Mellowed drop by drop through 10-feet of sugar maple charcoal, then matured in handcrafted barrels of Jack Daniel’s own making. And their Tennessee Whiskey doesn’t follow a calendar. It’s only ready when the tasters say it is. Jack Daniel’s judge it by the way it looks. By its aroma. And of course, by the way it tastes. It’s how Jack Daniel himself did it over a century ago. And how they still do it today.
Jack Daniel’s Old No. 7 is made from a mash bill of 80% corn, 12% barley, and 8% rye. Limestone-filtered water and a starter mash (aka sour mash) from previous batches are added for fermentation to allow for consistency. After a six-day fermentation, the mash is distilled to 140 proof. The new-make whiskey is then charcoal-mellowed through 10 feet of maple charcoal prior to aging. Aged at least four years in new, charred American oak barrels which the distillery makes itself.
Nose shows banana, vanilla, yeast and a strong corn profile. Palate is more of the same: strong banana, corn, char from the barrel. Finish is long and full of candy corn, more tropical fruit and a little heat.