In 2013, Tennessee’s state legislature passed a law designating what can be classified and sold as “Tennessee whiskey,” and in this year’s session, lawmakers are attempting to tweak that law. Under the current law, “Tennessee whiskey” must be made from fermented mash of at least 51 percent corn, aged in new oak barrels, charcoal mellowed and stored in the state, reports The Tennessean. The tweak would require that whiskey be mashed and distilled in Tennessee and would remove the requirement for charcoal filtering, a measure that Bone McAllester Norton Alcoholic Beverage Law client Prichard’s Distillery supports. "If I wanted my whiskey to taste like Jack Daniel's, I'd make it like Jack Daniel's," said Phil Prichard, owner and master distiller of Prichard's Distillery in Kelso, Tenn.
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