Green Brier Tennessee Hand Made Sour Mash Whiskey

Green Brier Tennessee Hand Made Sour Mash Whiskey showcases a complex interplay of flavors and aromas that entice the senses. The nose is greeted with a delightful bouquet of vanilla and caramel, accentuated by subtle hints of brown sugar and toasty oak. Upon tasting, the whiskey reveals a smooth mouthfeel with a balanced profile, marked by sweet notes of butterscotch and light spice. This warmth is rounded out by a gentle oak presence that lingers well into the finish, creating a harmonious conclusion with a touch of warmth and sweetness, inviting frequent returns to the glass.

The origins of Green Brier Tennessee Hand Made Sour Mash Whiskey can be traced back to the mid-1800s, when Charles Nelson, an immigrant from Germany, established the Nashville distillery on the banks of the Cumberland River. Nelson's whiskey quickly gained a reputation for quality, with notable sales reflected in his successful business. However, Prohibition in 1920 forced the distillery to close its doors, and the brand faded into obscurity for nearly a century. In 2009, the brand was revived by Charles Nelson's descendants, who painstakingly recreated the original family recipe from 1860. This revival marked a new chapter for Green Brier, allowing history enthusiasts and whiskey aficionados to experience a piece of Tennessee's distilling legacy once again.

The production of Green Brier Tennessee Hand Made Sour Mash Whiskey begins with a carefully selected mash bill, notably featuring a high proportion of corn complemented by wheat and malted barley. The grains are milled and then combined with water to create a mash, which is heated to activate enzymes and convert starches into fermentable sugars. The mash undergoes fermentation for several days using proprietary yeast strains, allowing yeast to convert sugars into alcohol, resulting in a lively wash with potent flavors. Once fermentation is complete, the wash is distilled in traditional pot stills, ensuring elements of craftsmanship are retained in the spirit's character. Following distillation, the spirit is filtered through a mellowing bed of sugar maple charcoal, enhancing the flavor profile and smoothing the final product. It is then aged in new charred oak barrels for a minimum of four years, a practice that imparts deep color and rich, complex flavors as the whiskey interacts with the wood. Each barrel is carefully selected and monitored, ensuring consistency and quality throughout the aging process. Finally, the whiskey is bottled at a robust 45.5% ABV, providing a true representation of its heritage and craftsmanship.