![]() ![]() ![]() I picked up a bottle in preparation for this review, but it didn’t really provide any real insight. Mead is honey wine, a fact which I hadn’t learned until recently. I was so happy to pick this batch up, but sadly missed out on Batch 11, which had sweet potatoes & maple syrup in the mashbill! You can find out more about their experimental series on their website. The mead was produced by Moonlight Meadery in Londonderry, New Hampshire. Released in October of 2019, Batch 12 is a straight bourbon whiskey finished in mead barrels for up to 8 months. As of writing, Chattanooga Whiskey has released 12 batches & 10 single barrels as a part of the experimental series. They continue to tinker away one recipe at a time. Both bourbons consist of a mash bill of Yellow Corn, Malted Rye, Caramel Malted Barley & Honey Malted Barley and are fermented for 7 days. Chattanooga Whiskey is headquartered at their 45,000 sq ft Riverfront Parkway location since 2017 where they produce their signature Tennessee High Malt straight bourbon whiskies a 91 proof solera barrel finished & 111 cask strength. So that set us on the path of doing a new recipe every week, and we’ve been doing that now for four and a half years.”īig dreams can come true though. “Grant came in and was like ‘Malt man! Malt is where it’s at!’ but we love bourbon, we’ve been bourbon. McCracken brought that creative spirit and knack with him to Chattanooga. McCracken had his hands in more than 30 beers & helped develop nearly 50 recipes while at Sam Adams. McCracken was hired on towards the end of those troublesome years, leaving behind his job as head brewer at Samuel Adams Boston Beer Co. Grant McCracken was responsible for said liquid & recipe. “We are so fortunate we had the opportunity to build a smaller distillery… I know we wouldn’t have the recipe and liquid that is coming out now, without it” Piersant explained on the DDB podcast. Instead of continuing to pursue the 2,000 gallon still & 60,000 sq ft facility, Piersant steered the ship towards a smaller proof of concept type goal - a 100 gallon still in a mere 3,000 sq ft building which opened March 2015. During that tumultuous time Chattanooga Whiskey really found itself. The two years following the big win saw a lot of ups & downs for Chattanooga Whiskey, including the co-founder, Joe Ledbetter, leaving the company. Eventually those who stood opposed were overruled by a House & Senate bill in 2013 which made distilling legal in any Tennessee county that sold liquor by the drink or retail package. Some locals, specifically some state representatives, vehemently stood against the manufacturing of alcoholic beverages in their city. ![]() However, antiquated laws weren't the only thing prohibition left behind. There was tremendous local support and a very effective “Vote Whiskey” campaign. Tim Piersant described that time as a “dog fight” while on the Dad’s Drinking Bourbon podcast. The journey had many twists and turns with the biggest hurdle: legalizing distilling in Hamilton county. It all began back in 2011 with a simple facebook post, a picture with large text asking the question, “Would you drink Chattanooga Whiskey?” The resounding answer was yes! Tim Piersant & Joe Ledbetter who quickly found themselves thrust into the whirlwind of starting a distillery. Tasted: Neat, Glencairn, rested for a few minutes Mash Bill: Yellow Corn, Rye Malt, Honey Malt, Caramel Malt, Caramel Munich MaltĬask: 53 & 25 gal Virgin Toasted & Charred Oak | Finished in Ex-Mead Barrel Whisk(e)y: Chattanooga Whiskey Experimental Batch 12Ĭlassification: Straight Bourbon Whiskey Finished in Mead Barrel ![]()
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