Texas isn’t as known for its gin the way it is for whiskey, but producers here like to include Texas-grown ingredients when they can, such as grapefruit peel from the Rio Grande Valley or yaupon holly from the Bastrop area.
A University of Texas evolutionary biologist hopes to create a Texas-size splash in the market.
"My goal is to become the Tito’s of gin," says Cummings, who, along with her five siblings, owns and operates District Distilling Co. in Washington, D.C. The company makes rum, vodka and whiskey and blends bourbons, but it’s the gin — and its uniquely Texas roots — that garners the most attention.
Find out how Cummings gets a West Texas flavor into her family’s gin in a story on our premium website.