Peated Single Malt aged in Mezcal Barrels.

Andalusia Whiskey Co. Revenant Oak

You know that co-worker who’s either the office darling or the one everyone secretly wishes would get transferred? The one who somehow always wins the awards? That’s peat for you. The peatophiles swear it can cure a bad mood, while the skeptics claim it could strip paint—or maybe disinfect surgical tools. Love it or hate it, those smoky whiskies keep racking up the gold.

Then there’s mezcal, its wild sibling from Mexico. Loved by connoisseurs and hipsters alike, mezcal is smoky, complex, and endlessly fascinating—if you’re in the right crowd. For others, just the thought of swirling it around their mouth is enough to send them running.

So what happens when you combine these two bold, divisive characters? Enter the Tejas Collaboration with Andalusia Whiskey Co., where we did the unthinkable—or at least the somewhat questionable. We took their Irish Peated Single Malt and poured it straight into a used mezcal barrel. You read that right—straight from the still into the barrel, skipping the middleman entirely. No passing go, no collecting $200.

But you can’t just toss two flavors like these into a barrel and expect instant friendship. Relationships take time—two and a half years, to be exact. The result? A deep gold elixir that’s equal parts smoky and smooth. Imagine the bold, medicinal aroma of peat meeting mezcal’s earthy, vegetal punch, all tied together with a gentle kiss of vanilla.

Sound intriguing? Brave? Maybe even a little reckless? Either way, your bottle is waiting at Andalusia—if you dare.