Bruce Schreiner, Erik Schelzig, Associated Press
NASHVILLE, Tenn. — If it isn’t fermented in Tennessee from mash of at least 51% 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.
Now state lawmakers are considering dialling back some of those requirements ...
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