Jack Daniel's Old No.7 (700 ml)

The technique at the core of Old No. 7 was first practiced by Nathan 'Nearest' Green, an enslaved man who served as the distillery's original Master Distiller — a contribution formally erased for over a century and only reinstated in the 2010s. That technique, the Lincoln County Process, remains the defining act: new-make spirit distilled to 140 proof is gravity-fed drop-by-drop through 10-foot vats of handmade sugar maple charcoal over 3–5 days before any barrel contact, stripping harsh congeners in a way no standard bourbon undergoes.

The distillery occupies Cave Spring Hollow, Lynchburg, Moore County, anchored by a limestone cave spring locked at a constant 56°F (13°C). Limestone filtration removes iron — a known flavor contaminant — while contributing calcium and magnesium to the iron-free water used throughout production.

The 80% corn / 12% malted barley / 8% rye mash bill ferments in open-top cypress vats using a sour mash process (up to 30% backset) for approximately six days, then distilled in a 100-foot copper column still with doubler. Spirit enters 100% new charred American white oak at 125 proof; multi-storey rickhouses exploit Tennessee's seasonal temperature swings across 7–8 floors. Old No. 7 is blended from 175–200 barrels per batch, mingling upper-floor intensity with lower-floor subtlety, then bottled at 40% ABV, chill-filtered.

The singular transgression: Old No. 7 meets every U.S. federal definition of straight bourbon yet deliberately refuses that label — the Lincoln County Process is the single legal and stylistic dividing line under Tennessee HB 1084 (2013).