“Nectar of the Gods”. Frank Sinatra’s endorsement of Jack Daniels whiskey in the 1950s made American whiskeys (spelled with an extra ‘e’ like their Irish counterparts) more popular than ever. When he died in 1998, he was buried with JD’s flask as per his last wishes. The journey of American whiskey began two centuries before the passing of Frank Sinatra. The first tax imposed by George Washington’s government in the independent United States was the whiskey tax and led to the Whiskey Rebellion in 1791 when corn farmers rose up in arms. The origins of American whiskey can be traced to moonshine.
Moonshine can have a negative connotation, especially considering the Prohibition years (1919–1930) when bootleggers flourished and backyards were production centers. Immigrants brought their recipes from Europe and moonshine – which used primarily mashed corn, was a popular spirit in the 19th century. Chris Fletcher, Jack Daniel’s assistant master distiller, tells me how Jack Daniel’s learned to make whiskey from Dan Call, a local preacher and moonshine distiller in Tennessee. I spent the entire morning at the Jack Daniels Distillery in Lynchburg and one of the things I discussed with Chris was the difference between Bourbon and Tennessee Whiskey.
Quick Guide to American Whiskey
- term bourbon
There is still some disagreement over whether it was Kentucky’s Bourbon District or New Orleans’ famous Bourbon Street that inspired the name. But it is the French Bourbon dynasty that gave American whiskey its name.
- Material
In 1964, the US Congress recognized Bourbon as America’s ‘original spirit’ and created clear regulations. For starters, it must be distilled in the United States. Bourbon or American whiskey must be made from a grain blend that contains at least 51% corn (rye and barley are other grains that are part of the blend). This distilled spirit must not be more than 80% alcohol (180 proof) and not more than 62.5% alcohol when put into casks. Another main condition is that the spirit that is added must be completely natural – nothing other than water can be added. The fermentation process blends this mixture with the mash from the older batch (not too different from how you make yogurt at home), a process known as sour mash. The fermented mash is distilled into a spirit which is usually clear. Water is added from the cask to the spirit before bottling.
- role of casks
Most Americans do not reuse whiskey casks. These casks are usually shipped to Mexico or Scotland. Whiskey gets its dark color from the cask. The somewhat extreme weather in Kentucky and Tennessee (hot summers and cold winters) also causes whiskey to age much faster (compared to whiskey aging in cooler climates in Scotland). This is why most experts consider one year of bourbon to be equivalent to three years of Scotch. All American whiskeys under four years of age must have a label stating how many years they are aged.
- Tennessee Whiskey and the Lincoln County Process
Jack Daniels favored the Lincoln County process where the whiskey is filtered through charcoal chips before being stored in casks for aging. Lynchburg was located in Lincoln County (after the reorganization of counties it now belongs to Moore County), hence the name. This slows down the whiskey significantly. My tour of the Jack Daniels Distillery began in their backyard where two seasoned experts burn sugar maple wood to create the famous charcoal used to soften the whiskey drop by drop. While all Tennessee whiskey can be classified as American whiskey, not all bourbon is Tennessee whiskey. Ironically, Moore County is a dry county – the Jack Daniels Distillery is the only place where you can taste the drink. In 2013, the Tennessee government enacted a bill defining Tennessee whiskey. In addition to the 51% corn requirement (like bourbon) it also stipulates that the whiskey needs to mature in new barrels and go through the Lincoln County process.
- rye whiskey
Synonymous with Canada but also made in America. To qualify as American rye whiskey, the mash must contain at least 51% rye.
- white whiskey
Making a brief digression, it usually refers to unaged whiskey (that is, not stored in casks). I made a quick stop at Leepers Fork Distillery in Tennessee – my first preview of the upcoming whiskey distillery, which is all set to launch the Natchez Trail label. This whiskey pays homage to the days of Old Moonshine (which was also a white spirit). There’s also George Dickel’s No. 1, a popular white whiskey.
- American Whiskey Liqueur
Jim Beam and Jack Daniel’s have both launched a honey version (they do not qualify as classic whiskeys as they do not meet the ‘all natural’ section) which falls under the liquor category while Jack Daniel’s has This has been followed up with JD. Agni, a cleverly spiced cinnamon-infused spirit.
- American Whiskey Cocktail
The first documented use of the word cocktail was in New York in 1806. American whiskey is the ‘must-have’ choice for most bartenders around the world; They are enjoyed in cocktails almost more easily than their more peated Scotch counterparts. I’ve played with my stock of Jack Daniels and Jim Beam – like mixing them with sugarcane juice (a great choice for a summer day) or mixing Jedi Fire with mango juice and Thai sweet chili sauce.
Here are American whiskey cocktail recipes you can try:
1. Sazerac
I was at the Sazerac Bar in New Orleans, named after the official cocktail of New Orleans (many Americans believe it was the original cocktail.) I watched the bartender fix several dozen Sazeracs.
Material:
- absinthe 10ml
- 1 sugar cube
- 5 ml rye whiskey (or cognac)
- 3 dashes of bitter
Method:
Use absinthe to rinse a cold glass (an old-fashioned whiskey glass works best). Add ice to it and keep it aside. Shake other ingredients over ice and set aside. Remove ice and excess absinthe from the prepared glass, and strain the drink into the glass. Add lemon peel for garnish.
2. Old fashioned
Thanks to Don Draper (on the popular TV show Mad Men), it was made fashionable again.
Material:
- 1 sugar cube
- 2-3 dashes of Angostura bitters
- 60 ml rye whiskey (can be replaced with bourbon)
Method:
Place a piece of sugar in the bottom of a rocks glass. Add the bitters and some water, crush the sugar inside the glass, pour the whiskey into the glass, add some ice cubes and shake well until chilled. Garnish with orange peel (optional).
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