Tennessee Whiskey: Toasting to Perfection

May 25, 2024

Tennessee Whiskey : Toasting to Perfection

Tennessee Whiskey is not only famous, it has also been leading the race for distilled spirits. The early founders of the United States carried the craft of making whiskey as they moved west. The climate, land, and water of Tennessee fortunately was almost perfect for the production of this distilled spirit.

So, they did make whiskey, and this iconic brand has remained popular for more than 150 years now.

Tennessee whiskey is a great option for mixing into classic highball drinks like ‘Jack and Cola’. Tennessee whiskey is also a good introductory option for beginners. Moreover, this spirit can also be sipped neat or on the rocks when you like it chilled. However, it lacks the complexity that many whiskey lovers look forward to.

The ‘Spirit’ of Tennessee Whiskey

Tennessee whiskey indeed is a kind of bourbon. Don’t ever have any doubts about that. Moreover, Tennessee spirits also meet the federal definition of bourbon. Including the necessity of having at least 51 percent corn. They are also aged in new charred oak barrels and are also free of any other additives.

According to state law, Tennessee whiskey must also be filtered through charcoal. This procedure is known as the Lincoln County Process. However, the only exception to this procedure is the Prichard’s Tennessee Whiskey. They use no charcoal. This particular brand of spirit was grandfathered in 2013 when the state defined the category.

The question that arises now is whether Tennessee whiskey is better than bourbon. The answer is an emphatic no. They are both good spirits and American Whiskey categories in their own right.

Nevertheless, Kentucky always had more distilleries producing whiskey than Tennessee. However, it is a historical fact that Tennessee was never far behind before Prohibition was enforced on the land. There were more than 700 distilleries producing the spirit in the state of Tennessee at the end of the 1800s.

It is equally true that both states have abundant corn cultivations. And which happens to be the main ingredient going into the production of bourbon. The limestone water available in both these states is ideal for cultivating corn and in the production of whiskey as well.

Additionally, temperature swings from hot summers to chilly winters effectively push maturing whiskey into the wooden interiors of the barrel. This is where the spirit takes on color and flavor.

Top 10 Tennessee Whiskey Brands

Nobody knows whether whiskey originated in Ireland or Scotland. However, both countries claim that they were the first to distill this particular spirit. However, both of them seem to make fine examples of this ultimate spirit. Welcome America! The new entry into the market. Many of these new brands have now been recognized in their own right. Especially for the distinctive flavor profiles they provide.

Tennessee however was not the first state in the union to start producing whiskey. There were others, near the turn of the 19th century, like Maryland, Pennsylvania, and Virginia who reached there first. Nevertheless, Tennessee as a volunteer state has become renowned over generations for some admirable distilleries generating the finest American whiskeys.

The main problem facing modern whiskey lovers is figuring out which Tennessee whiskey delivers the best spirit. Which brand consistently delivers the finest dark hues, well-heeled aromas, and well-rounded flavor profiles?

However, beyond doubt, it can be fun to find your way by tasting across an entire state dotted with distilleries. Nevertheless, we at Madyasara will save you some time and trouble. We have culled out the losers to deliver the ten best Tennessee whiskey brands on the market today.

Clayton James Tennessee Whiskey: This spirit differentiates itself as one of the best Tennessee whiskeys. Clayton James makes it a point to perform a clever twist on the conventional Lincoln County Process. Only the hearts of the white corn and grain are used for fermenting. After which the spirit is copper pot distilled before commencing the aging process. This discrimination practically yields smaller batches. However, it ensures that the charcoal filtering process is not over-strained to eliminate impurities. This enables the brand to deliver unparalleled smoky and sweeter appeal to the spirit. As a whiskey aficionado, all you need to do is just sip on to be transported.
George Dickel Barrel Select: This Tennessee whiskey brand is quickly gaining ground as one of the finest in the market. It is perhaps due to the distinctive flavors it provides apart from the selectively handcrafted smooth premium appeal. As a true whiskey lover, you are bound to appreciate this aspect. The Barrel Select bottles of George Dickel are aged between 10 to 12 years. And of which only ten barrels are personally selected by the distiller. Eventually, this spirit selection transforms into a unique small-batch whiskey. The charcoal mellowing and aging process translates into a unique whiskey that offers a sublime velvety mouthfeel. This whiskey also imparts notes of spice and vanilla that linger on after the heat fills your tank.

George Dickel Classic No. 8 Whisky: This bottle is yet another offering from George Dickel. It delivers bolder flavors than its Barrel Select brethren. This Tennessee spirit is also a more accessible introduction to the brand where you can expect a balanced flavor profile alongside a smoother swallow. You will also love to enjoy the sharp aromas of caramel and wood alongside a strong and smoky finish. This handcrafted Tennessee whiskey effectively pairs with sweet notes of buttered corn and maple. However, this spirit is not for the faint of heart. But then it is sure to find space inside your home bar if you prefer having traditional whiskey flavors.

