Founder J. Arthur Rackham spent more than five decades working in the booze business before creating his own Tennessee Whiskey, which is named after a moniker his daughter gave him. It's made with a mash bill of corn (80%), rye (10%) and malted barley (10%), the former coming from local farmers within 50 miles of the distillery. Once the milling of the grains has taken place a 72-hour sour mash follows, then double distillation. First in a copper column still, then in a second pot 'doubler' still.
As this is a Tennessee whiskey, The Lincoln County Process is employed, which entails filtering the spirit through maple charcoal staves. Rackham does things a little differently by employing a light second round of maple charcoal filtration to increase the smoothness. Once matured, Daddy Rack is bottled at 40% ABV with no additional colouring, caramel or flavours.