Tennessee Whiskey
An enslaved man named Nathan "Nearest" Green taught the young Jasper Newton "Jack" Daniel how to distil in the 19th century, and with it the characteristic charcoal filtering that remains the core of Tennessee whiskey to this day - a long-overlooked story that has only in recent years received the recognition it deserves. Since 2013, Tennessee House Bill 1084 has legally defined what may be called Tennessee whiskey: it must be made in the state of Tennessee, follow a bourbon-style mash bill of at least 51% corn - and be filtered through sugar maple charcoal, the so-called Lincoln County Process. A notable exception is Benjamin Prichard's, which thanks to a carve-out written into the law may still call itself Tennessee whiskey without this filtering step.
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What exactly is the Lincoln County Process?
Before entering the barrel, the unaged whiskey is passed through thick layers of sugar maple charcoal - at Jack Daniel's it trickles through ground, bean-sized charcoal pieces in a vat around three metres deep, while George Dickel chills the spirit first and runs it through an even deeper vat.
Why is Nathan "Nearest" Green so significant today?
Green, an enslaved distiller, taught the young Jack Daniel the craft and the charcoal filtering technique - a central part of the brand's origin story that went largely unmentioned for decades and has only recently received public recognition.
Facts and figures
Legally protected designation since 2013 (Tennessee House Bill 1084). At least 51% corn, matured in new charred white oak barrels. Best-known brands: Jack Daniel's, George Dickel, Benjamin Prichard's (exempt from the Lincoln County Process). One recommended representative is Jack Daniel's No. 7.