La Pulga Tequila has released a limited-edition 90-proof reposado finished in Still Austin Whiskey Co. Red Corn Bourbon barrels, the Fort Worth-based brand confirmed June 1. The release bridges two distinct American spirits traditions — Jalisco agave production and Texas craft whiskey — in a single bottling aimed squarely at operators looking to differentiate their premium tequila offerings.
The liquid starts as a seven-month reposado made from 100% Blue Weber Agave sourced from the Highlands of Jalisco, Mexico. After initial maturation, the spirit undergoes a second rest in freshly emptied Still Austin Red Corn Bourbon barrels. The brand says that secondary finish delivers added richness, subtle spice, and a sweet red corn complexity layered over the agave's natural warmth — a flavor profile that could resonate on both cocktail menus and as a sipping pour.
For bar directors and beverage managers, double-barrel and cross-category finished spirits have become reliable menu conversation starters, especially as agave spirits continue gaining ground across casual and fine-dining segments alike. A reposado with bourbon-cask influence occupies useful middle ground: approachable enough for whiskey-forward guests, authentic enough for tequila purists.
The crossover positioning also reflects a broader trend in craft spirits, where regional identity — in this case, Texas — is being used to add narrative value to imported categories. Still Austin Whiskey Co., known for its grain-to-glass approach and use of heirloom corn varieties, lends the collaboration credibility with the craft-spirits consumer. Bar teams that already carry Still Austin products may find the pairing an easy story to tell tableside.
Limited-edition releases like this one tend to move quickly in on-premise accounts, making early procurement conversations with distributors essential. Operators interested in stocking the expression for summer programming should act on allocation now. For ongoing restaurant beverage program coverage and spirits trend reporting, Food & Beverage Magazine tracks category shifts that affect menu strategy across the industry.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
