tennessee WHISKEY

What is Tennessee Whiskey: Taste and Tradition

What makes Tennessee Whiskey different?

Ever stood in the whiskey aisle feeling a bit puzzled? You see bourbon, you see rye whiskey, and then there’s Tennessee whiskey. It looks similar, often sits nearby, but what is Tennessee whiskey exactly? Is it just bourbon with a Tennessee address?

Well, not quite. Although they share a lot of DNA, there’s a specific step in the whiskey making process that sets it apart, a technique often called the Lincoln County Process. You’ll learn the key differences and understand just what is Tennessee whiskey after reading this.

Let’s sort out this smooth sipper from the Volunteer State, exploring the requirements for distilled spirits legally allowed to be labeled Tennessee whiskey.

The Bourbon Connection (and Difference)

First things first, Tennessee whiskey owes a lot to bourbon, leading many to wonder about the Tennessee whiskey-bourbon connection. Think of bourbon as the parent category. To even start the conversation about Tennessee whiskey, you need to know the bourbon basics.

Federal rules define what makes a bourbon a bourbon. These regulations ensure quality and consistency across whiskey production. They’ve been around for a long time, shaping American whiskey.

Any whiskey labeled bourbon must follow these specific production rules, establishing a baseline that Tennessee whiskey also meets before adding its own requirement.

The 51% Corn Mash Bill

To be called bourbon, the recipe, or mash bill, must contain at least 51 percent corn. Corn gives bourbon its characteristic sweetness and forms the foundation of its flavor. Without that corn majority, it just isn’t bourbon; the minimum percent corn is non-negotiable.

The remaining grains are usually rye and malted barley, though wheat is sometimes used instead of rye. Rye adds spice, while barley provides enzymes crucial for fermentation. Some craft distillers experiment with other grains, but the 51 percent corn rule remains for bourbon and, consequently, for Tennessee whiskey.

This 51% corn rule is the first gate any whiskey produced and labeled as Tennessee whiskey must pass through.

New Charred Oak Barrels

Bourbon must be aged in brand new oak containers, which are almost always oak barrels. These barrels must be charred on the inside before filling. There’s no minimum aging time legally required for a spirit to be called bourbon, but specific types have requirements.

If it’s labeled “Straight Bourbon,” it needs at least two years of aging whiskey in those charred oak barrels. The charring process caramelizes wood sugars and breaks down lignins and other wood compounds. This gives the whiskey color and loads of flavor like vanilla, spice, and rich caramel notes during barrel aging.

Using new barrels means each batch gets a fresh infusion of wood character; used barrels cannot impart the same intensity of flavor required by law. This rule also applies to Tennessee whiskey brands, contributing significantly to the final whiskey taste.

Distillation and Aging Proofs

Whiskey distillation separates alcohol from the fermented mash, concentrating the spirit. Bourbon can’t be distilled higher than 160 proof (80 percent alcohol by volume). This restriction keeps flavorful compounds found in the grain from being too far diminished or removed during the distillation process.

When the new spirit goes into the charred oak barrel for aging, it can’t be higher than 125 proof (62.5% ABV). But it can be lower, and a lower entry proof is thought by many distillers to allow for more interaction between the whiskey and the wood over time. These specific proof points are strict rules within the whiskey industry.

Again, those making Tennessee whiskey follow these same distillation and entry proof standards as part of the process called making Tennessee whiskey.

The Defining Step: What is Tennessee Whiskey’s Secret?

So, if Tennessee whiskey follows all those bourbon rules, what makes it different? It comes down to one extra, mandatory step. This step happens after distillation but before the whiskey aging period begins.

This crucial process is called the Lincoln County Process, though some simply call it the county process or charcoal mellowing. It’s the heart of the answer to “what is Tennessee whiskey?” This specific filtering process is what legally and historically separates many Tennessee whiskeys from bourbon.

Almost all major Tennessee whiskey producers, including the famous Jack Daniel’s, employ this method, making it a hallmark of the style.

Charcoal Mellowing Explained

The Lincoln County Process involves filtering the raw, unaged whiskey (often called white dog or new make spirit) through charcoal. This isn’t just any charcoal; it’s made exclusively from sugar maple trees. The spirit is slowly dripped or gently pumped through large mellowing vats packed several feet deep with this special maple charcoal.

Why is this done? The charcoal acts as a very effective filter. It removes certain heavier oils, fatty acids, and potentially harsh-tasting volatile congeners from the new spirit through adsorption. The fundamental idea is to mellow the whiskey before it even touches the inside of an oak barrel.

This charcoal filtering is believed to result in a smoother, more approachable final product, influencing the ultimate Tennessee whiskey taste. Distillery guides and master distillers often state this mellowing is key to their spirit’s signature character. It subtracts perceived harshness, potentially adding a subtle smoothness or sweetness.

Why Sugar Maple?

The choice of sugar maple wood is traditional and intentional. Early distillers in Tennessee, likely through trial and error, determined that charcoal made from sugar maple trees worked best for this specific purpose. It imparts minimal flavor itself, unlike oak charcoal, but excels at filtering the whiskey.

