Chattanoogans can get a two-hour peek behind the curtain at how their local whiskey distillery has earned national and international acclaim for bourbons with a complex, toasty flavor.
Chattanooga Whiskey began offering the “full proof experience” at its Riverfront Parkway distillery in August. The distilling team takes visitors through the entire process, ending with a chance to taste the brand’s flagship bourbon straight from the 4,000-gallon charred oak barrel where it’s finished.
Fans of Chattanooga Whiskey have several ways to describe the brand’s tasting notes, from dark chocolate to toasted marshmallow to s’mores and sweet tea. Whisky Magazine honored Chattanooga Whiskey as the Craft Producer of the Year in 2026. The distillery won the same U.S. honor and the global title of best craft producer in 2023.
The brand gets the same question often, said cofounder and CEO Tim Piersant: How does it achieve depth of flavor in a relatively short aging process? The company’s flagship bourbon, Chattanooga Whiskey 91, is aged over two years with current barrels at around 3 years old.
The answer begins with a special recipe that reflects the company’s trademarked style, called Tennessee High Malt. The recipe features a higher percentage of malted grains, or grains that have been sprouted and roasted, which add flavor from the beginning. Whiskey 91 begins with 75% raw corn from Catesa Farms, a family-owned Tennessee farm, and 25% malted rye and barley.