Jack Daniel's Apple (350 ml)

The story of Jack Daniel's Apple begins at Cave Spring Hollow in Lynchburg, Moore County, Tennessee — a limestone cave spring locked at a constant 56°F that supplies iron-free water, the same source used for every expression in the distillery's lineup. That iron-free, calcium-rich water underpins the house's characteristically soft, sweet-forward profile before a single grain is mashed. 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 pH control), then is distilled in a 100-foot copper column still to approximately 140 proof, with copper contact stripping sulfur compounds throughout. Before any barrel contact, the new-make is gravity-fed through 10-foot vats of handmade sugar maple charcoal over 3–5 days — the Lincoln County Process that legally and stylistically separates Tennessee Whiskey from bourbon. The resulting mellowed spirit is aged in new, charred American white oak barrels across multi-storey rickhouses, then blended with natural apple flavoring to produce this expression at 35% ABV. What sets this apart within the flavored whiskey category is its foundation: a fully Lincoln County Process-mellowed Tennessee Whiskey base, not a neutral spirit, meaning the charcoal-derived velvety texture persists beneath the apple character. Best served chilled or over ice; no aging window applies.