Blackland Distillery sits in Fort Worth’s Near Southside district at 2616 Weisenberger Street, operating out of a converted warehouse space that feels more like a neighborhood hangout than a traditional distillery. Founded by Jason Moseley and George Estavillo in 2013, this operation started as a dream between two friends who wanted to create something authentically Texan. Moseley, who came from a background in construction and real estate, partnered with Estavillo to turn their shared passion for whiskey into a legitimate business venture. The duo spent years navigating Texas’s complex distillery laws and securing the right location before officially opening their doors to the public. What they’ve built is a small-batch operation focused on bourbon and rye whiskey, with a philosophy centered around patience and traditional methods adapted for Texas conditions. The distillery produces everything on-site using a 250-gallon copper pot still, keeping production intentionally small to maintain quality control. You’ll find them aging their whiskey in full-size 53-gallon barrels despite their smaller batch sizes, a decision that speaks to their commitment to doing things the right way rather than the fast way. The space itself reflects their no-nonsense approach – industrial but welcoming, with exposed brick and concrete floors that echo with the sounds of fermentation and distillation.