Smooth as Tennessee Whiskey

Photo by Jennifer Justus.
Photo by Jennifer Justus.

“Whiskey is popping up everywhere these days,” says Nashville-based food columnist Jim Myers. To educate ourselves and guests at our 2016 Nashville summer symposium, we invited Myers, along with chef and whiskey connoisseur Sean Brock and Charlie Nelson of Nelson’s Green Brier Distillery to share a bit of their knowledge. The three explained the distinction between Tennessee whiskey and bourbon, outlined the cultural importance of the former in its home state, and coached the crowd through a tasting that included a 1968 bottle of Jack Daniels. Watch here.