Latest news with #Daniel's
Time Out
23-07-2025
- Entertainment
- Time Out
A Michelin-approved steakhouse is opening in Coral Gables this week
Fans of mouth-watering grilled meats, pastas, and fresh seafood will have a new destination to visit in Coral Gables beginning today, July 23. The Gioia Hospitality Group are officially opening the doors to Daniel's Miami, a modern steakhouse from the team behind Michelin Guide-recommended Daniel's, A Florida Steakhouse, one of the best restaurants in Fort Lauderdale. Located at 1500 San Ignacio Avenue, in the former Fiola Miami space (featuring the same team behind that restaurant), Daniel's Miami will offer a menu that includes a sourced steak program, local seafood, and house-made pastas in an elegant, comfortable European-style setting. 'We've been fortunate to build a loyal following in Fort Lauderdale, including many Miami guests who have asked for a Daniel's experience closer to home,' Fiola Miami founder Thomas Angelo said in a press release. 'Daniel's Miami will answer that call in a fresh, yet familiar space, with an exceptional menu, and the same incredible team our guests have come to know.' Unsurprisingly, Daniel's Miami's menu is heavy on steak. This includes premium cuts like Australian-sourced Stone Axe Wagyu and a tableside Wagyu prime rib from Strube Ranch in Texas. In addition to the beef-based options, the menu also features fresh seafood, including whole Dover sole, branzino, and the restaurant's signature lobster Fra Diavolo. Pasta dishes include rigatoni alla vodka and spaghetti alla chittara with truffles. The Bar at Daniel's Miami will feature an all-day menu, including a double-patty smashburger and cacio e pepe pasta. Drinks include rotating, curated craft cocktails, including soon-to-be favorites like the Canyon Margarita and Daniel's Martini, as well as an extensive wine list. It will be open for lunch, dinner, and even Sunday Brunch. Wagyu beef aficionados should circle the end of August on their calendars because Daniel's Miami has a special wagyu beef-centric event during Miami Spice (running from August 1 through September 30). It will offer a five-course Wagyu tasting as part of their Signature Miami Spice Experience.
Miami Herald
21-07-2025
- Entertainment
- Miami Herald
The steakhouse that took Fort Lauderdale by storm is opening in Coral Gables
When the owner of Fiola in Coral Gables announced in May that the restaurant was closing, longtime customers were surprised. The restaurant was considered one of the best Italian spots in town, known for its impeccable service, consistently good menu and an award-winning wine list. Now, diners will get the chance to experience the newest creation from Gioia Hospitality, already a hit in Fort Lauderdale. Daniel's steakhouse opens this week in the former Fiola location, with a brand new menu and a few aesthetic changes. But the heart of the restaurant hasn't changed much at all, according to owner Tom Angelo, founder of Gioia Hospitality. 'The team is completely intact, both front and back of house,' he said, adding that Gioia's culinary director Danny Ganem, and beverage director Daniel Bishop are along for the ride, along with Angelo's daughter and partner Kassidy. 'We're ready. We're very excited.' Daniel's, a concept that first opened in Fort Lauderdale in October of 2024, has already accomplished a lot in its first year, earning a spot in the 2025 Michelin Guide and opening the popular D's Sports Bar next door. Don't even think about popping in without a reservation on game night. The menu focuses on steak, obviously, offering a variety of different cuts including Australian wagyu and a wagyu prime rib that's prepared tableside in a nod to classic hospitality. But Fiola regulars will spot some old favorites on the menu, too, such as the rigatoni vodka and the basil Caesar salad, a Fiola specialty. What's new are twists on steakhouse classics: a rich lobster mac and cheese, oysters Rockefeller that use the delicate flavors of watercress instead of the usual mound of spinach, an artful crab cake that is most definitely not stuffed with filler. Also on the menu is the stunning corn pudding side dish, better than it has any right to be for such a modest name. Aside from a shift in the color scheme to a rich, dark green, which evokes and reinforces the steakhouse concept, the biggest change is the conversion of the bar into a more casual space. For starters, it now has two TVs. 