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Jack Daniel's prepares for its largest expansion
AP via Johnson City Press ^ | August 22, 2013 | BRUCE SCHREINER

Posted on 08/22/2013 8:39:19 AM PDT by don-o

Jack Daniel's is being served a $100 million-plus expansion of its rural Tennessee distillery to flex more muscle in the growing whiskey market.

(Excerpt) Read more at johnsoncitypress.com ...


TOPICS: Business/Economy; Local News
KEYWORDS: alcohol; jackdaniels
Yesterday, Dolly Parton announced a $300 million expansion for Dollywood.
1 posted on 08/22/2013 8:39:19 AM PDT by don-o
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To: don-o

I had heard the city was going to add a special new tax for them and they were looking at moving out of their facilities.


2 posted on 08/22/2013 8:42:56 AM PDT by edcoil ("Thoughts become things - Think good ones")
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To: don-o

This are trying times. And often whiskey, especially a good bourbon, is the cure (or at least a comfort!).


3 posted on 08/22/2013 8:46:49 AM PDT by cotton1706
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To: cotton1706

All bourbon is whiskey but not all whiskey is bourbon. Tennessee whiskey? Not bourbon. Canadian whiskey? Nope. Scotch? Definitely not bourbon... you get the idea.

http://www.jimbeam.com/about-bourbon/bourbon-ingredients


4 posted on 08/22/2013 8:49:28 AM PDT by don-o (He will not share His glory, and He will not be mocked! Blessed be the Name of the Lord forever!)
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To: edcoil

Visited the Jack Daniels facility some time back. Tour guide gave us free samples and told us that locals took turns in being the town drunk. It’s worth your time to go and see it.


5 posted on 08/22/2013 8:57:03 AM PDT by OldNavyVet
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To: don-o
I like their barbecue sauce.


6 posted on 08/22/2013 9:01:34 AM PDT by Cicero (Marcus Tullius)
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To: cotton1706

This are trying times. And often whiskey, especially a good bourbon, is the cure (or at least a comfort!).

In Soviet Russia, Bad Economy drives Good Vodka Business....

I think in Soviet Russia the only good business to be in was the business of making Vodka....

That and maybe making Russian guns/tanks/planes....


7 posted on 08/22/2013 9:05:04 AM PDT by GraceG
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To: don-o

Bourbon may be produced anywhere in the USA, provided it meets the criteria for ingredients, barrels, and aging.

I don’t consider Jim Beam to be very good bourbon, but that criticism also applies to Jack Daniels who have watered down their product without improving quality, although it is real bourbon whiskey though it be distilled in Tennessee. They have been surpassed by many distillers.

Breckenridge is distilled in Breckengridge, Colorado and is one of the finest bourbon whiskeys out there, which is particularly surprising given that it is currently only aged for the minimum time allowed. My personal favorite right now is Eagle Rare distilled by Buffalo Trace Distillery in Kentucky who make many fine bourbon and rye whiskeys.

A number of craft distillers have emerged who are having their whiskey distilled to their specification by companies operating in Indiana and elsewhere. Some of their stuff is really, really good. Of course, to discover these quality craft products, you need to have a rigorous tasting program. It’s hard work, but the rewards are great.


8 posted on 08/22/2013 9:05:46 AM PDT by centurion316
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To: cotton1706

“This are trying times. And often whiskey, especially a good bourbon, is the cure (or at least a comfort!).”

If you can’t find a job, and you feel hopeless about the future, you might spend a little more time drinking. I’m certainly not advocating for this, but we are all human, and there is a reason why alcoholism was such a huge problem in the USSR.


9 posted on 08/22/2013 9:07:00 AM PDT by pieceofthepuzzle
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To: pieceofthepuzzle

> If you can’t find a job, and you feel hopeless about the future, you might spend a little more time drinking. I’m certainly not advocating for this, but we are all human, and there is a reason why alcoholism was such a huge problem in the USSR.

You forgot to add “under Communism”


10 posted on 08/22/2013 9:11:29 AM PDT by jsanders2001
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To: centurion316

I’m a big fan of Knob Creek single barrel reserve 9 year.

I’m a scotch drinker mainly, and have no use for Jack or Jim Beam, though I will occasionally get Makers Mark from the grocery store if I’m being lazy and don’t want to travel to the liquor store.

But give the Knob Creek a try (the lesser grades are not so good, but still better than Jack, stick with the single barrel).


11 posted on 08/22/2013 9:14:05 AM PDT by esoxmagnum (The rats have been trained to pull the D voting lever to get their little food pellet)
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To: don-o

Well I’m a Jim Beam man anyway and I knew the criteria but I thought Jack Daniels was also a bourbon.


