Jack Daniels Old No. 7!

Whiskey Chasers

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• History of distillery
  • Jasper Newton Daniels founds Jack daniels in 1866
  • Learns how to make whiskey from a preacher who took him in and his slave
    • Rev Dan Call and the slave in Nathan “nearest” green
  • Distillery founded near Cave spring hollow
    • Water from an underground spring with little to no impurities
      • Limestone is so important for whiskey making because limestone counters the Iron in water, removing it.
    • Jack passes in 1906, after he gets mad he cant open his safe and kicks it. This breaks his toe, which got infected.
    • Left to Lem Motlow, his nephew, who continues with his brother Jess Motlow, who becomes Master Distiller
    • Prohabition hits and they close up shop
    • After prohibition they open back up after supply chains clean up
    • Close again in 1944 to help with the war effort
    • 1947- Sinatra is introduced to jack daniels by jackie gleason
    • 1956- Brown Forman according uired Jack daniels, no changes to production
    • 1997- first bottles of single barrel select
    • 2014- opens their own cooperage
    • 2015- first new mashbill, introducing single barrel rye
  • Jeff Arnett was Master distiller from 08-20
  • Chris Fletcher is master distiller 2020-
    • Grandson of past Master distiller Frank Bobo (1966-1989)
• The juice
  • Charcoal Mellowed
    • Pouring unaged 140 proof whiskey into a charcoal vat, letting gravity take it through
    • Takes 3-5 days
    • Jack meets all qualifications of Bouron, then adds charcoal Mellowing
    • Company: Brown-Forman
    • Age: NAS (Aged at least 4 years per TTB regulations)
    • Mashbill: 70% Rye, 18% Corn, 12% Malted Barley
    • MSRP: $60 (2023)

SINATRA EDITION NOTES

• He took his Jack: 2 fingers with 3 rocks and a splash of water
• Jack in the 50s would have been oakyer and darker with more wood notes
• For this edition, they carved grooves into the barrel, adding more wood area, and let the grooved pieces stay in the barrel so it adds even more wood flavor

Sour Vs Sweet mash

• Very basically, Sour mash, think sour bread. You use mash from the previous set to “start” your next set.
• Sweet Mash has no starter. Every batch is its own batch, with nothing added to adjust the PH (which is the purpose of the starter in sour mash)
• Sweet mash is harder but more controllable because you start fresh every time, but you run the risk of bacteria.
• Sour mash is easier and safer, because it corrects the PH to help drive out bacteria.
• Wilderness Trail is a big sweet mash producer, but most people go with Sour mash
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