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    Raise a Cup of Cheer

    How Shiner turned brewing heritage into Texas-made vodka, gin + more

    CultureMap Create
    Dec 19, 2025 | 4:25 pm

    Texans are an independent bunch, and Shiner has always celebrated that mindset with its one-of-a-kind beer, brewed right here in the Lone Star State.

    Now, Shiner Texas Spirits is a natural next chapter in a legacy Texans already know and love.

    Built on what the brand calls the Independent Spirit of Texas, Shiner Texas Spirits reflects a mindset of self-reliance, craftsmanship, and a commitment to doing things right — not fast, not easy. That philosophy runs through every bottle, every batch, and every decision made in the small town of Shiner, Texas.

    From brewing legacy to distilling craft
    For more than a century, the team behind K. Spoetzl Brewery & Distillery has honed its expertise crafting one of Texas’ most iconic beers: Shiner Bock. Generations of brewing experience taught the fundamentals of fermentation, patience, and flavor balance long before distilling entered the picture.

    Today, that 100-plus years of technical knowledge carries forward into spirits production, bringing experience and passion to a brand-new portfolio. While Shiner Texas Spirits officially launched statewide in 2025, the hands behind them are anything but new to craft.

    Made in Shiner, shaped by water and place
    At the heart of the operation is place. Every drop of Shiner Texas Spirits is made in Shiner, Texas, using the same artesian well water that has defined Shiner beers for generations. From grain to glass, it reinforces a distinctly Texan story rooted in consistency, quality, and authenticity. In an era when many spirits brands outsource production, Shiner’s commitment to making spirits where the brand was born sets it apart.

    Shiner Cinnamon 'Shine Shiner Cinnamon 'Shine is perfect for winter.Photo courtesy of Shiner

    Shiner spirits

    Photo courtesy of Shiner

    The Shiner Texas Spirits portfolio.

    A spirits portfolio with a sense of soul
    The inaugural portfolio introduces three distinct expressions, each showcasing a different side of Shiner’s distilling approach.

    Shiner Texas Vodka is distilled more than ten times in a towering copper column still, resulting in a spirit that’s exceptionally clean and smooth. Light and subtly sweet on the nose, with hints of malted barley and warm grain, it delivers bright citrus notes and a silky finish designed for both sipping and cocktail versatility.

    Proprietary yeast and artesian well water elevate the vodka beyond neutrality, creating a refined profile that has already proven itself in consumer taste tests.

    Shiner Texas Gin leans into the landscape, capturing Texas through native botanicals and layered flavor. Batch-distilled in small runs, the gin features Hill Country Ashe juniper, ruby red grapefruit peel from the Rio Grande Valley, and San Saba pecans.

    The result is bright and invigorating, balancing citrus and pine with a velvety texture and a clean, refreshing finish. It’s equally at home in a classic cocktail or with a modern Texas twist.

    Completing the main trio is Shiner ’Shine, a four-grain spirit that respects tradition while remaining approachable.

    Crafted with yellow dent corn, winter rye, malted wheat, and two-row barley, and double pot distilled in copper, it offers warm notes of corn sweetness, vanilla, caramel, and gentle spice. Full-bodied yet smooth, it’s bottled at 90 proof for balance and versatility.

    Perfect for the holiday and winter season, Shiner Cinnamon 'Shine is infused with real cinnamon sticks and a touch of pure cane sugar. It's warm and spicy, with the fiery heat balanced by hints of caramel and toasted malt.

    Rickhouse: Where Shiner’s spirit meets the Texas table
    Beyond the bottles, the Shiner experience extends to the distillery grounds with Rickhouse, the on-site restaurant and bar.

    Shiner Distillery Rickhouse lets you taste Shiner Texas Spirits at the source.Photo courtesy of Shiner

    Rickhouse brings the same spirit of craftsmanship to the table, pairing house-made spirits and infusions with thoughtfully sourced Texas ingredients. It’s an immersive way to experience Shiner Texas Spirits at the source, and where cocktails, food, and place intersect.

    Looking ahead
    The distillery is already laying the groundwork for its next milestone: the launch of Shiner Texas Bourbon in 2026. Shaped by Texas heat, time, and tradition, the bourbon represents a highly anticipated evolution of the portfolio.

    shiner rickhousecocktailsshiner spiritsshiner vodkashiner ginshiner shineshiner cinnamon shineshiner breweryshiner distillerypromoted
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    Sushi News

    Mizu Sushi opens at Greenville Ave Dallas address with sushi history

    Teresa Gubbins
    Jan 9, 2026 | 3:56 pm
    Mizu Sushi
    Mizu Sushi
    Mizu Sushi

    A new sushi restaurant has debuted on Dallas' Greenville Avenue at a location with a long sushi history: Called Mizu Sushi & Handroll Bar, it opened in late November at 2014 Greenville Ave. in the space most recently occupied by Kaiyo Sushi but previously, for many years, Teppo, until it closed in 2022.

    Mizu is from chef Roy Ahn, a Dallas sushi veteran who has owned or managed sushi restaurants such as Little Katana, Kome Sushi, and Sushi Zen in Southlake; he also owns Otaru, which he opened in the former Lucia Dallas space in Bishop Arts in 2024.

    Ahn specializes in good sushi done well and at a fair price, and that formula is in play at Mizu, where the goal was to provide an old-school traditional sushi restaurant that could serve as a relaxed alternative to the current omakase trend, says Ahn's son, Chris Ahn.

    "A lot of places that have opened lately have been omakase, but we wanted to offer an option where you don't have to break the bank," Chris says. "Not everyone has $300 — when it's that expensive, it's not easy to be able to indulge all the time."

    If you really want omakase, they do have an omakase-style offering — "but we are also there if you don't want a formal experience — if you just want to come in and order a few items a la carte, and in a more casual style," Chris says.

    Their menu features traditional sushi and hand rolls, with all the classics from tuna to uni to hamachi. "That's my father's style — to offer a variety of good-quality fish from Japan and around the world," Chris says.

    They also have a full bar with cocktails, wine, beer, and sake.

    They took over the location from chef Jimmy Park, who opened Kaiyo there in November 2023, but who says he wanted to place all his focus on Shoyo, his award-winning restaurant.

    Mizu means water, Chris says.

    "Japan is surrounded by water, and if you look inside the restaurant, it has a lot of blue neon lights that are reminiscent of water," he says. "We just wanted to creat a place with music, vibes, good lighting — just a nice place to get traditional sushi," he says.

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