12 posted on 08/22/2013 9:18:12 AM PDT by cotton1706
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To: centurion316

Jack Daniels is NOT a bourbon whiskey....It is a sour mash whiskey...


13 posted on 08/22/2013 9:23:26 AM PDT by Boonie
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To: centurion316

Also, any Canadian Rye whiskey bought in the US is actually a rye blend...The only pure Canadian rye can be bought in Canada...They do not export it unless it’s a blend.


14 posted on 08/22/2013 9:25:20 AM PDT by Boonie
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To: Boonie

Quite right, my bad. Another reason that I don’t drink it.


15 posted on 08/22/2013 9:33:20 AM PDT by centurion316
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To: OldNavyVet

Had a family member that started Ancient Age. I remember as a child him calling my dad after his “tasting days” was pretty funny. I spent years with John - his friends call him John, most call him Jack - the logo on the train is #7 so when I golf and need the 7 iron I say give me my Jack Daniels!


16 posted on 08/22/2013 9:35:20 AM PDT by edcoil ("Thoughts become things - Think good ones")
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To: centurion316

Being born and living most all 65 years in the mountains of E Tennessee, I have to say my favorite whiskey cam in a gallon milk jug and had no federal tax stamp on it....;o)


17 posted on 08/22/2013 9:37:43 AM PDT by Boonie
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To: centurion316

My favorite whiskey to sip neat is Woodford Reserve, Bulliet, Buffalo Trace. There are some much more expensive that are good, but my personal budget limit is Woodford, and I drink more Bulliet because it is good, and cheaper.Since I like my whiskey straight, I don’t care for it much over 90 proof, as it is a bit too “hot”. And I like Beam over Jack,if I have to pick one of those. Jack’s single barrel is OK, but there are better whiskies for that money,IMHO..


18 posted on 08/22/2013 9:43:39 AM PDT by Quickgun (I got here kicking,screaming and covered in someone else's blood. I can go out that way if I have to)
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To: don-o

Myu understanding is that under NAFTA Jack Daniels is now a Bourbon. The swill certainly doesn’t meet the traditional definition of Bourbon, but, by fiat, NAFTA declared Jack Daniels and its ilk to be Bourbons. I was a free-trader until I learned of this re-redefinition.


19 posted on 08/22/2013 9:44:44 AM PDT by bagman
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To: centurion316
I don’t consider Jim Beam to be very good bourbon, but that criticism also applies to Jack Daniels who have watered down their product without improving quality, although it is real bourbon whiskey though it be distilled in Tennessee. They have been surpassed by many distillers.

Jack Daniels is not bourbon in the legal or technical sense. It is classified a whisky because it is charcoal filtered. Bourbon was defined in a strict legal sense following prohibition due to the number of distilleries that popped up making rot gut and calling it bourbon. No true bourbon is filtered.

20 posted on 08/22/2013 9:47:46 AM PDT by IamConservative (The soul of my lifes journey is Liberty!)
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To: bagman

The name “bourbon” has been legally controlled only since 1964, so makers exist in other counties. However, only bourbon made in Kentucky may use the name of the state on the label. Tennessee whiskey uses the bourbon recipe, but the distilled spirits are filtered through maple charcoal, adding a different overtone to the flavors. Makers will specify “sour mash” on the label if that process is used. Several societies are devoted to the study of these American spirits, and tours of distilleries are popular in the hill country of Tennessee and Kentucky.

Read more: http://www.ehow.com/about_4574378_between-bourbon-whiskey-sour-mash.html#ixzz2ciZkDbFi


21 posted on 08/22/2013 9:58:00 AM PDT by Boonie
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To: centurion316

If Jack Daniel’s were a bourbon, I figure it would say “bourbon” somewhere on the label.


22 posted on 08/22/2013 10:21:03 AM PDT by SoothingDave
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To: don-o

I think that JD should create a “Preferred Selection” of fine whiskeys sold as a group. Right now they have 35 different labels on different bottles, all sold individually.

The way I picture it, they sell a wooden cabinet optimized for their whiskeys as a set, for say $3000-$5000. For perhaps five of the standard whiskeys, provide them in small oak casks instead of bottles, with say three bottles worth in each.

The cabinet itself can have several bells and whistles, including a cigar humidor, a first surface non-reversing mirror, an ice bucket and room for other whiskey drink ingredients, attractive trim, an old style lock, and JD specific decor.


23 posted on 08/22/2013 10:47:28 AM PDT by yefragetuwrabrumuy (Be Brave! Fear is just the opposite of Nar!)
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To: SoothingDave

I screwed up, as I admitted on responses that you must have missed.

