To our knowledge, this has not been done since Jack was alive.” “This is about honoring what Jack himself did. “I am so so so excited, along with Lexie and our team, to be able to literally recreate something from our past,” Fletcher said. It makes sense that the past would be a big part of the future.
He remembered it from calling her grandmother back in the 1960s. When she moved into her new office, her dad called - but she hadn’t given him the number. Phillips grew up just outside of Lynchburg and has, at last count, 24 family members who have worked or work at the distillery or in a job related to it.
Fletcher grew up in Lynchburg, and his grandfather, Frank Bobo, was the head distiller from 1966 to 1989. The label also looks strikingly like the historic bottle, recreating the vintage gold cartouche on the label.īoth Fletcher and Phillips have a deep sense of how much history and the Jack Daniel’s brand means. “It is a delicious sip which made the anticipation of this release grow even more.”Ī historic bottle of 10-year-old Jack Daniel's whiskey, and the new iteration. “Chris and I would taste the samples and discuss the flavors from each, ultimately deciding on this lot of whiskey,” Phillips said. She’d work with the warehousing department to get samples to take them down to the lab and cut them down to proof. “When Lexie came into her role in November, we were narrowing in on what barrels we would use for this offering,” Fletcher said of Phillips, who had been working in quality control and was previously serving as the distillery’s lead operator. The goal, Fletcher said, is to get some of the oxidation and esterification reactions that will mellow the whiskey, but slow down the wood interaction and evaporation rates. Barrels used in the 10-year-old spend about seven to eight years at the top of a rickhouse, where it is hotter and dryer, and then were moved to the bottom where it’s cooler and more humid. Fletcher used modern techniques to avoid the pitfalls of over-extraction from the barrel.
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