Exploring the World of Jack Daniel's Bonded Whiskey

From the time I hit my mid-twenties, my passion for collecting all things Jack Daniel's has grown steadily. Over the past three decades, I've amassed a collection of bottles, glassware, and branded bar paraphernalia. My affinity for retro and vintage items has always been my guiding light in this pursuit.

So, imagine my excitement when I received the news that Vincent, the Belgian brand ambassador for Jack Daniel's, was dropping by my office to discuss the new addition to the Jack Daniel's family - Jack Daniel's Bonded Whiskey. After a neat sip of this remarkable whiskey, I set out to create a new edition of my previously published popcorn Old Fashioned. What sets this version apart from my previous attempts? Well, for starters, the whiskey itself boasts a robust 100 proof, and that alone makes a world of difference. Additionally, the choice of barrels for this release is something special. They've hand-selected barrels with a deeper colour, richer flavour, and an aroma that's more oak-forward.

Now, you might be wondering what exactly bonded whiskey, or Bottled-in-Bond, means. It's a set of stringent rules designed to guarantee the quality of the whiskey, including:

• It must originate from a single distillery.
• Distilled in a single season.
• Bottled at precisely 100 proof (50% ABV).
• A minimum aging period of four years in a federal warehouse.
  
  

The key distinction between the iconic Old No. 7 and this bonded whiskey is that the latter has earned its place in the permanent range as a super-premium product. The mash bill remains consistent with the same blend of 80% corn, 12% malted barley, and 8% rye.

Notably, this Jack Daniel's expression isn't just bonded; it's still quintessential Tennessee Whiskey. It undergoes a unique process of dripping for six days in 10-foot vats, passing through charcoal made by burning maple wood saturated with 140 proof Jack Daniel's whiskey, before being placed in new charred oak barrels for a minimum of four years.

Now, let's delve into the tasting experience:

• Nose: A captivating burst of sweet caramel, vanilla, and hints of banana. Subtle notes of cookie dough intertwine beautifully, with the barrel's distinct influence making its presence known.
• Palate: Caramel continues to shine, now accompanied by the delightful flavours of marshmallow and cookie dough. Banana comes into play, crowned with a medley of popcorn and waffle notes.
• Finish: A dash of spice emerges, followed by a harmonious encore of caramel.
  
  

You might be wondering if there's a notable difference from the 'Bottled-in-Bond' release of a few years ago. I embarked on a quest to unearth differences and tasting notes, but they proved elusive. My search led me to an informative tasting video by Task Force Bourbon, which I already shared on our Facebook page. In a nutshell, it appears to be pretty much the same excellent product, with Vincent hinting at grooves carved into the charred wood, similar to what they did with the JD Sinatra barrels, to influence the final result.

In conclusion, my journey as a Jack Daniel's enthusiast and collector has led me to this exceptional bonded whiskey, which seamlessly blends tradition and innovation. With each sip, I'm reminded of the rich history and dedication that goes into every bottle of Jack Daniel's, making it a timeless classic for connoisseurs and collectors alike.

As promised, I’ll share my updated Popcorn Old Fashioned recipe, but I’m looking forward to experiment and share more recipes with this new Bonded spirit. Since the complete month of September is considered Mr. Jack’s birthday (because nobody really knows the exact date), we have many reasons to raise a glass of Jack. Spoiler: my second drink will be the Jack Daniel’s Bonded Boulevardier… I’ll try to do a reel with that one. 

Popcorn Old Fashioned – Bonded edition

Ingredients
50ml Jack Daniel’s Bonded

10ml Monin Popcorn syrup

2 dashes of Fee Brothers Black Walnut Bitters

Method

Add everything to a tumbler with ice. Stir for 15 seconds. Garnish with a cocktail cherry. Close your eyes, have a sip and get transported to a typical American Fun Fair. 

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Consulting unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.

Another sip of Conte Negroni

Two years ago, I was fortunate enough to receive one of the first bottles of Conte Negroni, a bottled 'ready-to-serve' cocktail crafted by a passionate Belgian couple of friends who are ardent Negroni enthusiasts. This delightful cocktail became part of my #negroniweek2021 series.

Recently, I had the pleasure of receiving another bottle of Conte Negroni, igniting my curiosity once again. I mentioned in my previous article, "When I compare this drink to the finest Negronis I've savoured in Italy... it comes remarkably close. Perhaps a slightly longer finish would elevate it further, but the flavour profile is truly excellent." 

