Benjamin Prichard's Tennessee Whiskey

Prichard’s employs two historical family insights, the first led Prichard to use a smaller, more select portion of each distillation run, which allows him to bottle his whiskeys with less added water —less dilution results in a more flavorful whiskey. The second family secret involves mellowing the whiskey while it's still in the barrels. Most Tennessee whiskey distillers rely on charcoal filtering to soften and mellow their whiskeys. Again following the example set by his great grandfather, Prichard accomplishes this crucial step by maturing his whiskeys in new oak casks with deep, 3-millimeter "alligator" char. The whiskey is distilled primarily from sweet white corn with lesser amounts of rye and malted barley in pot stills. It is aged for 10 years in both new, charred American oak barrels and 15-gallon rum casks before being reduced to 80 proof with limestone-filtered spring water and bottled intact, and unfiltered.