Friday, December 30, 2011

The Complete Guide to Single Malt Scotch - Deep Cognac French Calfskin

!±8± The Complete Guide to Single Malt Scotch - Deep Cognac French Calfskin


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Become an expert on single malt scotch whiskey with the A to Z of single malts - the origins, trends and language of the trade. Learn about world regions, landscape influences, and the woods from which the casks are made. Written by Michael Jackson, renowned British author on scotch whiskey and a beer connoisseur.

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Sunday, December 25, 2011

Thursday, December 8, 2011

Highland Park Tastings - 25 Year Old

First released in 1998, Highland Park 25 Years Old is a phenomenal whisky; it has a rich amber glow and an unmistakable taste of smokiness and heather honey with, as you would expect from Highland Park, a hint of peat. The remarkable complexity of this whisky is due in part to the fact that half of it is matured in first fill Sherry casks. These are very expensive and generally used sparingly in the industry. However, they impart maximum flavour; Highland Park 25 Year Old proves it.

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Saturday, December 3, 2011

Q and A With Bestselling Novelist Barry Eisler: Why He Turned Down $500,000 to Self-Publish

!±8± Q and A With Bestselling Novelist Barry Eisler: Why He Turned Down 0,000 to Self-Publish

If you haven't heard of bestselling thriller novelist, Barry Eisler, it's time you have. Former CIA operative and technology lawyer, Barry is now the bestselling author of the insanely popular John Rain series of thriller novels.

In this Q&A, Barry discusses his latest title, "The Detachment," the writing life & the three reasons he turned down a 0,000 advance from a mainstream publisher, to self-publish.

SO MANY OF US HAVE BEEN EAGER FOR THE RELEASE OF "THE DETACHMENT." CAN YOU TELL US A LITTLE ABOUT IT?

"The Detachment" marks the return of my half-Japanese, half-American assassin John Rain, who took a little time off to try to get his life together after the sixth book in the Rain series, "Requiem For An Assassin."

His on-again, off-again romance with Mossad agent Delilah didn't end happily (find out more in my short story, "Paris Is A Bitch"), and in The Detachment, he finds himself on the wrong side of an attempted American coup, up against rolling terror attacks, presidential hit teams, and a national security state as obsessed with guarding its own secrets as it is with invading the privacy of the populace.

WHAT ASPECTS OF "THE DETACHMENT" ARE YOU PROUDEST OF?

Well, it was a blast bringing together the two series universes I've created - that of the Rain books, and that of black ops soldier Ben Treven, who readers met in "Fault Line" and "Inside Out." Putting together Rain, Dox, Treven and Larison, and forcing them to manage their alpha-male, lone-wolf instincts to survive the forces arrayed against them, was great.

But proudest? Probably the realism and timeliness of the backstory and the plot.

Since the end of the Cold War, there's been much whether the thriller, at least the contemporary version, is still a viable form. Despite then Director of Central Intelligence James Woolsey's admonition that "We have slain a mighty dragon, but now find ourselves in a jungle filled with snakes," villains seemed scarce during the "peace dividend" years of the Clinton administration. Nine-eleven and the explosion of al Qaeda in the popular consciousness, of course, changed all that, and Islamic fundamentalism provided a new treasure trove of contemporary villains and plot lines.

For thriller writers interested in realism, though, the familiar "Islamic Terrorist Villain" plotline has a serious shortcoming: terrorism, of whatever stripe, poses far less danger to America than does America's own overreaction to the fear of terrorism. To put it another way, America has a significantly greater capacity for national suicide than any non-state actor has for national murder. If thrillers are built on large-scale danger, therefore, and if a thriller novelist wants to convincingly portray the largest dangers possible, the novelist has to grapple not so much with the possibility of a terror attack, as with the reality of the massive, unaccountable national security state that has metastasized in response to that possibility.

This is of course a challenge, because unaccountable bureaucracies-what Hannah Arendt called "Rule by Nobody"-make for less obvious villains than do lone, bearded zealots seeking to destroy the Great Satan, etc., etc. The trick, I think, is to create an antagonist who is part of the ruling power structure but who also maintains an outsider's perspective-who personifies and animates an entity that, destructive and oppressive though it is, is itself is too large and cumbersome to ever really be sentient. This is Colonel Horton, probably the most ambiguous villain I've ever created (and therefore probably the most compelling).

