For its latest Single Barrel release, Jack Daniel’s revisits its renowned Coy Hill warehouses to bottle another high-proof whiskey sure to impress collectors and enthusiasts alike.
In 2021, Jack Daniel’s made waves with the release of Coy Hill High Proof, a single barrel whiskey bottled at an impressive range of 68.7% to 74.15% ABV. The Coy Hill warehouses, the highest elevated of the distillery’s 96, became synonymous with this powerful expression, quickly cementing it as a prized collector’s item.
Reflecting on Coy Hill’s rise to fame, master distiller Chris Fletcher, who grew up at the distillery while his grandfather, Frank Bobo, held the same position, finds it humorous how an obscure hill has now gained global recognition in whiskey circles.
“Coy Hill was just a name known to a few thousand people in Lynchburg,” Fletcher said. “But now, if you Google ‘Coy Hill,’ you’ll see its whiskey fame has spread far beyond our small town.”
After a successful re-release of Coy Hill High Proof in 2022, Jack Daniel’s has once again returned to the storied warehouses for its 2024 Single Barrel release. Unlike the previous batches, which came from the top of warehouses 8 and 13—referred to as the ‘buzzard’s roost’—the 2024 release draws from the fifth and sixth floors of a single warehouse, Barrelhouse 8. This approach aims to offer whiskey lovers a deeper dive into the complexities of Coy Hill.
“If you enjoyed the original Coy Hill, this new release offers a chance to explore another dimension of our whiskey-making process,” Fletcher said. “It’s about unveiling more layers of the craftsmanship that happens here in Lynchburg.”
Aged to Perfection: Crafting Coy Hill Barrelhouse 8
Coy Hill Barrelhouse 8 is crafted using Jack Daniel’s traditional mash bill: 80% corn, 12% malted barley, and 8% rye. This whiskey, barreled on September 4, 2013, has aged for nearly 11 years and is bottled at barrel strength, ranging from 61% to 68.75% ABV. Priced at US$80, it represents a more subtle yet equally powerful expression compared to its predecessor.
“That first release was about pushing the limits,” Fletcher explained. “With this one, we’re focusing on layering complexity in a more nuanced way.”
Proof Isn’t Everything: A Balanced Approach to Flavor
While Coy Hill’s high proof has become a hallmark of American whiskey’s growing trend toward bold ABV expressions, Fletcher insists that chasing extreme proof was never the primary goal.
“The focus here is on showcasing the intricacies of how we craft our whiskey,” he said. “By aging this batch on the middle floors and allowing it to mature for nearly 11 years, we’ve created something complex and full of flavor—proof isn’t the target.”
Fletcher noted that many who select private barrels for liquor stores and restaurants often ask for Coy Hill barrels. However, he emphasizes that ultra-high-proof whiskey—often referred to as “hazmat”—isn’t always the best for sipping straight.
“High proof is fun and undeniably intense, but for me, it’s about balance. I’ll often dial it back with a bit of water or an ice cube, especially on a warm day,” Fletcher said.
While he acknowledges the appeal of hazmat-level proof, Fletcher is clear that flavor comes first. “If we release another high-proof Coy Hill, it’ll be because the flavor was right. It’s about complexity and balance, not just heat.”
Looking Ahead: The Future of High Proof Whiskey
Fletcher believes the trend for high-proof whiskey isn’t going anywhere, but insists that quality and balance will always be key. “Some releases may have crazy high proofs, while others might be under 120. As long as the flavor is there, I think consumers will learn that high ABV doesn’t always mean better,” he said.
Jack Daniel’s latest Coy Hill release continues to build on the legacy of this elevated warehouse, offering whiskey enthusiasts a unique chance to experience the art of high-proof whiskey-making in a more refined and balanced expression.
