How to Whisky: What Makes Tennessee Whiskey Unique?

Alongside bourbon and single malt, the United States also produces Tennessee whiskey. What makes this style unique and so distinct from other types of whisk(e)y? We’ll explain.

Pick up a bottle of Jack Daniel’s and, next to the brand name in bold letters, you’ll see the words “Tennessee Whiskey.” That’s not just a label, it tells you exactly what’s inside.

The whiskey in that bottle isn’t just any spirit made in Tennessee, it goes through a distinctive process before it’s bottled. This is called the Lincoln County Process, also known as leaching.

This process sets Tennessee whiskey apart from other American whiskeys, such as bourbon, and it’s even legally required for any whiskey that wants to carry the name “Tennessee.”

Named after Lincoln County, Tennessee, where it was historically developed, the Lincoln County Process is most famously used by Jack Daniel’s, though other Tennessee whiskey makers use it as well.

During the Lincoln County Process, the spirit is filtered after distillation (so before aging). It is run through a thick bed of charcoal made from sugar maple wood.

The charcoal is first burned, then cooled and crushed. The whiskey then trickles through this charcoal bed drop by drop. This process can take days.

The Lincoln County Process removes harsh and bitter compounds from the spirit. At the same time, it imparts a subtle hint of the charcoal’s smoky, slightly sweet character.

The result is a whiskey that, after aging, often feels smoother and more approachable than some other American whiskeys.

During maturation, additional flavors are drawn from the wood: think vanilla, caramel, and tannins.

It’s important to note that this is not the same as cask aging. The filtration happens entirely before the whiskey goes into oak barrels. The aging that follows adds further layers like vanilla, caramel, and wood.

Have you ever tried a Tennessee whiskey? If so, which one?