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Jack Daniel’s, 1968

Jack Daniel’s, 1968

Jack Daniels 1968 Whiskey

I never really considered that tasting a Jack Daniel’s whiskey that was bottled in 1968 might be a possibility in the year 2016. Where would I find such a thing? How could it have escaped thirsty lips for nearly 50 years? How much would it even cost if I did find it? And, of course, how would it taste?

Well, I was recently given such an opportunity: a bottle of 1968 Jack Daniel’s, right in front of me. Clearly worn by time on the outside, but surely – hopefully – in wonderful spirit on the inside.

I didn’t find this bottle of Jack – it found me. I don’t know how it lived this long without being devoured. I have no idea how much it cost, nor the nature of any transaction involved. But I was soon about to find out how it tasted, and I quickly recognized that a bottle of Tennessee whiskey from 1968 should not just be considered in the sense of taste, but in the sense of time.


If you look at the history books, 1968 was not a particularly good year for this world, nor for Tennessee. Martin Luther King, Jr., was assassinated in my hometown of Memphis, Tennessee. Robert F. Kennedy was assassinated in Los Angeles just two months later. On the other side of the globe, North Vietnam launched the infamous Tet Offensive against South Vietnam and the United States. That’s a lot of awful for one span of 366 days (1968 was a leap year).

But, also in 1968, Star Trek treated American viewers to TV’s first interracial kiss. A bold (and controversial) act by three men in support of human rights took place on one of the world’s greatest stages – the Olympics. And the year came to an exhilarating finish with Apollo 8 orbiting the moon and offering the world an incredible look back at itself. So maybe it wasn’t all bad, after all.

In 1968, Jack Daniel’s (the distillery, not the man) was 102 years old, past the heralded Lem Motlow era, and well into the Brown-Forman years. Jack Daniel’s was already much-loved in Tennessee and throughout the United States. Thirteen years prior – in 1955 – Frank Sinatra had famously uttered onstage: “Ladies and gentlemen, this is Jack Daniel’s, and it is the nectar of the gods.” But Jack was not yet a global brand experiencing massive growth, nothing like the behemoth that it is today. That would start in earnest in the 1970’s.

So what would you expect of a bottle of Jack sent forward from 1968 into the future? Would you sense the tumult of history? Would there be a glimmering sensation that man was about to step foot on the moon after just having zoomed by for a good look? I had never asked myself those questions, but that changed last week when this bottle of 1968 Jack Daniel’s was set before me.


The setting for this taste of history was Nelson’s Green Brier Distillery in Nashville, itself a tribute to Tennessee’s whiskey past. Sean Brock, the executive chef and partner at Husk restaurants in Nashville and Charleston, was holding forth on the topic of Tennessee whiskey to a crowd gathered at the Southern Foodways Alliance summer symposium. He was joined by Charlie Nelson of Nelson’s Green Brier Distillery and Nashville journalist Jim Myers. And then they starting passing around little plastic cups of brown water. The gathered crowd had no idea what we were in store for.

Brock has earned something of a reputation as one of the nation’s foremost hunters of rare bourbon. He has dished on the drink with Anthony Bourdain on TV, and all you have to do is look at his cabinet of collectibles in the bar at Husk to know that he is serious about tracking down – and sharing – rare and yearned for bourbons. So maybe it shouldn’t have been a surprise that he had an unexpected bottle for us.

Like I said, I have no idea where Brock found this bottle – this 1968 Jack Daniel’s that was now before us. I have no idea how much he paid for it, or what dark closet floor it must have been inhabiting for decades. I was just thrilled to be given a chance to taste this whiskey that was born roughly a decade before I was, when stalks of corn harvested from Tennessee fields (at least I imagine so) soon met up with the limestone-rich spring waters of Lynchburg and artificial anything was nowhere in sight. GMO? What’s that? Fireball? Never heard of it. 