'A good friend once asked, 'Can you roll in a portable TV so we can watch the Dolphins game?' ' Angelo said. 'That was feedback we got a lot — that people couldn't watch the Dolphins on Sunday, and they wanted to.' Now they can. Bar patrons can order from the regular Daniel's menu or the more affordable bar menu, which will include Chef Ganem's double patty smashburger, wagyu beef empanadas, cacio y pepe and the French dip sandwich from D's, which is one of the best on the earth. In another nod to affordability, Daniel's will be part of Miami Spice, the annual promotion that offers fixed price three-course menus at restaurants from August through September. Daniel's will offer lunch, dinner and brunch menus as well as a special five-course wagyu tasting experience. If it's half as good as last summer's pasta omakase special, it will be a hit. So many Fiola guests visited Daniel's in Fort Lauderdale that Angelo is confident the concept will find an audience. 'There are a lot of great Italian restaurants in Coral Gables,' he said. 'But a world-class steak house is missing, and I think we're going to provide that.' 'I think people will continue to come to the restaurant because they'll see the same level of hospitality as they did before,' he said. 'I think we'll resonate with them.' Daniel's Miami Where: 1500 San Ignacio Ave., Coral Gables Opening: July 23 Reservations: Resy
USA Today
09-06-2025
- General
- USA Today
Best flavored whiskeys for Father's Day, including ... salty watermelon
Best flavored whiskeys for Father's Day, including ... salty watermelon Don't overthink it. Flavored whiskeys are totally fine. Sometimes you need a break from big, barrel-influenced flavors. One of the truest pleasures in life is an occasional coffee mug filled with ice and Fireball. And though Fireball remains the oft-criticized king when it comes to mashed-up whiskey, there are several contenders for its throne. Thus, I'm kicking off our Father's Day week-long whiskey extravaganza with these gateway spirits to the harsher (but rewarding) world of bourbons, ryes and Scotches. Let's give some pre-mixed cocktails and various infused whiskeys a test drive and see what's worthy of drinking (or gifting). These are the flavored whiskeys I drank this year, ranging from forgettable to "not bad." Jack Daniel's & Coca-Cola ready-to-drink cocktails I was concerned about the carbonation in a pre-mixed cocktail. Fortunately, this can roars open with the familiar crack of a typical Coke and pours with the big, quickly dissipating head you'd expect from the unadulterated thing. I'm opting for the vanilla here, because that's always been my personal favorite. The smell off the top is more vanilla extract than vanilla syrup, owing to the seven percent alcohol by volume within. It's still appealing, but you know right away this isn't your typical midday caffeine boost. In fact, there's no caffeine at all -- reasonable, given the Kyle-shaped crater Four Loko left outside frat houses across the nation. (Which Kyle? Judging by the puka shell fragments around the rim, it was Kyle S. Services were held at the Quiksilver in the mall. Not the good one.) The first sip is boozy, but never burns. The whiskey works naturally with the vanilla, heightening the minor flavor you'd get from Jack Daniel's barrel aging. It works in sequences, going Coke-Jack-Coke, leaving you with sugary sweetness and carbonation to finish each sip. That's a bit rich, but it's also possible I'm not used to full-bodied Coca-Cola after spending the last two decades drinking whatever sugar-free version they had (I write about booze for a living, I need to conserve calories where I