For over 150 years, since its founding in 1866, Jack Daniel’s made a single recipe: Tennessee whiskey. Then in 2017, the distillery released its first rye. Now, the best-selling whiskey in America is stepping into yet another style — one that will surprise, and hopefully delight, craft spirits fans.

Jack Daniel’s is debuting a new line extension called the Bonded Series, starting with two releases. The first one is a bottled-in-bond Tennessee whiskey — effectively a higher-proof, more oak-forward version of the classic Old No. 7. (It’s also a different flavor profile from the bottled-in-bond Jack Daniel’s that came out a few years ago at travel retail.)

The second release features quite a different recipe. Jack Daniel’s Triple Mash is a blend of straight whiskeys: all distilled in-house, filtered through sugar maple charcoal, matured in new charred oak barrels, and — meeting the requirements of bottled-in-bond — made in a single season. The base of the blend is 60 percent Jack Daniel’s rye, layered with 20 percent Tennessee whiskey. 

But it’s the third whiskey that reveals a big secret the distillery has been sitting on. Making up 20 percent of the blend, the final whiskey in Triple Mash is distilled from 100 percent malted barley. Yes, Jack Daniel’s is making single malt whiskey, and Triple Mash offers the first taste.

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