Unknown Story

It begins in the spring cave, where water seeps through a limestone bedrock, removing iron. Cave water is collected below the surface and fed into a pipe system.
Then it passes through the Cereal Mill, where 450 thousand kg of high-quality cereal is poured into a machine called a hammer mill, where it is crushed and thinned.
JACK DANIELS
Afterwards it travels through the fermentation section, which contains 60 massive steel tanks, each with a capacity of 1150 thousand liters.
The steam rises through the upper tubes, eventually exiting via a condenser to become liquid.
Then it goes through the Stills, where it is heated to 93 degrees Celsius by passing through hot metal plates.
The whisky from the stills is routed through pipes and goes through 3 metres of charcoal, which is why Jack Daniels is known as Tennessee whisky.
Here is the filtration chamber, which houses the charcoal tanks.
The Filling Zone is one of the most dangerous sites, with 3800 liters of whisky poured daily.
The Filling Zone is one of the most dangerous sites, with 3800 litres of whisky poured daily.

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