Product Detail

Jack Daniel’s doesn’t hide any of its processes. The mash at the base of this whiskey is a mix of 80% corn, 12% barley, and 8% rye. Those grains are milled in-house and mixed with cave water pulled from an on-site spring and Jack Daniel’s own yeast and lactobacillus that they also make/cultivate on-site. Once fermented, the mash is distilled twice in huge column stills. The hot spirit is then filtered through 10 feet of sugar maple charcoal that’s also made at the distillery. Finally, the filtered juice is loaded into charred new American oak barrels and left alone in the warehouse. After 12 years, a handful of barrels were ready; so they were batched, barely proofed, and bottled.

Nose: Fruity, creamy and a little bit spicy. Notes of raspberries, blackberries, custard, nutmeg, brown sugar, French vanilla, peaches and cream, orange blossom, buttery popcorn, banana and toffee. This is a delicious nose.

Taste: Thick and viscous mouthfeel. There’s some heat here, but it’s more than bearable. There’s a strong oak presence with dark fruit notes tightly intertwined. Notes of cherries, strawberries, cinnamon and ginger.

Finish: Long and warm. Oak, tannins, anise, wormwood, tobacco and toffee.