Even if you don’t know anything about whiskey other than the fact that it’s brown and you drink it, you’ve probably heard of Jack Daniel’s. The surprisingly inexpensive but flavourful whiskey is found on every home bar cart and back bar in every saloon, pub, and bar from Calgary to Canberra, and for good reason. In this Jack Daniel’s Old No. 7 review, I’ll explain the taste, history, value and verdict of one of the world’s most famous Tennessee whiskies.
Jack Daniel’s Old No. 7 Review
Made in Lynchburg, Tennessee, Jack Daniel’s Old No. 7 starts with a mash bill of 80 per cent corn, 12 per cent barley, and 8 per cent rye. Importantly, this drop does have some unique characteristics. Most notably, Jack Daniel’s is well-known for using limestone water and sour mash from prior batches throughout distillation. From a basic perspective, this process helps to keep things consistent, balancing the pH levels and kick-starting the fermentation process.
After distillation, it’s charcoal-filtered using the Lincoln Country Process before being matured for a full four years in charred American oak barrels. As for the Old No. 7 that you’ll find on the bottle, that comes from the number originally registered to the distillery by the US government.
How Much Does Jack Daniel’s Old No. 7 Cost?
There’s a reason Jack Daniel’s is arguably the most popular whiskey in the world and it’s not simply that the brand advertises everywhere. Compared to many more well-known American whiskeys, it’s a true bargain. For around AUD$50, you can your hands on a 750ml bottle to mix into Jack and Cokes, Manhattans, and every other whiskey-based drink. It also can’t be undervalued for its value-sipper status. For an inexpensive bottle, it’s a reliable sipping whiskey, neat or on the rocks, for an unseasonably cool evening.
What Does it Smell Like?
Right away, you’ll be struck by the sweetness on the nose. It’s almost sugary in nature. This gives way to sweet corn, honey, candied nuts, dried fruits, and just a hint of charred wood. It’s a very inviting nose. It draws you in and begs for you to take a sip. The ending has just the right amount of peppery rye spice that makes you realise it isn’t all sugary corn.
What Does Jack Daniel’s Old No. 7 Taste Like?
Like the nose, Jack Daniel’s Old No. 7 has a palate that is effortlessly sweet but not cloying. There’s a ton of sweet corn up front in the best way possible. Fans of classic bourbon flavours will love the sweet corn nature of Jack Daniel’s. Sipping it reveals notes of toasted vanilla beans, banana pudding, raisins, dried fruits, peppery rye, and charred oak. The finish is warm, sweet, lingering, and finished with a mix of light smoke and oaky wood. All in all, it’s a mellow, sweet versatile whiskey for a great price.
Why is it So Popular?
The answer to its popularity is fairly simple. It’s advertised everywhere, and even non-whiskey drinkers have at least heard of it. But it’s more than that. It’s absolutely a no-frills, inexpensive whiskey, but it’s mellow, smooth, flavourful, and easy to drink. It doesn’t taste like a cheap whiskey. It’s as simple as that. If you make a great product for a low price and advertise it well, people will buy it. And they certainly do in the case of Jack Daniel’s.
How to Enjoy It
The appeal of Jack Daniel’s is its price and versatility. There’s a reason you find it behind most bars. It’s a classic, bargain-sipping whiskey. It’s also a great whiskey for mixing. There’s no wrong way to use Jack Daniel’s. Sip it right out of the bottle if you want to. Or better yet drink it neat, chilled, or on the rocks. Use it as the base for your favourite whiskey-based cocktails. You’ll always be glad to have a bottle of JD on hand.
Is Jack Daniel’s Old No. 7 Worth It?
If you didn’t get it already based on the above, it’s definitely worth it. Around $50 Australian? That’s a bargain for such a versatile, balanced, flavourful whiskey. Buy one (or two) bottles and make it a mainstay on your home bar or bar cart. Trust us, this bottle won’t collect dust like that random after-dinner Italian Amaro you bought because some good-looking bartender told you it was cool.
What Makes a Tennessee Whiskey?
As the name suggests, just like all Scotch whisky must be made in Scotland, all Tennessee whiskey must be made in (you guessed it) Tennessee. But besides a geographic location, there are a few more rules and regulations that determine if a whiskey fits into the category. This is because there are other whiskeys produced in the state, including bourbon, rye, and even single-malt whiskey. None of these are technically “Tennessee whiskey”. Are you confused yet? Well, we’ll explain further.
After being produced in Tennessee, the whiskey must be made from a mash bill of at least 51 per cent corn (the other ingredients can be wheat, rye, barley, or other grains). It also must be distilled to no more than 160-proof (that’s 80 per cent ABV to those who speak in alcohol by volume). It must be matured in new, charred oak barrels. When it begins aging, its proof must be no higher than 125-proof (so if it’s higher, it needs to be proofed down before being matured).
Additionally, it can’t be bottled at any less than 80-proof. If that sounds familiar, it’s because if a distiller followed all of these rules, they’d have made what is legally defined as a bourbon. But there’s one final step that deviates from the bourbon protocols and it’s referred to as the Lincoln County Process.
Why isn’t Jack Daniel’s a Bourbon?
As we touched upon earlier, most of the steps and ingredients involved in making Tennessee whiskey would easily make it a bourbon whiskey. Because, as you likely know, bourbon isn’t exclusively made in Kentucky (even though 95 per cent of it is produced there). That means that bourbon can be made all over the US in places like Washington State, New York, Texas, and even Tennessee.
As we mentioned earlier, many distilleries produce bourbon in Tennessee. Bib & Tucker is a well-known brand. But these whiskeys aren’t made using the aforementioned Lincoln County Process. This extra step is what makes a Tennessee whiskey.
After distillation, right before aging, the whiskey undergoes a mellowing. It’s filtered or steeped in charcoal before it’s added to casks or barrels for maturation. Distillers believe this extra step removes some residual bitter flavours and makes for a much smoother, sipping whiskey after aging. The most common charcoal used is made from sugar maple.
