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Jack Daniel’s Rye Whiskey Set For October Debut

Jack Daniel’s is known far and wide as the standard for all things Tennessee whiskey. The distillery could pretty much just kick back on that one whiskey category and do not much else except pump out bottle after bottle of it. That’s not the way things generally work though in this whiskey day and age, with even the big brands having to move the needle a bit now and again. Enter therefore Jack Daniel’s Rye.

Jack Daniel’s Rye, according to those behind it, has a mash bill that’s 70 percent rye, 18 percent corn and 12 percent malted barley. Like other whiskeys in this brand’s line up, it is charcoal mellowed and matured in new American oak barrels crafted by the distillery’s own coopers. No specific aging time is mentioned, and it is bottled at 90 proof.

Jack Daniel's Rye

“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 Jack Daniel’s Master Distiller Jeff Arnett in a prepared statement provided to us upon request. “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.”

Plans call for this rye whiskey to be released in October for around $27 per 750 ml bottle. You’ll find official tasting notes for it below from the distillery. It should be noted as well this isn’t the first rye whiskey Jack Daniel’s has toyed with – they released last year, for example, a single barrel variant that is at a higher price point.

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.

Nino Kilgore-Marchetti

Nino Kilgore-Marchetti is the founder of The Whiskey Wash, an award winning whiskey lifestyle website dedicated to informing and entertaining consumers about whisk(e)y on a global level. As a whisk(e)y journalist, expert and judge he has written about the subject extensively, been interviewed in various media outlets and provided tasting input on many whiskeys at competitions. He also maintains a large private collection of whiskey from which he continually educates his palate on this brown spirit type.

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