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Rocky_Creek wrote:Anyone believeing that list has anything to do with making Jack D. whiskey is very confused. Corn, barley, rye, 4 yeast types. Continous distill, then double, run thorough maple charcoal. Age. Some how it don't sound the same.
WhiteLightning wrote:ok, i've changed my opinion after a couple of shots and some education. and my whiskey smeels like butterscotch too, after a few years, must be doing something right. lol. Oh if you want a butternut flavor/ smell to your whiskey, add 1 can of coor's beer to ur first distillation and distill 2 more times.
Uncle Jesse wrote:the quality of a whiskey has little to do with the grain bill. slight variations will change the flavors - and for these big companies it's probably more important that some adjuncts will reduce cost as well. at any rate, a well-done mash, pot-distilled with care will produce a fine whiskey. i'm sure a jack daniels mash could produce a great product, if they were willing to take the time to do so. however, you just can't do this when your emphasis is profit, not quality. they'd have to stop their continual stills and go back to pot stills, and they'd have to use quality barrels as well.
pot stills means less production and therefore less money, and quality barrels are rather expensive.