So, why are these “picks” gathering dust? Are there too many on the market now? It used to be that legacy distillers, especially those with old barrels ripe for store pick harvest, supplied the bulk of those options.
The palate backs up the nose with bitter chocolate, milk chocolate, honey, cooked cherries and Demerara syrup. Brown sugar and baking spices collide and reemerge independently to form a fantastic, warm finish.
“Master distiller” was a new title back then, and Dalton believes he’d never have received it without Booker Noe’s blessing.
Countless whiskey fans—me included—are enjoying Jack Daniel’s growing lineup of higher-proof and longer-aged releases. I’m not the first to say that Jack is becoming its best self in these new releases.
Lucky me, I got to try them all, including the 20-year-old bourbon released by James B. Distillery. Bottled at 109 proof, the 259-bottle batch came from six barrels aged on the first floor of a nine-story rickhouse on its Clermont, KY, campus.
Its aromas begin with bright citrus, ripe fruit, a whiff of mint and some a solid serving of baking spice. Unexpectedly, toffee joins the party alongside maple syrup and caramelized brown sugar.
Alcohol, by comparison is just that: beverage grade alcohol with which no one monkeys around. It’s highly regulated and its strength is clearly described on its packaging. Other than marketing claims, it’s gimmick free.
I opened it immediately upon receipt and found it coiled up like a snake and needing to unwind before showing much of the character that would come with a bit of some space in the bottle. Several weeks later, it delivered.
On the nose of this BIB release is spring in a glass–a mixed bouquet of peonies, roses and lilac–backed by cinnamon stick and lavender. I’d be hard pressed to recall nosing such a floral spirit.
Asked often about which bottle in the Jack Daniel’s line would be closest to the original whiskey he distilled, Eddy points to the Bottled-in-Bond Tennessee whiskey, “because the age (4 years) would be correct for that time.” Back then, whiskey wasn’t commonly aged much longer, he added.
