Jack Daniel's Old No.7 Tennessee Whiskey (1 x 0.7 l)

Product Information

Owen Bellwood (June 26, 2018). "Top 10 best-selling world whisk(e)y brands". thespiritbusiness.com . Retrieved April 23, 2023.

Holman, Robert (September 3, 2015). "Old Motlow home getting more than a facelift". The Tullahoma News . Retrieved September 19, 2016. Daniel’s distillery was the only one who’s number was changed during the shuffle. Thus, according to Krass, Daniel made the decision to adorn his jugs and barrels with Old No. 7 in an act of defiance against the revenue department and to remind customers about his brand.The Power 100 Spirits & Wine". RankingTheBrands. Intangible Business. 2014 . Retrieved May 7, 2015.

Tennessee Jurisdictions Allowing Liquor Sales" (PDF). Tennessee Alcoholic Beverage Commission. Archived from the original (PDF) on February 7, 2014 . Retrieved September 8, 2014. Trademark filings from 1940 indicate that the Daniel family claimed the whiskey was made the same way for seven generations, but no distinction was made regarding the reason for the label. It is worth noting that whiskey bottled in the U.S. must be at least 40% ABV (80 proof) by federal law.Hartmann, Graham (October 15, 2013). "Motörhead's Lemmy Kilmister Talks Health, Smoking, Drinking and Death". Loudwire . Retrieved March 20, 2014.

a b Zandona, Eric. "Tennessee Whiskey Gets a Legal Definition". EZdrinking. Archived from the original on January 7, 2014 . Retrieved January 11, 2014. Jeff Arnett, a company employee since 2001, became Master Distiller in 2008. On September 3, 2020, Arnett announced that he was stepping down from the company. [40] On April 20, 2021, he announced that he and partners were opening Company Distilling, a new whiskey distillery, near the Great Smokey Mountains. [41]

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The product label mentions that it is a " sour mash" whiskey, which means that when the mash is prepared, some of the wet solids from a previously used batch are mixed in to help make the fermentation process operate more consistently. This is common practice in American whiskey production. (As of 2005 [update], all straight bourbon is produced using the sour mash process. [51]) It is made in Tennessee using a mash bill that is at least 51% corn, along with malted barley and rye.