Tennessee (Whiskey Region)
Home to Tennessee whiskey production — defined by the Lincoln County Process and state law.
Tennessee is the home of Tennessee whiskey, a category that meets all federal bourbon requirements plus the additional Lincoln County Process (filtration through sugar maple charcoal). Tennessee state law (2013) codified the requirements for whiskey to bear the Tennessee designation. The two dominant producers are Jack Daniel's (Lynchburg, Moore County) and George Dickel (Tullahoma, Coffee County); craft producers include Nelson's Green Brier, Uncle Nearest, Corsair, and Old Forge. Tennessee's geology and climate share many of the same maturation advantages as Kentucky's, with bourbon-style hot/cold seasonal cycling and limestone-influenced water.
Quick facts
- Type
- Region
- Region
- Tennessee
- Origin
- Tennessee, United States
Tennessee Whiskey State Law (2013)
Tennessee's 2013 statute defines Tennessee whiskey: produced in Tennessee; made from a grain mash of at least 51% corn; filtered through maple charcoal (the Lincoln County Process); matured in new charred oak in Tennessee; bottled at no less than 40% ABV. The law allows a single grandfathered exception for Benjamin Prichard's (which produces Tennessee whiskey without the maple charcoal step).
Sources & further reading (1)
- encyclopedia — accessed 2026-05-15
Frequently asked questions
Is Tennessee whiskey the same as bourbon?
Tennessee whiskey meets every federal requirement for bourbon and additionally uses the Lincoln County Process (maple charcoal filtration before barrelling). Most producers label and market the product as Tennessee whiskey rather than bourbon to highlight the distinction.