can). The downside is the lack of flexibility. This is a little too strong to taste primarily like Coke. It's a little too weak to taste like the cola and bourbons I'd make for myself at home. Jack Daniel's is going for a sweet spot with the greatest possible appeal and probably hit it. But there's a benefit to being able to mix your drink your way -- especially with a two-step cocktail like this. Even so, it's better than expected. The soda is full-bodied, the carbonation is crisp and the whiskey is apparent but not overpowering. Ol' Jacky D could have half-assed this one. He didn't. Five Springs Vanilla Maple Infused Bourbon The bottle is mysterious. We don't know what the ingredients are, what the origin of the infused flavors are, if there's been any color added or much else. We do get that it's 70 proof and from Bardstown, Kentucky, which is a nice start (there is a QR code on the neck. I am a lazy man, so I'm just gonna jump in instead). It smells like a fancy, boozy waffle. It tastes... like a boozy waffle. I have no idea what the aging on this is, but it's tremendously smooth and zero burn to speak of. That also means it's not especially complex. It's a scoop of ice cream on top of a warm stack of pancakes, not quite decadent but still very much leaning into its dessert roots. That sweetness is the headliner, but you get some roasted malt and a little oak later in the sip. That reminds you you're dealing with a little booze, though it doesn't feel like it clocks in at 70 proof. There's a little cinnamon lingering underneath but, yeah, the bottle promises vanilla and maple. The spirit delivers vanilla and maple. Heaps and heaps of it. It's lovely to sip over ice. It lacks the spice and snappy finish of a Fireball, but it's still an easy win. Duke & Dame Salted Caramel Whiskey I like a little salt in my whiskey. Granted, that's normally from a bit of sea spray in a coastal Scotch, but hey, I'm open minded. Same with the caramel; it's not too much of a stretch to bring these two whiskey-related flavors to the forefront. But it might be a stretch to lean heavily on them, because a little dab will do when it comes to either. The smell from the top of the pour (over ice) is like a Werther's Original hard candy. It's familiar in a 99 cent mini bottle sort of way. That's not necessarily a bad thing -- some of those cheap lil weirdos are awesome -- but that's where your mind goes. OK, so it smells... artificial. It tastes sweet up front, but the salt clocks in toward the end to help the finish clock in at not quite dry, but not as sloppy as you'd expect. There's a little warmth befitting a 70 proof spirit -- Duke & Dame doesn't hide its booze as well as some of the others on this list -- but there's nothing you'd consider a burn. That gives it utility as a change-of-pace sipper or a chilled shot. There isn't much do it besides caramel up front and a little salt in the back. But that's fine; you're not drinking it for depth and complexity. You're drinking it because it's easy and fun. That's probably not gonna impress your boss or rich friends, but it's still nice. Mash & Mallow S'mores Whiskey Well, we did it. We finally made the South Park Civil War reenactment liquor a reality. Granted, Mash & Mallow *isn't* S'mores Schnapps or 151 proof, but what possibly could be? Regardless, there's potential here -- the oaky, warm base of a bourbon could bring a little snap and balance to the sweet-on-sweet of a s'more. The smell off the top leans into this -- there's a little smoke, a little marshmallow and some graham cracker elements that... sorta come across as stale. I'm sipping this one over ice, which helps space out the big flavors within and thin out a denser spirit. And with some ice, this is actually pretty decent. There's a sweetness that lingers long after it leaves your lips, but you do get a little charred marshmallow and cracker before getting there. Despite what's effectively a blank check to dial up the boozy burn at the end in a flavored whiskey, Mash & Mallow never tastes like a 70 proof spirit. In