Tennessian Whiskey is actually quite different than straight bourbon. First off, it's whiskey from Tennessee. Also, the distillatte* goes through a process by which it is filtered of all impurities by using old, charred Single Malt Scotch barrels which are actually old straight bourbon barrels (funny enough). This filtering process, better known as "washing the 'dog"**, occurs three times. Once complete, the distillate is dumped into new Tennessee Oak Barrels charred at varying level depending on the denseness and "juiciness"*** of the wood.
Tennessian Whiskey is then aged for a bare minimum of 4 years in Rick Houses and then bottled. What's funny is George Dickel (a Tennessian Whiskey) actually referrs to their Rick Houses as Dick Houses. Pretty funny.
Here is a basic check list of what makes whiskey, Tennessian Whiskey:
- Whiskey must be distilled, filtered, aged and bottled in the state of Tennessee
- Filtering must occur three times using old, used Single Malt Scotch barrels
- Whiskey must be aged in new Tennesse Oak barrels for at least 4 years in Rick Houses
- Whiskey must have an employee onsite, within the Rick Houses 24/7/365.
**"Washing the 'dog" is a phrase used among Tennessian Distillerators that mean filtering the distillatte through charred Single Malt Scotch barrels.
***Juiciness is a commonly used whiskey industry phrase for moisture in the wood. Seasoning occurs prior to making whiskey barrels thus removing some moisture from the wood. Some whiskey distillerators season their oak for 3 weeks, while others will season it up to 5 years (carefull though, the longer the oaks is seasoned, the more likely it is to leak due to the poreosity.
Famous Tennessian Whiskeys:
Old Grand Dad