Jack daniels black label
Oh shit. Theres that fucking creep again. Every time I get on the bus to go to work, hes already in the back staring right at me. Fuck. Is he homeless? Cant be. He gets out at the same spot mostly, at that restaurant. Has he forgotten to shave for the last couple weeks or can he not afford a razor? Hes got such a deadpan stare, and he just stares straight ahead! He doesn’t move his eyes! This guys a creep. why is he always tapping his toes? Theres no music. Hes not wearing headphones. God damn it. Whats wrong with this guy? Whos gg allin and why does he always wear those disgusting shirts with skulls impaled with syringes and covered in blood spatters?
Need answers? That creep is me. Gary Schroeder. Nice to meet you.
Back in 2011 I was in between good cooking jobs and I spent a year walking out of various kitchens I was temporarily or just shortly employed at. I would take the bus to work and sit in the back, and if I forgot my mp3 player, I would just drone out whatever cool song I had stuck in my head over and over while tapping my toes to it. I also think nonstop about how the days going to pan out; Friday night. 36 people on reservation probably. Looking at about 120 people before we close. Snapper is in yesterday, so should I run the fennel and pickled eggplant slaw on chic peas? Chef should like that. Speaking of that cocaine addled, sleep deprived fuck, is today the day when I pour a pot of boiling water on his leg and say ‘oh, sorry chef. You didn’t say behind….’ That should teach him for calling me a piece of shit for the last couple weeks….
So yeah, I think a lot. I don’t tend to smile while I think. THAT looks insane. Im planning menus, anticipating sick calls, timing out doses of pain killers so I don’t get too doped up at work. Im thinking of how I can make the barramundi skin crispier, get the veal thinner, stretch that truffle further.
I don’t shave often, but my facial hair is trimmed and kept to an acceptable point, so the health inspector doesn’t give me a hassle. I also love gg allin. i wont go any further than that right now. If you need to know who he is…. Google…?
So those few years ago, what did I tend to reach for after melting skin and serving over 100 ungratefull guests my every ounce of effort and sanity?
Jack. Black label, of course.
Bottle: classic recognizable square bottle style that screams jack daniels even if it didn’t have a label attached.
Huge nose of corn and wood backed with toffee and some sort of candy shop sort of quality. Not as thick as a typical bourbon, but still complex and shooting in different directions. Hay, corncobs, lacquer, honeycomb and fresh spearmint. A smattering of charred bbq sauce and heavily charred oak. Red licorice is hiding far in the back, beside some sourness of spoiled dairy. As opposed to most thick, chunky bourbons, this is a little bit vacuous.
Once again, light and thinner than expected. Lots of brown sugar and that wonderful candy store. Juicy fruit, licorice and foamy bananas. Unmistakable heavy charred wood and corn. Toffee and caramel are balanced out with a finish of toasted bread and easy on the pepper.
This starts with 100% grade A yellow dent corn. After milling, this is cooked in iron free cave water that runs just beside the distillery itself. After the corn whiskey is cooked, the blender adds the rye and barley and continues to cook at a lower temperature, which is more accommodating to their specific grains. The actual mash bill is said to be 80% corn, 8% rye and 12% malted barley, which keeps this whiskey a bit sweeter than most. All these grains are procured through farms in the American Midwest.
The yeast used to convert all these sugars into alcohol is actually a strain created before prohibition and is kept on three different properties and watched by a microbiologist to ensure the health and quality of the strain. This mix is fermented from four to six days before being pumped into column stills and brought up to 70% alcohol. It is then filtered through maple charcoal, diluted to 62%abv and placed in heavily charred barrels used for their first time.
Those barrels enter one of 81 warehouses and will sit undisturbed four at least four years, until deemed ready to be poured and blended to taste. There is no climate control in these warehouses. Mother nature controls the wood/grain interaction, naturally. Each barrel holds roughly 240 bottles per, and the current inventory sits just under 2 million barrels. Brown-forman has their own plot of land to grow their white oak and they own their own cooperage to make the barrels. Brown-forman controls almost every step taken place in a bottle of jack daniels.
This is just as fine a sipper as a mixer. Holds well with an ice cube. if you see it, try it.