terms of sting, it's closer to a 30 proof Rumchata than, say, a pull off a cheap Fireball knockoff. Your tolerance will come down to how much sweet you can handle -- and how much hangover you're willing to risk the next day, since I have to think this will take a ghastly toll. Mash & Mallow is a dumb idea executed smartly. It's nice to sit and sip with. It's a remarkably easy shooter. It's an easy win to bring to a tailgate. Despite all the ways this could have gone wrong, Mash & Mallow found a way to do it right. Old Smoky Whiskeys Old Smoky is best known for its moonshine, but the Tennessee-based distiller is honing in on that Fireball market for chilled shots that don't really taste like whiskey. I gave three of their new-ish offshoots a try, to varying effect. Salty Watermelon: The mint chocolate chip cream was the first Ole Smoky I drank -- passed around as a chilled shot during March Madness. But salty watermelon got the call to be the first one I reviewed because, well, salty watermelon. That's a hook right there. A whiskey that tastes like a summer cookout? Alright, I'm in. I'm drinking this (and all of these) over ice. With all respect to Ole Smoky, I feel like this lovely bottle does not clamor for the strict adherence of drinking it neat. Even with the ice, it smells absolutely potent with watermelon candy odors and a nice little ring of brine. It's incredibly appealing. And, yep, this is like drinking candy. The watermelon washes out any of the oak or mash. Which is fine, because the label assures me the lovely mahogany of the bottle is the result of caramel coloring. So that artificial flavor is doing a lot of work, but it's not like you didn't know what you were getting into. You're drinking salted watermelon whiskey from a moonshine company. There's a little harshness underneath, but that slips away under the distinct impression you're drinking a thin, boozy Jolly Rancher. That is a compliment. It is not good, but it is great. Salty Caramel Well, this one smells half like melted Snickers and half like... well, some off-brand flavored booze mini bottle I crushed in college or far too long after college to proudly admit. It's aggressively chemical and sweet. There's a bit of a maple syrup/antifreeze vibe that wafts through the room. It's a lot. Even with ice, it's a bit syrupy. With the caramel in tow there's a certain melted ice cream vibe in play. Which would probably go great in a big, boozy shake. On the rocks, it's overpowered and much less enjoyable than the salty watermelon. You start off with some low key sugar (substitute). Then, wham, that's a lot of caramel flavoring all at once. It's like pouring the crumbs from a box of Fiddle Faddle into your mouth, except with a little boozy aftertaste. It's probably fine as a shot, but might be a tough mixer in anything but a dessert drink. Mint Chocolate Chip Cream I love a good, dumb dessert shot. Living in Wisconsin has led me to Travis Hasse's pie liquors (which originated at the Missouri Tavern, one of the best bars in the state). This one, pouring thick out of the freezer and in need of refrigeration after opening, lends all the promise of melted ice cream. It smells like a two scoop cone dropped on the sidewalk on a hot summer day. Before the ants arrive, naturally. The first sip is, yep, melted ice cream. There's a little bit of spice toward the end, but nothing that would really tip you off to the booze inside until you get to a slightly warm aftertaste. It's minimal -- this is a 35 proof spirit, after all -- but it's there. The drink is dense and sweet and, honestly, a lot. That's a plus if you're looking for a quick dessert shot or adding it to a shake. In a cocktail it's a tougher sell. That aftertaste coats your tongue with sugary sweetness and artificial flavor, weighing you down afterward. If you've got a sweet tooth? It's probably not a problem. But it's a lot to handle as a sipper.
Miami Herald
09-06-2025
- Entertainment
- Miami Herald
‘Not a culinary wasteland': Can Michelin make Fort Lauderdale a dining destination?
