Collier & McKeel Tennessee Whiskey
To make Collier and McKeel first we bring limestone filtered water from our family farm on the Big Richland Creek and use it to make a mash of corn, rye and malted barley. Then we distill it in our hand-hammered copper pot still. At this point it changes from plain whiskey to Tennessee Whiskey when we drip it through several feet of sugar maple charcoal, made from trees cut by local sawmills and burned on the farm. This gives Collier and McKeel the smooth, sweet, smoky taste that Tennessee Whiskey is known for. Only true Tennessee Whiskey is put through this extra step. We age Collier and McKeel in very small barrels that are far more expensive than standard sized barrels but adds intense flavors that are our special gift whiskey making in Tennessee. And unlike some whiskies that have an artificial time table for the proper time in a barrel, we determine when it's time to bottle the old fashioned way; when it tastes right.