Around the Barrel - Transcript: Ep026 Eric “ET” Tecosky

 

Eric “ET” Tecosky: You know, I always tell bartenders when I'm doing trainings, “You know, the reason Jack makes so many different expressions is cause you want to appeal to everyone's palette.” We'd be crazy to think everyone thinks one thing in the world is the best thing for them.

 

Lucas Hendrickson: Just because we're spending a good chunk of the spring of 2020 sequestered in our homes doesn't mean we can't get a little creative from time to time, especially if there's a new spin on an American classic waiting to be tried. 

 

On this episode, we talk with longtime bartender and Jack Daniel’s brand ambassador Eric Tecosky, better known as ET, about Tennessee Apple, the newest member of Jack Daniel's line of flavored whiskey. 
He shares not only some of his thoughts about how to best mix this new product into some old favorites, but also how to enjoy making them yourself at home and, hopefully soon, with friends Around the Barrel.

 

Welcome back to Around the Barrel, the official podcast from the makers of Jack Daniel’s. I'm your host, Lucas Hendrickson. We hope you and yours continue to be safe during the coronavirus situation still affecting the world. 
We're also fairly certain, since you're listening to a podcast about the universe of Jack Daniel's products, that you're honing your skills as a home-based bartender. So, let's talk about a potential new addition to your barscape tools, shall we? 

 

Jack Daniel's introduced its new Tennessee Apple variety in October of 2019, landing right alongside the wildly popular Tennessee Fire and Tennessee Honey products in that flavored line. 

 

This 70 proof blend of Tennessee whiskey and fresh green apple flavor provides a fantastic base for any number of traditional cocktail favorites, which is why we turned to our friend and longtime Jack Daniel’s brand ambassador ET for his best ideas on how to take Jack Apple out for a spin – safely at home, of course.

 

ET: Hey. This is ET. I'm the U.S. brand ambassador for Jack Daniel’s. I am originally from Philly, and now I live out in Los Angeles. And I have the distinct pleasure of traveling around the country spreading some Jack Daniel’s love.

 

Lucas: ET, welcome back to Around the Barrel. 

 

ET: Thanks, man. Thanks for having me. 

 

Lucas: It's been – you know, it's been a minute. It's been a couple of years since we chatted with you. You were on the second ever episode of Around the Barrel. But other than the world changing pretty dramatically over the last little bit, what kind of projects have you been working on in the interim? What's been keeping you busy?

 

ET: You know, there's – it's crazy cause as much as it would seem that the bar world stays the same, it's ever evolving. So, we're always looking for, you know, new and different ways to get the Jack story out there and connect with people and make friends around the country and the world. 

 

One of the things I'm pretty excited about is a program I've been working on for a while called Tasting Notes. And, you know, every spirits brand in the world does tastings. And when you write down what you tasted, it's called a “tasting note.” 

 

But I was thinking about Jack Daniel’s and, you know, “What's unique about Jack? What's something that's only Jack, really?” And the thing I came up with besides the whiskey itself, you know, if you're just talking about culture, is music. You know, music’s been one of those constants that's been around Jack Daniel's since Jack's time.

 

You know, he was a big fan of music. He supported a local band and obviously we get into Sinatra and rock and roll and country and hip hop, and music’s been that one constant in culture that's been, you know, basically with the brand. 

 

I have a friend out here who's a professional musician, and we started doing a bunch of research on how sound affects your palette. There's a lot of science that supports that theory, but for some reason – I should've known this from high school. Science is not that exciting to me. And, you know, it was one of those things where I was like, “I don't think this is going to translate to people at a tasting.” 

 

Lucas: Right. 

 

ET: So, we just started evolving that into what we like, which is, you know, music and riffs and fun and plugging in an electric guitar. And we curated a bunch of songs. We wrote these songs and curated them for each expression of Jack Daniel’s. 

 

Lucas: Oh, wow. Okay.

 

ET: So, in a tasting setting, we have a live guitar player with an amp and, you know, it's pretty amazing to watch people tasting the whiskey with these curated songs that fit each individual expression of Jack. And it's – we've done it a few times. Unfortunately, we were about to do it at a festival a week and a half ago, a pretty big whiskey festival.

 

 
Lucas: Oh, no.

 

ET: And we were, you know, everything was there. We were ready to rock and roll. And as I'm packing, you know, that's kind of when this all started. So, our tour is postponed. Let's put it that way.

