Jack Daniel's Triple Mash 50%
Founded in Lynchburg, Tennessee, the Jack Daniel's distillery relies on Cave Spring water and the Lincoln County Process, a maple charcoal filtration process that polishes the distillate. A precise house style driven by grain, vanilla sweetness, and controlled oak.
Triple Mash is a blend of whiskeys “Bottled in Bond.” It combines Tennessee Rye, Tennessee Whiskey, and American Malt from the same season and distillery, aged for at least four years, then bottled at 50 percent. Expected profile: approximately 60 percent rye, 20 percent Tennessee Whiskey, and 20 percent American Malt. Charcoal mellowing is applied before casking for the Jack Daniel's signature.
The nose opens with light honey, red apple, and ripe banana, followed by caramel, malted biscuit, and rye spice. The palate is full and straightforward, with toffee, vanilla, sweet pepper, and cinnamon, with a touch of cocoa and citrus. The texture remains silky, supported by toasted oak. The finish is long and dry, blending rye spice, orange zest, and toasted wood.
At the table, it pairs well with glazed pork belly, beef ribs, smoked chicken, mature cheddar, or pecan pie. It's also superb with dark chocolate. Serve neat in a tulip glass at 16 to 18°C. A few drops of water open up the malty and spicy notes. In cocktails, it's excellent as an Old Fashioned or Tennessee Boulevardier.