Jack Daniel’s Gentleman Jack: Some whiskeys are best when sipped with water or when poured over a cube of ice. Then there are some spirits meant to be mixed with coke or added with other ingredients in a cocktail. However, there are some whiskeys that entirely fall into yet another category where pouring anything but neat portions would seem to be a violation. Gentleman Jack from Daniel’s decorates itself as the latter. It is hard to argue when this coppery Tennessee whiskey fills your glass. The remarkably smooth finish of this double charcoal mellowed spirit fills your mouth. It delightfully comes along with rich flavors of caramel and vanilla.

Jack Daniel’s Old No.7 Tennessee Whiskey: The claim to fame of this sour mash Tennessee whiskey is that it has been charcoal mellowed to the finest. This means that each drop of the finished spirit has been filtered through ten feet of sugar maple charcoal. The filtered spirit is then matured in specially made handcrafted barrels by the brand. This is what makes Jack Daniel’s Old No.7 truly unique. However, this Tennessee spirit is not bottled on a discretionary timetable. It happens only when the master distiller judges that the aroma and the balance of sweet and oaky flavors are required to be perfect. Only then is the produce bottled and presented for public consumption.

Jack Daniel’s Single Barrel Whiskey: This single barrel collection from Jack Daniel’s is a rich bronze-tinged Tennessee spirit that is indicative of aging and complexity. This whiskey comes along with notes of caramel, spice, and sweet fruit. The Single Barrel Rye is gleaming of ripe fruit and toasted oak. It delivers the brand’s trademark toasted oak and vanilla and toasted oak undertones to the hilt. As anticipated, the Single Barrel 100 Proof offers 50 percent ABV. Moreover, this Tennessee spirit is coupled with heady aromas and complex flavors. The Jack Daniel’s Single Barrel Rye Whiskey is globally available at select duty-free airport shops.

Nelson’s First 108 Tennessee Whiskey: This brand name to be precise comes from the years the spirit spent between the 1909 statewide adoption of prohibition in Tennessee and the return of the historic Nelson’s Green Brier Spirit to the whiskey market. To be accurate, this number is exactly 108 years. This whiskey beholds the original recipe along with the mellowing effect of sugar maple charcoal filtering. However, this Tennessee whiskey brand initially filled 108 smaller-than-normal 30-gallon barrels with the spirit to boost rapid aging for two years. Subsequently, this whiskey was moved to full-sized 53-gallon barrels to complete the maturing process. The brown sugar and butterscotch notes of this Tennessee wonder are a good stand-in for dessert.

Prichard’s Tennessee Whiskey: This is the fifth-generation Tennessee whiskey that started with Benjamin Prichard. However, it still continues to the day with the original recipe. This Tennessee spirit consists of white corn instead of the standard yellow corn preferred by most conventional bourbon producers on the land. It ends up adding a bit of sweetness to the whiskey which enables the spirit to stand out from the lot. This Tennessee spirit is also unique in the sense that it does not go through the charcoal mellowing process that typically defines the whiskies of Tennessee state. Moreover, this spirit does not taste like what you expect from other Tennessee whiskey brands. It is decidedly different but delicious in its own right.

Rollins Tennessee Whiskey: Despite the ‘old time’ label, this brand is a relatively new addition to the Tennessee whiskey category. However, they strictly rely upon the tried-and-tested Lincoln County Process to mellow down the spirit. Additionally, the distillery uses locally-sourced ingredients to create a corn and grain sour mash bill. This Tennessee whiskey is golden in color but packs a punch as well. Caramel and vanilla crowd the aroma. The flavor profile of this whiskey leans towards spicy notes of cinnamon and clove but eventually, they are well rounded out by malt. This Tennessee spirit which has won a fair few awards till now is surely worth tasting and stocking. Especially when you are looking for something new to add to your home bar.

Uncle Nearest 1856: Tennessee is home to many fine whiskey distilleries. The region surrounding Lynchburg includes well-known names like George Dickel and Jack Daniel’s. Uncle Nearest is the new addition to the bunch. This story reportedly dates back to almost two centuries when distilling techniques served as the groundwork for the Lincoln County Filtering Process. The sugar maple charcoal filtering procedure to mellow the spirit before oak barrel aging has become synonymous with Tennessee whiskey. Moreover, it is true and not merely a local legendary tale. The Uncle Nearest 1856 premium-aged Tennessee whiskey has won global recognition for its flavor. The spirit behind this bottle relies upon double distillation and maturing to perfection alongside local ingredients that form the mash bill.