 

Lucas: Sure. Yeah. Well, you're not the only one, obviously, around the planet where that has happened. But when this all kind of settles back down, you've got this new kind of interesting avenue into the various brands, the various expressions, that you'd be able to kind of roll out to folks.

 

So, we've got that to look forward to. That's very cool. I've got to figure out where – well, we'll just bring it to Nashville and let you do it out here. And I wanna check that out. That’d be very cool.

 

ET: Yeah. It's on our list. So, obviously, that's our backyard, and music's not unfamiliar to that city either.

 

Lucas: Nope. I think we've done a few things. But today we're here – we're going to talk a little bit about Tennessee Apple and its kind of emergence into the marketplace. You know, we've been dark since kind of the middle of last year as far as putting out new episodes of Around the Barrel.

 

But in that timeframe, Jack Daniel's Tennessee Apple has been introduced into the marketplace. Tell us a little bit about how that particular expression emerged, what you know about the impetus behind it. And let's dive a little bit more into the world of flavored whiskeys.

 

ET: Yeah. Let's, let’s. You know, it's – that conversation, I think, has to start a little bit before Apple. 

 

Lucas: Oh, sure.

 

ET: Flavored whiskey. Who knew? Right?

 

Lucas: Right.

 

ET: So, wow. I guess almost the entire course of me being behind a bar, flavored whiskey wasn't really a thing. You know, I think probably the initial theory was flavored spirits was typically vodka. And yes, vodka has flavor, but it's not the kind of flavor whiskey has. 

 

And there's so much flavor in whiskey and so many – you know, when you do a tasting and do tasting notes, you hear people say things like “vanilla,” “caramel,” “butterscotch,” “oak.” There's so many big bold flavors already in whiskey. I think it didn't seem like whiskey needed anything added to it to make it great. 

 

And while I still don't think you need anything to make Jack Daniel’s better – Jack is amazing the way it is – you know, there are reasons, I think, to make a flavored whiskey. And one of them is it's fun. 

 

You know, it just opens up the category to people that might've been scared of whiskey. I don't think the transition from a clear spirit to an aged spirit is that simple if it's not your palette. And flavored whiskeys kind of bridge that gap a little bit. It says to someone, “Oh wow, it tastes like Apple, and it's whiskey. I'll try that.” Right? It's – you know, I always tell bartenders when I'm doing trainings, “Hey, you know, the reason Jack makes so many different expressions is because you want to appeal to everyone's palette.” We'd be crazy to think everyone thinks one thing in the world, tastes – is the best thing for them. You know, some people like pepperoni pizza. Some like onion. Some like plain, right?

 

So, it's different. And for whiskey, it's the same thing. So, I think, you know, when a customer comes to the bar and says, “Hey, I hear whiskey is really popular. What should I try?” If I gave that customer Jack Daniel's Single Barrel Barrel Proof, I would be maybe the worst bartender in the world, right?

 

Lucas: Right. Yeah.

 

ET: And they’d say, “Why do you hate me?” And, you know, it would be – probably one in a thousand might say, “Wow, I love whiskey,” on that first tasting. But if you start them on something, you know, nice and approachable, like a Gentleman Jack or a Gentleman Jack in a cocktail like a whiskey sour, you're going to have a much better success ratio of people saying, “Oh, I like whiskey.”

 

And now if you take something like Jack Apple, I think that process is even easier where someone's like, “Okay, I'm drinking whiskey and I'm digging it.” And you know, maybe Apples are a thing for life or maybe they're going to grow out of Apple and into something else or keep Apple for this occasion and keep Old No. 7 for that occasion. 

 

You know, it just kind of opens up the door to a whole host of opportunities for the customer and the brand. 

 

Lucas: Sure. Well, and when you look at what kind of Apple provides as a counterbalance to the other flavored products between the Fire and the Honey within the flavored side of Jack's portfolio to go along with Old No. 7 and Gentleman Jack and Single Barrel and the Rye, I think it just opens up one more avenue, like you say, for approachability for consumers. 

 

How has that response been from folks who've tried this over the last seven months or so?

 

ET: You know, it's funny that you ask that. At tastings and at launches, I always kind of like to be over in the corner watching everyone's first reaction. Cause I think that's maybe the most honest feedback you can get. You know, just sitting there watching someone, liquid to lips, and see the reaction.

