Watchlords

The debate over whether or not Tennessee whiskey actually qualifies as bourbon has been covered quite thoroughly recently. While both sides of this contentious issue are firmly entrenched in their views, it’s inarguable that most Tennessee whiskey does meet the qualifications of bourbon in terms of mash bill, maturation and other technical details. The one step that differentiates Tennessee whiskey from other types, however, is called the Lincoln County process. This is when the new-make spirit is filtered through charcoal before being barreled, something brands like Jack Daniel’s claim “mellows” the whiskey.


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Bourbon fans claim the second charcoal filtration is done because Tennessee whisky without it tastes like crap and it's their attempt to make it drinkable. Tullahoma is just up the road from Lynchburg, which is just up the road from where I live. Alabama has some steep liquor taxes so bootlegging from Tennessee has been known to occur. Or so I'm told.

I love going to these distilleries because of the tastings. Over 40 distilleries in Tennessee now. The best sellers are these flavored ones like Sweet Lucy from Pritchards. Gack! But it pays the bills while the good stuff ages.

I've been to several new distilleries that were selling whisky before their own stuff had aged long enough to be sold. Some were having it made in Indiana by an unnamed distiller and others got their stock from Kentucky.

Tennessee whisky is bourbon, but bourbon isn't Tennessee whiskey. Up until very recently, there were only 2 (legal) distilleries in TN - Jack Daniel's and George Dickel. The craft distilling fad (and concomitant taxable revenue) has sadly lured Tennessee lawmakers into some hair-splitting regarding TN whiskey provenance. That said, Dickel's No. 12 is my go-to for an Old Fashioned along with their fairly scarce Barrel Select as a sipper. Dickel's quiet Cascade Hollow distillery is a far cry from the Jack Daniel's circus down the road. I do have a sealed 1/2 bottle (they only offered it in 375ml.) of Dickel's 17 yr. old stashed away. At the time of release, the oldest bottling of any bourbon (there's a possibly specious "forgotten barrels" backstory) - Tennessee whiskey or otherwise. Might be no more than a conversation piece, after all, 17 years in new American white oak is bound to have a huge influence - but you never know.

It all tastes like ass.

I had the naive view that bourbon had to come from Bourbon county technical considerations notwithstanding.

But I suppose if technical considerations count then I can start calling Japanese single malt whisky “Scotch” - last time I tried it the Scotch drinkers were all over me like a cheap suit.

I don’t know where that leaves Champagne and Bordeaux but there’s probably rules that I’m unfamiliar with. Makes Swiss watches simple by comparison.

smellody wrote: ↑

August 15th 2021, 12:19pm

It all tastes like ass.

Not going to ask how you know that.

koimaster wrote: ↑

August 15th 2021, 1:50pm

smellody wrote: ↑

August 15th 2021, 12:19pm

It all tastes like ass.

Not going to ask how you know that.

Reminds me of a true story from my youth. As a high schooler I worked at the local Safeway. Back then, a courtesy clerk stocked shelves, bagged groceries, helped old ladies out to the car etc. One of the assistant managers, (a real douchebag) remarked that Safeways generic "Scotch Buy" beer tasted like whale piss. Smart ass that I was, I asked how he knew. I don't remember his reply but he wasn't real happy with me. Come to think of it, the scotch buy label probably wouldn't go over today.
Once in a while I would shotgun a beer or three while stocking the cooler from inside. Even a lowly courtesy clerk job has it's perks if you know where to look.

If you are in Lynchburg, go to the "circus" tour at Jack Daniels. It's like an episode of Hee Haw. The guides put on a good show. And go to Miss Mary Bobos for lunch. Walk around the town square too. It's a few minute walk from the distillery.

And I don't drink hard liquor (an occassional beer maybe), so I cannot comment on the product..

If you eat at Miss Mary Bobo's, be sure to have a designated driver. You won't feel like moving, much less driving. So much food, and it just kept coming.

They have a big barbeque competition in October; the aroma is fantastic.
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American distillers have said their whisky or whiskey ages faster because of the much wider temperature swings in the US versus Scotland. That forces the alcohol in and out of the barrels more often. When I visited the JD distillery, they said they rotate the barrels from floor to floor and from the outside to the inside of the aging buildings.

Some observations:

Something to remember about cooperage vis a vis bourbon and scotch. Bourbon has to be initially aged in first-fill (new) barrels, whereas Scotch is typically aged in used bourbon barrels imported from the US (prior to that, used claret barrels from France) - hardly ever in new, first-fill, so the oak will be much less pronounced. The used barrel thing led to Scotch distillers happily experimenting with aging in used sherry, madeira, port, etc. cooperage.

Only whisky (no "e") made in Scotland is scotch whiskey. Whiskey made in the isles of Cipango is Japanese whiskey - although the distilling and flavor profiles are much the same. The Japanese themselves will politely correct you if you call it "Scotch" - the Scots however, will stab you with the sgian dubhs dirks they've concealed beneath their kilts.

Champagne, by law, must be made in and from grapes grown in the Champagne region of France. The same grape origin and production laws are true of Bordeaux, Burgundy and any other wine producing region of France . Only certain grapes varieties for each region are permitted by the French wine authority the INAO - Institut National des Appellations d'Origine - in order for a wine to labeled as coming from that region, area, village or individual property. The vineyards of Bordeaux are wholly owned by the proprietors, whereas some famous vineyards in Burgundy (Bourgogne), such as Montrachet or Clos Vougeot may, due to Napoleonic inheritance laws, have up to 50 owners, each of whom may only own a few rows of vines.

If you patronize Miss Mary Bobo's, you will be (as we say down South) "as full as a tick".

If I am offered a choice for a last meal, fried okra will feature prominently.