Jack Daniels Tennessee Whiskey
Old No. 7 — the black label — is one of the most recognisable bottles on earth, and for good reason. Jack Daniel's has been made at Lynchburg, Tennessee since 1866, and every drop is slowly filtered through ten feet of sugar-maple charcoal before it goes into the barrel. That step, the Lincoln County Process, is what makes it a Tennessee whiskey rather than a bourbon.
It's aged in charred new American oak in the Tennessee hills, where big temperature swings push the spirit in and out of the wood. The result is mellow but still full of character.
The nose is sweet and familiar: banana, caramel, vanilla and a little toasted oak. The palate is smooth and medium-bodied — more caramel and vanilla, a touch of liquorice and that signature banana note. At 40% it's easy and rounded, the finish warm and lightly oaked.
A genuine icon, and as good with a splash of cola as it is in a proper cocktail.
How to Serve
However you like — neat, on the rocks, with cola, or in a whiskey sour. It's built to be enjoyed without fuss.
Where to Drink It
The American Bar at The Savoy for a classic. Black Rock in Shoreditch. Boisdale of Belgravia for live music and an easy dram.
Food Pairings
Made for barbecue — ribs, brisket, burgers. A wedge of sharp cheddar holds up to it too.
