Name:   au67 - Subject:   Tennessee Whiskey Date:   3/17/2014 2:17:14 PM

If it isn't 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, it isn't Tennessee whiskey. So says a year-old law that resembles almost to the letter the process used to make Jack Daniel's, the world's best-known Tennessee whiskey.

The principal change would be to allow Tennessee whiskey makers to reuse barrels, allowing competition to market "Tennessee Whiskey" at less cost and probably inferior taste.  This may be similar to fooling with Mother Nature.  Stay tuned.