The Difference Between Scotch and Bourbon

Apart from being a produce from Scotland, Scotch is usually made from a single type of grain, mostly barley. Bourbon, on the other hand, is made with a minimum of 51 percent corn alongside other grains contributing the remaining percentage. These grains are typically added in order to make the spirit spicy or sweeter.

The Differences

Both Scotch and Bourbon are whiskeys, but the differences between them are significant.

You must have often heard people say, “Yes, I love bourbon. Scotch pretty smoky for my liking.” Or, even the opposite side of this spirituous acclaim: “Bourbon is too sweet for my liking, and way too strong. I would rather just stick around with single-malt Scotch.”

This is where we need to unpack!

There are significant differences between Scotch and bourbon. However, there is so much false information from boozy stereotypes that has created plenty of misapprehensions about both spirits.

Both Scotch and bourbon are whiskeys. They are wood-aged spirits that have been distilled from a fermented mash composed of a variety of grains. Barley is the dominant grain in Scotland. The single malt Scotch whisky, therefore, almost entirely includes malted barley. Moreover, single malt Scotches are products coming from a single distillery.

Then the blended Scotches are distillates or maturates coming from multiple distilleries. It is however quite important to note here that there are other regulations as well guiding the production of blended spirits, single and multiple grain whiskeys.

Additionally, whiskies from different regions of Scotland tend to boast their own unique character. These generally result from a combination of climate, distillation technique, terroir, and more. However, there certainly are many peaty and smoky whiskies out there. But all single-malt Scotch whiskies are not smoky.

Located far south in the Hebridean Islands off the west coast of Scotland, Islay is home to producers like Ardbeg, Laphroaig, and Octomore. This is the most popular region for this style of Scotch whisky. This spirit is a result of the production process in which the malted barley was used in the mash and subsequently dried using peat-fueled fires.

And the smoke of which eventually dries the grain while imbibing the spirit with its innate peaty smoke. Then there also are un-peated Scotch whiskies coming from Islay. Bruichladdich is a good example.

Scotch whiskies coming from the Highlands and Speyside most often tend to go in the opposite direction. They usually portray notes of dried stone fruit, heather, honey, and orchard fruit. Occasionally even flowers come to the fore in these spirits. On top of that, individual Scotch producers also have their own style. It is because of the climate, the type of pot stills they use, and the water sources where the aging warehouses are situated.

So Much For Bourbon – American Whiskey

On the other hand, Bourbon is based on corn. It has nothing to do with barley. Moreover, according to regulations, Bourbon must be composed of a mash bill consisting of at least 51 percent corn. However, some bourbon brands use a lot more than that. But 51 percent of corn is the legal minimum requirement. Barley, rye, and wheat are common supplements that go in the remaining 49 percent of the mash bill. Then there are other grains that may be used as well.

The required strength of Bourbon at the point of distillation cannot be more than 160 proofs. It is then required to be barreled for maturing at a maximum of 125 proof. Moreover, bourbon can only be aged in charred new oak barrels. Although the law does not specify where the wood should come from, most brands use American oak barrels. All expressions of bourbon that have aged for less than four years need to specify the amount of time they have spent maturing in barrels prior to bottling. Some bourbon brands also like to finish the whiskeys in secondary barrels, including ex-Port. Nevertheless, the primary aging is required to be carried out in new charred oak barrels.

Bourbon is a sweeter spirit in general when compared to single-malt Scotch. However, it is not right to paint all single-malt Scotches with a broad brush. The same also goes for bourbon. Take for instance that a higher percentage of rye in the mash bill will bring a more spicy character to the spirit. Whereas more wheat in the mash will tend to lend softness, and sweetness, alongside a pleasant and plush textural aspect.

Then there is another issue of the barrel that is to be considered. The source of the wood and the level and type of char impact the spirit during the maturation process. It is common to find warm notes of vanilla in bourbon. Deep and intensely charred barrels often tend to lend a smoky hint to the spirit aged inside them.

Last, but not the least, there is the issue of spelling. Whisky from Scotland is spelled without the ‘e’. It is also rendered as ‘whiskies’ in plural form. Bourbon is always to be spelled with an ‘e’ and referred to as ‘whiskeys’ in multiples. Nevertheless, there are exceptions like Maker’s Mark. They prefer to use Whisky on their label, instead of ‘whiskey’.

For all of their differences, However, despite the differences, both bourbon and single malt Scotch are unique and deeply expressive evocations. They feature distinct styles of their respective place of origin. This is why both these spirits find room on the bar cart. And mostly several different bottles of each one of them.

Bourbon Vs. Tennessee Whiskey

Bourbon and Tennessee whiskey are most often confused. They are more similar than you think they are and thereby confused with one another by many consumers. It is also a part of debate in the whiskey world as to why Tennessee whiskey cannot be called bourbon. Despite similar production processes these classic American whiskey styles undergo, they have some indispensable differences. Here is all you need to know while comparing them.