And thus, The Detachment: a small team of lone wolf, deniable irregulars, each with ambiguous motives and conflicting loyalties, pitted against the relentless, pervasive, grinding force of an American national security state gone mad. It's real, it's timely, and it's built on an unnervingly possible premise, and I'm exceptionally proud of that.

WHEN WE SPOKE LAST, YOU SAID THAT IT TOOK YOU 4-5 MONTHS TO COMPLETE THE FIRST DRAFT OF A NOVEL. OVER THE YEARS, HAS YOUR DRAFTING PROCESSED CHANGED?

Not that much. Still about a month or two of thinking things through followed by about four months of feverish writing. All, alas, with lots of interruptions, but somehow it all gets done.

WHY DID YOU DECIDE TO FORGO THE 0,000 ADVANCE YOU WERE OFFERED TO INSTEAD STRIKE OUT ON YOUR OWN AND SELF-PUBLISH?

The first reason is the digital split. A legacy publisher offers authors 17.5% of the retail price of a digital title; a self-published author keeps 70%. That's a lot of volume the legacy publisher has to move to make up for the deficit, and I decided that, over time, I could move enough on my own to come out ahead.

The second reason, though I supposed it's really so separate from the first, is control over pricing and timing. The current business imperative of legacy publishing is to preserve the position of paper and retard the growth of digital.

Legacy publishers try to accomplish this objective by charging too much for paper books and by slaving the digital release to the paper. I believe my sweet spot per-unit price (the per-unit price that, multiplied by volume, results in maximum revenues) is around five dollars, and legacy publishers won't price new digital titles that low (in fact, they went to war with Amazon over Amazon's .99 price point, which they judged too low).

I also want to release the digital version as soon as it's ready and the paper version afterward because a paper book takes longer to get to market (you have to glue it, ship it, etc), and legacy publishers insist on holding back the digital version until the paper version is ready. That costs me money, because until my books are available for sale, they don't earn anything.

Anyway, in short, my second reason was that my philosophy on price and timing is antithetical to the price and timing philosophy of legacy publishers, and theirs to mine.

A third reason, by the way, was control over packaging decisions. I've lost too many sales to lazy, ill-conceived covers, and prefer to be in charge of such matters.

IN REGARDS TO SELF-PUBLISHING, WHAT DO YOU THINK WILL SEPARATE THE TRULY TALENTED AUTHORS WITH NOVELS THAT HAVE LEGITIMATE COMMERCIAL APPEAL FROM THE REST OF THE PACK?

Hard work and luck - same as always.

WHEN I SPOKE WITH YOU LAST, YOU DIDN'T ADHERE TO A WRITING SCHEDULE. STILL NO WRITING SCHEDULE?

Still trying to find one! So many interruptions. But I think digital will be good to me. I've written two short stories ("The Lost Coast" and "Paris Is A Bitch") and they're selling well, and the immediate gratification I get from writing a short story and making it available the very day it's done is a huge incentive to avoid distractions.

WHAT DO YOU LIKE TO DO WHEN YOU'RE NOT RESEARCHING, WRITING OR PROMOTING?

I write about politics and language at my syndicated blog, Heart of the Matter, and work out, and, when I'm very lucky, get to take a quiet walk at night.

And there's nothing like a good book and a fine single-malt Scotch.

DESCRIBE YOUR WRITING ENVIRONMENT.

A quiet office, good light, Mac 24-inch monitor, and appallingly comfortable sweatpants and a tee-shirt. Ordinarily with green tea; as the deadline approaches, with a pot of coffee.

DESCRIBE A TYPICAL EVENING IN THE LIFE OF BARRY EISLER.

Hah. You're looking at one right now.

A TYPICAL WEEKEND?

Not so different, alas. I work too much.

I JUST FINISHED JOHN LOCKE'S "HOW I SOLD A MILLION EBOOKS IN 5 MONTHS." IT SEEMS AS THOUGH HE SPENDS A MASSIVE AMOUNT OF TIME ON SOCIAL MEDIA. ESPECIALLY ON TWITTER. IN YOUR EXPERIENCE, HOW IMPORTANT IS THE USE OF SOCIAL MEDIA FOR SELLING BOOKS & HOW DO YOU STOP YOURSELF FROM GOING OVERBOARD TIME-WISE? OR, DO YOU?

I'm not sure I do stop myself. Everyone has to answer this one for herself because the answer will depend on how much you like or dislike social media and what you're trying to get out of it.

For commercial purposes, I think a strong online presence is important. I can see that just from how high my short story sales pop when I announce them on Facebook, Twitter, and my blog.

