In 2013, Tennessee codified the production standards for Tennessee Whiskey, requiring it to meet bourbon criteria—at least 51 % corn mash, aged in new charred oak barrels—plus charcoal mellowing through the Lincoln County Process.
Tennessee Whiskey is a specific type of American straight whiskey that meets all requirements for bourbon but includes one additional key step: filtering through sugar maple charcoal before barrel aging, known as the Lincoln County Process. It must also be produced in the state of Tennessee to be labeled as such.
Whiskey production in Tennessee began with Scotch-Irish settlers and by around 1825, charcoal filtration was being used in Lynchburg. Following Prohibition, Jack Daniel’s resumed production in 1933 as the state's first licensed distillery.
In 2013, Tennessee codified the production standards for Tennessee Whiskey, requiring it to meet bourbon criteria—at least 51 % corn mash, aged in new charred oak barrels—plus charcoal mellowing through the Lincoln County Process. This process imparts a smoother flavor by reducing harsh compounds
