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