Apple (700 ml)

The technique that defines Jack Daniel's was taught to founder Jasper Newton Daniel by Nathan 'Nearest' Green, an enslaved man who served as the distillery's first Master Distiller — a contribution formally recognised only in the 2010s. That technique, the

Lincoln County Process, remains the legal and stylistic dividing line between Tennessee Whiskey and bourbon: new-make spirit distilled to 140 proof in a 100-foot copper column still 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 and producing the house's characteristic velvety texture.

The base spirit is drawn from Cave Spring Hollow's iron-free limestone spring water, held at a constant 56°F year-round — iron removal being critical to clean fermentation — and built on an 80% corn / 12% malted barley / 8% rye mash bill, fermented in open-top cypress vats using a sour mash backset.

Maturation follows in new charred American white oak barrels across multi-storey rickhouses where Tennessee's seasonal temperature swings drive active wood extraction. Jack Daniel's Tennessee Apple breaks the house's straight-whiskey discipline by layering natural apple flavour over the charcoal-mellowed base — a deliberate departure from the unflavoured flagship range.

The result is a sweet-forward, low-friction expression best served cold; no age statement applies.