Collier and McKeel Tennessee Whiskey
Collier & McKeel Tennessee Whiskey is made from a mash of 70% corn, 15% barley and 15% rye. After sourcing the ingredients from local farms, Mike Williams, Collier & McKeel's master distiller, mashes and ferments the grains before distilling the wash through his hand-hammered pot still.
Once distilled, the whiskey is filtered through several feet of sugar maple charcoal that Williams sourced from local sawmills in Tennessee and burned on his family farm near Big Richland Creek. This filtering process, known as the Lincoln County Process, earns the whiskey the title of "Tennessee Whiskey" and imparts a signature, sweet yet smoky flavor to Collier & McKeel.
After filtration, the whiskey is aged is small, 15-gallon charred oak casks until Williams determines that the flavor profile of the whiskey is just right. The small casks provide a greater degree of interaction between the oak and the whiskey as compared to larger casks, and contribute notes of honey, oak and vanilla to the whiskey.
After maturation, the whiskey is brought to proof using limestone-filtered water sourced from the Big Richland Creek before each bottle is filled and labeled by hand. After bottling, Williams personally dips his thumb into ink and imprints a thumbprint onto each bottle as a sign of quality and craftsmanship.
Collier & McKeel Tennessee Whiskey has an aroma of smoke and charcoal along with hints of sweet corn. The initial flavor is sweet and smoky, with faint notes of a spicy earthiness. The finish is smooth, with flavors of vanilla, honey and oak that provide for a touch of sweetnees.