 

The first time I really got to do that was our launch in Northern California. We had this Jack Apple booth, and customers would come up. I would just see that hesitation. “Am I gonna like this? Am I not gonna like this?” And then as soon as it got into someone's mouth and they tasted it, their eyes lit up and they're like, “Wow, this is delicious.”

 

And it really even starts before it gets in your mouth because the smell, that aroma of the nose of that Jack Apple, it just – you get fresh Apple. And, you know, this is coming from a guy that drinks Old No. 7 almost exclusively.

 

So, I'm not here, you know, getting someone in my ear from marketing, “Say this. Say that.” It really does just – it has that fresh Apple smell that makes you want to try it. And then once you try it, the flavor kind of continues that trend and you’re like, “Oh, wow. That tastes like apples.” 

 

And not like a fake Apple flavor. It tastes like apples. And, you know, you just watch person over person, unless someone randomly comes up and is just like, “I don't like apples,” I didn't see anyone not dig it. You know, it's just a really good extension to our, you know – the Jack flavors.

 

Lucas: Sure. I have to think that in some ways, though, there could be some danger in maybe kind of overdoing it if you're trying to work with that particular spirit in a cocktail. 

 

How have you seen it kind of best used in creating new cocktails or new mixes or kind of even variations on things that have been around forever? And what kind of flavor profiles do you think people need to avoid when they're mixing with Tennessee Apple?

 

ET: Yeah. Tennessee Apple's been my good friend because, you know, before we launch anything, I get the email. “Hey, we're about to launch this. We need cocktails.” And then I get samples. And, you know, this was one of those times where I was happily – I wouldn't say surprised, but more than pleased when I started mixing Apple in the cocktails.

 

It was one of the easier Saturdays I spent making drinks. You know, it almost works everywhere I put it. You know, if you talk about classics, I made an old fashioned. I made a margarita. I made a, you know, mule. I made a Manhattan. I made a spritz. I made a boulevardier, all with Apple.

 

And sometimes I split the base, so it's Apple and Gentleman Jack. It's Apple and Jack, or it's Apple and Honey or Fire. And it's amazing how mixable it was and how much it really did compliment other spirits. 

 

Not just our own, but, you know, if you're making – let's call it a Manhattan. You know, you're putting vermouth with Apple. I don't know if – I guess, you know, if you really think about it, there's no reason it shouldn't mix. I just don't think it's where you would go, right? 

 

Because Manhattan's kind of a – it's a simple but upscale kind of refined cocktail, you know, all spirits. So, to put an Apple flavored whiskey might seem, you know, sacrilegious to some, but I call it the Big Apple cause it's a Manhattan and equal parts Apple – see what I did there?

 

Lucas: Oh, there you go. The branding mind comes in. Yep.

 

ET: But yeah, equal parts Apple, Fire, sweet vermouth, and it just worked great. And it's one of those drinks where, when I do tastings and people ask me what you're asking me, like, “Oh, try this,” and like, “Oh my god.”

 

You know, or even for the Apple, just Apple alone and vermouth is also really good without the Fire. It works both ways.

 

So, it's just, “How much fun do you want to have with something?” And then the audience, you know, what they're looking for. But you know, one thing that really – this I guess kinda did surprise me. I'm always a big fan of whiskey and Jack specifically because of the way it's made in Tiki cocktails, in Polynesian cocktails. 

 

Lucas: Okay, sure. 

 

ET: I really feel like because of Jack's flavor profile being unique, even among Tennessee whiskey, Jack is Jack. It has a lot of those – it has a banana note. It has some fruit notes. You know, it's a little bit mellower because of the way we use our charcoal.

 

So, it does lend itself to Tiki. You know, if you think about – a lot of rums that are aged are aged in used American whiskey barrels.

 

Lucas: I was just going to make that point. 

 

ET: Right. So, if Jack's the biggest American whiskey, you could argue that probably most of those barrels are Jack barrels. So, a lot of these rums are already pulling some of the same flavors. And because of the way whiskey is made versus rum, you get a little bit more punch, which kind of balances some of that Tiki. 

 

And I do a Mai Tai, you know. Here's – you're gonna call me out again on my mind. But, you know, a Tennessee Tai.

 

Lucas: Oh my.

 

ET: Yeah. Here we go. I’m lobbing them out there. But again, Apple and Fire and then basically your classic Mai Tai recipe with lime juice and orange Curacao and, you know, orgeat. And then I'll float a little bit of Barrel Proof on top to kind of, you know, really just balance out all the sugar that's in there. 

