Raise a Cup of Cheer

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

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 is perfect for winter.Photo courtesy of Shiner

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.

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Coming soon

Cuban-style burger chain Frita Batidos to make Texas debut in Dallas

Photo by Noah Fecks

Frita Batidos' signature burgers and milkshakes, along with crispy fried plantains.

An acclaimed Cuban-inspired burger restaurant from Michigan is making its Texas debut in in Dallas' buzzy McKinney-Knox neighborhood: Called Frita Batidos, it will open at 4620 McKinney Ave., just off the Katy Trail, on August 17, a release says.

Founded by chef Eve Aronoff Fernandez, Frita Batidos debuted in Ann Arbor, Michigan, in 2010 and has since expanded to Detroit and Brooklyn. The Brooklyn location earned national attention after its signature Frita was named one of New York City's best burgers by The New York Times.

The restaurant serves Cuban-style street food and takes its name from two Cuban staples that are the focus of its menu: fritas, the island's signature burgers, and batidos, tropical fruit milkshakes.

Their fritas are served on a soft egg bun and topped with shoestring fries. Options include beef, housemade chorizo, chicken, black bean, and Gulf redfish, with toppings such as cilantro-lime salsa, avocado spread, tropical slaw, Muenster cheese, and a sunny-side-up egg.

Frita Baditos Frita, a Cuban-style burger.Photo by Noah Fecks

Their batidos are made with vanilla bean ice cream and fresh fruit in flavors such as coconut cream, passion fruit, fresh lime, hibiscus, chocolate español, and cajeta. Guests can also order a lighter version made with mango, pineapple, and crushed ice, or add a splash of dark rum to any shake.

Other menu highlights include crisped plantains with dipping sauces, loaded plantains topped with black beans and cheese, coconut-ginger rice layered with black beans and Muenster cheese, churros, cinnamon-sugar plantains, and rotating housemade paletas.

The beverage menu features cocktails such as a margarita, mojito, piña colada, daiquiri, sangria, and pisco hibiscus lemonade, along with housemade tropical sodas, fresh juices, and nonalcoholic versions of its cocktails.

"Frita Batidos emphasizes fresh, high-quality, locally sourced ingredients, served with care in a warm and welcoming atmosphere to create a community gathering place," the owners say in the release.

The Dallas restaurant occupies a bright, airy space designed by architect Neal Robinson, a longtime collaborator on the brand's restaurants. The dining room features communal picnic-style tables, outlets for guests who want to work while dining, and dominoes for customers to play. A mural by graffiti artist FEL3000ft emblazoned with the phrase "Por Que No?!" serves as the centerpiece.

Frita Baditos Badito, a tropical milkshake.Photo by Noah Fecks

Frita Batidos founder Aronoff Fernandez is a a Le Cordon Bleu-trained chef who previously owned the acclaimed Ann Arbor, Michigan restaurant Eve and authored the cookbook Eve: Contemporary Cuisine/Methode Traditionelle. She founded Frita Baditos in 2010, she says, "grounded in the tenets of the Slow Food Movement, following the seasons, cooking from scratch, working with small, local purveyors and farmers and most importantly fostering warmth and conviviality around food."

Frita Batidos will be open Sunday-Wednesday from 11 am-10 pm and Thursday-Saturday from 11 am-11 pm.

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