Tennessee whiskey

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.

Whiskey aging at Jack Daniel's

Tennessee whiskey or Tennessee whisky is a sour mash of American 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^[specify]. 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 Moore County.

Presently, there are only two brands of Tennessee whiskey on the market: Jack Daniel's and George Dickel.

List of contemporary Tennessee whiskeys

• George Dickel – Open to the public as part of the American Whiskey Trail.
• Jack Daniel's – Open to the public as part of the American Whiskey Trail.

See also

• Bourbon whiskey
• Corn whiskey
• Moonshine
• Distillation
• American Whiskey Trail

External links

• The Whisky Guide
• "Tennessee Whiskey" (version of song)

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