ANY OTHER WORDS OF ADVICE CONCERNING SOCIAL MEDIA?

The main thing is to use social media to build relationships, not to sell books. If you offer people value - entertainment, information - you'll build relationships, and the sales will follow naturally. If you just try to sell, people will flee screaming in horror.

But I think digital self-publishing has shifted the value of an author's time back to writing. I think the best marketing use of an author's time lies in writing more stories. Not that social media and advertising aren't useful; they certainly are. But nothing is as effective in selling a book as writing and publishing a new one.

HOW DO YOU DEFINE SUCCESS?

Finding a way to get people to pay you to do what you would pay to do.

IS IT TOO EARLY FOR ME TO ASK WHAT FANS CAN EXPECT NEXT?

Next up is a Dox short story, a Delilah short story, and probably a Rain prequel novel. A lot to look forward to.


Q and A With Bestselling Novelist Barry Eisler: Why He Turned Down 0,000 to Self-Publish

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Tuesday, November 29, 2011

Tuesday, November 22, 2011

The Best Single Malt Whiskey Drinks

!±8± The Best Single Malt Whiskey Drinks

Everyone knows real men drink single malt whiskey. William Faulkner once said, "There is no such thing as bad whiskey. Some whiskeys just happen to be better than others." Whether you prefer Chivas Regal or Johnnie Walker Red, you can take that delicious whiskey and make one mean mixed drink. (The word "cocktail" just doesn't sound masculine enough.) So if you're not tough enough to handle a straight shot of Jack Daniels whiskey or you just want some variety, try some of these recipes.

Whiskey Sour - It doesn't get anymore simple or classic as this drink. Mix 3 parts whiskey, 2 parts fresh lemon juice, and 1 part Gomme syrup in a cocktail shaker with ice. Strain into an old-fashioned glass filled with ice. Garnish with a maraschino cherry or an orange slice.

Manhattan - Another classic drink that cannot be passed up. It happens to be one of the oldest cocktails and it was one of the first cocktails to use vermouth as a modifier. There are several variations but the traditional recipe is 2 ounces of rye whiskey, 1/2 ounce sweet vermouth, and 2-3 dashes of bitters. Mix the ingredients in a cocktail shaker with ice and stir well. Strain into a chilled martini glass and garnish with a maraschino cherry. To make a dry Manhattan, add a dash of dry vermouth and garnish with a lemon twist. A perfect Manhattan will use equal parts of sweet and dry vermouth.

Mint Julep - Want a taste of the South? A Mint Julep is the traditional drink of the Kentucky Derby and about 80,000 are served during the race. Put 4-5 mint sprigs and 1/2 ounce of simple syrup into a double old-fashioned glass and muddle the ingredients. Then add 2 and 1/2 ounces of bourbon and fill with crushed ice. Stir well and garnish with a mint sprig.

Rusty Nail - This mixed drink might not sound appealing but it makes for one great scotch drink. You can vary up this recipe by trying different single malt scotch brands. It's very simple to make. Just pour 1 and 1/2 ounces of your favorite scotch and 3/4 ounces of Drambuie into an old-fashioned glass with ice. Stir well and garnish with a lemon twist. You can add less Drambuie to decrease the sweetness of the drink.

Rob Roy - You might have heard your grandfather order this drink. It's not something you hear people ordering everyday. However, if you enjoyed the Manhattan and like Scotch whiskey, then you'll have no problem sipping on this one. Pour 1 and 1/2 ounces of Scotch, ¼ ounce of sweet vermouth, and bitters into a mixing glass. Stir well and strain into a chilled martini glass. Garnish with a maraschino cherry.

John Collins - Related to Tom Collins, but this one prefers bourbon. Pour 1 and 1/2 ounces of bourbon, 1 ounce lemon juice, and 1/2 ounce sugar syrup into a Collins glass with ice. Stir thoroughly and top with club soda. Garnish it with a cherry and orange slice. You can also replace the lemon juice and syrup with sour mix if you prefer.

Variety is the spice of life so try one of these delicious cocktails. It won't make you any less manly as long as there is fine tasting whiskey in it!


