Introducing Jack Daniel’s 12-Year-Old Tennessee Whiskey. The Jack Daniel Distillery is one of the most complete whiskey distilleries in the world, and we’re able to craft premium whiskeys in a way that honors our heritage while highlighting the modern-day world-class whiskey-making. To honor our distillery’s past, our Master Distiller, Chris Fletcher handcrafted these aged-stated whiskeys and evolved our whiskey process to achieve a rare flavor profile.

I’m certain I’m not the first to say this, but this bottle and its Bonded and 10-year siblings are all the proof one needs to be convinced that Jack Daniel’s is best at higher proofs. The 12-year is a whiskey of tremendous complexity, character and texture, and the 10-year (review forthcoming) is barely less arresting. This Jack is mannerly, wizened, confident and worthy of standing alongside any American whiskey on a back bar. It belies its shockingly modest MSRP.

The nose is that unmistakably fruity-acetone yeast note from Brown-Forman whiskeys–that curious combo of fresh orange, bubble gum, cooked stone fruit and Luxardo Maraschino liqueur that I love. It’s lush and floral on the palate. Every sip is a wave of warmth and flavor rocking forward with fruit and oak and back with pie crust, pipe tobacco and baking spices. Finishes are rarely at the top of my list of interests, but this one is long, just barely dry and pleasant in every way.

Admittedly, it didn’t hurt a bit to taste it at the distillery in Lynchburg (a must-visit if you’ve not been there) with master distiller Chris Fletcher, an unabashed fan of the 12- and 10-year. Watching a guy’s face–who’s tried this liquid countless times–slip into a long and satisfied grin with a few sips says a lot about what’s in the glass and how it commands a pro’s attention.

For what it’s worth, I enjoy Jack Daniel’s cask-strength releases and even those orange-labeled brutes from Coy Hill (the highest rickhouse on Jack’s campus). But this 12-year is my favorite of the family.