Whisky Advocate Exclusive: The Allman Brothers Band has a New Whiskey to Celebrate a Big Anniversary

Founded in Jacksonville, Florida in 1969, The Allman Brothers Band grew to be one of the most influential rock groups in American music. An early Southern rock pioneer, the band’s run spanned 45 years, and their music inspired prominent musicians like Lynyrd Skynyrd, Widespread Panic, The Marshall Tucker Band, and Tom Petty, in addition to a slew of spin-off groups including Gov’t Mule and The Allman Betts Band.

Today marks a milestone for the band: the 53rd anniversary of its third studio album, “Eat a Peach.” On top of having hits like “Melissa” and “Blue Sky,” the record was also a defining moment in the group’s history, as it was the first album released following the death of founding member and lead guitarist Duane Allman, who died in a tragic motorcycle accident at the age of 24 while the album was still being recorded. To commemorate the anniversary, the Allman Brothers estate has partnered with Three Chord Bourbon—the Michigan-based blending house owned by Rock N’ Roll Hall of Famer Neil Giraldo—to release a very special whiskey.

A Peach of a Whiskey

The new whiskey is the second Allman Brothers X Three Chord collaboration in its Backstage Series—a program that gives musicians a chance to put together their own whiskey alongside Three Chord master blender Ari Sussman. The partnership kicked off in late 2022 when Sussman and the team were contacted by David Spero, the longtime manager of Allman Brothers co-founder Dickey Betts. Spero told them that Betts had heard about the program and that both of them were interested in partnering with Three Chord to create a whiskey for the band. “How often does an opportunity like that come along?” muses Sussman, noting that it was a once-in-a-lifetime chance to work with a “legend” like Betts. The Allman Brothers estate was also brought into the picture and thus began the start of a four-way partnership.

From the start, there were a few ground rules: The whiskey had to connect with Allman Brothers fans in a meaningful way, and all the parties wanted to play an active role in determining what it would taste like—receiving samples regularly as the recipe was honed over time. The estate also wanted some type of peach iconography to be included on the label as a reference to “Eat a Peach.” That request gave Sussman the idea to make peach a central flavor in the whiskey, and after some brainstorming and around 10 different prototypes, everyone agreed on making a blend of bourbon finished with toasted peach wood. It took over a year for the exact recipe to get dialed in, but after numerous tastings they landed on a blend of 6 year old Indiana bourbon and 3.5 year old Tennessee bourbon. Their first collaboration hit shelves in July of last year at a suggested retail price of $50. It was a somber release, as Betts passed away just months ahead of the whiskey’s launch.

But one of those earlier prototypes hung around in Sussman’s mind. While putting together the first release, he formulated an older blend of Kentucky bourbon and Tennessee whiskey that really stood out. “It was, in and of itself, a bottle-worthy product,” says Sussman, noting that the team really liked it as a base blend, but ultimately set it aside. Inspiration would strike after the first blend was released when Sussman was contacted by Steve Bashore, a friend who oversees the production at George Washington’s Distillery at Mount Vernon. Bashore called to congratulate him on the new whiskey, but also offered to donate some of his peach brandy barrels should Three Chord ever want to use them. Seeing the pieces coming together, Sussman took him up on that offer and used those barrels to finish his prototype Kentucky/Tennessee blend. He notes that the first samples were well received by the Allman Brothers and Three Chord teams, and thus the second collaborative release began to take shape.

This follow-up would undergo a number of changes before the recipe was finalized, but ultimately it was a blend of 9 year old Kentucky bourbon and 11 year old Tennessee whiskey distilled from a bourbon mashbill, which were mixed in an approximately 60:40 ratio. The Tennessee whiskey was aged in rejuvenated used barrels, which were broken down then reassembled and re-charred. Sussman claims that those maturation barrels played a big part in how the component tastes: He says that they have around the same vanillin content as new charred oak, but with far fewer tannins, which clears the way for a grain-centric sweetness that isn’t typically found in bourbon-mashbill whiskeys at 11 years old. The finish clocked in at 3–6 months, with the goal of bringing some viscosity to the mouthfeel along with a peach top note that really comes out on the nose and finish. Due to the inclusion of used cooperage, the final product is classified as an American whiskey, rather than a bourbon like its predecessor.

Three Chord is releasing some 2,000 bottles of this expression, which carries a suggested retail price of $200. It’s currently available for preorder online, with bottles scheduled to start shipping in late February and a limited retail launch to come next month. Three Chord confirmed that this is just the first new Backstage Series expression touching down in 2025, and that more will be coming over the year. While the exact players are yet undisclosed, the brand hinted that, alongside the usual slate of contemporary artists—like Halestorm, Underoath, and Theory of a Deadman—there will also be a collaboration with another classic band in the same vein as The Allman Brothers.

How Do The Three Chord Backstage Series: Allman Brothers Band Whiskeys Taste?

Toasted Peach Wood Finished Blend of Straight Bourbons (2024 Release)

ABV: 47.5%
SRP: $50
Preliminary Score: 90 points

The nose is quite fragrant, with tendrils of caramel curling around cinnamon raisin toast, cooked cherries, and a hefty helping of baking spice. On the silky-smooth palate, that spice is center stage, and while it’s warming, it never leaves you gasping for a glass of milk; eventually, it unfolds into flavors of candied nuts, dried apricot, maple scone, and vanilla frosting. More sweet spice creates a lovely throughline from start to finish, accented by white chocolate chips, cinnamon powder, and vanilla cupcake. Sugar and spice and everything nice!—Julia Higgins

Peach Brandy Barrel Finished American Whiskey (2025 Release)

ABV: 53.5%
SRP: $200
Preliminary Score: 91 points

Caramel fudge, maple syrup, raisin, and cinnamon sugar create a harmonious set of distinctly sweet scents for the nose. The palate is rich and kicks off with considerable cinnamon heat, which eventually simmers into blueberry syrup, chocolate-covered espresso bean, and a bit of baking chocolate. On the finish, black coffee, leather, cigar smoke, and chocolate ganache prevail, balanced by just a hint of stewed berries. This whiskey is moody, bouncing between baking spice and more bitter flavors, but it makes for a complex, intriguing ride.—Julia Higgins