Fire (750 ml)

Jack Daniel's Tennessee Fire begins where Old No. 7 ends: the base spirit passes through 10-foot vats of handmade sugar maple charcoal over 3–5 days — the Lincoln County Process, a pre-barrel filtration step that legally and stylistically separates Tennessee Whiskey from bourbon under Tennessee's 2013 HB 1084.

That mellowing strips harsh congeners before a drop of oak is involved. The distillery sits at Cave Spring Hollow, Lynchburg, Moore County, anchored by a limestone cave spring at a constant 56°F (13°C); iron-free water adds calcium and magnesium while protecting the spirit's flavor integrity.

The 80% corn / 12% malted barley / 8% rye mash bill ferments in open-top cypress vats via sour mash (up to 30% backset for pH control), then distills through a 100-foot copper column still to approximately 140 proof — copper contact eliminating sulfur compounds.

Barrels are new charred American white oak, aged across multi-storey rickhouses where Tennessee's seasonal temperature swings drive active wood interaction. Tennessee Fire's special feature is the layering of a cinnamon liqueur element over a fully Lincoln County Process-mellowed Tennessee Whiskey base — a flavored expression built on a technically rigorous foundation, not a shortcut.

Bottled at 35% ABV, it delivers the house caramel-vanilla core amplified by sharp cinnamon heat, with the charcoal mellowing keeping the finish from turning harsh.