The Best Single Malt Whiskey Drinks

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Sunday, November 20, 2011

Dine on Gourmet Light Fare and Great Atmosphere at Walt Disney World

!±8± Dine on Gourmet Light Fare and Great Atmosphere at Walt Disney World

During a jam-packed Walt Disney World vacation you'll sometimes just want to grab a light, but delicious dinner at one of Disney's lounges. Below are a few great choices for appetizers, small plates, and fine wine:

Narcoossee's (Disney's Grand Floridian Resort)

At a small bar within the restaurant you can order from the extensive wine list along with appetizers like crab cakes, Prince Edward Island mussels, and artisan cheese. Finish with the restaurant's signature key lime creme brulee. Time your meal around the Magic Kingdom fireworks show easily seen from the resort's marina or the restaurant's wrap-around veranda.

Mizner's (Disney's Grand Floridian Resort)

Just upstairs from the Grand Floridian's marvelous lobby, this classy bar offers fine wines, single malt scotch, and appetizers from Citrico's, one of the resort's signature restaurants. Feast on warm onion tart, artisan cheese, and sautéed shrimp with lemon, white wine, tomatoes, and feta with the additional bonus of live big-band music.

Territory Lounge (Disney's Wilderness Lodge)

A rustic bar offering Pacific Northwest wines, cocktails, and tasty Applewood smoked bacon and tomato or pulled pork and coleslaw flatbread.

California Grill Lounge (Disney's Contemporary Resort)

Disney's best lounge high atop the Contemporary Resort with great Magic Kingdom fireworks views. You'll have to check in at the second-floor podium to be allowed up the elevator and waits are often very long, but you'll be rewarded with pristine sushi and sashimi, amazing flatbreads, inventive appetizers, and over one hundred wines available by the glass.

Il Mulino Bar (Walt Disney World Swan)

One of Disney's coolest bars where platters of Italian antipasto, wood-fired pizza, oysters on the half shell, and more are accompanied by Italian wines and classic cocktails. Finish with homemade gelato or, my favorite dessert, tartufo, Italian gelato encased in chocolate and served with whipped cream and zabaglione. There's even an outside terrace, perfect for balmy evenings.

Todd English's Bluezoo Z Bar (Walt Disney World Dolphin)

An amazing lounge where you'll find an ultra-hip atmosphere, delicious flatbreads, super fresh raw bar, crab nachos, tuna tartare, and lobster broccoli stuffed cheddar potatoes along with desserts the likes of warm molten chocolate cake and caramelized apple lasagna, all accompanied by fine wines, champagne, and extraordinary martinis.

Kimono's (Walt Disney World Swan)

Great sushi, Oriental hot appetizers (gyoza, Kobe beef skewers, duck satay, and tempura), and a full wine and bar menu along with super-fun karaoke.

Shula's Lounge (Walt Disney World Dolphin)

Shula's restaurant's full menu is available at this adjoining sports-type bar with great appetizer choices like Oyster's Rockefeller, chilled Maine or flash fried lobster, steak tartare, and beefsteak tomato and gorgonzola salad. Top if off with the signature chocolate soufflé for dessert.

Rix Lounge (Disney's Coronado Springs)

A fun lounge offering DJ driven music or a live percussion band as well as margaritas, mojitos, and champagne. Food choices include chorizo flatbread, sashimi tuna, smoked salmon tartare, and citrus chicken skewers.

Tambu Lounge (Disney's Polynesian Resort)

Overlooking the lush grounds and lobby of the Polynesian Resort is this small lounge just outside Ohana's restaurant serving duck pot stickers, honey-ginger chicken wings, and crab cakes as well as tropical drinks.

Stone Crab Lounge (Downtown Disney)

If you love whopping platters of fresh seafood then head to this bar at Downtown Disney's Fulton's Crab House. Feast on cold seafood platters of lobster, crab, and shrimp, or steaming bowls of clams and mussels either inside at the lively bar or outside at a waterfront table overlooking sparkling Lake Buena Vista Lagoon.

Wolfgang Puck Grand Café's Sushi Bar (Downtown Disney)

If you are spending an evening at Downtown Disney find a seat at the this very popular part of the Café, then order up a glass of sake accompanied by marvelous sushi and sashimi. Or choose something from the full Café menu with appetizers and small plates the likes of butternut squash soup, vegetable spring rolls, Wolfgang's famous wood-fired pizzas, truffle Maytag blue kettle chips, or cobb salad.


