Jack Daniel’s Triple Mash

About The Brand: Jack Daniel's

Tennessee whiskey is sold under the brand name Jack Daniel's. It is created at the Jack Daniel Distillery in Lynchburg, Tennessee, which has been a part of the Brown-Forman Corporation since 1956. In the fiscal year that ended on April 30, 2017, Jack Daniel's 'Black Label' Tennessee whiskey, which comes in square bottles, sold 12.5 million nine-liter cases. More than 16.1 million equivalent adjusted cases for the whole Jack Daniel's family of brands, including other brand variants including Tennessee Honey, Gentleman Jack, Tennessee Fire, and ready-to-drink (RTD) products. Jack Daniel's is distilled in copper stills from a mash that contains 80% maize, 12% rye, and 8% malted barley. Then, 10-foot (3.0 m) stacks of sugar maple charcoal are used to filter it. This screening process is referred to as 'mellowing' by the corporation. The Lincoln County Process, an additional step, eliminates contaminants and corn flavor. According to the manufacturer, this additional process distinguishes the product from bourbon. However, in accordance with the requirements of the North American Free Trade Agreement and Canadian legislation, Tennessee whiskey must be 'a straight Bourbon Whiskey.' The Jack Daniel's brand grinds its charcoal before utilizing it for filtration, which makes the process stand apart. After filtration, the whiskey is kept in freshly made, hand-crafted oak barrels, which are responsible for much of the whiskey's flavor and color. It is described as a 'sour mash' whiskey on the product label, which indicates that some of the wet solids from an earlier batch are added while making the mash in order to improve the consistency of the fermentation process. In the manufacture of American whiskey, this is standard procedure. (As of 2005, the sour mash method is used to make all pure bourbon.) Prior to 2014, Brown-Forman in Louisville, Kentucky, produced the company's barrels. The business started a second cooperage in Trinity, Alabama, that same year.