Making the charcoal is also a specific process. Producers stack sugar maple wood timbers into ricks, burn them carefully down to embers, and then douse the fire quickly with water to create the charcoal pieces. These pieces, often around pea-sized, are then packed into the large charcoal mellowing vats, sometimes ten feet deep or more, ready for the filtering process.

This dedication to using sugar maple charcoal is a significant part of the heritage and technique associated with making Tennessee whiskey. It connects the spirit directly to the local resources of the state, specifically the sugar maple trees.

Legal Definition Takes Shape

For many years, Tennessee Whiskey was more of a traditional descriptor and regional practice than a strictly defined legal category separate from bourbon. But that changed in the 21st century. The move caused considerable discussion within the whiskey community.

In 2013, the Tennessee General Assembly passed House Bill 1084, a significant piece of the Tennessee whiskey law. This state law officially defined Tennessee Whiskey in statute. It essentially codified the traditional practices, including the Lincoln County Process, into legally binding requirements for spirits labeled as such.

This law cemented the style’s requirements for producers making whiskey within the state who wished to use the designation “Tennessee Whiskey” on their labels. It ensured that anything called Tennessee whiskey met a specific standard.

The Tennessee whiskey law states that to be labeled Tennessee Whiskey, the distilled spirit must:

Be manufactured in Tennessee.
Have a mash bill of at least 51% corn.
Be distilled to no more than 160 proof (80% alcohol by volume).
Be aged in new, charred oak barrels.
Be entered into the barrel for aging at no more than 125 proof (62.5% ABV).
Be filtered through maple charcoal prior to aging (the Lincoln County Process).
Be bottled at a minimum of 80 proof (40% alcohol by volume).

Interestingly, the law included a specific, grandfathered exception for one distillery, Benjamin Prichard’s in Kelso. They successfully argued their historical methods predate the common adoption of the Lincoln County Process and don’t include it. This exemption highlights the sometimes-contentious nature of codifying traditional whiskey definitions.

This state law effectively firmed up what many consumers and whiskey enthusiasts already considered the standard for anything called Tennessee whiskey.

The Role of the TTB

While Tennessee has its specific state law, federal regulations also play a part in alcohol labeling. The Alcohol and Tobacco Tax and Trade Bureau (TTB) is the federal body regulating alcohol production, importation, and labeling across the United States. Within the United States, the TTB does not have an official definition for Tennessee Whiskey, but for international trade and export purposes, the TTB recognizes Tennessee Whiskey as a distinct product type. This makes things a little confusing, but we will explain.

Federally, for the purposes of international trade and export, Tennessee Whiskey is classified as a straight bourbon whiskey that has met the additional requirements mandated by Tennessee state law. It’s a straight bourbon authorized under TTB regulations to be designated as Tennessee Whiskey because it meets the state’s specific manufacturing location and maple charcoal filtering requirements.

However, within the US, the accepted legal definition is the Tennessee state law’s definition of Tennessee Whiskey, which does not require it to be a “straight bourbon whiskey” (as the federal law states). This means that the federal law is more strict in it’s definition when it comes to exports of Tennessee Whiskey by requiring that it be a minimum of 4 years old (part of the straight bourbon whiskey definition).

A Taste Profile Journey

Okay, rules and regulations are one thing, but what does Tennessee whiskey actually taste like? How does that distinctive charcoal mellowing step, the county process called Lincoln County, potentially change the final whiskey taste? Describing taste is always subjective, but common threads emerge among different Tennessee whiskey brands.

Generally, Tennessee whiskeys offer many familiar bourbon notes, thanks to the shared requirements. You’ll likely find vanilla, caramel, and toasted oak flavors. These characteristics come primarily from the high corn mash bill and the mandatory aging in new charred oak barrels.

However, the charcoal filtering process often makes its presence subtly known. Many people describe Tennessee whiskeys as smoother or lighter in body compared to some bourbons of similar age and proof. The filtering might strip out some heavier congeners – chemical compounds produced during fermentation and maturation that contribute flavor, aroma, and texture.

Some tasters also pick up a faint hint of charcoal or a light, sweet smokiness, quite different from the peat smoke in Scotch whisky. It’s typically more of a background note, perhaps perceived as a clean sweetness or a soft finish. The overall impression for many is one of smoothness and easy drinkability.

Jack Daniel's Tennessee Whiskey on a truck

Major Players and Distilleries

When you think of Tennessee whiskey, two names usually dominate the global landscape… Jack Daniel’s and George Dickel. These iconic whiskey brands have largely defined the category for drinkers worldwide for generations. But the scene is definitely growing, with exciting new players entering the market.

Jack Daniel’s Influence

You simply cannot discuss Tennessee whiskey without talking about Jack Daniel’s. Located in the small town of Lynchburg (ironically, in a dry county, Moore County, not the original Lincoln County where the process name originated), it’s the best-selling American whiskey globally. For countless people around the world, Jack Daniel’s IS Tennessee whiskey.

