Jack Daniel's: How it's Made

All Jack Daniel’s products are made the way Jack himself prescribed it back in 1866. And part of that recipe includes a fair amount of patience.

A number of things help decide how long a barrel of whiskey stays in the barrelhouse, including the barrel itself and where it rests in the barrelhouse. Whiskey on the upper floors of the barrelhouse, where the temperature changes are more extreme, tends to be more mature than whiskey of the same age on the cooler, lower floors of the barrelhouse. That’s why we believe age is an unreliable way to determine when a whiskey is ready.

Jack knew that whiskey is like people—age isn’t always the best measure of maturity. To this day, Jack Daniel’s whiskey is only deemed ready for bottling when it tastes ready. The Jack Daniel’s excellence doesn’t end there, the authentic charred white oak barrels are then used to create Jack Daniel’s Whiskey Barrel Smoking Chips, Chunks, Briquets and Pellets. During the aging process, the whiskey is drawn in and out of the wood, giving It it’s distinctive color and flavor. A portion remains in the wood after the barrels are emptied and create these grilling products for a distinct whiskey flavor to grilled foods.