SHORT REVIEW: Jack Daniel’s Single Barrel Heritage Barrel Toasted Tennessee Whiskey (Barrel #25-04990)

I haven’t liked the majority of Jack Daniel’s (JD) whiskies that I’ve tried. Yet, this specific single barrel of the distillery’s new Heritage Barrel Toasted is a new entry onto my “Milestone Whiskies” list because it’s made me rethink what I think of what Jack Daniel’s can produce.

On the surface, Heritage is produced in much the same way as JD’s other whiskies – it undergoes the Lincoln County Process for 3-5 days of filtering through 10 feet of sugar maple charcoal before barrel aging and is made from the same mash bill (77% corn; 13% rye; 10% malted barley). What makes Heritage different starts with barrel prep – the barrels are toasted 2x as long (24 minutes) than other JD barrels and are only flash charred as long as needed to meet the legal requirements for Tennessee whisky. The distillate is then barreled at a significantly lower proof (100) than the usual 125 proof. Heritage barrels are then aged in JD’s highest elevation rickhouses (Coy Hill) where temperature and humidity levels and fluctuation affect how the aging whisky interacts with the wood, as does the lower barrel entry proof and the prepping of the barrels.

The heavier toasting of the barrel (lower heat for a longer period of time/more gradual than charring) results in a slower breaking down of compounds in the wood that results in greater caramelization of natural wood sugars in the barrels, the absence of a layer of charcoal that comes from longer charring, & the highlighting of lighter, “softer” flavors from the wood (caramel, vanilla, honey, lighter baking spices, lighter oak/barrel notes, fruity notes). Toasting also results in more gradual/slower extraction of flavor compounds into the whisky. Toasting for longer periods does the same thing as sautéing vegetables in a pan to caramelize them & bring out their natural sugars for a sweeter taste.

In contrast, charring results in more rapid extraction of flavor compounds from the wood into the aging whisky. Charring also brings out stronger flavor notes from the wood including smokiness/char notes, stronger oak tannins, burnt brown sugar rather than toasted brown sugar & lighter caramel, & heavier/punchier spice notes.

The lower barrel entry proof/lower alcohol in comparison to water results in the aging whisky extracting more caramel, vanilla, & honey notes from the wood. Higher barrel entry proof extracts more oak tannins, drier spices, & other more astringent notes from the barrels. Lower barrel entry proof also allows the aging whisky to penetrate the sides of the barrel more deeply, bringing out more flavors.

This review is based on multiple separate notes-taking sessions over just shy of 2 months using Denver & Liely Bourbon glasses with varying resting/aeration times in the glass.

COLOR: Dark amber/copper (dark honey)

AROMA PROFILE: Campfire S’Mores/toasted marshmallows, rich caramel & vanilla, toasted brown sugar, baking spices (cinnamon & nutmeg), salted toffee, graham crackers with honey, a hint of black pepper, & hints of Bananas Foster (much lighter than the banana note on other JD products).

PALATE: Toasted oak sweetness, Campfire S’Mores, rich caramel & vanilla, toasted brown sugar, baking spices from the nose, hint of smoky char balanced & balancing the sweet notes, balanced oak tannins, black pepper, dried cocoa powder, & toasted nuts.

FINISH: 8-10 seconds

MOUTHFEEL/VISCOSITY: Medium-long viscosity in the glass with slow-forming, thick tears / Fairly creamy mouthfeel.

VALUE: Great buy at/around MSRP

ALWAYS ON SHELF/BUY AGAIN? I liked my first bottle so much, I’ve bought a few reserve bottles including some from other single barrels to compare them.