Jack Daniel’s Unaged Rye Whiskey & Dinner with Jack

Dinner with Jack, a masterclass matching food and drink with Jack Daniel’s was held at the Flynn, a relatively new bar in Sydney’s CBD.

Dinner with Jack at the Flynn

Hosted by Stuart Reeves, Ambassador for Brown-Forman, the evening was an opportunity for guests to learn about Jack Daniel’s while enjoying a menu created by the Flynn’s head chef, Kevin Goselin, specifically paired with the Tennessee whiskey.

Stuart Reeves and Romica Prasad of Brown-Forman

Guests were served The Blinker cocktail on arrival, an easy drinking mix of Jack Daniel’s Black Label, raspberry syrup and white grapefruit juice. The drink was matched with a delicious soft bun pulled pork slider where the meat has been marinated in the spirit.

The Blinker Cocktail with JD Pulled Pork Slider

Jack Daniel’s Unaged Rye Whiskey

The masterclass began with a special tasting of Jack Daniel’s Unaged Rye Whiskey, a spirit that reflects a unique milestone in Jack Daniel’s history as it was the first time in over 100 years that they have changed its grain recipe.

Jack Daniel’s Unaged Rye

Unlike most of the releases which have corn as the predominant grain, Jack Daniel’s Unaged Rye is made from 70% rye, 18% corn and 12% barley. The mash is fermented, distilled and charcoal-mellowed like all Jack Daniel’s whiskeys then bottled at 40% ABV. The unaged clear spirit is strong on ethanol with a little burn on the nose but is surprisingly smooth on the palate and carries a little sweetness and spice from the high rye content. Jack Daniel’s Unaged Rye is essentially a preview of what is to become an aged spirit in the near future.

Dinner with Jack

In lieu of a formal masterclass with guided tastings, guests were encouraged to make their own cocktail, using the 30ml shots of each expression accompanying each course. Apple juice, ginger ale, ginger beer and mint were provided and guests experimented with an array of different flavours.

Scallops with cauliflower puree

The entrée of poached scallops sitting on a creamy cauliflower flower, dotted with crispy speck for texture and flavour was paired with Gentleman Jack.

Slow roasted sirloin with Jack Daniels Demi Glaze

The main course was a hearty slow-roasted sirloin with Jack Daniel’s glaze, accompanied by crispy potatoes, broccolini and Dutch carrots served with the favourite, Jack Daniel’s Single Barrel.

Layered Salted Caramel, banana with Jack Daniel’s Cream

Dessert was a real treat and a celebration of the relative newcomer. Jack Daniel’s Tennessee Honey is the newest release which starts as Old No. 7 and has added honey to smooth out the flavour. The spirit can be enjoyed in cocktails and with ginger ale, straight out of the freezer, in a lemon and honey drink and goes well with pancakes and crepes.

The dessert was served in jam jars and had a delectable layered salted caramel with banana, Jack Daniel’s cream, pecans and chocolate soil matched with a serve of Jack Daniel’s Honey, putting a sweet end to the dinner.

We think Jack would have approved.

Photography © by Kevin Burke for Gourmantic – Copyright: All rights reserved.

The Flynn
2A Bligh St
Sydney NSW 2000
www.theflynn.com.au

Dinner with Jack was held on Tuesday 9 April 2013.