 

And again, that's the one where people probably look at me a little bit cross-eyed at first until they try it. Like, “Oh, wow. That's really good.” 

 

Lucas: Sure. 

 

ET: So, it's fun. That's a fun one. 

 

Lucas: And we will try to get these recipes onto the website for the podcast and hopefully into the tasting notes in the tasting notes for the show. So, we still got the Big Apple. We got the Tennessee Tai. What else? Give us another go-to that people can do with Jack Apple.

 

ET: Here's one if you just want to keep it pretty simple. You know, old fashioned’s still, I would say, probably the number one whiskey cocktail ordered in bars and probably made at home. So, I take a bigger portion of Apple, ounce and a half, a smidge of honey, a tiny, tiny, just a quarter ounce of simple syrup and then some aromatic bitters. 

 

And here's a good chance to plug the new Jack Daniel’s cocktail bitters, right? But those or any aromatic bitters would work. And, you know, just stir that. And I call it Granny Smith’s Old Fashioned.

 

Lucas: Wow. I mean, not from – I mean, yes, the name is amazing, but also, it's the middle of the day but I'm still wanting this now. I’m wanting to experience this now.

 

ET: Look, it's five o'clock somewhere, right? 

 

Lucas: This is true.

 

ET: And we're all home.

 

Lucas: This is true, too.

 

ET: So, I think it's happy hour whenever you want it to be. But it's – you know, that's just a simple, quick swap out of a couple of ingredients but keeping pretty traditional specs for an old fashioned. 

 

And then if you remember back in the day, the apple martini, right? The apple schnapps. A little bit of sour depending on where you live. Some people dropped a little cranberry or cherry in there and, you know, this is like – it evolved. 

 

And then another drink was a French martini. Same era. You know, I started in the nineties, so these are still fresh in my mind. And I combine them into a French Apple martini. So it's Apple, pineapple, chambord, a little bit of sweet vermouth and squeeze a lemon. And it's really a nice cocktail.

 

Lucas: Yeah. That sounds nice.

 

ET: You know, shaken, served up, the pineapple gives it a little bit of that nice froth on top, and the color's gorgeous with the chambord. So, it's one of those – you know, kind of a throwback to a much simpler era of the nineties before we got a little bit crazy with all of our mixologising. You know, it's just kind of a fun throwback, especially to people that drank in that era, you know, where anything in a cocktail glass was a martini.

 

Lucas: Right. True.

 

ET: Obviously, we've changed a bit over the years, but this is still – you know, the ingredients are all still good in this, so it's a nice cocktail. And it's very approachable. It's one of those where if you were at a party and this is what they were handing out as your welcome cocktail, you wouldn't put it down. 

 

Lucas: Right. 

 

ET: You know, shots too. It's a great whiskey for shot occasions. You know, obviously by itself, but if you take all the Jack flavors, Apple, Fire, Honey – I do a Three-Eyed Jack. So, you take each of the flavors, equal parts, and shake 'em up and you have a great shot. And they just all kind of work together. 

 

Lucas: I gotcha. So, kind of cycling back now to, you know, where we are just in this deeply weird moment in the world. People, you know, they're at home. They do want, you know, to have something new and different based on what they have available or what they can get hold of. 

 

You know, what are the things that home mixologists, people who are brand new to trying to create something new and different to enjoy at home – what are the best things that they can do to help themselves learn? 

 

And also what kind of things can they just automatically stay away from? What kind of mistakes do they end up making in trying – again, the example you gave of the sugar content and some of these?

 

ET: I think when you're brand new and making cocktails, cause you know, now you're stuck home, and you're like, “Hey, I don't have a bartender to make me a drink and/or I don't have tons of things in my house to make drinks right now. What do I do?” 

 

And I think the KISS rule is always the first rule to abide by. You know, “Keep it simple, stupid.” So, there's no reason to overthink making a drink at home, right? If we're still talking about Apple here, you know, Apple and soda with a squeeze of lemon – delicious, refreshing, you know, approachable, easy to drink. 

 

So, I would start easy. You know, start with things you already like, like a margarita or an old fashioned and swap out Apple. And just remember, if the drink calls for a sugar cube or some simple syrup or some agave, you know, start with less than you think you should put in, because there is a little bit of sweetness in that Tennessee Apple. And go from there. You know, start small and then kind of get your sea legs. 

