Narrated by Emmy-Award winning actor Jeffrey Wright, this beautifully shot short film, telling the story of the first known African-American master distiller, is about much more than whiskey. It is a story of honor, respect, and an unlikely friendship that could be the greatest American story you never heard.
Uncle Nearest Premium Whiskey honors the world’s first-known African American master distiller, Nearest Green. The brand is the fastest growing American whiskey in US history, and the portfolio is the Most Awarded American Whiskey or Bourbon of 2019, 2020 and 2021.
Our four ultra-premium whiskeys have garnered over 450 awards and accolades since the brand’s 2017 launch, with 54 Best in Class honors, including: Spirit Brand of the Year from Wine Enthusiast, two Chairman’s Trophies from Ultimate Spirits Challenge, back-to-back Master Blender of the Year awards from Whisky Magazine, Whisky of the Year from USA Spirits Ratings, and back-to-back honors of “World’s Best” at the 2019 and 2020 World Whiskies Awards.
Uncle Nearest is currently available in all 50 states and 12 countries, and is sold in more than 25,000 stores, bars, hotels, restaurants, as well as at its 323-acre distillery in Shelbyville, Tenn., dubbed as “Malt Disney World.”
Now Open on Thursday, Friday, Saturday, and Sunday
Nearest Green Distillery,
3125 Highway 231 N Shelbyville, TN
Add fruit and ginger liqueur to cocktail shaker. Muddle ingredients gently, just to break up fruit. Add Uncle Nearest and lime juice. Add ice and shake until well mixed and cold (approximately 10 seconds). Double strain into a chilled cocktail glass without ice. Garnish with skewered blackberries.
To give your cocktail some extra flare like shown in the photo, add some edible gold glitter to the rim of your glass as a garnish.
Combine orange slice, coffee bitters and chocolate simple syrup and muddle. Add Uncle Nearest 1856 and stir to combine. Place a cold brew coffee ice sphere into a rocks glass and pour cocktail over sphere. Garnish with an orange twist for some added color.
Chocolate simple syrup:
Combine one part Hershey’s chocolate syrup to one part water. Stir until fully combined.
Cold Brew Sphere:
Pour cold brew coffee into a spherical ice mold and freeze.
In an iced Collins glass, add Uncle Nearest and pineapple juice. Stir to combine. Top with ginger beer to taste but leave a little room in the glass. Finish with .75 oz of Banana/Cinnamon simple syrup. Garnish with grated banana chip and enjoy.
Banana/Cinnamon Simple Syrup :
In a pot over medium heat combine 2 cups water, 2 cups brown sugar, 2 cups organic banana chips, and 5 sticks of cinnamon broken in half
Bring to a light simmer while stirring. Once at a simmer, remove from heat. Allow to steep for 1 hour. Strain liquid from solids and chill before use.
Add 2 oz of Hibiscus Kiss infused Uncle Nearest 1884, plus all other ingredients to your cocktail shaker. Begin with a dry shake (without ice), followed by your wet shake (with ice) for 8-10 seconds. Double strain into a coupe glass. Garnish with a pinch of dry tea in the center.
Crockett Desert Gold Mesquite Honey Syrup:
Combine equal parts hot water and honey. Stir to combine. Allow to cool before use.
Hibiscus Kiss infused Uncle Nearest 1884: Combine one bottle of Uncle Nearest 1884 with 2oz of Loose Leaf Tea Market’s Hibiscus Kiss Blend (blend includes: hibiscus, chamomile, elderberries, calendula, and rose). Steep at room temperature until a dark ‘pomegranate juice’ color is achieved. Once the whiskey is done steeping, strain out any remaining tea.
Combine everything but Prosecco in a cocktail shaker with ice. Shake for 5 seconds, strain into a champagne flute and top with Prosecco. Using a vegetable peeler, remove a strip of peel from an orange. Express the oil from the orange peel over the cocktail and twist over the rim of the glass as a garnish.
This cocktail makes an excellent (Mother’s Day) brunch cocktail. For a larger batch, multiply the ingredients each by 10 and combine in a carafe or pitcher. Since you won’t be shaking with ice, add a small amount of water for dilution if desired. Stir to combine and refrigerate until cold.
Combine all ingredients except milk and stir to combine. Pour cocktail mixture into 1 oz of 2% milk and stir. Allow mixture to sit for 1 hour to 1 day in the refrigerator so milk can separate and curdle (this is the reaction you are looking for). Once milk has fully curdled, pour the mixture through a coffee filter to remove milk solids. Serve in a chilled Nick and Nora glass.
