The Return of the Original Tennessee Whiskey: Nelson’s Green Brier Distillery’s First 108

By Sam Slaughter July 28, 2017

There’s a new Tennessee whiskey on the block, even though it isn’t really new at all. Nelson’s Green Brier Distillery, the creators of Belle Meade bourbon (and some pretty damn good special releases) has resurrected a recipe from the 1800s, bringing the first Tennessee whiskey back into production.

Released on July 4^th (the birthday of Charles Nelson, the original distiller in the family), Nelson’s First 108 is a commemoration of the last time Green Brier Tennessee Whiskey was produced, one hundred and eight years ago (Charles Nelson closed the distillery in 1909 because of Prohibition).

Nelson's Green Brier Distillery — Image used with permission by copyright holder

The whiskey is wheated, omitting the rye that now finds its way into Tennessee whiskeys. In addition, only 108 30-gallon barrels were created two years ago when the recipe was produced by the current owners of the distillery, Andy and Charlie Nelson.

From those 108 barrels, approximately 2000 cases of 375mL bottles were produced, split between two different versions of the release. The “green label” will contain a 90-proof blend while the “gold label” will be a single barrel expression that is released at cask strength.

Once the first set of cases are gone, they’re gone. Future distillations will be produced in full-size 53-gallon barrels, which will yield a whiskey of a slightly different flavor due to the surface area contact between wood and whiskey. The first bottles of 53-gallon Tennessee whiskey will be released in 2019, with four years of aging under their belt.

With so few bottles available, the best bet is to get yourself down to Nashville and get some before it’s gone. Thankfully, the Tennessee Whiskey Trail has the perfect plan in place, allowing you to not only check out Nelson’s Green Brier Distillery, but every other distillery in Tennessee, too.

Former Digital Trends Contributor

Sam Slaughter was the Food and Drink Editor for The Manual. Born and raised in New Jersey, he’s called the South home for…

Food & Drink

These are the 7 classic tequila cocktail recipes you need to know

Mixing a drink with tequila as the star? Here are the recipes you ought to make

Classic margarita cocktail with salty rim on wooden table with limes and drink utensils

Tequila is a big player in the rich canon of cocktail culture. The agave spirit serves as the backbone of everything from a classic margarita to a refreshing Paloma. In short, if you have a home bar, it better have a few decent bottles of tequila in the mix to whip up cocktails with tequila.

While there are some great sipping tequilas, much of what's out there tends to do better with some complementary ingredients; that's where these classic tequila cocktails really shine, blending the earthy and spicy punch of tequila with bright-as-the-sun citrus and more.

Food & Drink

A Michelin-recognized restaurant’s guide to pairing drinks with Indian cuisine

From beer to wine to cocktails, the experts at Chola Coastal Indian Cuisine break down all the details.

bowl of Indian shrimp black background

When it comes to beverage pairings, French and Italian food holds the spotlight in America. But with its vast range of spices and variety, Indian food is also an amazing culinary landscape when it comes to drink pairing. If the idea of ice-cold lager combined with spicy shrimp baghari jhinga doesn't excite you, we don't know what will.

For expert guidance, we spoke with Chola Coastal Indian Cuisine in New York City. Recognized in the Michelin Guide and a favorite of Martha Stewart, Chola breaks down every pairing from beer to wine to cocktails.
Beer
The shrimp baghari jhinga at Chola. Chola

Food & Drink

You need to try these incredible beef marinades

A good piece of steak starts with a good marinade. These are the ones to make

Soy-marinated flank steaks on a wooden chopping board from the Food Network

There are a thousand tips and tricks to achieving a flavorful, tender, juicy, and delicious beef dish. Dry brining, tenderizing, and of course, marinading beef are wonderfully easy ways to ensure perfectly seasoned, melt-in-your mouth, incredible texture. But what goes into a steak marinade? How do you do it? How long should you marinate your beef?
What is a marinade?
A marinade is basically a prepared sauce that goes onto meat before cooking, not after. The meat is placed in the sauce (marinade) inside a leak-proof container to allow the marinade ingredients to slowly break down the beef proteins.

A steak marinade is a sauce that contains fat, acid, and seasonings. Fat can be an oil, buttermilk, mayonnaise, or yogurt. An acid can be lemon, limes, oranges, any type of vinegar, wine, or tomatoes. The seasonings can be paired with the acid to create a flavor profile. The fat will create moisture and will allow any fat-soluble ingredients to be absorbed into the meat.