Despite the endless sunshine and glorious beaches, the picturesque waterways filled with towering sailboats and robust yachts we can only gaze at with jealousy and longing, Fort Lauderdale has long existed as Miami's less important little sister. Legend has it, at least south of the Broward County line, that the Venice of America can't compete with the Magic City — especially in the culinary realm. The 2020 pandemic and the ensuing onslaught of out-of-town restaurants racing to Miami seemed to cement this mindset. The arrival of the Michelin Guide in 2022 only intensified the rush, ensuring that restaurateurs from New York, Los Angeles, Europe, South America and beyond showed up, eager to get in on the action. Now, though the spotlight remains trained further south, change is rumbling into Fort Lauderdale. Residential and retail development is booming, and a $1.2 billion project to renovate the Broward County Convention Center is underway just off the 17th Street Causeway, where a new 801-room Omni Hotel is rising. Young professionals are moving downtown, bringing disposable income and a demand for cool places to hang out. Upscale tourists are in need of high-end spots to live it up. And more than a few Miami chefs and restaurateurs have been willing to give Broward a try. Fort Lauderdale has always had its favorite dining spots, from the red sauce wonderland of Anthony's Runway 84, which was remodeled three years ago, to beloved holes-in-the-wall like Southport Raw Bar and Kelly's Landing. Some older icons are returning to life, too: the iconic Mai Kai was renovated and reopened in 2024, and earlier this year the rotating bar atop the newly renovated Pier Sixty-Six resort began (slowly) spinning once again. But when Michelin finally sent its anonymous inspectors to the city, even awarded one of its coveted stars to a restaurant in a glamorous beachfront hotel, Fort Lauderdale showed it was capable of raising the culinary bar. Miami chefs take their talents to FTL Miami chefs have staked a claim in Fort Lauderdale over the past few years. Chef Timon Balloo, founder of Midtown's now-shuttered Sugarcane, opened The Katherine in 2022, while in 2024 Tom Angelo, owner of Fiola in Coral Gables, opened Daniel's, a Florida Steakhouse near the Henry Kinney Tunnel with his daughter Kassidy Angelo and Chef Daniel Ganem. Its next door neighbor and little sister, D's Sports Bar, has become a hangout for South Florida sports fans, packed every game night. Daniel's has become so successful that Angelo is transforming Fiola into a second location of the steakhouse this summer. Executive Chef André Bienvenu, who spent 26 years in the kitchen at Joe's Stone Crab, is now at Catch & Cut on Las Olas Boulevard, while the creator of Wynwood's beloved KYU, Michael Lewis, just opened Ukiah Asian Steakhouse along the riverfront. 'It's long overdue,' Stacy Ritter, president and CEO of Visit Lauderdale, says of the growth. 'There are many options north of the border. We're not a culinary wasteland.' The culinary spark in Fort Lauderdale comes at a time when the city itself is booming. The Fort Lauderdale Downtown Development Authority estimates hotel room capacity is up 290 percent since 2018, with 278 restaurants now operating downtown, a 22 percent increase since 2022. With such growth, the restaurant scene usually expands, too, something that has been a bit of a struggle in the past, according to Charlie Ladd, board member of the Fort Lauderdale Downtown Development Authority and President of Barron Real Estate. 'Landlords have not been as aggressive as you would find in the Design District, where they went out and pursued some really top notch restaurants,' Ladd said. 'Same with Wynwood, where they aggressively tried to bring in names. But it's fascinating, because whenever we do compare restaurants, for instance, the Louie Bossi on Las Olas, they do up to double what the other Louie Bossi operations do in Boca, Delray and West Palm. Earls just opened. They're doing monster numbers on Las Olas, too.' The Michelin effect Part of turning things around in Fort Lauderdale, Ladd said, is 'getting venues that are appropriate for the upscale restaurants. The Four Seasons was an appropriate venue. They went out, aggressively looked, and they got themselves a Michelin-star restaurant.' The restaurant in question is the chef's counter at MAASS, which earned Broward County's first Michelin star. The 14-seat counter is located inside MAASS and serves a separate tasting menu (a calculated choice: Michelin has rarely met a chef's tasting menu it didn't like). MAASS is the brainchild of chef and restaurateur Ryan Ratino, whose portfolio includes Jont in Washington, D.C. and Omo by Jont in Orlando, which also earned a Michelin star in 2025. Executive Chef David Brito, who runs the kitchen in Fort Lauderdale, said that diners were intrigued by the restaurant because of Ratino's reputation, but the Michelin star has heightened interest. 'The day after it was announced, it doubled our reservation count,' Brito said. 'It makes a huge impact. And we hear it — everyone has heard we got a star. I think it's obviously uplifting for the city, and it only opens more doors for many more restaurants.' The Four Seasons is also home to another Michelin-recommended restaurant, Evelyn's, helmed by Chef Brandon Salomon. Evelyn's, which serves stunning Mediterranean food with an ambitious wine program and lovely side view of the Atlantic, was named to the 2025 Michelin Guide but hasn't earned a star yet, but the possibility has fueled Salomon and his team to present flawless hospitality. Salomon, who has been at Evelyn's for three years, has seen a change in the city during his time here. 'When I first came here, the scene was still finding its identity,' he said. 'Now I feel that we've come to a real culinary personality, and it's starting to take shape. Having the Michelin guide here as of this last year, it's really putting Fort Lauderdale on the map and making sure that the residents see us as a culinary city. They know that you don't have to go to Miami to get a great dinner.' 'We need that upscale user' Ritter from Visit Fort Lauderdale said that despite the fact the city reached out to Michelin for consideration, she was initially a bit skeptical about the process of paying the guide. Tourism bureaus and cities pay to be evaluated, and in Fort Lauderdale, the price tag was $90,000 for a year, Ritter said. Even then, there's no guarantee any restaurants will earn a star, a recommendation or a Bib Gourmand designation (awarded to more affordable restaurants that offer great food at a good price). 'There's no guarantee you'll get anything,' she said. 'They make that clear. They don't tell us anything. You can give them a list of recommendations, but there's no guarantee they'll even go to those places.' Now, though, witnessing the excitement around the awards, which included a Bib Gourmand for the Italian spot Heritage and the addition of Evelyn's, Daniel's and Larb Thai to the guide, she says Fort Lauderdale wants the guide to return next year. 'When Michelin came to Florida a couple of years ago, we were kind of pissed off that Visit Florida didn't sent them to Broward,' she said. 'So we decided we'd do it ourselves. . . .We're thrilled that it finally happened.' There's another reason having Michelin-rated restaurants is important to a city, said Ladd of the Downtown Development Authority. 'So say I'm Steve Ross [owner of the Miami Dolphins], and I'm trying to get all the big New York players to come here. What do I need for them to be there? I need great hotels. I need great restaurants, because that's the level of amenities that those corporate players are used to. That's why it's important. It's part of a package of why someone would choose to live or to bring their their employer base to a city. 'Fort Lauderdale, we need that upscale user. So if you don't have a great hotel, you don't have great restaurants, and I can live anywhere I want, am I going to come to Fort Lauderdale? Some people do, but we'll get a lot more as we get those amenities.' Tom Angelo of Daniel's, which draws diners wanting such an upscale dining experience, agrees that having the guide in Fort Lauderdale is helpful. 'Certainly the star is going to move the needle more than being in the guide, but we've gotten some attention, and we can see more reservations,' he said. 'Our business has been consistent.' But although Michelin has arrived and the food scene is growing, restaurateurs should still consider the demographic makeup of the city before trying to open here, Angelo said. 'For example, the tourist demographic is different than Miami. You have to say, OK, what are these tourists looking for? Are they looking for a tasting counter experience? Miami has a lot of young people 24 to 30 that love, say, Sunny's Steakhouse. It's cool. It's a great vibe. When I was 24 or 25, I want to go to those places. Those may not be the same places that a 60-year-old tourist from Iowa may want to go to.' Forcing the city to 'level up' Still, the arrival of Michelin has the power to shape Fort Lauderdale's culinary scene, said Rino Cerbone, founder and chef at Heritage, who spent two and a half years getting his always-packed restaurant off the ground, only to have it shut down a month later because of the 2020 pandemic. 'It's huge,' he said. 'It means our city is a force to be reckoned with,' he said 'It's forcing the city to level up now and maintain the standards this city needs. And it's just the beginning.' Of course, he pointed out, there are always improvements to be made. 'As a local and impatient chef, I would like to see more changes,' he said. 'I would like to see more chef-driven concepts come to our area. I want to see people take their shot at Fort Lauderdale. I want to see more people bring more culture to this little big city, and I think this is definitely going to help people feel confident that maybe they can find a home here.' Timon Balloo of The Katherine agrees with this assessment. 'I personally hope it brings some cool, young, diverse chefs to roll the dice and come to Fort Lauderdale,' Balloo said. 'Some rock and roll new guys, like the chef from Palma [Juan Camilo Liscano] or the couple from Recoveco [Maria Teresa Gallina and Nicolas Martinez]. Tam Pham of Tam Tam is awesome, too. These are the torch carriers of South Florida. If Fort Lauderdale grows like this, we'll grow with it.'
