A deep amber color, the whiskey presents caramel, vanilla and the sweet, smoky taste particular to Tennessee whiskey.
Mike Williams, Collier and McKeel’s Distiller was inspired by the story of William Collier and James McKeel. A Scot and Irishman respectively, they combined their knowledge of their native whiskeys and in 1790, founded a distillery in Tennessee. True to its roots, the Collier and McKeel distillery is based in Tennessee. Mike sources the grains from local farms and then grinds, mills and ferments them before distilling the wash in a 570 gallon copper pot still, made by Vendome Copper & Brass Works. He uses a traditional sour mash recipe of corn, rye and malted barley and adds water from the Middle Tennessee limestone aquifer. The whiskey is filtered in the “Lincoln County Process,” ‒ a method unique to Tennessee whiskies ‒ in which the spirit is filtered through several layers of sugar maple charcoal. Mike designed his own charcoal filtration system and burns his own sugar maple to make the charcoal. The whiskey ages in small, 15 gallon oak barrels, which slows the aging process a little bit thereby allowing for greater productivity. Every aspect of the process is hand-made; Mike’s thumbprint is on each bottle.
|(80º) The mash bill is a 70/15/15 blend of corn, barley and rye.
|Collier and McKeel is made about a mile from the Tennessee State Capitol in the heart of Nashville, Tennessee. The building was built in the late 1800’s and was the production facility for an early automobile, the Marathon. Its massive timbers and brick construction are beautiful and make whiskey production a joy.
Our 570 gallon copper pot still was made by Vendome Copper and Brass of Louisville, Kentucky, a company that makes stills for the biggest names in whiskey.