas booze industry.

Austin-based Landry Distillery, the first whiskey brand inspired by the world of quarter-horse racing, has launched with two offerings: Landry Stakes Bourbon and Landry Oaks Rye. Named after iconic types of quarter-horse races, both are now available in major Texas and New Mexico markets.

The opening of a distillery and whiskey tasting room in the Hill Country is expected to follow soon thereafter.

Landry Distillery founder Zach Landry, a third-generation owner of racing-class quarter horses and a devout bourbon aficionado, was inspired by the Ruidoso Downs Racetrack in Southern New Mexico when creating the brand.

The track hosts two of the American Quarter Horse Association’s Triple Crown races — the All American Futurity and the Rainbow Futurity — the latter of which Landry’s grandfather won in 1994.

“There are few things I enjoy more than a weekend with friends watching a quarter-horse race. Sipping on a good bourbon is one of them,” Landry says. “It’s the dream of a lifetime to join the rich heritage of Texas whiskey makers. I hope whiskey drinkers enjoy Stakes Bourbon and Oaks Rye as much as I’ve enjoyed making them.”

A bit of a pandemic project, Landry spent the past year working with a family-owned craft distillery in Southern Mississippi to create a small-batch rye and bourbon that he hoped could go neck and neck with “the Pappy’s of the world” — in reference to Old Rip Van Winkle Distillery’s much sought-after and exorbitant family reserve bourbon — all without breaking the bank.

He also tapped a local spirits authority to help get the brand up and running: Gary Crowell, the co-founder of Deep Eddy Vodka and Austin’s Nine Banded Whiskey, who partnered with Landry and was able to provide unrivaled industry expertise.

“I’ve launched five brands and consulted on twice as many more. Working with Zach on Landry Distillery has been unlike any other experience and more fun than one should have at work,” Crowell admits. “I’m proud to say this is some of the best whiskey I’ve ever tasted.”

Overproof Landry Oaks Rye and Landry Stakes Bourbon are blended and bottled in Austin from cask-strength whiskey sourced from a small family-owned distillery. The rye features a rich oak aroma with flavors of toasted breadcrumbs, ginger, dates, fig, and candied pecans, according to the distillery, while the bourbon is anchored by “a robust wash of caramel and black pepper that folds into a vanilla haze, with smoked chopped pecans and a lingering cinnamon highlight.”

Each blend is sold in 750-milliliter bottles, with the Oaks Rye retailing for $49 and the Stakes Bourbon retailing for $59. It’s currently available at major liquor retailers.

The distillery also plans to launch a collectible spirit release in the spring that will be inspired by an esteemed quarter-horse racing champion. That limited release will be presented in a gift box alongside branded glassware and will retail for about $125.

For more info about Landry Distillery and to follow along as the business hits its stride, visit the brand on Instagram.

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Coming attraction

Dallas hospitality pros team up for new restaurant in Inwood Village

Christina Hughes Babb
Sep 16, 2026 | 1:23 pm
Charlie's rendering
Rendering courtesy of
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Dallas restaurateur Bob Sambol, who brought Bob's Steak & Chop House to the city in the 1990s, is partnering with a prolific Dallas hospitality group to open an intimate new eatery called Charlie’s in Inwood Village.

Planned for spring or summer of 2027, Charlie's - a partnership between Sambol and Vandelay Companies - will take over the space at 5450 W. Lovers Ln. #225 formerly occupied by longtime Dallas favorite Adelmo's.

The restaurant will be small, with about 30 tables, and will serve dinner only. It will also take reservations the old-fashioned way: by landline phone in the restaurant.

Specifics about the menu, chef, and exact opening timeline will be announced closer to the restaurant's debut. But a rendering included with the press release shows a white brick exterior with black shutters, and text beneath the restaurant name that suggests the involvement of "steak," "chop," and "seafood."

Sambol describes Charlie's as "low-key" and "quietly sophisticated," with a "warm palette" and calls this a "very personal" project, which will be built in the spirit of small East Coast neighborhood dining rooms of the past, such as a place his father once owned called The Continental in New Jersey.

“After 30 years, I wanted to create something that feels humble and familiar with great hospitality, a beautiful room, people you know and a restaurant you want to return to again and again," Sambol says in the release. "Nothing overly complicated. Just a really special place for the neighborhood.”

Charlie's restaurant owners Vandalay Companies' Hunter Pond and Rick Dunlap flank Bob Sambol.Photo by Samantha Marie Photography

Sambol says he's had a longtime friendship with the Vandelay Companies' Hunter Pond and Rick Dunlap, whose restaurants include Hudson House, Anchor Sushi, Drake’s, and a variety of other brands. He says he’s watched the restaurant development investors grow up and make a name for themselves in Dallas hospitality.

“I’ve known Hunter and Rick since they were in grade school, and seeing what they have built is truly remarkable. It’s a surreal moment to partner with them on such a personal project” Sambol says.

Pond calls the partnership with Sambol a "fun and unique project ... that no one in Dallas has done in quite some time."

Charlie’s will be "deliberately different" from many of the big city's large-scale "highly produced" restaurants, the owners say, adding that it "will embrace an understated, old-school elegance."

“Charlie’s isn’t about trying to make the biggest restaurant or the loudest statement. It’s about creating a timeless one," Pond says. "That restraint is what makes the project so exciting to us.”

As for Charlie's predecessor at the coveted Inwood Village address, Adelmo's — known for its Italian food "with accents" of French and Mediterranean — occupied the space for 10 years before closing in December 2025 and reopening this year in the Preston Valley Shopping Center, at the southwest corner of Preston Road.

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