John Schrepel, Still Austin Head Distiller

John Schrepel is the kind of distiller who treats whiskey like a living thing. He grew up in Sugar Loaf, New York, a small upstate town where his first window into the spirits world came through a local winery. That early exposure turned into a full-on education fast. By 18, he was running operations at Black Dirt Distillery, then one of New York’s largest, learning the whole chain, grain selection, fermentation, distillation, and the slow logic of barrel aging.

After five years, he wanted a bigger challenge and found it in Austin. He joined Still Austin Whiskey Co. as Head Distiller and immediately had to relearn the rules. Texas heat and humidity do not wait politely. Barrels breathe harder, the liquid moves faster, and maturation can sprint. John adapted, then leaned in, shaping bold, richly textured whiskey that reflects where it’s made.

At Still Austin, he helps steer a true grain-to-glass operation built on 100 percent Texas-grown grains and a restless appetite for experimentation. The lineup includes flagship pours like The Musician and The Artist, alongside cask strength releases and limited programs that invite new mash bills, barrel finishes, and creative partnerships.

John’s approach is equal parts curiosity and accountability. Not every experiment lands. A mezcal-barrel-finished rye in the Tejas Series aged for nearly two years, then turned green and undrinkable, costing time, barrels, and pride. He keeps moving anyway, chasing what’s better, what’s different, what’s worth the risk.

Ask him what matters most and he points to people. He values sustainability, returning spent grain to local ranchers and running on renewable energy when possible. He credits the Still Austin team, key partners, and mentors like Nancy Fraley and Mike Delavante for sharpening his palate, his standards, and his leadership.