AmazingRibs.com is supported by our Pitmaster Club. Also, when you buy with links on our site we may earn a finder’s fee. Click to see how we test and review products.

Tennessee Hollerin’ Whiskey BBQ Sauce Recipe

Share on:
Pot with barbecue sauce

The best aged Kentucky Bourbons and Tennessee Whiskeys are the Cognacs of the country. And their flavors really amp up barbecue sauce.

Bourbon is named for Bourbon County, Kentucky, and, although law requires Bourbon to be 51% corn, the best are 75% or more corn, with the balance wheat, rye, or barley. Although they are not called Bourbon, Tennessee whiskeys such as Jack Daniel’s are made pretty much the same way as Bourbon and are comparable in taste.

The fermentation is induced by the introduction of “sour mash”, some of the fermenting mash from previous batches, a process similar to the way sourdough bread is made. The mash ferments and is distilled to 80% alcohol (160 proof), which is aged in oak barrels for two years or more. Most are aged four years, and the best are aged eight years or more. They are blended with water and bottled from 80 to 90 proof.

In recent years Bourbon has grown in popularity, in part because some producers have begun bottling single barrels, aging for longer periods, and using fancy bottles.

This Inspiration For This Sauce

The Jack Daniel’s World Championship Invitational Barbecue is considered by many to be the most prestigious competition in the world. It is held in the holler just behind the distillery’s home, Lynchburg, Tennessee. A few years back they added a sauce competition, but all sauces had to have Jack Daniel’s in them. Inventive chefs cooked up some mighty nice sauces, and many of them have found their way into bottles.

Aged corn whiskeys have a wonderful sweet vanilla flavor that is great in BBQ sauces, but it is easily lost among the bold flavors of the alcohol and the other ingredients of a barbecue sauce. To showcase the whiskey flavors, my sauce does not have many ingredients, but it still is very complex. The secret is that we begin by gathering the essence of Bourbon by reducing a cup to a few tablespoons of magical elixir, and in the process, ridding it of the overbearing alcohol.

I named my sauce after the holler in which I got the inspiration, right next to the Jack Daniels distillery.

Jack Daniels BBQ Sauce Recipe


jack daniels
Tried this recipe?Tell others what you thought of it and give it a star rating below.
4.46 from 101 votes
Jack Daniels Tennessee whiskey is the key to this delicious BBQ sauce recipe, a perfect complement to countless BBQ and grilling main dishes. We keep the other ingredients to a minimum to showcase the complexity of flavor whiskey provides.

Serve with: a Jack Daniels-based cocktail.


Course:
Sauces and Condiments
Cuisine:
American
,
Southern

Makes:

Servings: 2 cups

Takes:

Prep Time: 45 minutes

Ingredients

  • 2 cups Jack Daniel's Black Label or a bourbon
  • 1 cup ketchup
  • 1 tablespoon lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons malt vinegar
  • 4 tablespoons dark or blackstrap molasses
  • 1/2 teaspoon liquid smoke (optional)
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Prep. Test the whiskey to make sure it is up to your standards. Pour 1 cup/236.6 ml of whiskey into a saucepan and set aside the remaining whiskey.
  • Heat. Bring a saucepan to a boil and reduce the liquid to about 2 tablespoons. Don't let the alcohol flame. Taste the unused whiskey to make sure it hasn't gone bad.
  • Add 1/2 cup/118.3 ml of the whiskey and the other ingredients. Simmer over a low heat for 30 minutes and reduce it by about 1/3.
  • Serve or store. Use it immediately as you would your favorite BBQ sauce or bottle it and keep it in the refrigerator for a month or more. Drink the remaining whiskey.

Related articles

Published On: 12/26/2013 Last Modified: 9/11/2021

Share on:
  • Meathead - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.

 

High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!

Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.

Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.


Post comments and questions below

grouchy?

1) Please try the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

Moderators

  Max

Click for comments...

A statue of Jack Daniel stands guard over the spring from which the distillery gets most of its water.

Spotlight

These are not paid placements, they are a curated selection of reviewed products.

All of the products below have been tested and are highly recommended. Click here to read more about our review process.

Use Our Links To Help Keep Us Alive

Many merchants pay us a small referral fee when you click our links and purchase from them. This has zero impact on the price you pay, but has a major impact on our ability to maintain and improve this site so please click our “buy now” buttons on product reviews!


GrillGrates Take Gas Grills To The Infrared Zone


GrillGrates amplify heat, prevent flare-ups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. Click here for more about what makes these grates so special.


The Good-One Is A Superb Grill And A Superb Smoker All In One


The Good-One Open Range is dramatically different from a traditional offset smoker, placing the heat source behind and under the smokebox instead of off to the side. Click here to read our complete review.


Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.


A Propane Smoker That Performs Under Pressure

The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.