Tennessee

Review: Jack Daniel's Barrel Proof Single Barrel Tennessee Whiskey by Jason Hambrey

Jack+Daniels+CS+%282%29.jpg
ABV
66.65%
Aging
Charred Virgin Oak
Recipe
~80% Corn, 8% Rye, 12% Malted Barley
Distiller Jack Daniels (Lynchburg, Tennessee)

These are rather hidden secrets coming from Jack Daniel’s, not too hard to find and not too expensive. It’s certainly a much more refined, bigger, and expressive Jack!


Review (2019)

  • Batch: Barrel 18-0394 (bottled 1.11.2018, 66.65%)

  • Bottling Code: N/A

  • Bottling Date: 2018

This smells so much like Jack Daniels with the hit of spicy caramel, but it’s so much bigger, spicier, and rounded. Rich oak, caramel, toasted fennel seed, dried orange, clove, wood char, and dried berries. The palate has a depth of corn, with a touch of nice vegetal rye (arugula), spices, and loads more caramel. Lots of banana, too. The palate is so big and spicy, even if water is added! The finish is rich with corn, spice, and caramel notes. There is a nice kick of oak and tannin on the finish, too. Fantastic!

Very Highly Recommended (18% of all whiskies I’ve reviewed to date get this recommendation or higher). This is pretty universally liked among my bourbon lovers who don’t like most Jack Daniel’s bottlings, so I suggest giving this one a try if you like big bourbons.

Value: Average. It’s not a bad price for a cask strength whisky of this calibre, but it’s still sitting around 65 USD.


Review: George Dickel Barrel Select by Jason Hambrey

Image courtesy of George Dickel. Used with permission.

Image courtesy of George Dickel. Used with permission.

ABV
43%
Aging
N/A
Recipe
84% Corn, 8% Rye, 8% Malted Barley
Distiller George Dickel (Tullahoma, Tennessee)

This is the top of the line for Dickel, one of the least appreciated large distilleries in American whisky that produces terrific product. As with other Dickel whiskies, this product is chilled and passed through charcoal before aging in accordance with Tennessee whisky regulations. The charring on the barrels is number 4 on the sides of the barrel (i.e. alligator/heaviest char) and number 2 on the barrel head. Only about 10 barrels are selected per batch, so the batches are small. The releases are about 10-12 years old.


Review (2017)

  • Batch: N/A

  • Bottling Code: N/A

  • Bottling Date: 2017

Creamy, fruity, cherries, honeycomb, white gooseberry, vanilla, buttery caramel, charcoal, pencil shavings, leather…such terrific, elegant whisky. The nose grows more rich as it sits – apricot, honey, and nectarine. The palate leads in with oak but is full of brilliant fruit as well – cherries, plums – and typical whisky spices and some nice green tea, coconut, and spearmint notes too. A terrific creamy mouthfeel, and rich dried mixed fruit at the core which is just fabulous. Definitely more mellow than the terrific No 12. A great finish, with lots of oak and even featuring some balsam fir alongside the caramel, oak, grapefruit pith, and dried corn. Terrific!

Highly Recommended (48% of all whiskies I’ve reviewed to date get this recommendation or higher).

Value: Very High, based on $60.


Review: Jack Daniel's Old No. 7 Tennessee Whiskey by Jason Hambrey

ABV
40%
Aging
Charred Virgin Oak
Recipe
~80% Corn, 8% Rye, 12% Malted Barley
Distiller Jack Daniels (Lynchburg, Tennessee)

Jack Daniel’s, the founder of this famed distillery in Tennesse, at 14 years old ran away from his stepmother and lived with his lay uncle preacher, in louse creek tennessee, where whiskey was distilled. As his uncle went to fight in the war, and he learned how to distill from a slave of his uncle, Nearest Green. Soon enough, Jack set up business for himself, moved to Cave Spring with Nearest Green’s sons. And this is where distillery still is – a county which is dry, interestingly enough – so although lots is produced there, none can be drunk there. A common misconception with this whiskey is that it uniquely uses a “sour mash” process, when in fact this is the common practice of most bourbons.

Here we have the biggest selling whisky/whiskey in the world, drunk well all over the world. It is made in Tennessee, where it undergoes the Lincoln County Process, where the new make spirit off the still is filtered through charcoal before being put into the barrels. This has the effect of filtering out some elements from the distillation – notably harsher elements. To be called “Tennessee whiskey” it must undergo this process.


Review (2013)

  • Batch: N/A

  • Bottling Code: N/A

  • Bottling Date: 2013

Nose: Oak and maple come out, with a good dose of honey and slightly peppery spice. The aroma itself is a bit sour, with lots of corn coming through, orange peel, eucalyptus, vanilla, apple, and floral notes of daisies, with a slightly creamy and oily texture. The nose itself smells quite sweet, but it is pleasant.

Taste: Slightly grainy, with some buttery corn, caramel, vanilla, maple, apricot, and some distinct rye notes. It’s quite sweet, which seems to enhance the honey in the taste. It’s almost a bit tart, surprisingly enough, and at times tastes a bit sour. Overall, it’s decent but a bit flat and could use some more complexity, depth, and excitement.

Finish: A touch dry, with lots of spice and some more corn and some tannins. I feel the spiciness on the back of the tongue, and there’s a bit of oak as well and some very light fruity notes and a bit malty and sweet. If the finish were a bit less dry and less grainy, it would do better.

Value: Average. This isn’t a great whisky, but it doesn’t cost a lot. However, there are much better buys in this price range.