New Tennesse Whiskey

[tmckenzie]

A nice 10 gallon barrel will run anywhere fro 140 to 200 bucks. I nice air dried 53 is 130.

[craigthom]

Tennessee charcoal leaching? I see a career in marketing for you, Gary.

I wonder if Jack Daniel's or Dickel have ever done a batch without the Lincoln County process just to see what the difference really is.

They probably have, but I don't think they'll ever tell us.

[Josh]

Probably would be similar to Old Charter or a new cooperage version of Mellow Corn. Both JD and GD have high-corn mashbills.

[Gillman]

Leaching (soaking) through maple charcoal, an old process, nothing strange about it...

Gary

[Jono]

Thanks for the link.

This paragraph made me chuckle:

They could have used the assistance of a good editor / technical writer.
Grade -C on that sentence construction.

Another whiskey is a good thing and I wish them success. I like the label...though it is black and will
look somewhat like another TN whiskey the gold lettering and design are nice.

"Please sip responsibly"

[craigthom]

Leaching (soaking) through maple charcoal, an old process, nothing strange about it...

Gary

Sure, but there's no concrete evidence of the effect this has. I'll buy filtering, but "accelerated aging"?

Does it have a proven effect on the finished product? I'd like to taste some Jack or Dickel with and without to see. Heck, I'd like to taste the white dog going into the barrel compared to that coming off the doubler.

[tmckenzie]

JD used to sell bottles of right off the still and right out of the charcoal. I wish they woul start back, I would like to taste it too. I can tell you this. When you take the tour they fan the lids of the charcoal vats at you so you ca get a smell. The white dog smells like mostly corn. Which makes sense since I think it is 80 percent.

[Gillman]

I think it does assist aging in the sense that the millions of pores in the maple charcoal trap some of the fusel oils and make the product cleaner and lighter-tasting. I've read numerous reports that white dog tasted after going through the process does have a cleaner and better taste than before.

I see now too Scott was suggesting that the term leaching probably is one you wouldn't want to use in a marketing campaign. I was just using the term in a descriptive sense because to me it is just a technical one, without any negative connotations, but I take his point.

Gary

[ratcheer]

How in the world would the smaller barrels be more expensive? Because using less wood costs more? Because they need to be made by magic elves at the North Pole?

Probably because ten barrels of 5 gal each would cost more than one 50 gal barrel (whatever the actual sizes might be). Tim

[cowdery]

I have tasted JD's new make pre- and post-charcoal. It makes a big difference, as it would. Charcoal filtering is hardly a novel or untested process. It's the main difference between vodkas, for example.

I've looked at the web site of this Collier and McKeel outfit and so far I'm underwhelmed. Looks like more of the same old BS.