![]() And we distill the way we do to ensure that the whiskey still retains it. There’s no doubt Jack selected his mash because of its warm, balanced flavor. And rather than double or triple-distillation, we vaporize and condense our whiskey only once. The mash ferments for a full six days before being single distilled in a large copper still made to our exact specifications. Using a bit of starter is why Jack Daniel’s is called a sour mash. Discover the Jack Daniels Bonded & Triple Mash collection at ReserveBar, where you can order good alcohol online and get it shipped or delivered fast. And just like a baker makes sour dough bread, by adding a little bit of starter yeast from a previous batch, we begin distillation by adding a little bit of our own starter mash for consistent, quality whiskey. And just enough malt brings it all together with a creamy smoothness.ĭistillation begins by mixing these grains with the iron-free water from the Hollow. An ample amount of rye rounds out the sweetness with robust notes of pepper and spice. 1 quality grade corn gives the mash an inviting sweetness. ![]() Aside from the fact that JD’s never really been my go-to brand of American whisky, these two were released at 700 ml rather than 750, which feels like a cheap ploy to short us whisky. Jack Daniel chose a well-considered recipe of 80% corn, 12% barley and 8% rye that we still use today. 700ml GET FIRST DIBS: Sign up to be the first to know about exclusive barrel picks, limited releases, special deals and in. When Jack Daniels announced they were releasing the Bonded and Triple Mash, I figured I’d try them eventually, but I wasn’t in any rush. And no detail was more important than his mash bill, the delicate mix of grains that help shape our whiskey’s flavor. From his penchant for tailor-made suits, to the way he made his whiskey, the details mattered. Jack Daniel was known to be a man of refined taste.
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