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.
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.
Serve with: a Jack Daniels-based cocktail.
Published On: 12/26/2013 Last Modified: 4/16/2021
A statue of Jack Daniel stands guard over the spring from which the distillery gets most of its water.
These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.
A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs
This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.
The Slow ‘N’ Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.
Click here for our article on this breakthrough tool
The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.
The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone’s Rangetop Combo With Deep Fryer does it all!
GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.
The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. 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. It is our favorite smoker, period.
Click here for our review of this superb smoker
The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.