News Blog

Cocktail Enthusiast: Drinking in Some History in Downtown Nashville

We’ve seen all kinds of fanciful claims when it comes to whiskey brands and history. This one says it’s distilled in the dungeon of a 13th century castle. That one comes from Davy Crockett’s brother’s recipe.

Too many of these backstories can charitably be called “improbable.” Uncharitably, they can be called “bullshit.”

Which is why it’s refreshing to talk to the brothers who founded Nelson’s Green Brier Distillery in Nashville. They’ve got a real backstory, which really goes back 150 years, and really involves their ancestors. Namely, their great-great-great grandfather Charles Nelson, who arrived in the U.S. from Germany in the 1850s, and soon moved from the soap-and-candle business to the butchering business to the distilling business.

Read more:

The Whiskey Reviewer: Belle Meade Sherry Cask Bourbon

"On the palate, the whiskey flows with a silky feel. The flavor is dry and woody, and a touch peppery, with these Scotchy aspects well-balanced against the bourbon characteristics of brown sugar sweetness, vanilla, and in this case some added nutmeg. The sherry presence doesn’t add the wine and dried fruit flavors so often found in Scotch sherry-bombs, but instead enhances the woodiness and pulls it away from bourbon barrel char or the ultra-oakiness of very old bourbons, and takes it more towards the style of wood notes found in Scotch.

The finish delivers a light, spicy afterglow, supported by long-lasting warmth.

The Belle Meade Sherry Cask Bourbon is certainly an interesting dram, the sort of thing I would enjoy as much for the studying of it as for the simple pleasures of drinking it. It’s certainly a must-try for anyone who is both a bourbon and a Scotch fan."


The Tennesseean: Green Brier Distillery has history on its side

photo: Jim Myers/The Tennessean

photo: Jim Myers/The Tennessean

Andy and Charlie Nelson had heard the tales and seen some of the old whiskey memorabilia, but it was during a trek to buy meat from a butcher in Greenbrier that they would encounter the ruins of their legacy for the first time. Something in them stirred, and the young men vowed to revive the business...

The first barrels were put up on Aug. 16, 2014. Time will tell whether it's any good, whether the brothers inherited the distillers' skill with grain and yeast, or if their warehouse methods can coax the right flavors from the charred oak.

That horrible wait for two, four or more years until the product tastes right and proper is what makes this a game for the stout-hearted with sufficient coin in their pockets. That is money and government taxes tied up in those barrels. It's a business built on the unknown, on proof without proof.  READ FULL STORY

Men's Health: How to Make the Ultimate Bacon and Bourbon Cheese Ball

photo courtesy of Paul Kita/Men's Health Magazine

photo courtesy of Paul Kita/Men's Health Magazine

"You can pretend that you’re going to eat solely from the vegetable tray at the New Year’s Eve party. You can vow that you’ll snack on nuts and nuts only. 

But if this cheese ball is involved, all of those options are off the table.

It cranks up the classic cheese ball with two potent secret ingredients: bacon and bourbon.

So this year, indulge. Give in to the cheese ball. And dig in, before everyone else does."


Under the Label: 50 Best Bourbons Under $100

25.  Belle Meade Bourbon Sherry Cask:

Expert Rating: 4.6 out of 5
Price: $40
ABV: 45.2%
Palate: Plenty of sherry and wine fruit on the nose, from that Oloroso cask, along with caramel, from the bourbon itself. Velvety, silky mouthfeel, and smooth on the palate, with a wonderful caramel and vanilla sweetness. Hints of spice, plum, cloves, molasses and brown sugar lurking in background.  READ FULL LIST