 

I think in the whole curve of the last 25 years of bartending, you know, we all started out – it was just a very social environment. Bartender was there for you as a friend and made you the drink you wanted. 

 

And then when we got into cocktails, you know, everyone went the whole other way where the only experience was the cocktail. And now we're kind of back to, “Hey, we all learned how to make better drinks, but we're putting the bartending back into the experience where, you know, it's social. It's this.”

 

And yeah, you might be home, but as you've seen and you've probably experienced yourself, you know – virtual happy hours with your friends. So, it's fun. Maybe throw out a recipe or two and say, “Hey, let's all try this so we're all on the same page, and let's make this cocktail. And let's all – and then if mine's an epic fail, you know, next week or in a couple of days we'll try your drink.”

 

And, you know, you can always go back to what you were going to drink anyway, but at least there's some way to feel like we're all doing the same thing, right? It's kinda like when you’re out at a bar and you're like, “Hey, let's do a celebratory shot. So-and-so got a promotion.” You know, we don't have that luxury to be right next to each other and have that physical closeness. 

 

But that doesn't mean we can't have an emotional closeness. And I do think there's a lot of value as well in making these connections. You know, I think it's kind of easy for certain personalities to be like, “Well, I'm sequestered in my own home. I'm just gonna tune out.” And I think that can be really detrimental to anyone's mental wellbeing.

 

Lucas: Absolutely.

 

ET: And I encourage all the people I know, you know, “Just once or twice a day, reach out, whether it's an audio or visual call. Because you don't know the joy you might be bringing someone else and how you might just change someone's day.”

 

And, you know, there's too much at stake here to not stay connected with the people that you love. And even a neighbor. If you know so-and-so next door is 83 and lives alone, check in on that person, because they're A, at a pretty high risk. And also it's – you know, as you get older, it's harder to be on your own. So, check in. 

 

Lucas: Yeah. We've seen the definitions of neighbors and connections and all these other things change. But we do have the opportunity, if not the responsibility, to continue to knit those things back together in this deeply weird time. 
So, these are all, you know, great suggestions. And I know I've done it with a handful of my friends a number of times, and it's immediately spirit lifting. Both literally and physically, you know, lifting a spirit while doing these things. So, yeah, they're all good ideas and certainly needed for the duration.

 

Last time you were on with us, you gave us what I still think is some pretty great advice that your dad had passed along to you, that being make it a great evening, not just a great hour when you're out with friends or even just – you know, right now, we're imbibing at home.

 

Was there any other kind of, you know, living life advice that he has shared with you over the years that has stuck with you as you now kind of continue to work in the world of spirits and cocktails?

 

ET: Yeah. You know, I got a lot of great advice from both, you know, my mom and my dad. My mom was – it's funny. She was late to the drinking game, and I'm not sure she had her first drink pre-40.

 

Lucas: Oh, wow. 

 

ET: And, you know, they were parents, young parents, in the late sixties, early seventies. So, I don't know that drinking was the only option, but drinking was not an option my mother took because she always felt she didn't like the taste of alcohol. 

 

And I'm sure because my dad – my dad back then, mostly beer and then moved into whiskey later in life. You know, my mom didn't have a taste for either one of them. And it wasn't until I guess somewhere in the eighties or late eighties, someone introduced her to a nutty Irishman, which is Irish cream and I think frangelico.

 

Lucas: Okay.

 

ET: You know, that's like dessert. And she goes, “Oh, wait. This is drinking? Delicious. I’m in.” And then that evolved into, you know, I think cosmos for a minute and margaritas, and she finally, you know, in her seventies has settled on Jack on the rocks.

 

And I don't know if it had anything to do with her son's job or access to the whiskey. But you know, that's what my mom drinks now. Obviously, Jack on the rocks is just straight alcohol, right?

 

Lucas: Right. 

 

ET: So, she would say, you know, “I always want to eat something before.” She has rules she follows before when she goes out. You know, she doesn't pre-game ever.

 

Lucas: Interesting. 

 

ET: You know, so she's not having a drink at home and hopping in an Uber and going out. She'll wait till she gets to the bar, and if she hasn't felt like she had a good lunch, she won't have a drink until some food hits the table.
And then her rule of thumb that we've kind of adopted together is always have a full glass of water between drinks.

