Diageo Special Releases 2017 – the tasting notes

Autumn is almost here and the Diageo Special Releases 2017 are rapidly approaching. It’s an exciting group of whiskies this year: along with the regular Port Ellen, Brora, Caol Ila and Lagavulin, there’s also the oldest whisky Diageo has ever released, a whisky made with experimental yeast, whisky from a closed distillery, a bicentenary bottling and the first blend to appear in the Special Releases. They’re available to pre-order now on our Diageo Special Releases 2017 page.

If you don’t know what I’m talking about, check out our Diageo Special Releases: What are they? post to find out more. I was very privileged to be invited to a preview tasting, giving me the chance to try this year’s complete range of Special Releases and chat with Diageo master blender Maureen Robinson about the whiskies. Here’s what I found out.

Blair Athol 1993 24yo, 58.4%, 5,514 bottles, £390

The most straight down the line of the entire 2017 range: a 24-year-old whisky matured in European oak ‘bodega butts’ – casks seasoned with sherry or sherry-like fortified wine. It’s the first appearance of Blair Athol in the Special Releases and the blenders have gone for the style of whisky that the distillery is best known for: big sherry.

Nose: Sour apples, green leaves (tarragon and mint) and chocolate with a hint of sandalwood. Sultanas and raisins build along with candied peel and brown sugar. Water brings out orange zest, candy necklaces and floral hints.

Palate: Rich and rounded with toffee and caramel sauce drizzled over singed fruit cake. Light notes of sweet baked apple float over the top, along with light, spicy fruit cake. Darker and more savoury notes of damp earth and green leaves hide underneath. Water dials up the savoury notes, revealing barrel char and bitter cocoa but balancing it with sweet cream.

Finish: Treacle toffee and lardy cake leading to lemon oil and apple skins.

Comment: I said it was ‘straight down the line’ but the character isn’t quite what I expected: a combination of sweet and savoury that delves more into the herbal and darker side of sherry-cask character.

Brora 16th Release 1982 34yo, 51.9%, 5,000 bottles, £1,450

The second most feted bottling in the line-up, and increasingly the one that whisky fans get most worked up about. There’s a solid number of bottles this year, with 18 American-oak hogsheads making up the vatting, but the question remains: will we have another Brora in the Special Releases next year? I know that I ask that every year, but the chance of the answer being no is rising every time…

Nose: Damp hay, earthy notes and farmyard hints lead to gentle smoke and waxy apples. Cooked apples mix with stewed lemons and then overripen, sitting on the edge of mulchiness. The earthy notes reappear along with chocolate and hints of menthol.

Palate: Perfumed apple blossom explodes across the palate only to be rolled over by apples, chocolate and a touch of chilli spice. Damp forest rancio builds with sweet nuts, gentle smoke and Dutch liquorice.

Finish: Sweet liquorice and cocoa fade to orange and lemon, and then fragrant earth. Very long.

Comment: I’m a sucker for Brora and this didn’t disappoint. It balances waxiness and farmyards, with the smoke sitting further back than in some years.

Caol Ila Highland Style 18yo, 59.8%, limited availability, £98.95

Another regular in the line-up: the yearly unpeated Caol Ila release. This is a vatting of refill American-oak hogsheads filled across 10 different dates and is the oldest Special Release Caol Ila for a while. The 18-year-old peated Caol Ila has long been a favourite of mine, but how does the unpeated version measure up?

Nose: Pine and pastry: Christmas biscuits hanging from the tree. Herbal notes run through the middle with black pepper and a hint of sea spray. Water amplifies the maritime notes and pulls back the pine to reveal sweet apple sauce and cinnamon sugar.

Palate: Softer than expected from the nose, with chocolate-covered caramel digestives, Garibaldi biscuits and apple sauce to begin. A big grind of black pepper pops up in the middle of the palate, followed by stewed peaches and honey. Sweetness builds, backed up by a wisp of smoke, leading to a plateau of fragrant apple blossom, apples and honeysuckle. Water brings out more fruit and a piny sherbert tingle.

Finish: Intense apple with hints of bacon. Toffee and black pepper slowly fade to leave chocolate.

Comment: A surprisingly restrained Caol Ila, but with layers of complexity. The distillery never quite gets rid of all the smoke when they switch to unpeated spirit and the lick of peat at the back helps balance everything.

Collectivum XVII Blended Malt, 57.3%, limited availability, £150

This was the final whisky to be revealed and is part of a tradition that has popped up over the past few years: one of the bottles in the range always seems to have been created specifically to annoy whisky geeks. The Collectivum is a blended malt whisky, vatting together spirit from all 28 of Diageo’s operating malt distilleries to create the first blend in the Special Releases. There’s been lots of speculation on the price, with assumptions of something rather big after the past couple of years of NAS Clynelish releases, but at £150 it’s surprisingly reasonable.

Nose: Chocolate cornflake cakes, red berries and waxy apples to start. Custard and cocoa sit underneath and a sprinkle of candied lemon lies on top.

Palate: Quite hot to start – it takes water well – with intense cinnamon and nutmeg spiciness. Orchard fruit comes in through the middle, surrounded by lemon and orange. Spice fades and then builds again, with liquorice and hints of smoke at the back.

Finish: Damp leaves and spice fading to chocolate milk.

Comment: A densely packed dram that needs time to reveal itself. A drop of water helps – while it’s great that the Special Releases are bottled at full strength, this one definitely needs a drop to show its full potential.

Convalmore 1984 32yo, 48.2%, 3,972 bottles, £1,200

The fourth release of whisky from Convalmore, which closed in 1985. This one was matured in refill American-oak hogsheads and was all distilled on the the same day in 1984. Maureen pointed out that Convalmore fulfilled a very specific role when open, producing fruity and waxy whiskies for blending, but unfortunately during the 1980s’ downturn it was surplus to requirements and closed. Since then, its star has been rising and rumours of casks running out have been circulating.

Nose: Waxed apples and blanched almonds start, with mixed nuts jumping in with a squeeze of lemon. Zesty and floral touches sit on top with umami richness lying beneath. Water drops in orchard fruit, floral notes and a touch of acidity.

Palate: Really soft to start, with salty touches and lots of nutty notes: peanuts and creamy almond milk. Sweet candy necklaces follow with sweet-and-sour candied lemon peel. Water adds layers of creaminess and a hint of bitter barrel char.

Finish: Sweet cream and oily lemon zest. Char at the end.

Comment: The nuttiness surprised me, but works really well with the classic cream-and-apple character.

Glen Elgin 1998 18yo, 54.8%, 5,352 bottles, £295

An experimental whisky from Glen Elgin, put together from a combination of European-oak bodega butts and hogsheads, and refill butts. Some of the spirit was distilled from wash fermented using pombe, a yeast more commonly used to make millet beer and first isolated in Africa – pombe is Swahili for beer. I’ve had a look around to find what flavours pombe is known to create, and opinion seems split, as it’s rarely used: more esters, fewer esters, more acidity, less acidity. I wasn’t sure what to expect.

Nose: Apple boiled sweets, toffee apples and freshly sliced apples to start – a big bowl of appley flavour. Lemon and honey roll in behind that along with foam bananas and a touch of tangerine.

Palate: Sweet and sharp at first, with candied lemons and sherbert. That steps to one side to reveal a pool of rich runny and crystallised honey surrounded by grippy apple skin. Darker woody notes appear around the edges along with a sprinkle of desiccated coconut.

Finish: More honey is joined by nutty hints: almonds, almond skin and toffee-covered hazelnuts.

Comment: I’m not sure what the pombe adds (if anything), but this had loads of fruit, with a tasty honey-and-apple core.

Lagavulin 12yo, 56.5%, limited availability, £88.95

The most affordable bottle in the range as well as the most popular entry each year. Traditionally it’s a youthful and intense Lagavulin showing off the maritime side of the distillery’s character. However, with last year’s celebratory 8-year-old release still on the shelves, does this offer something different?

Nose: Mulchy leaves and meaty peat smoke with ash and mineral-laden smokiness building behind. Coal stoves emerge from the smoke with a layer of sweet peat on top, and a flash of mint. Water releases a burst of sea-spray and gentle oiliness.

Palate: Salted peanuts and green leaves surrounded by clouds of sweet peat smoke. Coal dust and char appear, with sharp apple, lemon and a touch of ash close behind. Water brings sweetness and an underlying layer of rich chocolate.

Finish: Citrusy smoke fades to coal dust. Liquorice and black pepper remain.

Comment: A full-on Lagavulin built around punchy smoke – sharper and more focused than the 8yo, but with an extra layer of richness and complexity hiding underneath.

Port Dundas 1964 52yo, 44.6%, 752 bottles, £775

The now-expected grain-whisky release in the Special Releases, this Port Dundas is quite special: it’s the oldest whisky that Diageo have ever released, beating the Glenury Royal 50yo from 2003. The distillery closed in 2009, the same year that I discovered that I really liked its whisky, and has since become a favourite of grain-whisky fans. This release is made up of nine refill American-oak hogsheads, all filled on the same day.

Nose: Classic old grain to start, with flashes of nail varnish overtaken by fresh ripe blackcurrants and a hint of Ribena sweetness. Concentrated coconut leads to a centre of dark-chocolate-covered Bounty bars, clove and freshly mown grass. Golden rum and candied lemon slowly develop, providing extra sweetness. Water adds vanilla and a hint of bittersweet black treacle.

Palate: Soft and sweet to start, with golden-sugar-dusted dark fruit cake. Berry fruit builds, both the blackcurrants from the nose and sharp redcurrants. The vanilla rolls in, with cream and egg-custard tarts backed up by a milk-heavy caffè latte. Water adds in further layers of fruit, from sweet Ribena down to dark blackberry compote.

Finish: Blueberries, toffee and egg custard start, dying away to leave Portuguese custard tarts.

Comment: A classic old grain with a combination of elegant and well-developed flavour from the long ageing, and fresh and zesty fruit that keeps it singing despite its old age.

Port Ellen 17th Release 1979 37yo, 51%, 2,988 bottles, £2,625

The biggest name in the yearly line-up and the most expensive bottle in the range. Each year I’m surprised that not only does Diageo have casks left, but that they’re still tasting really good – will the Port Ellen 17th Release be the final one? This is a vatting of eight casks, refill American-oak hogsheads and butts filled on two dates.

Nose: Seashells, wax and sweet apples. Foam strawberries follow, along with incense and charcoal-grilled pears. Surprisingly fresh to start, with marzipan and earth notes slowly building. Water brings back zestiness, with lemon butting up against coal dust.

Palate: Soft smoke to start, with dry peat, coal and leather. Sugary notes appear, with stewed apples covered in sweet custard. As that starts to fade, it’s replaced by damp leaves, surrounded by more smoke and a handful of coal dust. A drop of water amplifies the smoke and adds further damp leaves to the fire.

Finish: More leaves, but spread across damp tarmac. Sweet apple appears and slowly fades to leave cocoa and a touch of minerality.

Comment: A refined and elegant Port Ellen, with the classic seaside/leather/citrus notes and enough sweetness through the middle to balance the flavours.

Teaninich 1999 17yo, 55.9%, limited availability, £270

The final bottling (alphabetically) in the list and a celebratory one: it’s Teaninich‘s 200th birthday this year. More recently, the distillery has been in the news due to a huge expansion, doubling capacity, and for its mash filter – a device that replaces the more traditional mash tun – as it was, until recently, the only whisky distillery using one. This whisky, however, is from before all of that, back when the distillery was half the size and still used a mash tun. A look back at what Teaninich used to be like before all the more recent changes.

Nose: Rhubarb-and-custard sweets, sherbert lemons, green leaves and a lick of oak spice. Apples, pears and hints of nectarine follow, with spun sugar gently placed on top. Water adds a spritz of zest: lemony citrus and sharp apples.

Palate: A big hit of syrupy sweetness kicks things off, following by caramel and candied lemons. Herbal notes creep in along with butter toffee and Granny Smith toffee apples. Water adds in layers of caramel, a hint of cider toffee, more cream and lemon.

Finish: Lingering bakes apples die away, leaving behind lemon oil and freshly sawn oak.

Comment: The whisky that started our preview tasting and a great aperitif. Layers of fruit and spice, all of which changes with a drop of water.

All of the above are now available to preorder on our Diageo Special Releases 2017 page.

You can find all the previous Special Releases that we still have in stock here.

You can find our previous write-ups of the Special Releases here: 2008 pt1/2008 pt2, 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2016.

We’re excited to welcome a new US whiskey disitillery to our family of SMWS bottlings. Say hello to the spicy and sweet 133.1 Speakeasy sneaky peeky. An intensely interesting cask with layers of intruiging fruity sweetness – pineapple, lemon, orange chocolate cake, coconut curry. Attractive, clean and elegant, we’re sure members will have fun exploring this whisky.

133.1

Speakeasy sneaky peeky

5 Years

Bottles are available online from 9am tomorrow and from our Members’ Rooms in Edinburgh and London. We would like as many members as possible to sample this new distillery bottling, with this in mind bottles are limited to one per member.

The Scotch Malt Whisky Society, The Vaults, 87 Giles Street, Leith EH6 6BZ

Contact: sales@smws.com or call 0131 555 2929 (Mon-Fri 9am-4.45pm). Visit the Society at here for membership information

This is your chance to join and to take advantage of their great offers!

Spot the SMWS bottles in this amusing You Tube video

Kilchoman “Kilchoman Tour 2017” Machir Bay Cask Strength Islay Single Malt Whisky (750ml) $74.99 View

Artists impression of the Cabrach distillery and heritage centre 2017

NEW SPEYSIDE DISTILLERY GETS THE GO-AHEAD  

Cabrach distillery will celebrate Scotland’s illicit whisky history 

A new Speyside whisky distillery which uses historical methods of distilling and bottling is set to begin production in 2019, after securing planning consent from the Moray Council this week.

Some 150 years after the last legal distillery closed in the Cabrach, a new Cabrach distillery to be operated along historical lines will be opened in the area.

The Cabrach distillery will be located in this wild and remote area on the southern edge of Moray and in the heart of Speyside. Said to be one of the birthplaces of Scotch whisky, the Cabrach was famed for illicit stills and smuggling in years gone by.

The plans include the distilling, maturation and bottling of a unique whisky, using the blueprint of an early 19th-century distillery and made with historical methods.

Construction work is expected to begin next summer, with production getting underway in 2019 and the first bottling of mature whisky from the historic distillery made in 2024, with 150,000 bottles expected to be produced each year.

All ingredients for the whisky will be sourced locally with water coming from natural springs located on the land surrounding the distillery. The whisky will be matured in the Cabrach in quarter casks and bottled on site.

A share offer will be announced next year, giving supporters the chance to get involved at an early stage and own a small piece of whisky history.

Sue Savege is executive director of the Cabrach Trust, which will transform the existing Inverharroch Farm into the visitor attraction with the aim of putting the Cabrach on the tourist map and marking its place in the story of Scotch whisky.

“Now we have planning permission in place we are aiming to start work on site in the summer of 2018,” said Sue. “In the meantime, we are busy working on the final specification of the distillery, which will use historical methods, and conducting further research in partnership with the ICBD into the exact balance of process, ingredients and maturation, as it’s crucial we get the flavour right for our very own Cabrach whisky.

“The distillery and heritage centre are at the heart of our plans to regenerate the Cabrach and contribute to a sustainable future for this beautiful but remote part of Moray, which has seen a huge decline in population over the years. This is a major milestone for us and we are very grateful to the Moray Council, which has been extremely supportive of the plans, and to all those who have contributed to the project. We are looking forward to seeing the plans reach fruition for this important region in the story of Scotch whisky.”

The distillery will be operated by the Cabrach Trust, with the aim of putting the Cabrach back on the whisky map and stamping its place in the earliest history of Scotch whisky production.

Earlier this year, researchers commissioned by the Trust discovered the site of an illicit whisky bothy thought to date back to the early 19th-century, sheltered by a small crag and built into the side of the hill, offering smugglers a vantage point to keep an eye out for excise men on the nearby highway.

Chairman and founder member of the Cabrach Trust, Grant Gordon, said: “The Cabrach has a long and colourful whisky distilling history. The Cabrach distillery will celebrate this rich birth right, telling the as-yet untold story of the early days of farm distilling and the smuggling which was rife in the area, while the historical distillery will reflect production methods that were used in the Cabrach at the dawn of the modern distilling era in the early 1800’s.

In 1823, after a number of attempts by Government to put an end to illicit distilling and smuggling, a new Act of Parliament heralded in the era of commercial distilling. As a result, licenses were issued in the 1820s for three distilleries in the Cabrach at Lesmurdie, Tomnaven, and Buck Distillery at Blackmiddens.

“The heritage centre which will be associated with the distillery will tell the story about illicit distilling and relate that to production, so visitors can learn about the history of illicit whisky and smuggling and at the same time, go and see an operating historical distillery.”

The planned £5.3million distillery and heritage centre makes use of the existing traditional farm steadings at Inverharroch and has been designed by a team led by local architects, AKA Ltd, and interior designers, Surface ID.

The distillery design team has been supported by a group of industry experts and Scottish whisky historians, Kieran German and Gregor Adamson.

The historical distillery will be open to the public and the heritage centre will offer an engaging and informative experience, with a dedicated interpretation centre, a flexible performance and exhibition space and smuggling trails, designed to appeal to whisky enthusiasts, heritage lovers and children alike.

The Cabrach Trust is a social enterprise and all profits generated by the distillery and heritage centre will be reinvested to further the Trust social aims of providing jobs and services to regenerate this remote highland community.

• The Trust needs to raise funds of £5.3million to develop the farm buildings and is seeking support for the fundraising campaign. A share offer will be announced in May 2018.
• Please get in touch if you are interested by calling or emailing Sue Savege, Executive Director of The Cabrach Trust, on 0560 384 5996 or info@thecabrachdistillery.uk
• Visit http://www.cabrachtrust.org/ for more information about the proposed historical distillery or follow the Cabrach Trust on Twitter and Facebook at @CabrachTrust 

PHOTO CAPTION: Artists’ impression of the Cabrach distillery and heritage centre showing the distillery to the left. Image: Annie Kenyon Architects Ltd 

NOTES:

Led by executive director Sue Savege and a board of trustees, the Cabrach Trust’s stated aim is:

To advance understanding and knowledge of historical distilling and farming, education and the arts, culture and wellbeing, through the development of:

• An historical distillery
• A visitor/heritage centre
• Accommodation and hospitality
• Promotion of culture and the arts
• Training, education and recreational opportunities

September Outturn delivers an exotic cargo of flavours to taste and explore with seven new marvelous malts!

CASK NO. 48.84  SEIZE THE MOMENT

12 years old; 1st fill barrel; 57.7%; Juicy, oak & vanilla

A bouquet of flowers and a bottle of Gewürztraminer to start. After an espresso and crumpets with strawberry jam, enjoy a Mai Tai in a conservatory.

CASK NO. 54.45  DRUNKEN CHERRY COCONUT ICE CREAM

9 years old; 1st fill barrel; 58.9%; Juicy, oak & vanilla

Herbal apple spritz cocktail and grapes covered in white chocolate were followed by a tropical fruit salad with a creamy coconut almond dip. With a drop of water we sat under palm trees eating rum soaked cherry coconut ice cream.

CASK NO. 37.85  EASTERN PROMISE

14 years old; refill hogshead; 56.8%; Spicy & sweet

The aromas were like walking through a Thai street food market when eventually we tried the barbecued spice-rubbed chicken with a kumquat-lemongrass dressing. After some water we moved on to shrimp and scallion rolls dipped in a soy and oyster sauce.

CASK NO. 64.81  FLAMBÉ CREPE SUZETTE

13 years old; 1st fill barrel; 62.5%; Spicy & sweet

A fragrant, heady, sultry summer’s day, and we enjoyed the moment with lavender honey ice cream and a caramel cinnamon latte. Diluted, we imagined a delicate ornament made out of spun sugar, and we finished with a spiced blood orange Champagne punch.

CASK NO. 35.168  ESSENCE OF BFG

15 years old; virgin oak butt, heavy toast/medium char; 60.4%; Deep, rich & dried fruits

The nose has abundant toffee, Madeira, tobacco, polished wood and essence of BFG (black forest gâteau) – leather, liquorice, orange peel and candy floss later. The chewy palate delivers maple candies, honeycomb toffee, Jaffa cake, Jamaican ginger cake, syrupy cherries and pear.

CASK NO. 42.29  MARVELOUS MARITIME MARGARITAS

9 years old; refill barrel; 57.3%; Oily & coastal

Next to the seaside smokehouse and old fishermen’s nets was an odd place to sip margaritas whilst snacking on sweet pickled herring, smoked bacon with brown sauce and oysters with balsamic vinegar to be followed later by our dessert of salted caramel ice cream with lime sauce.

CASK NO. 3.295  BOUQUETS AND SPADES

20 years old; refill hogshead; 54.6%; Lightly peated

Perfumed pink roses, heather and violets balanced with a bonfire, toasted marshmallows and chocolate on Belgian waffles. Then bacon with maple syrup and peaches with brown sugar.

SMWS Canada

Extremely Limited Stock

Buy Fine and Rare Whisky

When we installed the bar back in 2015, it was for two main reasons. Firstly, we wanted you the whisky drinker to come in and get a drink at the bar so you can be sure you enjoy before you buy. Secondly, we wanted to try all of those amazing fine and rare bottles that usually are left untouched to gather dust.

The following represents a small selection of bottles that we believe to be delicious (having made sure this morning that was the case)!

Hurry while stocks last…
Cheers!

Gordon & Macphail are the biggest independent bottler of whisky in the world, with some of the finest stocks of incredible single casks that highlight what the individuality of these unique whiskies.

If you have not had Longmorn before it is definitely one to try! Longmorn has a natural sweetness to the base spirit that can marry perfectly with both ex-bourbon and ex-sherry. The versatility of the whisky makes it a prime candidate for blends, which explains the lack of market presence for the single malt.

This expression has been aged for 42 long years, until the folks at G&M picked it out of slumber! Expect an incredible example of a sherry bomb whisky!

The distillery is also steeped in history, with the father of Japanese whisky learning the art of distillation at this distillery. We can therefore see some similarity with the softer Japanese malts and this distillery.

Web Exclusive Price £469.95

Buy Longmorn 1973 42 Year Old Now

Sullivans Cove Distillery is now open weekends!   To say thank you for your ongoing support, we’d like to offer you one free tour and tasting. We know a lot of people can only find time to visit on the weekend so after two years of being open to the public Monday to Friday, we’re excited to now open our doors seven days a week, from 10am-4pm. Please come and visit us at the distillery, meet the team, see how we make our award winning single malt whiskies, and do a guided tasting of our range. To book your complimentary tour and tasting, click on the link below or email bookings@sullivanscove.com

BOOK NOW

*One tour and tasting redeemable for the owner of this email address only, any time between 09/09/2017 – 09/09/2018. Additional guests will be charged standard tour and or tasting rates. Subject to availability and distillery open times. Bookings essential to redeem this offer.

https://youtu.be/zsaqctiwL_M

Week 3/6 – Getting into the big boy territory now, fifteen years plus in Bourbon isn’t something to be messed with. I describe this as the Glenfarclas of the range, no huge flavour attacks an grabs you, it’s more a collection of small, subtle flavours hitting different parts of your palate and tongue.

https://www.youtube.com/watch?v=GskpP... – Sit down interview with, Preston Van Winkle.

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JACK DANIEL DISTILLERY LAUNCHES JACK DANIEL’S TENNESSEE RYE 

Rye whiskey done Jack’s way hits shelves in October

LYNCHBURG, Tenn. (September 6, 2017) – The Jack Daniel Distillery has used its 150-year whiskey-making expertise to create a rye whiskey Jack’s way – spicy in flavor but sippin’ smooth in character. Jack Daniel’s Tennessee Rye launches nationally in October.

Every drop of Jack Daniel’s is made in Lynchburg, Tennessee, charcoal mellowed and then matured in new American oak barrels crafted by its own coopers. Master Distiller Jeff Arnett and his team of whiskey makers have created a distinctive taste profile for a new rye whiskey like no other.

“Our whiskey-making process is so special, and it just makes sense for us to create our version of one of America’s first whiskeys,” said Master Distiller Jeff Arnett. “This is rye whiskey made Jack’s way. We think our grain bill provides the ideal taste and character – one that’s bold and balanced and not dominated by one flavor.”

Jack Daniel’s Tennessee Rye has a grain bill of 70 percent rye, 18 percent corn, 12 percent malted barley and is carefully charcoal mellowed for a finish that’s distinctly Jack. At 90 proof, it offers rich flavors from start to finish. On the palate, this well-rounded rye whiskey glows with accents of caramel and dry baking spice followed by a warm, peppery rye character finish on the back end. The aroma is an enticing blend full of soft fruit layered with an underlying rye spice and oak.

“Following the launch of Single Barrel Rye in 2016, we’ve heard from so many of our friends who like Jack Daniel’s rye whiskey,” added Arnett. “Our goal with Tennessee Rye was to create a versatile whiskey with a balance of flavors that can be enjoyed neat, on the rocks or mixed in a classic American whiskey cocktail.”

Hitting shelves in October, Jack Daniel’s Tennessee Rye will be available across the U.S. in 50ml, 750ml and 1-liter bottle sizes. Tennessee Rye will be offered at a suggested retail price of $26.99 for a 750ml bottle.

About Jack Daniel’s

Officially registered by the U.S. Government in 1866 and based in Lynchburg, Tenn., the Jack Daniel Distillery, Lem Motlow, proprietor, is the oldest registered distillery in the United States and is on the National Register of Historic Places. Jack Daniel’s is the maker of the world-famous Jack Daniel’s Old No. 7 Tennessee Whiskey, Gentleman Jack Rare Tennessee Whiskey, Jack Daniel’s Single Barrel Tennessee Whiskey, Jack Daniel’s Tennessee Honey, Jack Daniel’s Tennessee Fire, Jack Daniel’s Sinatra Select and Jack Daniel’s Country Cocktails.

Your friends at Jack Daniel’s remind you to drink responsibly.

JACK DANIEL’S is a registered trademark. ©2017 Jack Daniel’s. Tennessee Straight Rye Whiskey Alcohol 45% by Volume (90 Proof). Distilled & Bottled by Jack Daniel Distillery, Lynchburg, TN, USA.