Jack Daniels is not bourbon. But, thanks anyway.


24 posted on 08/22/2013 11:28:08 AM PDT by centurion316
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To: Boonie
Jack Daniels is NOT a bourbon whiskey....It is a sour mash whiskey...

Pretty much all bourbon is actually sour mash. All that refers to is the use of some previously fermented mash from a previous batch (with active yeast) in each new batch, sort of like sourdough bread starter. Most bourbon distillers mention this process somewhere on their websites.

Some Tennessee Whiskeys use the "sour mash" designation on their labels simply because they can't legally use the word "Bourbon".

25 posted on 08/22/2013 12:14:07 PM PDT by Charles Martel (Endeavor to persevere...)
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To: Charles Martel

Nope...”Sour Mash” is a bourbon that is filtered through charoal. A process that “bourbons” do not acquire.
You have it backwards...sour mash starts out as a bourbon, then is filtered.


26 posted on 08/22/2013 12:25:35 PM PDT by Boonie
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To: Charles Martel

And you correct about the “old” mash usage...That is not the case with pure bourbon..It uses only “new” corn mash in it’s distilling processes...Then it is cased in wooden barrels for aging...Sour mash is filtered through ash charcoal before being stored in wooden barrels...


27 posted on 08/22/2013 12:30:00 PM PDT by Boonie
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To: All

There is a distinct taste difference between bourbon and sour mash...There is a distinct taste difference between rye and bourbon and sour mash.
Pure Canadian rye whiskey is probably the smoothest whiskey ever...


28 posted on 08/22/2013 12:32:12 PM PDT by Boonie
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To: Boonie
There is a distinct taste difference between rye and bourbon and sour mash.

The flavor difference between rye and bourbon is due to different content in the mash bills. The flavor difference between bourbon and Tennessee whiskey is mostly due to the latter's filtering (depending on which bourbon you're comparing).

There's a *lot* of variance in bourbons. "Traditional" bourbons use about 70 percent corn and then roughly equal amounts of rye and barley. There are also "high-rye" bourbons and "wheated" bourbons, each of which has a different mash bill and flavor profile.

I've been glad to see straight rye whiskies making a comeback over the past few years; Prohibition nearly killed it off in the U.S.

29 posted on 08/22/2013 1:06:24 PM PDT by Charles Martel (Endeavor to persevere...)
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To: Boonie
...about the “old” mash usage...That is not the case with pure bourbon..It uses only “new” corn mash in it’s distilling processes...

Take a look at the Buffalo Trace website. You'll find a video there about the fermenting process which mentions use of "setback" from a previous batch to start the sour-mash process. Since those guys not only make their own name brand, but also the super-popular straight bourbons sold under the George T. Stagg and Pappy Van Winkle names, I'd say they're representative of how the big "pure" bourbon distillers operate.

Also, look up some of the online scotch reviewers (Ralfy Mitchell, for starters). They're always ranting about the ills of chill-filtration (which sort of does the same thing to scotch that the charcoal-filtering process does to Tennessee whiskey - it sucks part of the flavor out).

30 posted on 08/22/2013 1:34:05 PM PDT by Charles Martel (Endeavor to persevere...)
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To: don-o

For more about Jack Daniels, see the book:

“Blood and Whisky: the Life and Times of Jack Daniels”.

I think the funniest story in the book describes how, when Prohibition went into effect, the Feds seized all of Jack Daniel’s stock and sent it to a warehouse in St. Louis which was guarded 24 hours a day.

After several years, the guards just couldn’t take the thought that there was all this good stuff in those barrels being unappreciated, especially when they were so thirsty. So they devised a scheme to pilfer some of the whisky and replace it with water.

When they tapped a barrel, they discovered that ... there was no whisky, it had all been replaced with water. They checked further, and discovered that there was not a drop of whisky in any barrel in the warehouse — they had been guarding barrels of water.

They never did find out who stole the whisky.


31 posted on 08/22/2013 1:44:46 PM PDT by Mack the knife
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To: Boonie

Thank you. Living about 50 miles north of the facility in Lynchburg we know the difference.


32 posted on 08/22/2013 1:49:47 PM PDT by Fledermaus (Note to the NSA: I approved this dissention. What are you going to do about it Punks?)
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To: yefragetuwrabrumuy

They distill a private selection and sell it by the barrel only. They label your barrel and keep it and will bottle from it when you need more.

I think it’s about $10,000. It’s kind of a step up from their Gentleman Jack.


33 posted on 08/22/2013 1:52:23 PM PDT by Fledermaus (Note to the NSA: I approved this dissention. What are you going to do about it Punks?)
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