NASHVILLE, Tenn. (March 17, 2014) Under a year-old law Tennessee whiskey must be fermented in Tennessee from mash of at least 51 percent corn, aged in new charred oak barrels, filtered through maple charcoal and bottled at a minimum of 80 proof.
That resembles almost to the letter the process used to make Jack Daniel's, the world's best-known Tennessee whiskey, but state lawmakers are considering ease some of those requirements.
They say the existing rules make it too difficult for craft distilleries to market their spirits as Tennessee whiskey, a distinctive and popular draw in the booming American liquor business.
Jack Daniel's, however, sees the hand of a bigger competitor at work, Diageo PLC, the British conglomerate that owns George Dickel, another Tennessee whiskey made about 15 miles away.
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