Mellowed drop by drop through 10-feet of sugar maple charcoal, then matured in handcrafted barrels. The Tennessee Whiskey doesn’t follow a calendar. It’s only ready when tasters say it is. They judge it by the way it looks. By its aroma. And of course, by the way it tastes. It’s how Jack Daniel himself did it over a century ago. And how they still do it today.
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