Daily Mirror
09-06-2025
- Entertainment
- Daily Mirror
Jack Daniel's fans are just realising 'Jack' didn't create iconic whisky
Jack Daniel's Tennessee Whiskey is one of the most popular alcoholic spirits in the world, often enjoyed mixed with soft drinks, but many fans are only just discovering the brand's odd history Jack Daniel's is a name anyone with a penchant for whisky will recognise and is arguably the most recognisable brand of Tennessee whisky in the world. Founded in Lynchburg, Tennessee in 1875, the spirit uses a distilling technique known as 'sour mash', using fermented ingredients to generate a slightly sweeter and more robust flavour. Despite more than 14 million nine-litre cases of the drink being sold around the world in 2023, it seems many fans of the whisky are unaware of the history of Jack Daniel's. In fact, despite the moniker being synonymous with the alcohol industry, Jack wasn't the founder's name at all. Taking to Reddit, one booze connoisseur confessed: "Today I learned 'Jack Daniel' founder of Jack Daniel's real name was Jasper Newton Daniel." Indeed, American distiller and entrepreneur, Jasper was born in on September 5, 1849 in Lynchburg, where he died aged 62 in 1911. "Sounds better than a Jasper and Coke," explained one Reddit user in response, referencing the soft drink the whisky is most commonly enjoyed alongside. Another pointed out that contrary to popular belief, by definition Jack Daniel's isn't a bourbon whiskey. "Interesting," they said. "A lot of people also don't know that Jack Daniels is not a bourbon, but a Tennessee whiskey!" Master of Malt clarifies this online, meanwhile, stating: "The two [bourbon and Tennessee] are often confused. The short answer is, no, Jack Daniel's is a Tennessee whiskey. The slightly longer answer is yes, because Tennessee whiskey is a subtype of bourbon that meets all of the legal requirements for the spirit, but has additional requirements specific to its production in Tennessee." Elsewhere on Reddit, in a separate post, a user claimed they'd just discovered Daniel didn't come up with the whisky's recipe. "Today I learned Nathan 'Nearest' Green, a slave, taught Jack Daniel how to brew whisky," they penned. "He became Daniel's Master Distiller, and is now known as 'The Godfather of Tennessee Whiskey'. His son George also became a Master Distiller and some of his descendants STILL work for Jack Daniel's Whiskey to this day." Green is regarded as the first African-American master distiller on record in the United States. Jack Daniel's website clarifies this, revealing that a young Daniel befriended Green whilst working on Reverend Dan Call's farm in the 1850s. "It was through this relationship that Jack learned about whiskey making, the Lincoln County Process of charcoal mellowing, and developed life-long friendships with the Green family," the website states. It continues: "Eventually when Reverend Call's congregation and wife gave the preacher an ultimatum: walk away from making whiskey or walk away from his work as a minister, he made the decision to sell his business to Jack. And so Jack hired his friend and mentor, Nathan Green, who was now free as his first head distiller – or what we'd call a master distiller today." Responding to the Reddit post, one user penned: "Thank you for sharing this! I love my bourbon and this is a super cool story to tell while I drink it." A second proposed: "So Nathan Green created whiskey but the brand is called Jack Daniel... the Green family should create their own line of high end whiskey called Nathan Green."
