CSFTW alum Markus Kypreos featured on Fort Worth Star Telegram.

Article by Robert Philpot.

A few years ago, the Foundry District didn’t even exist, but in a short time the development — a mix of non-chain restaurants and food shopsa record store, a coffee bar and other retail businesses (as well as some Instagram-friendly murals) between West 7th Street and White Settlement Road west of University Drive — has been growing quickly.

And in March, a distillery will join the mix.

News of Blackland Distillery has been out there for a while, but according to a press release issued today (Jan. 29), it will open to the public on March 20 at 2616 Weisenberger St.

The distillery will make four small-batch spirits — a vodka, bourbon, gin and rye whiskey — and will have a full-service cocktail bar and tasting room, according to the release.

The spirits, called, logically enough, Blackland Vodka, Blackland Gin, Blackland Bourbon, and Blackland Rye Whiskey, will be sold in 750-milliliter bottles at the distillery. Distribution to regional restaurants, bars and liquor stores is scheduled to begin in the summer.

“Contrary to traditional distilling methods that focus on old-world techniques and extensive aging processes, Blackland distills its spirits using high-tech hardware, computerized pot and column stills, and stainless-steel mash tuns,” the release says. “All grains used in Blackland spirits are sourced exclusively from Fort Worth-based TexMalt, which partners with local Texas farms to grow, produce, and source high-quality malted grains.”

The cocktail lounge will offer 10 to 15 cocktails, all made with Blackland spirits. The lounge will have a horseshoe-shaped, stone-topped bar, stained wooden bar stools, custom chandelier lighting and more, including artwork from Dallas artist Magdiel Lopez. The entire facility will be 6,500 square feet and will have an outdoor terrace/lounge.

Blackland was founded by Markus Kypreos, a Fort Worth-raised former attorney who is a 1996 graduate of Trinity Valley School and a 2011 graduate of the Culinary School of Fort Worth. He also attended the Artisan Craft Distilling Institute in Auburn, Washington, and is a certified sommelier through the Court of Master Sommeliers.

Read the full article here.