The distillery, officially registered in 1866, making it the oldest registered distillery in the US, strictly adheres to the Lincoln County Process. They go so far as to make their own sugar maple charcoal on-site by burning stacks of maple wood. Their ubiquitous black-labeled Old No. 7, often just called Jack Daniel’s or JD, is the benchmark example and the introduction to the category for millions. They also offer premium expressions like Gentleman Jack (which is charcoal mellowed twice), Single Barrel Select, Single Barrel Barrel Proof, Jack Daniel’s 10 year, 12 year, and recently released (2025) Jack Daniel’s 14 year, along with the Coy Hill brand and various rye whiskey options which, while made at the distillery, are not labeled Tennessee Whiskey unless they meet all requirements including the LCP.

The massive scale and marketing power of Jack Daniel have cemented Tennessee Whiskey’s place on the world stage. Their visitor center offers tours detailing their entire whiskey making process, emphasizing the charcoal mellowing. Legends like former Master Distiller Jeff Arnett have become synonymous with the brand’s quality.

George Dickel’s Approach

The other major historic producer shaping the perception of Tennessee Whiskey is George Dickel, located near Tullahoma at the Cascade Hollow Distillery. They also champion the charcoal mellowing process as essential to their identity. Interestingly, they follow an old Scottish tradition and spell their product “Whisky” (without the ‘e’).

Dickel employs a slight, notable variation on the typical charcoal mellowing process. They chill their whisky before it goes through the sugar maple charcoal filter. They believe this chilling step improves the mellowing effect by causing some lipids and proteins to precipitate out, potentially leading to an even smoother spirit, akin to how cold weather was traditionally thought to affect whisky making.

George Dickel offers a range of expressions, including their popular No. 8 and No. 12 bottlings, a Barrel Select option, and rye whisky. Their products are often known for a slightly different, sometimes described as flinty or mineral-like, profile compared to Jack Daniel’s offerings, showcasing the subtle diversity within the style.

The Craft Scene and Nelson’s Green Brier

It’s certainly not just the two giants anymore. Tennessee is experiencing a vibrant craft distilling boom, mirroring trends across the United States. Several smaller, often family-run distilleries are now producing high-quality whiskey that meets the legal definition of Tennessee whiskey, adding depth and variety to the whiskey types available.

Distilleries like Chattanooga Whiskey Co., Corsair Artisan Distillery, and notably, Nelson’s Green Brier Distillery in Nashville are making names for themselves among whiskey enthusiasts. Nelson’s Green Brier has a particularly fascinating story, reviving a family legacy that was one of the largest producers of Tennessee Whiskey before Prohibition.

These craft producers often experiment with different mash bill percentages (while always keeping corn at 51% or more), yeast strains, barrel entry proofs, and aging techniques within the legal boundaries. This innovation adds more excitement and choice to the Tennessee whiskey category, proving the definition allows for creativity.

Is It Just Marketing? The Debate

The 2013 Tennessee law that formalized the definition of Tennessee whiskey wasn’t passed without some industry debate. For years prior, discussions simmered about whether the charcoal mellowing process was truly significant enough from a sensory standpoint to warrant a separate legal category distinct from bourbon. Was the difference genuinely substantial, or mostly a matter of branding and tradition?

Proponents, led primarily by the larger, established distilleries like Jack Daniel’s, argued strongly that the Lincoln County Process fundamentally changes the character of the spirit before it even enters the barrel. They insisted it creates a unique smoothness and approachability that deserves its own classification, pointing to the long history of the process called Lincoln County within the state. They saw the law as protecting a vital part of Tennessee’s distilling heritage.

Critics, however, including some other distillers both inside and outside Tennessee, as well as some whiskey writers, argued that the perceptible differences between charcoal-mellowed Tennessee whiskey and non-mellowed bourbon could often be subtle. They suggested the push for a strict legal definition was partly a marketing effort to differentiate the major Tennessee whiskey brands and protect their market share. Some viewed the law, particularly its rigid requirement for maple charcoal filtering (with the Prichard’s exception), as potentially protectionist, possibly hindering innovation if interpreted too narrowly, especially concerning alternative filtering methods or woods.

This ongoing discussion highlights how history, regional tradition, specific production methods, state economics, and global business interests all intertwine in the classification of whiskey types. The 2013 Tennessee whiskey law settled the legal definition for spirits labeled Tennessee whiskey within the state, but conversations about the exact impact and necessity of charcoal mellowing continue among whiskey drinkers and experts.

Conclusion

Let’s circle back to our original question: what is Tennessee whiskey? It’s a distinct style of American whiskey meticulously crafted in Tennessee. It starts its life journey by following the established rules for bourbon – using a mash bill of at least 51 percent corn, adhering to maximum distillation proofs, and undergoing barrel aging exclusively in new charred oak barrels.

However, it takes a crucial, defining detour before that aging process begins: the spirit must be filtered through charcoal made from sugar maple trees. This step, known as the Lincoln County Process, is now enshrined in Tennessee law and is the key differentiator. It’s this filtering process that gives Tennessee whiskey its unique identity.

Table Of Contents: