True JD style Tennessee Whiskey


Jack Daniel’s Tennessee whiskey is the the top-selling American whiskey in the world. It is produced in Lynchburg, Tennessee, USA and has been produced at this location since 1884.

5.2kg cracked corn
800g barley malt
500g Rye malt
Dash of real maple syrup
20L Water or 16L if using backset
*4L Back-set (see notes)
MJ SN9 or EC-1118 yeast

1. Add the grain into a sanitised fermenter, add 10L of room temperature water or 6L water and 4L of back-set and mix it in well with the grain making sure that all the grain has been mixed in (no dry clumps).
2. Take the next 10 Litres of water and bring it to a boil in a pot, once boiling, pour it into fermenter and mix well to prevent any clumping.
3. Cover and leave fermenter to cool, add yeast when the mash reaches 30c.
4. When all activity in the air lock has stopped, and all the grain settles to the bottom (3 days to 2 weeks, depending on temperature), strain out grain collecting the liquid for distillation through a pot still.
5. After distillation, dilute to 50% and soak on american oak for a least 14 days (longer the better) or for a richer taste use Spirit Unlimited Jack Daniel Tennessee whiskey barrel soakers.
6. After oaking, dilute down to 45% for the original style jack or 40% for the modern jack, add a dash of real maple syrup to taste, this replicates the flavour achieved in the distillery due to the use of hard sugar maple charcoal.

Back-set refers to the liquid left in the boiler after a stripping run. For a true “sour mash” whiskey, you will need to keep some from your first distilling run and include it in subsequent fermentations.