Dine on Gourmet Light Fare and Great Atmosphere at Walt Disney World

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Sunday, November 13, 2011

Ravenscroft Crystal Cognac/Single Malt Scotch Snifter - Set of 4

!±8± Ravenscroft Crystal Cognac/Single Malt Scotch Snifter - Set of 4

Brand : Ravenscroft Crystal | Rate : | Price : $79.99
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Ravenscroft Crystal Cognac/Single Malt Scotch Snifter - Set of 4

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Monday, November 7, 2011

The First Global Brands - Taking the Water of Life From the Monasteries to the Masses

!±8± The First Global Brands - Taking the Water of Life From the Monasteries to the Masses

This is the story of the first brands that were expanded into a global market way back in 1896 by the Scots. The word whisky is believed to have been coined by the soldiers of King Henry II whose armies invaded Ireland in the 12th century, as they struggled to pronounce the native Irish words uisce beatha. The word is a shortened form of usquebaugh, which English borrowed from the Irish Gaelic uisce beatha and Scottish Gaelic uisge beatha. This compound descends from Old Irish uisce, "water", and bethad, "of life", and literally means the "water of life", In the course of time, the pronunciation changed from whishkeyba (an approximation of how the Irish term sounds) to whiskey.

The three Scottish gentlemen

It meant the same thing as the Latin aqua vitae, given to distilled drinks since the early 14th century. The Americans, Canadians and Irish spell whiskey with the e and the Scots spell whisky without the e. In the late 1800s, with the invention of the Coffey (continuous) still, the Scots flooded the market with cheap whisky. The Americans, Canadians and Irish then added the e to distinguish their brands as a quality whiskey.

The art of distillation originated in the East and was first practised in Europe, when the Moors distilled perfumes in Spain during the Middle Ages. It is believed that Irish missionaries brought the distillation technique to Ireland from the Mediterranean regions between the sixth and seventh centuries. This technique was later introduced into Scotland, with the first documented evidence of whisky production in 1494.

The British settlers brought the skills and equipment with them to America, famous for its Bourbon, and to Japan where production started in the early 20th century and today its malt whiskies are considered among the best in the world. The global sales of whisky currently exceed US-billion annually.

This is largely due to two crucial events and the action of three Scottish gentlemen in the 19th century: John Dewar, Johnnie Walker and Jack Daniels. First, a new production process was introduced in Scotland in 1831 called the Coffey or patent still. Whisky produced using this distilling method was less intense, smoother and, most important, cheaper. Secondly, the Phylloxera bug destroyed wine and cognac production in France in 1880. To understand how a new production process helped to increase whisky's popularity you need to understand the history and the processes involved in producing whisky.

Malt whisky may not contain any other grain than malted barley and is traditionally distilled in pot stills. It is a time-consuming and costly one-off distillation process. Grain whisky may contain unmalted barley or other malted or unmalted grains, such as wheat and maize (corn) and is typically distilled in a continuous column still, known as a patent or Coffey still. There are scores of malt whisky distilleries, but, at present, there are only seven grain distilleries, most of them in the Lowlands of Scotland.

Due to the higher alcohol yield from a patent still, grain whiskey is generally accepted as having a lighter and less complex flavour than malt whisky. In Scotland, pure-grain whisky is seldom bottled and is manufactured mainly for blending with malt whisky. It is inexpensive to produce and plays a major role in the production of Scotch whisky, because it is used to create blended whiskies.

The comparative lightness of grain whisky is used to smooth out the often harsh characteristics of single-malt whiskies. Blended whiskies are made from a mixture of malt and grain whiskies. A blend usually comes from many distilleries, so that the blender can produce a flavour consistent with the brand. That is why the brand name, for example Johnnie Walker, will usually not contain the name of a distillery. The market is dominated by blends, yet the most highly prized Scotch whiskies are still the single malts.

John Dewar Senior and the first motion picture advertisement

After 1860, it became legal to sell the blended whisky that was also less expensive than a malt whisky, resulting in more sales and a growing demand. John Dewar Senior created the Dewar's brand of blended Scotch whisky and, under the control of his two sons, John A Dewar Junior and Thomas "Tommy" Dewar, the brand expanded to penetrate a global market in 1896. The very able salesman, Tommy Dewar, created a demand for Dewar's whisky in London and later America, and he became famous as the author of a travel journal, Ramble Round the Globe, which documented his travels while publicising the Dewar name.

Interestingly, Dewar's Scotch whisky is famous for showing the first motion picture advertisement for a drink in 1897, when it was broadcast on the roof of a building in New York's Herald Square and stopped the traffic as people gaped in amazement.