The Similarities
Both these spirits are made with a mash bill of at least 51 percent corn. The other 49 percent of the mash bill can include other grains like barley, rye, and wheat. The mash bill can however feature different proportions of the other grains involved. It is interesting to note here that major producers of both these American whiskeys generally prefer corn. And the mash bills of bourbon and Tennessee whiskey often reach 70 percent corn or higher.

Both these spirits are required to be distilled to a maximum of 80 percent ABV (160 Proof) and barrelled at a maximum of 62.5 percent ABV (125 Proof) for aging. Then they are required to be bottled at a minimum of 40 percent ABV (80 Proof).
Both bourbon and Tennessee whiskey are required to be matured in new charred oak barrels following distillation. The charred new oak barrels in which both these spirits must age contain compounds like lactones, tannins, and vanillins. These are normally responsible for giving the characteristic caramelized color and flavor profile to the spirit. This aspect is often considered to also impart sweet notes to the spirits they mature in comparison to other whiskey types.
However, neither bourbon nor Tennessee whiskey has a minimum aging requirement for their base designation. Although they must be matured for two years at least to be labeled ‘straight.’

The Differences

While most bourbon upwards of 95 percent corn is made in the state of Kentucky, technically bourbon can be produced anywhere within the United States, Tennessee Whiskey, on the other hand as the name suggests, can only be made in the state of Tennessee.
Tennessee whiskey alone undergoes a charcoal filtering process. It uses a technique during which the unaged spirit is required to be steeped in or filtered through maple charcoal chips prior to aging. This procedure is called the Lincoln County Process. While removing impurities and stripping the spirit of its bold corn profile, this process also is aimed at producing a slightly mellower whiskey type.
The Lincoln County Process terminology dates back to the mid-1800s when it was largely used to mellow spirits. It is most likely that this technique was largely used during the whiskey-making process for thousands of years. All Tennessee whiskeys must therefore use the Lincoln County Process by state law. The only exception to this law is made for Prichard’s Distillery. Phil Prichard, the present owner argues that his ancestor, Benjamin Prichard, did not ever use this filtering process for producing whiskey.
Bourbon, as a classification, is defined and regulated by TTB (Alcohol and Tobacco Tax and Trade Bureau). However, as of now, there are no such state regulations enforced by Tennessee State. Moreover, the NAFTA (North American Free Trade Agreement), and USMCA (United States–Mexico–Canada Agreement) specifically define Tennessee Whiskey as ‘a straight type of Bourbon’ allowed to be produced only in the state of Tennessee. However, this spirit is required to be produced in accordance with the laws and regulations of the United States governing the production of Bourbon Whiskey.

Most Common Brands of Bourbon and Tennessee Whiskey

There are about 30 distilleries making Tennessee whiskey. However, the major brands producing this mellowed spirit include George Dickel, Jack Daniel’s, Nearest Green, and Prichard’s.

Then there are about 100 distilleries producing bourbon in Kentucky alone. Some of the most popular brands producing bourbon include Evan Williams, Four Roses, Jim Beam, Knob Creek, Maker’s Mark, Michter’s, and Wild Turkey.

FAQs

1) How come that Kentucky state moved ahead with producing whiskey when compared to Tennessee?

Prohibition is the primary reason. Tennessee was one of the first states to pass laws limiting alcohol production much before the national ban was enforced in 1920. Moreover, the anti-alcohol sentiment lingered on in the state even after Prohibition was lifted.

Distilling the spirit was legal in only three counties of Tennessee until 2009. And there were only three units distilling the spirit in the state at that point in time. George Dickel, the maker of ‘Cascade Hollow’, Jack Daniel’s, and Prichard’s were earlier launched in 1997.

The number of distilleries producing spirits in Tennessee state has quickly grown over the years. It has now issued more than 114 federal permits for distilling and bottling whiskey. Kentucky, on the other hand, has 128 units. It is also true that the number of distilleries producing whiskey in Tennessee has quickly caught up. However, according to the Distillers’ Association, Kentucky still produces almost 95 percent of all the bourbon produced within the United States.

2) Why won’t more distillers step up, and start producing more whiskey in Tennessee?

Several new distilleries have opened in Tennessee since 2009. However, all of them did not initially make Tennessee whiskey. Some units even got more creative to use less than 51 percent corn. They moved beyond the bourbon and Tennessee whiskey requirements. Moreover, quite a few did not want to make Tennessee whiskey until they were sure that the market would catch up. They found it better to wait for demand. Some distillers did not find the liquor viable as whiskey requires years of aging before bottling. Many new distilleries in the state also found it better to buy aged spirits from other distillers. Moreover, you could not make Tennessee whiskey without charcoal filtering.