March 1, 2019 | By Clayton Maxwell
“It’s called Dripping Springs
for a reason,” says Meryl Sager, the
sparkly-eyed bartender at the Desert Door tasting room as she spoons a glob of honeycomb into the Yaupon Palmer, a sotol-based version of an Arnold Palmer made with yaupon tea. “Everything here is dripping.” Sager’s right. When you drive the back roads around Dripping Springs and Driftwood, you are meandering through Central Texas’ distillery motherland. Although not visible from these pretty, tree-lined roads, barnfulls of stills are near at hand, all bubbling away to create small-batch spirits—
from gin to sotol to whiskey—ready for you to swill, preferably while sitting outdoors on a breezy day with friends. These springs drip the good stuff.