Have they made any changes in these two years since I first indulged in a sip? This time, I opted for a neat drink served in a tumbler, chilled in the freezer. 

I selected a Liiton tumbler, distinguished by the majestic K2 mountain depicted at the base of the glass. The substantial bottom of the tumbler ensures a prolonged chill compared to other options. A generous set of four tumblers was graciously sent to me by TX Distri, each adorned with a different iconic mountain (K2, Mont Blanc, Mount Fuji, and Mount Denali). Additionally, this range also features the Grand Canyon and Mount Everest.

After savouring a few cautious sips, I immediately noticed an enhanced finish compared to my previous encounter. I still agree that this mix is pretty good in the direction of the Italian original, however, I do perceive a slightly stronger bitterness this time. Perhaps the mix went a bit heavy on quassia bark? A Negroni is a harmonious blend of bitterness and sweetness, requiring a delicate balance. A single drop of sugar and a slice of fresh orange would adjust and complete this serving. 

Other options to soften the edges? I just chilled the bottle and glass for this first sample, it would perhaps be a better option to stir the drink cold with ice. Another option and this one may sound a bit strange to you… add one or two drops of saline solution. 

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Consulting unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.

Ready-to-shake cocktails

It’s not the first time I’m talking about bottled cocktails. In the past we tested similar good quality drinks (e.g. Belroy’s bottled cocktails) and each year for Negroniweek, I try to find a good quality bottled Negroni.

Bacardi-Martini is a pretty large company with a large brand-portfolio. This summer they really put their cards on the table and use that portfolio to the max. This summer Bacardi-Martini launches a range of “ready-to-shake” cocktails, available at your local supermarket. Let me explain what this means. We’re talking about bottled cocktails. You just pour the drink into a shaker (or any other closed jar or container) with lots of ice. Give it a good shake for about 15 seconds and strain it into your glass of choice. Garnish if you like. Enjoy in good company. 

Each bottle has a QR-code on the label that will take you to a video, showing how to do a perfect serve for the cocktail. I also recorded my own reel/video which I already shared on Instagram and Facebook.

In Belgium I discovered this range of “Tails Cocktails” at Delhaize. These 500 ml bottles hold four big (125 ml) or five moderate (100 ml) drinks. Tails Cocktails was originally started in 2010 by Nick Wall in London. 

These are the drinks: 

• Whisky Sour (Dewar’s Scotch whisky, lemon juice, simple syrup)
• Rum Daiquiri (Bacardi Rum, Simple Syrup, lime juice)
• Gin Gimlet (Bombay Sapphire Gin, Elderflower liqueur, lime juice)
• Passion Fruit Martini (42Below vodka, vanilla syrup, passion fruit puree, lime juice)
• Espresso Martini (42Below Vodka, Coffee liqueur, Premium espresso coffee)

You’re allowed to giggle, we all know the Passion Fruit Martini really has another name, and no, “Maverick Martini” is also NOT what you’ll find on the menu in most cocktail bars 😉 

I suspect they are not releasing all their secrets on the label, because the Whisky Sour and Espresso Martini come with a very nice foam layer, which doesn’t appear out of thin air. 

I enjoyed some of these drinks while I was getting some fresh air at Roompot Beach Resort in Zeeland. In local supermarkets I discovered another premium range of Bacardi cocktails. The bottles were half the size (200 ml, good for two drinks) and indicated that you could cool-and-serve them over fresh ice, I guess we’re talking about more of less the same concept. 

The cocktails I discovered in the Netherlands were different, more tiki style. The range is called “Bacardi Aged Rum Cocktails” with recipes created by three top-bartenders: Chelsie Bailey, Georgie Radev and Belgium’s own Ran Van Ongevalle. You will find this range of bottled cocktails in larger supermarkets like Albert Heijn and Jumbo

These are the drinks:  

• Caribbean Espresso Rumtini
• Roasted Pineapple Rum Punch
• Toasted Coconut Colada

And now, the big question: Are they any good? 

These drinks are extremely easy to serve and they are a very handy solution that will slip into many suitcases on their way to a holiday. To my surprise the quality was indeed bar-quality. And by that I mean “decent cocktail bar” quality. So yes, I’m very happy that these drinks are available and I really enjoyed them. Cheers!

Tip: We discovered that the Gin Gimlet pairs very well with fresh oysters.

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.

