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Whiskey must be aged in brand-new oak barrels, and Jack Daniels claims to be one of the only distilleries in the world that makes their own barrels. So…

If they’re expanding rapidly, I wouldn’t be surprised if some of their barrels aren’t quite as good as they should be. Less mature trees, less experienced workers, etc.

If you need more barrels this year than you did last year, there are only so many ways to make that happen.



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It's not a quality issue with the barrels; the fungus is expected.

The expansion is exposing new areas of the community to that phenomeon, and the company is (reasonably, IMO) being asked to mitigate.


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