John "Johnnie" Walker, the Striding Man

The Johnnie Walker brand of Scotch whisky is produced in Shieldhall, Glasgow and Kilmarnock, Ayrshire, Scotland and and is the most widely distributed brand of blended Scotch whisky in the world. Originally known as Old Highland Whisky for the export trade and Walker's Kilmarnock Scotch for the local market, the Johnnie Walker brand is the legacy of John "Johnnie" Walker after he started to sell whisky in his grocer's shop in Ayrshire, Scotland. His brand became popular, but after Walker's death in 1857, it was his son and grandson who were largely responsible for establishing their Scotch whisky as a popular brand. Alexander Walker first introduced the iconic square bottle in the 1860s with the label applied at an angle of 64 degrees to help his bottles stand out on the shelf.

During 1906-1909, John's grandsons, George and Alexander II, expanded the line and introduced the colour names. In 1908, the whisky was renamed from Walker's Kilmarnock Whiskies to Johnnie Walker Whisky. In addition, the slogan, "Born 1820 - Still going Strong!" was created, along with the Striding Man, a figure used in their advertisements for about 50 years. Thereafter, the Striding Man appeared as a brandmark on most of their advertising.

Take the famous cartoonist, Tom Browne, to lunch, buy him a drink and then ask him to draw a figure on the back of the menu to personify your brand. That's how the Johnnie Walker Striding Man, one of the first globally recognised advertising figures, was born. It has reportedly become one of the world's first internationally recognised brandmarks, ahead of the distinctive Coca-Cola script.

The "Keep Walking" advertising campaign was launched in 1999, the first global campaign for the brand. The character keeps walking through history in "Striding", the 2008 television commercial that marked 100 years since the rebranding of the whisky. In the same year, the world's largest Striding Man made its appearance in the form of a building wrap in Johannesburg, South Africa, and is visible from many vantage points in the city. The billboard spans three sides of a 35-floor skyscraper in the central business district and is the size of 70 rugby fields. The wrap covers almost the entire building's surface, except for the windows, with a total visual impact of 11 000 square metres.

The brandmark is even carried through into the Johnnie Walker® Striding Man Society(TM) - a business networking forum for individuals who strive for and demonstrate personal progress in all aspects of their lives and share an appreciation for Johnnie Walker.

The Striding Man symbol is another good example of the essentials of a good brandmark. Johnnie Walker Black Label, a blend of about 40 whiskies, each aged for at least 12 years, reportedly the favourite Scotch of Winston Churchill, is considered to be one of the best premier blended Scotch whiskies in the world. A number of singers and songwriters have referenced Johnnie Walker in their works, including Van Morrison and ZZ Top.

Johnnie Walker whiskies are the most widely distributed brand of blended Scotch whisky in the world, sold in almost every country and with annual sales exceeding 130-million bottles.

Jasper Newton "Jack" Daniel and his six friends

Jack Daniel's Old No. 7 is a brand of Tennessee whiskey, which has been filtered through sugar maple charcoal in large wooden vats before aging, and is not a bourbon whiskey, as defined in United States Federal Regulations.

It is among the world's best-selling liquors and is known for its square bottles (different in proportion from Johnnie Walker) and black label. This whiskey has featured prominently in movies, songs and novels, and is strongly linked to rock and roll, country music and American biker culture. Black and white is effectively used in the company's advertising campaigns to illustrate the long history of the Jack Daniel's brand.

The distillery was founded in 1866 by Jasper Newton "Jack" Daniel. Legend has it that Old No. 7 referred to Jack and his six friends, who had the original idea for this special type of whiskey. Legend also has it that they enjoyed many a long, lazy day, evening and night sampling and perfecting until the ultimate whiskey was created. In 1907, due to failing health and because Jack Daniel had never married and had no children, he gave the distillery to his nephew, Lem Motlow. Advertisements state that Lynchburg has only 361 people, though the official (2000 census) population is 5 740. This is permissible because the label was trademarked in the early 1960s when this figure was the actual population cited by the United States Census Bureau; changing the label would require applying for a new trademark or forfeiting trademark protection.

However, the census population includes all of Moore County, as the county and city governments have been consolidated. Moore County, where the Jack Daniel's distillery is located, is one of the state's many "dry" counties. This means that, although it is legal to distill the product in the county, it is illegal to purchase it there. However, a state law has provided one exception: a distillery may sell one commemorative product, regardless of county statutes. Jack Daniel's now sells Gentleman Jack and Jack Daniel's Single Barrel at the distillery's White Rabbit Bottle Shop. 


The First Global Brands - Taking the Water of Life From the Monasteries to the Masses

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