Negroniweek 2021 - Evan Williams Bottled In Bond

It’s Negroniweek again. Drink for a cause. Visit your favorite bar and have one the Negroni-style drinks on the menu. They will donate something for charity, for each Negroni sold during this week. 

Like former years, bloggers around the world will also promote this week and put this iconic Italian aperitif in the spotlights. And of course we’ll make a few delicious variations. As I like to keep things simple on my blog, I’m not going to work with infusions or handmade syrups etc. I’m going to share a pretty good bottled Negroni and I’ll mix up a couple of tasty variations on the original. 

Let’s start with a tasty Boulevardier. The gin is swapped for whisky, but for me this really needs to be a good quality Bourbon. From my recently received box of Heaven Hill whiskeys, I pick a bottle of Evan Williams Bottled in Bond.

This 100 proof version of the world's second largest selling Kentucky Straight Bourbon Whiskey is aged four years under U.S. Government Supervision to meet the exacting standards for Bottled-in-Bond. First enacted by Congress in 1897 and still on the books today, Bottled-in-Bond guarantees quality and assures consumers the product is bottled at exactly 100 proof, the product of one distilling season at one distillery, aged at least four years, and clearly labeled with name of the distillery who made it and Distilled Spirits Plant (D.S.P.) number in which it was made and bottled.

Evan Williams Boulevardier

Ingredients
30 ml Evan Williams Bottled in bond 100-proof
30 ml Campari
30 ml Cinzano Sweet vermouth

Method
Make this one like they do it in Italy. Fill your glass with icecubes, add all ingredients and stir until nice and cold. Garnish with a piece of orange peel (first extract the lovely oils on top of your drink) or a dehydrated orange slice. Enjoy !!!

Disclaimer : All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations. 

Verhofstede Negroni

The Negroni is a very tasty Italian Aperitivo. But there are many reasons why bartenders really love this iconic drink. The ingredients are easily replaceable by other products and each swap creates a new delicious Italian style drink. Each bar can have their own take on this cocktail. 

Gin can be replaced by whisky, rum, mezcal, … whatever spirit you desire. You can even swap it for a good quality Prosecco and have a delicious Sbagliato. There is a whole wide world of vermouths to play with and even the Campari can be swapped for any other bitter or amaro. 

If you want it really easy, you can buy premixed bottled Negroni at your liqueur store. Each year I try to included a good quality bottled Negroni in my posts for the #negroniweek. During the last editions we tested the bottled Negroni from Cockney’s and Belroy’s. This year, due to logistical problems the bottle didn’t arrive on time to be included in the themeweek. But since the iconic Negroni is a tasty cocktail we can easily enjoy all around the year, I decided to publish it anyway. This year we selected a nice bottle of Verhofstede Negroni. 

You could say this is a pretty alternative bottling. For starters it’s a mix of four ingredients instead of three. Each of the ingredients is produced by Verhofstede and also available in their webshop. The spirit is Edelweiss Gin, which we’ve tested before and has a very nice herbal flavour. The bitter components are a bittersweet vermout and Tante Andrée 35 (a dark herbal bitter). The fruitiness comes in by the Solé orange liqueur (made with Spanish oranges) which softens the drink. The result is a very elegant and silky Negroni. 

Serve on ice in an Old Fashioned glass. Garnish with orange. 

You can buy this bottle at your local liqueur store or directly from their webshop. 

Our friends at Foodbelgium also have a few interesting promotions for Verhofstede products. 

Disclaimer : All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.

Negroniweek 2020 - Frozen Negroni

A few days ago I shared my Frozen bottled Martini experiment. At the same time I also put a Frozen Negroni in my freezer and waited for the #Negroniweek to get it out and taste it.

For this experiment I picked Hotel Starlino Rosso vermouth, made in Torino, Italy. While their Rosé and Arancione aperitivos are aged in stainless steel containers, the Rosso vermouth is aged for 30 days in ex-bourbon barrels from Kentucky. This will add a warm, spicy aroma and flavour.   

People who follow my #drinkstagram adventures probably already know that I’m a sucker for all things vintage and retro. Just look at that great Starlino bottle and label. Isn’t it fantastic? It looks awesome on a vintage bar trolley. 

I really wanted to experience the effect of the freezing, so I didn’t go wild on the ingredients. 

