Jack Daniel's Barrel Select

Goose: Well only inside of the big buildings you know where we stored the barrels is all a natural temperature and only inside of these big buildings you know we won’t – the temperature changed. Because when it works up in this buildings the pores of the wood will open up in that barrel and the whisky will go into the wood and when it cools off it will come back out of the wood and about work it in and out of this wood is where the whisky looks worth out. And you know you can see the line here. Julie: Yeah I can see that there is where the distinct line. Goose: I chose line and that tells far that whisky has penetrated into the wood I mean for temperature change now. And the barrels are toasted only inside they would charm and you know this is a used barrel and you see the line is right here. And then what we do use the barrels only one time and only one trying up the corporation that only does own the company that makes the barrel and I make sense and I’ll keep everything right in the family. This is the only distilling corporation in the world that owns your own barrel like in the company. So I’ve made sense to that. Julie: Now, what happens to the barrels when you use that?. Goose: What we’re doing of the use barrels now, we’re shifting the biggest part that I went to Scotland and there are storing and there Scotch whisky of the year. Julie: Okay. Goose: Ready that’s what make excess Scotch you know how they descent it is before the Jack Daniel’s does but we do use an oni at one time here now. Have you ever heard of the Jack Daniel’s single barrel whisky? Julie: Yes. Goose: Sign to a barrel of whisky. You know it’s only beyond barrel to one barrel at a time and we have got a committee of tasters that select these barrels and you know on your own number seven Black Label which you know at your fact showed brand you know and how we get it. We will mingle a bunch of barrels together to get the consistent taste that we’re hunting for but, on your side the barrel it’s only one barrel at a time. And we have got a committee of tasters that select the barrels own the neck band of the bottle and got to have to date that it was barreled what the barrel came out of and the barrel number itself will be put on the neck band of the bottle. And about being a single barrel of whisky you know you might break a bottle of say this week and go and get your bottle here next month and if it did not come out of the same barrel it might be you’ll bit a difference in the paste off. Julie: So if you find a barrel like you need to—see if you can find the same – what the gen says. Goose: Well you can buy a whole barrel with it, you can buy a whole barrel over there, you know you can come in here sit down with us and you know it is or you are brown Forman. you know bragging in was that down away from you and we will put samples and find the reason bring different barrels and a little bit of what you pick out your own barrel right now. And you know your sign of barrel if you know it’s 94 proof it’s a little bit 94 proof we only started doing a single barrel in 1997. So it’s not stopping you, you get in the neighborhood of about 240 bottles a remark and that’s a 750 in the male size bottle. Julie: So that’s a lot of – Goose: It’s a bunch of real I tell you what let’s go right in here and I’ll show you about a single barrel of what is right back there. I came out of one of barrel like that I fell a one barrel. This names you see here on the role you know I have to sign the barrel of society then that’s the name of folks and whole barrel so you know if you buy the whole barrel you get your name on below and you know how this works without the name itself is one barrel and you know I’m not use to Virginia ABC board here for example, it’s in the ray of seven at seven barrels so 7, 14, 15, 16 17, 18 barrels. And they’re right here. The professional hockey team here in Nashville and your single barrel now will come from the very top of the building, the very top row of the buildings and the right like it comes out very top so you beat your temperature a change for which will call to work more in and out thing. So you’re going here what to model the single barrel? Julie: Sure. Goose: Let’s go right in here where it was the barrel it is.