Tennessee
whiskey is a bourbon whiskey that undergoes a filtering stage called the Lincoln
County Process, in which the whiskey is filtered through a thick layer of maple
charcoal before it is put into casks for aging. This step gives the whiskey a
distinctive flavor. The process itself is named for Lincoln County, Tennessee,
which is where the Jack Daniel's distillery was originally located. In 1871,
the Jack Daniel's distillery, and the surrounding area became part of the newly
created MooreCounty.
Presently, there are only two brands of Tennessee whiskey on the market: Jack
Daniel's and George Dickel.
Tennessee whiskey is
closely related to Bourbon but there are a few differences; Tennessee
whiskey must be produced in the state of Tennessee
and is always filtered through sugar-maple charcoal. The filtering process
usually takes 10 days to complete. Tennessee
whiskey was recognised as a separate style by US government officials in 1941.
A straight whiskey that is, for the most part, very similar
to bourbon, which is why it's sometimes called "Tennessee bourbon." It must be made
from a mash of at least 51 percent of a single grain (usually, but not always,
corn), must not exceed 160 proof (80 percent alcohol), must be aged in oak
barrels for 2 years and may only be diluted with water to no less than 80
proof. The biggest difference between bourbon and Tennessee whiskey is that the latter is
slowly filtered through large vats of sugar-maple charcoal, which gives it a
definitively sweet characteristic.
There are only two active Tennessee Whiskey brands: