Nathan Lippy: What's up guys? So were going to Jack Daniels Distillery and we’re just pumping up our gas in here in Tampa, Florida about to make the 700-mile trip. It's going to be awesome. Anyway, let’s do this.
This Southern Delicacy Fried Bolognese Biscuit. A Fried Bolognese Biscuit.
Good morning it's Jack Daniels road trip day two. We’re on our way to Lindbergh, Tennessee and we’re going to be there in a little bit. We’re going to go check out the whole process of making Jack Daniels recipe.
We’re sitting outside the Lime Stone Spring. It's where all the water come from projecting, this is Jack. Let’s go see.
Randall Fanning: Welcome to the family brand. My name is Randall Fanning and I'm the Senior Marketing Services Coordinator.
We make of all our whiskies except for the Shangri-la. We use 80% corn, 12% Barley, and 10% Rye. To rime the grains cook them until they get a match, we’re going to ferment that match from 4 to 6 days. Our bottle is it says Tennessee Whiskey, we’re not a bourbon whiskey at all and our finished product but we go in the standard bourbon and bourbon has a good standard. We just got one-step farther than a bourbon.
Nathan Lippy: Which are?
Randall Fanning: Which is the charcoal mellowing that’s exactly right.
Now, this is number two. The after charcoal mellowing the same way.
Is it smooth wasn’t it? Here's your dish with a bourbon whiskey and a Tennessee whiskey. And what do you think of the flavors? What's it about?
First I want to do to avail is one of toast avail. You're going to caramelize those natural sugars. So when the whiskey goes in and out the wood, we’re going to pick up caramel and vanilla flavors. We’ll pick up amber color from the char. Whiskey isn't in a barrel, it's clear as water. When it comes out of barrel, there's a nice amber color to it.
Gentlemen Jack was introduced in 1988. Gentlemen Jack is twice smell of the charcoal. All of our Whiskey goes through the tent for the charcoal. We put it in a barrel at a 125 proof and we made to where our whiskey to taste.
Nathan Lippy: Go get some Gentlemen Jack, it's awesome.
Randall Fanning: In 1997, we introduced the Meursault product and that’s the Jack Daniels single barrel whiskey. Single barrel comes from the Angel’s nest. The Angel nest, that’s the very top floor of our warehouse. The single barrel has a standard from a high vanilla caramel to high Tosido caramel and vanilla. If it goes over that then we’re probably just going to take that whiskey out and dump in the river, right?
Nathan Lippy: Nope, better not.
Randall Fanning: So what do you think we’re going to do?
Nathan Lippy: You take it down to the local College dormitory and hand it to us. Bad boys!
If Gentlemen and Black Label got together and had a precious lovechild it will be single barrel.
Randall Fanning: Do you know the term prus comes from.
Nathan Lippy: I have no idea.
Randall fanning: You know when you bought a clear jug of whiskey from a moon shiner back in 1800’s. You can tell that it's water damn whiskey or not. So what they do is they I take that whiskey put in a big spoon and fire a match to it. If didn’t burn, why you knew you have water damn whiskey. If it burned a red flame, you still have water damn whiskey. Only if it burn a blue flame was that proof that that whiskey is this.
Nathan Lipping: Thank you so much. This has been so awesome. This is so good. We got it that point and get some of this, check it out. We want for the single barrel.
All right, so that was our afternoon here in Lindbergh, Tennessee with Jack Daniels, the man himself and I have two new loves in my life. One is the Black Label but now I got Gentleman Jack and single barrel, pretty awesome. Anyway, I'm Chef Nathan Lipping until next time. Rock out!
Transcription by:
Scribe4you Transcription Services