Devils River Whiskey isn’t your typical craft distillery story. Founded by Mike Cameron, a former oil and gas executive, and his team in San Antonio’s historic Southtown district, this operation started with a simple obsession: creating whiskey using the pristine Devils River water from Southwest Texas. The distillery opened its doors in 2017 in a converted warehouse space on East Houston Street, bringing small-batch bourbon production to the heart of San Antonio’s cultural corridor. Cameron’s journey from energy industry veteran to whiskey maker began with his fascination with the Devils River region, where spring-fed water flows through ancient limestone formations. The team, led by master distiller Trey Steele, focuses on traditional bourbon production with a Texas twist, using locally-sourced grains when possible and that signature Devils River water as their foundation. Their philosophy centers on patience and precision—letting the spirits develop naturally without rushing the process. The 8,000-square-foot facility houses custom copper pot stills and serves as both production facility and tasting room. You’ll find exposed brick walls, industrial touches mixed with Texas charm, and the constant hum of fermentation and distillation. The operation produces small-batch bourbon and rye whiskey, with most of their products aged in new charred oak barrels. It’s a working distillery where you can see the entire process from grain to glass, making it one of the few places in San Antonio where whiskey production happens on-site.