I'm not sure how that plays with the scientific process... just what is it about having seen the Cascade studies that would bring you to that conclusion? Have you seen similar studies made of other Tennessee distilleries? Which ones? Not to mention that you yourself have pointed out that the so-called Lincoln County process was neither limited to, nor particularly representative of, distillers located in Tennessee. In fact, according to President Taft's findings, that was the predominant method of making whiskey in the United States up through the early 1900s, at least among those distillers that had been targeted by the straight whiskey trust.I have seen studies of how Tennessee whisky was made at Cascade, and I don't think it was radically different from the other Tennessee whiskeys made prior to prohibition.
So if Cascade was going to all that trouble to prevent off-flavors (which may have included a strong maple flavor), could that not have been an attempt at improvement over "normal" methods (which perhaps did introduce a maple flavor)? Certainly the fact that one distillery made such an effort does nothing to sustain a belief that the effort was universal.I don't think there was more maple flavor, at least not from the leeching vats, because the one thing they were sure to do was to make sure it was all char and no "raw" wood that could have bacteria and other things growing on it.
Okay, and I have tasted Old Crow Bourbon Whiskey made during prohibition in Montreal Canada. What do either of those facts have to do with what Jack Daniel's tastes/tasted like? Other than that neither tasted like J.D. any more than they tasted like their respective U.S. whiskeys bearing those brand names.Now I have tasted Cascade made before prohibition. It was made in Louisville at the Stitzel Distillery, but it was made using the Lincoln County Process and I have seen Sanborn Insurance Maps showing the charcoal vats at the Stitzel Distillery in 1912. There was not a great difference in flavors of what is made today, other than the usual difference that I attribute to lower distillation and barrel proofs.
I completely agree with what you're saying here, Mike, although now that I'm not very far from being able to add "Great" to that term, I'm afraid I'd just as soon overlook that "Old" part.There has always been a bit of Nostalgia associated with the sale of whiskey... The word "Old" in the brand name not only indicates age, but once again evokes a since of nostalgia... My favorite is "Old Grand Dad" - who does not get a little nostalgic when they think of their Grand Dad?
Well, all I can "say" about that is that, while that may be true of the ads, these are pre-Pro Jack Daniel labels. Other than the "Uncle Jack" one, they might be pre-Motlow. Except as part of an address, where do you see "Tennessee" being touted?You had better go back and look at some 19th century advertisements for Tennessee Whiskeys. Maybe take Gary with you. Old No. 7, Cascade and Greenbrier all used the term "Tennessee Whisk(e)y" (Cascade did not use the "e").
I was just looking back at the beginning of the thread. Did the document you saw really say 1963? If so, did you happen to record its complete provenance? The resolution passed on that date in 1964.
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