 

 
Lucas: Super smart.

 

ET: One, it hydrates you, but two, it also kind of slows you down and lets you, like you were saying earlier, extend the night. 

 

So, cause to me, you know, having a drink with friends isn't so much about the drink. It's about experiencing those times with your friends. And right now more than ever, we know the importance and the value of that because we're not with our friends.

 

But when we get back to that world and we want to be out, we want to be out for the whole night. We don't want to have to say, you know, midway through the first course, “I'm getting in a cab and I'm getting home because I need to crash,” whatever your trick or your system or, you know, is.

 

But I like to do the glass of water in between for both those reasons. And, you know, make sure you're not going out on an empty stomach. And if you are, be conscious of that fact, you know?

 

Lucas: Right.

 

ET: And my dad – the other thing that he learned the hard way, not really from drinking, but he had – you know, sugar did not agree with him well if he didn't eat. So, if for whatever reason he hadn't had lunch and then had dessert before dinner, whatever, it would affect him really negatively.

 

So, he was very conscious of that. And I think a lot of people don't realize sometimes the sugar content in some cocktails and, you know, even – not to throw shade on tonic water, but I didn't know this for the first couple of years because it's clear and bubbly like soda water.

 

Lucas: Right.

 

ET: You know, who knew there was sugar in there? It's not a crazy amount of sugar, but there is sugar. And I think some people don't realize that still. And I think it's just knowing what you're drinking and how that affects your body. 

 

Lucas: All great solid and, and sometimes, you know, common sense advice that we can sometimes forget when we're in the midst of enjoying either time with friends or just trying to make something at home. So, it's that cognizance, that awareness.

 

ET: Yeah. And even if you're not cognizant, you know, a great bartender is going to fill right in. You know, I’ve met my share of great bartenders that just slide you that glass of water and help you remember.

 

And I'll never forget – and maybe this is where I got the initial thought from, but when my wife and I got married – which we actually just celebrated our eighth anniversary while in quarantine.

 

Lucas: Oh, congrats.

 

ET: Thank you. I remember our wedding, the people that catered – you know, they kind of assigned someone to my wife and I. Just, you know, it's our day, so we wanted to make sure that we have our day.

 

Lucas: Smart.

 

ET: And during the cocktail hour we were out taking pictures, and then we came into the reception room before everyone else. And while we were there alone, they fed us, which is a big thing that I didn't realize at weddings you don't think to do, which is eat.

 

Lucas: Right.

 

ET: And because they do it for a living, like, “You're not going to eat later, so eat right now.” So, that was great. And then what I thought was amazing – and I couldn't believe this. This woman was so on it.

 

You know, I was drinking Jack rocks, not surprisingly. And as soon as I took my last sip, I felt the drink being taken out of my hand, or the empty drink with the ice, and a bottle of water being placed in my hand.

 

And then the minute that water was empty, a drink was there, and she kind of put me on that one drink, one water. And it was great. You know, I mean, I didn't have to do a thing. And I wish I could afford to have that person in my life all the time that reminds me of things that would make my life better. But she was so on it. It was great.

 

Lucas: ET, it's been great catching up with you. Happy things are going well for you. If people want to kind of reach out to you on social media or find out more about the projects you're working on, where can they head?

 

ET: Yeah. Anywhere. Instagram, @superhypellc is my handle there. And that is a nod to Led Zeppelin. Very subtle nod.

 

Lucas: Very subtle. Incredibly subtle.

 

ET: Yes. You know, or Facebook. Obviously you can reach out, and happy to answer any questions or shoot out a recipe or just let you know if I'm gonna be around your town and maybe we can get together or come to a tasting we're doing.

 

Lucas: Well, we hope to see you very soon down the road. Stay safe. And thanks for joining us Around the Barrel.

 

ET: Thank you. Thank you. It's great to be back.

 

Lucas: Around the Barrel is the official podcast of the Jack Daniel Distillery. Follow the podcast on the web at jackdaniels.com/podcast.

 

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Your friends at Jack Daniel’s remind you to drink responsibly. Jack Daniel’s and Old No. 7 are registered trademarks, Copyright 2020 Jack Daniel’s. Tennessee whiskey, 40% alcohol by volume, 80 proof, distilled and bottled by Jack Daniel Distillery, Lynchburg, Tennessee. Around the Barrel is intended for listeners 21 years of age and older.