Nelson's Green Brier Tennessee Whiskey Hand Made Sour Mash is a wheated Tennessee whiskey from Nelson's Green Brier Distillery in Nashville, charcoal mellowed through sugar maple, aged two to five years in charred oak and bottled at 91 proof (45.5% ABV).
This whiskey is a 21st-century resurrection of a remarkable family recipe from 1860. Made today at Nelson's Green Brier Distillery in Nashville, this original Tennessee whiskey continues the family tradition. The distillery, now part of Constellation Brands, also makes the Nelson Brothers Classic, Reserve and Rye, a Green Brier cream liqueur and a Cask Series of finished whiskeys.
It is made from a wheated mash bill, which gives a softer, rounder sweetness than a rye-led recipe. The new spirit is non-chill filtered through a mellowing bed of sugar maple charcoal, the step that defines Tennessee whiskey, and then aged in charred oak barrels for two to five years before bottling at 91 proof.
Each bottle opens with full, warm aromas of caramel, vanilla, cinnamon and apple. The palate offers robust brown sugar, cinnamon roll, caramel apple and a touch of cocoa, and the long finish lingers with cinnamon, brown sugar, Gala apple and black cherry.
Award-winning and easy to love, it is great neat, on the rocks or mixed into classic whiskey cocktails such as an Old Fashioned or a Whiskey Sour.
Tasting Notes
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Nose: Caramel, vanilla, cinnamon, apple.
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Palate: Brown sugar, cinnamon roll, caramel apple, cocoa.
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Finish: Long; cinnamon, Gala apple, black cherry.
Specifications
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Distillery: Nelson's Green Brier Distillery, Nashville, Tennessee
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Style: Tennessee whiskey, wheated sour mash
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Filtration: Sugar maple charcoal mellowed, non-chill filtered
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Age: 2 to 5 years in charred oak
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Proof / ABV: 91 proof (45.5% ABV)
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Size: 750ml
How to Enjoy It
Sip it neat or on the rocks, or stir an Old Fashioned.
Frequently Asked Questions
What is the recipe?
A family recipe from 1860, with a wheated mash bill.
Is it charcoal mellowed?
Yes, through sugar maple charcoal, like all Tennessee whiskey.
How long is it aged?
Two to five years in charred oak barrels.
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