Skip to comments.Jack Daniel's opposes changing Tenn. whiskey law
Posted on 03/17/2014 8:04:59 PM PDT by ConservativeStatement
NASHVILLE, Tenn. If it isn't fermented in Tennessee from mash of at least 51 percent corn, aged in new charred oak barrels, filtered through maple charcoal and bottled at a minimum of 80 proof, it isn't Tennessee whiskey. So says a year-old law that resembles almost to the letter the process used to make Jack Daniel's, the world's best-known Tennessee whiskey.
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It’s hard to know where business stops and government begins. They seem to meld together these days.
America demands Justice for the Fallen of Benghazi!
Jack’s got juice.
I have to lick my ass to get the taste out of my mouth
that said, the French do it with wine and hence in the US you find sparkling wines made by methods rather than actual champagne
One of my favorites!
Don't change a thing!
Filtering their whiskey through charcoal, as is done with Tennessee whiskey is a shortcut. It produces fine whiskey, but is the major distinction between Tennessee whiskey and bourbon whiskey.
Jack Daniels has fallen behind some of the top shelf bourbons being crafted in Kentucky, but also elsewhere as bourbon need not be distilled in Kentucky and certainly not in Bourbon County. Dickel is not in the race, in my view.
The market does work in this world. While I can’t find and probably can’t afford a bottle of Pappy Van Winkle, I can and do buy it’s cousin, Weller’s - a great bargain and hard to distinguish in a side by side test with Pappy.
“Laws, Laws, Laws...” Ain’t there enough of them, now?
If a wine is produced in California, it qualifies to be a California wine. But in Tennessee the beverage needs to be Jack Daniels style to be a Tennessee whiskey.
And so be it, if it must. Maybe Jack Daniels will find itself with a crop of newcomers that will actually beat it.
I will look for that in the future.
The wood lends to the color and characteristics of a distilled spirit. At bottom, the quality of the wood lends to the quality of the product.
By law, calling a whiskey 'bourbon' requires that it be aged in virgin barrels. As the article notes, Early Times re-uses barrels and, thus, cannot call itself 'bourbon' -- it's label reads "Kentucky whiskey". And they employ artificial coloring agents and flavors to keep the color and taste consistent from one batch to the next.
You want whiskey aged in re-used barrels? All scots whisky is -- the wood has little to do with the flavor or the color of scotch.
Indeed, the scots whisky distilleries pay a premium for used Jack Daniel's barrels.
Tennessee would be making a huge mistake to relax the rules for "Tennessee whiskey".
Early Times is, excuse the pun, bottom of the barrel then?
I am pretty sure I saw somewhere that Jack Daniels is made in a dry county.
Dang, so you only drank it, one time? “Have..” would imply a multitude of such tastings. At least your bottom is clean. Thank Jack D., or make your own non-butt likker. I’m from Nord Dakota, the south whiskies are kinda nice.
Absolutely true. Of course, it also true that, historically, some makers of spirits have included additives. There is a story of a producer of Scotch whisky who was stringent about quality. The result was a pale, straw-colored spirit. Critics were unhappy -- "Why is your whisky so pale?" they asked.
"Why is my competitor's so dark?" he replied.
That would be one way saying it, I suppose...:)
“...Jack Daniels is made in a dry county...”
Yes, and when I was a student at Western Kentucky University Bourbon County was dry and Christian County was wet.
I agree! I like Weller’s and Jack Daniels equally, and Weller’s is a bit less expensive.
The Wet County politicians and liquor stores usually finance the political campaigns of the dry county politicians.
I tried making “redneck creme brulee” tonight after dinner.
Chilled Jell-O butterscotch pudding, sprinkled with a tablespoon or so of granulated sugar and soaked in an equal amount of Woodford Reserve, then set ablaze.
Results: not bad. Might need a higher proof to actually melt the sugar. Flavor of WR complements the butterscotch pudding nicely.
Just as the bootleggers used to finance the Baptist candidates when Oklahoma was dry.
Paid my way through three years of college by running booze to the campus. That March night the referendum passed, I thought my world had ended.
When I was a kid in Ky., the ballot calling for the switch from a dry county to a wet county was the only time when you would see the bootleggers and preachers join forces, to keep the county dry.
If the panties don’t drop after two shots of corn mash and pure Smokey Mountain water................
My dad used to say, “You’ve taken two good things and made one bad one out of them.”
Post #6 ROFL
-——Dickel is not in the race——
Is Dickel not allowed to be Tennessee Whisky?
I would think the law is to remove the Tennessee label form the various moonshine being produced and sold now.
BTW. Jack Daniels is meant to be sipped straight out of the bottle with perhaps a splash of water
You have it completely backwards. The charcoal barrels cost as much as $600 to make. They mellow the whiskey and give it color. They also add to the distinct sour mash flavor in which you can taste hints of caramel, oak, vanilla, etc.
Dickel is an amazing Tennessee Whisky. I is not mass marketed but oh my goodness what flavor.
Kentucky bourbons use a quite inferior process and it tastes like it.
You are confused, my friend. New, charred oak barrels are required by federal law for all bourbon whiskey made in this country. Federal Law:
The Federal Standards of Identity for Distilled Spirits (27 C.F.R. 5) state that bourbon made for U.S. consumption must be:
Produced in the United States
made from a grain mixture that is at least 51% corn
aged in new, charred oak barrels
distilled to no more than 160 (U.S.) proof (80% alcohol by volume)
entered into the barrel for aging at no more than 125 proof (62.5% alcohol by volume)and be
bottled (like other whiskeys) at 80 proof or more (40% alcohol by volume).
Almost all whiskey made in Tennessee qualifies by law a straight bourbon. Tennessee law currently requires the use of the Lincoln County process (filtering through charcoal) in order to be labeled Tennessee whiskey. Pritchard’s has an exemption from this law.
As a general statement, Tennessee whiskey is bourbon, but not all bourbon can be called Tennessee whiskey. If you like it, drink it and enjoy.
Tennessee Whiskey is NOT bourbon. Moreover Jack Daniels is the number 1 selling whiskey in America. There is a reason for that. Kentucky can flood the market with hundreds of inferior bourbons but it doesn’t matter. The lincoln county process used by Jack Daniels and George Dickel make Tennessee whiskey the very best.
Btw. Both companies would argue to the death that their whiskeys are NOT bourbon. It is Tennessee sipping whiskey. DICKEL refers to itself as “whisky”
Goof luck Kentucky. You cant beat our whiskey or shine made up on the mountain in east Tennessee.
George Jones wrote a song “You’re as smooth as Tennessee whiskey....” Merle Haggard used to endorse George Dickel.
They can call it gator aid if they want to, but it meets the legal reqiurements for bourbon. Most bourbons do not meet the legal requirements for Tennessee whiskey, so they cannot claim to be. I'm not sure that they care, but that how it all shakes out from a legal perspective.
I haven't cared that much for Jack Daniels since they started watering it down, but it's a good product. Pritchard's is as good as it gets in the whiskey world. Sales alone do not a great whiskey make and I let my pallet take me where it wants to go. My current favorite is J. W. Weller, much cheaper than Pappy Van Winkle, but hard to distinguish. If you like the Tennessee products, buy them and drink them and enjoy life.
You r right. Pick the one that pleases your pallet and enjoy. Honestly I love Dickel #12. Just love it. Cheers