Re: reactivating carbon
- Jack Daniels also sells its old barrels, and some of them end up
as smoking chips for barbeque. I bought some recently so that I
can try aging my liquor in big jars containing some of these
chips. I have also seen the filter charcoal material sold in
pressed "pellets" for flavoring barbeque.
I have one comment about something you said. The area of the
Jack Daniels distillery is not what I would call the Appalachian
mountains, and the water is quite different. That part of western
Tennessee has quite a different geography. The soil is lousy,
and there are limestone outcroppings everywhere.
The other comment I have is that, while bourbon and Tennessee
whiskey is distilled to a low proof with a lot of flavor in it, it isn't
distilled in pot stills. A sort of column still with plates is used.
I want to get some "white dog" from one of these distilleries so
tha I can taste it for comparison to what comes from my still.
--- In Distillers@y..., longleaf123@y... wrote:
> I have personally been to Jack Daniels, and here is the scoop.
> American Bourbons are a whiskey. It is not merely ethanol
> Ethanol and water with everything else stripped out is a vodka.
> Bourbons are quality grains and malts plus the iron free
> the Appalachain mountains. It is illegal to use anything other
> grains such as sugar. These ingredients plus a 'process'
> American Bourbons and Tennessee Whiskeys. Bourbons and
> whiskeys have identical recipes and process's with one
> Tennessee whiskeys are carbon filtered. There are only two
> whiskeys, Jack Daniels and George Dickel. George Dickel's
> production is about equivelent to a year of JD. They are located
> about 15 miles from each other, about 80 miles east of
> The carbon filters are about 12ft deep, with a woolen blanket
> bottom, and spray bars on top. I lifted the lid off of one of these
> and flapped it around. The fumes got me a little tipsy. The
> off the bottom of the filters are 'tasted' frequently, nosed in
> actuality, as a professional taster rarely has to actually taste
> liquid to perform the quality checks. When the filter 'expires' it
> is shut down and allowed to drain. The drainage is sent back
> upstream for refiltering since it came through an expired filter.
> After draining, the carbon is removed with a giant vacuum
> truck mounted affair. The carbon is then processed into
> briquette, for sale on barbeque grills. New carbon is put into
> filter. A crew make carbon daily, by a controlled burn of a ricket
> of maple.
> The product is aged for at least 4 years, like any good bourbon.
> Legally a bourbon aged for 2 years minimum in a new toasted
> barrel. There are several grades of toasting, I think the JD
> a 3+ on a scale of 5, 5 being heaviest, but I don't quite exactly
> remember the scale mechanics here.
> Most producers age 4 years, some more, the cheaper ones
> Tennessee whiskey is a bourbon technically. But they don't like
> call themselves a bourbon, but a Tennessee Sipping Whiskey.
This is a
> marketing thing.
> Spirits that are heavily refined and filtered are the vodkas. They
> are simply ethanol and water. And they pride themselves on
> the ethanol and water is. But a whiskey, that is a different affair
> Jack Daniels is a unit of Brown-Forman company at brown-
> I've been reading this list for about a year and have read every
> message. There is a lot of discussion about what is best.
> best depends on your goals. Whiskey, is technically a food
> And like all food products, there is no best food. You just
> have to decide what it is one want's to accomplish.
> The secret to making a great whiskey is to use quality
> careful quality control to make a great beer. If you don't make a
> great beer, then there is no need to go any further.
> If you want vodka, build a fractionating column with carbon
> But if you want a whiskey, make a great grain beer, distill to
> abv in a pot still and age it an an american oak barrel.
> Unfortunately, where one lives may dictate the resources
> But then that's how all the different types of spirits got invented
> I don't work in the industry, just interested in it though.