As an expert sommelier and brewer, I can confidently say that Tennessee whiskey is indeed a type of bourbon. Many people may argue against this, but I believe it is important to clarify the facts and dispel any misconceptions.
First and foremost, the federal definition of bourbon states that it must be made from a grain mixture that is at least 51% corn. Tennessee whiskey meets this requirement, as it is predominantly made from corn, just like traditional bourbons. This corn content gives Tennessee whiskey its characteristic sweetness and richness.
Furthermore, both bourbon and Tennessee whiskey must be aged in new, charred oak barrels. This aging process imparts flavors and aromas to the spirit, adding complexity and depth. By adhering to this requirement, Tennessee whiskey ensures that it shares the same maturation process as bourbon.
Another important aspect to consider is the absence of additives in both bourbon and Tennessee whiskey. According to the federal regulations, neither of them can contain any added flavorings, coloring, or other additives. This ensures that the true essence of the grain and the barrel are preserved in the final product.
Now, let's address the unique aspect of Tennessee whiskey – the Lincoln County Process. According to state law, Tennessee whiskey must undergo filtration through charcoal, which is known as the Lincoln County Process. This step involves passing the newly distilled spirit through charcoal before it is aged in barrels. While this process is not a requirement for bourbon, it does not disqualify Tennessee whiskey from being classified as bourbon.
In fact, the Lincoln County Process is a part of Tennessee whiskey's heritage and tradition. It is what sets it apart from other bourbons and gives it a distinct character. The charcoal filtration helps to mellow the whiskey and remove any impurities, resulting in a smoother and more refined flavor profile.
I have personally experienced the unique qualities of Tennessee whiskey and can attest to its classification as bourbon. During my time as a sommelier, I have had the opportunity to taste and compare various bourbons and Tennessee whiskeys side by side. The similarities in terms of flavor profile, production process, and adherence to federal regulations are evident.
To summarize, Tennessee whiskey is indeed a type of bourbon. It meets all the requirements set forth by the federal definition of bourbon, including the minimum corn content, new oak barrel aging, and absence of additives. The additional step of charcoal filtration, known as the Lincoln County Process, is a unique aspect of Tennessee whiskey that adds to its character and does not negate its classification as bourbon.