Mellowed drop by drop through 10-feet of sugar maple charcoal, then matured in handcrafted barrels of their own making. And their Tennessee Whiskey doesn’t follow a calendar. It’s only ready when their tasters say it is. They 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 was known to be a man of refined taste. From his penchant for tailor-made suits, to the way he made his whiskey, the details mattered. And no detail was more important than his mash bill, the delicate mix of grains that help shape our whiskey’s flavor. Jack Daniel chose a well-considered recipe of 80% corn, 12% barley and 8% rye that they still use today. Using only No. 1 quality grade corn gives the mash an inviting sweetness. An ample amount of rye rounds out the sweetness with robust notes of pepper and spice. And just enough malt brings it all together with a creamy smoothness.