17 Mar Davidson Reserve Whiskey Tasting
Join us this Saturday March 19th from 12-3pm as we sample Davidson Reserve’s award-winning, grain-to-glass whiskies.
Davidson Reserve joins the very small club of Tennessee distilleries that perform every function of the production process on-site. At their facility in West Nashville, they do everything except grow the grain (which is sourced locally from Renfroe Farms just up the road in Huntington), and they were the first bottled in bond distillery in the state to receive the sought-after designation since the 19th century.
The Pennington Distilling Co. began in 2011 in Nashville, TN; and although they have released a variety of products, Davidson Reserve is the truest expression of what originally inspired them to open a distillery. It’s a reflection of Tennessee heritage and history that connects us all to a long and storied history of distilling alcohol in our home state.
The truth is that most of the “small-batch” whiskey, bourbon, and rye produced in America isn’t really all that small-batch. While some small and artisanal distilleries will barrel-age and bottle their own product, more often than not, they are purchasing their unaged distillate from larger producers who have distilled this alcohol in large batches using ingredients sourced from the industrial agriculture supply chain. These distilleries will then take this unflavored and unaged alcohol and put it into their own barrels to age. It’s finally bottled and sold as “small-batch” when really none of the distillation was actually done in the distillery.
Not so with Davidson Reserve! They believe the best whiskey is a reflection of the people and the place from which it is produced. By sourcing their grains from what is essentially our back yard and by distilling this grain in their own local facility, Davidson Reserve impart the flavors of Tennessee directly into their whiskey. By working with a local grain producer and having complete control over the distillation process, they have created a product that isn’t standardized or uniform; and the whiskey directly reflects the flavors of each particular harvest as well as all of the variables that change each day they distill.
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