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Jack Daniels

Discussion in 'Pairing Food and Wine' started by seattledeb, Apr 29, 2001.

  1. Apr 29, 2001 #1
    seattledeb

    seattledeb

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    Just made it to the last tour of the day in Lynchburg, TN at the Jack Daniels Dist on our vacation. If you're ever in the area, I highly recommend taking the time to see the place/do the tour. Unfortunately it's in a dry town (no tasting!). But from there we went to some honky tonks in Nashville and I ordered JD on the rocks - not quite the same as tasting on the tour but a first time experience (not my normal drink!).

    The tour guide also offered a suggested typical TN breakfast for us since he knew we were from out of town: one Krispy Kreme donut, one shot of JD, and a pinch of chewing tobacco.
     
  3. Apr 30, 2001 #2
    momoreg

    momoreg

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    Sounds like a great pick-me-up. :eek:

    How strange that they make JD in a dry town... What's up with that?
     
  4. Apr 30, 2001 #3
    shroomgirl

    shroomgirl

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    OLD JD Barrell planks to BBQ your salmon on...yummmmmmmm
    The South is an interesting place....I lived in a dry parish in La. and we just drove 15 miles to the nearest restaurants that served wine....actually, as I recall we didn't drink alot in DeRidder, vintages were not a real issue with the box wines....and that's what sold near there.
     
  5. May 1, 2001 #4
    seattledeb

    seattledeb

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    Afra, it's pretty good with JD added. Here is the one I use, but I know the TGIF Jack Daniel's recipes are on some of those copycat recipe sites.

    BARBECUE SAUCE
    2 cups ketchup
    1/2 cup mild-flavored (light) molasses
    1/3 cup Jack Daniels
    1/4 cup Dijon mustard
    3 tablespoons hot pepper sauce
    Brown Sugar
    2 tablespoons Worcestershire sauce
    2 teaspoons paprika
    1 teaspoon garlic powder
    1 teaspoon onion powder
    Combine all ingredients in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low; simmer uncovered until sauce thickens and flavors blend, stirring frequently, about 15 minutes. (Can be made 1 week ahead. Cover; chill.)
    Makes about 2 1/2 cups.

    Bon Appé***
    July 2000
    Steve Raichlen
     
  6. May 1, 2001 #5
    pastachef

    pastachef

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    JD sauce? That sounds very interesting. Although I don't drink I know the alcohol cooks away.
     
  7. May 18, 2001 #6
    seattledeb

    seattledeb

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    Angelina..I really thought the JD tour was a must stop for anyone visiting the area. The facility is so beautiful, and when they lifted the covers on the vats of the..<losing mind> mash? The aroma was heavenly. I never realized they send their used barrels to Scotland for re-use.

    We really wanted to make it to Memphis but rain out of time. We thought Nashville would be a quick stop but ended up doing an overnight there. Loved those honky tonks that start at 10am. The bbq at Jacks was great (lower Broadway) and we did a city tour. I just had such a good time in a place I thought would be 2 hrs max. The people were so wonderful too.

    Oh--we need to hear more about you dancing in the cage <GRIN>.

    OH..I'd love to see you post some JD recipes in the recipe exchange.

    [ May 18, 2001: Message edited by: SeattleDeb ]
     
  8. May 18, 2001 #7
    svadhisthana

    svadhisthana

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    We do need to hear more about the cage......


    SeatleDeb, that sounds like a lovely trip. I make a JD sauce too using roasted garlic and it is spectacular on grilled meat.


    Svadhisthana
     
  9. May 18, 2001 #8
    seattledeb

    seattledeb

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    Svad....with roasted garlic? <perk> sounds great ..was it a marinade?
     
  11. May 19, 2001 #9
    pete

    pete Moderator Staff Member

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    One of these days I am going to take a long weekend and visit all the bourbon distilleries that I can in KY. I have planned on adding Jack Daniel's to that list though, techniquely it is not a bourbon distillery.
     
  12. May 19, 2001 #10
    seattledeb

    seattledeb

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    [ May 19, 2001: Message edited by: SeattleDeb ]
     
  13. May 19, 2001 #11
    seattledeb

    seattledeb

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    I just tore out a bourbon road trip article from an old Travellers or Conde Naste..would be fun...so sorry we didn't get to Kentucky. The tour guide explained the technicality Pete, but I forgot it...what is it again?

    [ May 19, 2001: Message edited by: SeattleDeb ]
     
  14. May 23, 2001 #12
    pete

    pete Moderator Staff Member

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    A bourbon, by law, must be made from a mash of no less than 51% corn and no more than 80%. It must also not be distilled to more than 160 proof. And must be aged in new, charred oak barrels for no less than 2 years. It is not true that bourbon must be produced in Kentucky, but that is where the vast majority of bourbon distilleries are found. Tennesse Whiskey (of which JD falls into) must be made from not less than 51% of some grain (not neccessarily corn). It also goes through a charcoal filtering process, that bourbon does not go through, before it is aged in new charred oak barrels.
     
  15. May 24, 2001 #13
    seattledeb

    seattledeb

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    Thanks Pete! By coincidence my question also got answered in the Seattle PI today along with some some info on small batch bourbons (happy to say we have the four mentioned in our liquor cabinet..hiccup--my fav is Knob Creek).
    http://seattlep-i.nwsource.com/food/24166_wine23.shtml
     
  16. Jul 3, 2001 #14
    fodigger

    fodigger

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    I like J D especially Jack Daniels Single Barrel true sipping whiskey