Honey tea syrup :
5 cup honey, 1.5 cup Black tea, 1.5oz Cynar
Combine .5 cups honey with 1.5 cups of hot water and 1.5 oz Cynar. Then steep black tea bags in the syrup mixture until desired flavor is extracted from the tea bags (2-3 minutes). Let mixture cool and bottle.
Combine all ingredients except Plum Sherry in a cocktail shaker without ice. Dry shake for 10 seconds, then add ice and shake again for 8-10 seconds. Double strain into a chilled cocktail glass and slowly pour Plum Sherry on top as a float.
Plum Sherry :
250 g Chopped Plums , 250 mL Amontillado Sherry
Combine and let rest in closed container for 48 Hours or sous vide at 53 degrees Celsius for 4 hours
Without foam- muddle mint and bar sugar in a cocktail shaker. Add Uncle Nearest, bitters, shrub and ice, and shake for 8-10 seconds. Strain into a chilled cocktail glass. With foam- combine whiskey, shrub and bitters in a cocktail shaker with ice and shake for 8-10 seconds. Top with fresh mint foam, berries and mint.
Triple Berry Shrub:
1 cup of Red Wine Vinegar, 1 cup of Wild Flower Honey, 1 cup of berries- Strawberries, Blackberries, Raspberries (equal parts)
Make as a hot shrub, allow to cool before straining.
Fresh Mint Foam:
In a foamer, add 6 egg whites, 3 oz lemon juice and 4 oz peppermint schnapps. Add the top and give a vigorous shake. Chill for at least 2 hours for the best smooth consistency.
Pour all ingredients into a cocktail shaker with ice. Shake 8-10 seconds, until blended together. Strain liquid into small part of the cocktail shaker and dump the used ice. Dry shake all ingredients again until well combined and frothy. Strain into a chilled coupe glass. Garnish with a pick of fresh movie theater popcorn.
Popcorn Washed Uncle Nearest:
Pour Uncle Nearest 1856 over hot, freshly popped popcorn. The popcorn should be buttered and salted. This can either be done by hand using Orville Redenbacher popcorn oil and sea salt or by popping a bag of Orville Redenbacher “Movie Theater Popcorn” in the microwave. Pour 250ml of Uncle Nearest for every 2 cups of popcorn. Let sit at room temperature for 1-2 hours then transfer to the freezer for 2-4 hours, or until oils have frozen. Strain out frozen oils and popcorn pieces from the whiskey. Now it’s ready to use in Second Act.
Combine all ingredients except Angostura in a cocktail shaker without ice. Shake for 8-10 seconds. Add ice and shake again for 8-10 seconds. Strain cocktail into a rocks glass over a large ice cube. Allow foam to settle. With a dropper bottle, place several drops of Angostura bitters in a circle on top of the cocktail. Run a toothpick through the drops to create a design.
Zest of 6 Lemons, 6 oz of sugar, 10 oz of fresh squeezed lemon juice
Peel the citrus, trying to avoid the bitter white part, and place the peels into a clean bowl. Add the sugar onto the peels and stir to coat them. With your hands, massage the sugar into the peels, releasing the oils into the sugar Let the mixture sit covered for at least 6 hours or overnight. Add fresh lemon juice to mixture after oils from peels are released to create a more liquid solution and stir to combine. Strain off the liquid from peels into a bottle to store.
Fill a Collins glass with ice to 3/4 full. Pour Kahlua first, followed by milk of your choice. Do not stir, so as to create a layered effect. In a cocktail shaker add espresso, Uncle Nearest 1884, simple syrup and ice. Shake 8-10 times. Strain on top of other ingredients already on ice in the Collins glass. Do not stir. Top with cinnamon as garnish. Now you can stir if desired.
Combine all ingredients in a mixing glass with ice. Stir for 15-20 seconds or until desired dilution and temperature are reached. Strain into a chilled cocktail glass.
Sunflower Seed Simple:
Use a 2:1 ratio (by weight) of roasted/salted/shelled sunflower seeds, and sugar. In a jar, combine seeds and sugar. Slowly add just enough hot water to dissolve the sugar. Take a pot and double boil the jar on med-low until the sunflower seeds start to darken. Take off heat, strain and pass through a coffee filter while the liquid is still hot. Cool, bottle, and serve.
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