What is the exact definition of “Tennessee Whiskey”, anyway? For an alcohol to qualify as Tennessee Whiskey, it must be fermented in the state from mash of 51 percent corn, aged in brand-new charred oak barrels, filtered through maple charcoal and bottled at over 80 proof. That’s how Jack Daniel’s make their whiskey, which is why they’re allowed to call it that. But that could change if lawmakers in Tennessee get their way.

Keen to cash in on the now popular label of “Tennessee Whiskey,” Republican lawmakers want to change the definition of the law to allow for each charred oak barrel to be used multiple times, which they say will cut the cost of making whiskey significantly, allowing a variety of new players into the game.

But Jack Daniel’s Master Distiller, Jeff Arnett isn’t buying it.

It’s really more to weaken a title on a label that we’ve worked very hard for. As a state, I don’t think Tennessee should be bashful about being protective of Tennessee whiskey over say bourbon or scotch or any of the other products that we compete with.

[Source : Time]