Apparently Jack Daniel's is interested in bringing a rye whiskey to market, so they've tinkered with a new mashbill for the first time since Prohibition. But the results coming off the still were so good that they decided to release a limited quantity of that juice straight to the public. It's a pretty gutsy move, and I'm not sure whether it's a response to the explosion in craft distilleries offering their white dogs to the public, or whether they want to build visibility for the eventual release of their aged rye. Either way, it's easily the best white whiskey I've tried in quite some time.
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We're going to shift our eyes and livers one step to the south this week, and look at bourbon's delicious and popular cousin: Tennessee whiskey. What is Tennessee whiskey, and what distinguishes it from bourbon?
I like Jack and Coke more than I like Jack or Coke. The Coke is strong enough to mask a little bit of the extra-sweet charcoal funk that sets Jack apart from other mid-shelf American whiskies, and the Jack is alcohol-havin' enough to justify drinking soda this far along into my dotage.
Today we're going to talk about Evan Williams bourbon. It's good and cheap, but not as good or cheap as Old Crow, so I'll only stock it on occasions when I'm entertaining my friend Addy, who drinks the stuff like whales drink water, if whales indeed drink water, which you figure they must and lots of it.
With whiskey season upon us, it's time to take a longer look at the many styles of the distinctive dark spirit. Amid all the conversations of bourbon and rye, there's another kind of this American spirit that deserves a little attention: Tennessee whiskey.
Like the classic pairings of peanut butter and jelly or milk and cookies, pork chops and whiskey go hand in hand. But what's the best way to pair them? Numerous recipes for chops soused in Jack Daniels exist. Some include...