Frozen Negroni

Ingredients
30 ml Campari https://www.campari.com/
30 ml Beefeater Gin https://www.beefeatergin.com/
30 ml Starlino Rosso Vermouth https://www.thestarlino.com/
20 ml water

Method
Add everything to a small bottle and put it in the freezer. Chill your Martini-glass or coupe. Add the cocktail straight from the bottle into the glass. Garnish with a (dried or fresh) slice of orange.

Can you still serve this Frozen Negroni in a tumbler with a big block of ice? Of course you can. The water in the bottle replaces the dilution when shaking or stirring. It doesn’t replace the ice in your glass. It’s your choice, but because it’s stone cold when served, I’d go for a nice coupe. 

Tip : Want something extra? Give your glass a rinse with a slight bit of Absinthe or anisette. 

Disclaimer : All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.

Frozen & Bottled Martini

Over the last few weeks I’ve seen a lot of bloggers experimenting with frozen cocktails. The concept is pretty easy : Add your ingredients to a small jar or bottle and put it in the freezer for at least one night. Serve straight from the bottle in the glass. Add some garnish and ready to serve. 

First of all, this is nothing new. It reminded me of the Dukes Martini, served at the Dukes Hotel in London. (Fun fact : I once worked for a company based at the same square!). They also freeze their gin (or vodka) and just add three dashes of vermouth in the glass. This special serve was invented in the mid-80s by Salvatore Calabrese and is also known as the Martini that will really get you drunk, because it holds as much alcohol as three normal Martinis. The bar has a two-drink maximum for this serve. In the world of spirits and cocktails Salvatore became known as ‘The Maestro’, he also invented the Breakfast Martini. 

Back to my homebar, where I also wanted to play around with this idea. Bottled cocktails have certain advantages. Because of the concept, the ingredients have more time to blend to perfection. Freezing the bottle will have some more influence. First, I really like my drinks very cold and I know I’m not the only one. Second, the effect of the alcohol will be slightly softened by the temperature. 

I decided to freeze two simple experiments: A Martini, but also a Negroni that I will taste during the upcoming #Negroniweek. 

When you serve a cocktail straight from the bottle, you will have no dilution from the ice because there will be no shaking or stirring. You need to compensate the lack of dilution by adding a little bit of water into your bottle. The amount of water will be depending on the ABV of the cocktail. A Martini or Manhattan will require a bit more water than a Negroni. 

Of course you will give the jar or bottle a quick shake before placing it in your freezer. James Bond’s “Shaken not stirred” could really work this way 😉 
The result ? This was really delicious. My kind of drink. I'm absolutely going to do this more often !!!

Frozen Martini

Ingredients
60 ml Broker’s Gin 20 ml Dry Vermouth35 ml water1 dash of Orange bitters

Method
Add everything to a small jar or bottle. Give it a shake and put it in the freezer. 
Chill your glass. Strain the cocktail straight from the bottle or jar into the glass. Garnish with an olive or lemon peel. 

Disclaimer : All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.

Negroniweek : Cockney's Bottled Negroni

 

Omdat we tijdens de jaarlijkse #Negroniweek zoveel mogelijk mensen willen laten proeven van deze iconische cocktail, proberen we om ook telkens een ‘premixed’ of ‘bottled’ Negroni voor te stellen. Een bottled Negroni is een kant-en-klare cocktail die je gewoon moet serveren in een glas met ijs. Ik herhaal ook graag de stelling dat een bottle aged Negroni meestal net iets lekkerder smaakt dan een vers gemaakte Negroni, omdat de verschillende ingrediënten gedurende lagere tijd op elkaar hebben kunnen inwerken.

Vorig jaar kozen we voor de bottle aged Negroni van Belroy’s, die we toen ook probeerden in een mix met tonic of prosecco.

Een andere kant-en-klare Belgische Negroni die je in de betere drankenhandel kan terugvinden is deze van Cockney’s Gin. Deze Negroni werd gemaakt met Cockney’s Gin en Mancino vermouth. Met 20° alcohol en een wat donkerdere kleur dan de doorsnee Negroni lijkt het alsof de vermouth vrij dominant was voor kleur en smaak.

Wij proefden deze Negroni eerst in een tumbler met een groot ijsblok, maar dan viel de smaak eerlijk gezegd toch wat flets uit in vergelijking met een klassieke versbereide Negroni. We plaatsten de fles in de koelkast en serveerden de volgende dag een versie zonder ijs, in een coupe. Het resultaat was merkelijk beter en zag er ook heel leuk uit. Versier met sinaasappel en/of een kleurig bloemetje.

Disclaimer : All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.