We smelled. We sipped. We savored from our small plastic cups. The 1968 Jack tasted unmistakably… Jack. If you’ve ever had Jack Daniel’s, you know what I mean. If not, feel free to remedy the situation in the near future. But the 1968 Jack also tasted unmistakably… long-lived. It had a haze of elusive maturity to it, not deeper, or richer, or even necessarily better than typical Jack. But it was more full of character. Actually, yes, it was better than typical Jack. Much better. If I had to peg the age-added notes dancing on my tongue, I’d lean towards almond extract or even baked almond meringues. But this tasting wasn’t about the tasting notes.

We turned our thoughts from almond aromas, and notes of caramel, to timelines and Tennessee.  We thought about what 1968 took from us, and what it left behind. We pondered the extent to which the world has taken in the lessons of 1968, of Martin Luther King, Jr., of trips to the moon. If only a glass of whiskey contained enough wisdom to answer any of that.

Closer to home, my mind turned from the historical landscape of Tennessee to one particular geographic corner – Memphis – where my late grandfather had already reached 55 years of age in 1968. I remembered being told that he had long ago joined the Jack Daniel’s Tennessee Squires association, which bestowed upon him a small plot of land in “the Hollow, Lynchburg.” That may seem gimmicky today, but I have to think that Jack Daniel’s in 1968 was simply a source of Tennessee pride in the midst of sometimes shameful times. Maybe it still is.

Either way, there’s little doubt that my grandfather sipped some 1968 Jack Daniel’s back in his day. That very same year, my father turned 21 while studying at Memphis State University, and had his first opportunity to legally take a pour. So, as I sat in a Nashville distillery, three generations of my family shared a symbolic sip, looking at once back in time and towards the future, through the amber lens of Tennessee whiskey.

Nelson's Green Brier Distillery Nashville Tennessee

Collier and McKeel Tennessee Whiskey

Collier and McKeel Tennessee Whiskey

It’s not easy going head to head with Jack Daniel’s and George Dickel. But that’s essentially what any product that calls itself Tennessee whiskey has to do, no matter how different the process, the batch size, the target audience, or the ratio of “done by hand” to “running on automatic.” The final stop on this year’s Thirsty South tour of the Tennessee whiskey trail was the newest distillery in the state (at least for the time being – there’s at least one more on the way next year), little Collier and McKeel. Collier and McKeel introduced their first products this year, and their flagship is a Tennessee whiskey. They also have a white dog, a cinnamon whiskey, and a vodka, but let’s focus on that Tennessee whiskey for now. Collier and McKeel is situated next to Corsair Artisan in Nashville’s Marathon Motor Works building, their startup home. They use a 570 gallon copper pot still made by Vendome, and just about everything (down to a thumbprint on each bottle) is done by hand. Given the small batch nature of their production, Collier and McKeel has been experimenting with the optimal barrel size and aging time to deliver the profile they’re looking for – a throwback to Tennessee whiskey of old. The barrels thus far have been tiny compared to what the big boys down in Lynchburg and Tullahoma are using, starting with 5 gallons and moving on up to 15 gallons. The smaller barrels provide a greater degree of interaction between the oak and the whiskey, given the greater ratio of barrel surface to whiskey volume. Now, as for being a “Tennessee whiskey,” Collier and McKeel does use sugar maple charcoal mellowing, just like the big boys. And they make their own charcoal, too. However, Collier and McKeel’s approach is a bit different, as they pump the new make whiskey up slowly through the charcoal, a few times, rather than using a gravity-driven drip process. The mash bill is a mix of corn, barley and rye, on the order of 70/15/15. And they use limestone filtered water, straight from the “family farm on Big Richland Creek,” making for a nice story of earth-to-bottle (not unlike the stories told by Jack Daniel’s and George Dickel, by the way). Collier and McKeel’s whiskey is available in Tennessee for now, but they hope to expand distribution in 2012, including Atlanta. If you happen upon a bottle, be sure to check it out and contrast it to the more commonly found Tennessee whiskeys. This little distillery certainly has the gumption to take on the establishment, and now it’s up to the whiskey to do the walking. Note: The Collier & McKeel distillery is not typically open for public tours, but send them a note to see if a private visit can be set up.

While you’re here, check out all the stops on our Tennessee whiskey tour.