In 2007, after 10 years, we released our first Tennessee Whiskey. Crafted in 1997 when the distillery opened, we were eager to get this whiskey into our customers hands. I knew they would be excited as excited as I was to sample our newest release.
We distill our Tennessee Whiskey like it was done during the civil war. It’s distilled using pot stills and white corn that’s milled in Old Salem, TN. The result is a bold, rich Tennessee Whiskey that’s as smooth as they come.
We like this whiskey straight up but here are a few recommended recipes if you are so inclined.
1-1/2 oz. Prichard’s Tennessee Whiskey
1 oz. Crème de Cacao
1 oz. lemon juice
Combine all ingredients in a shaker. Shake well. Strain into a chilled cocktail glass.
Garnish with a lemon twist.
1 oz. Prichard’s Tennessee Whiskey
1 oz. Absinthe
1 oz. Sweet Vermouth
1 dash bitters
Combine all ingredients in a glass mixing pint. Stir well. Strain into a chilled cocktail glass.
Garnish with a grated nutmeg & black pepper.
2 oz. Prichard’s Tennessee Whiskey
3/4 oz. Prichard’s Sweet Lucy
1/4 oz. Wildflower Honey
1 oz. fresh grapefruit juice
6 mint leaves
2 dash grapefruit bitters
Combine all ingredients in a shaker. Shake well. Strain into a chilled highball glass over ice.
Garnish with a grapefruit twist & mint sprig
.As always, thanks for listening.