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Subject: Re: tennesy whiskey
From: JMeer
Posted: Mon Jan 8. 2001, 04:18 UTC
Followup to: "Re: tennesy whiskey"  by Desert Rose Pub  (Sun Jan 7. 2001, 19:54 UTC)
I'd argue that the use of sour mash is more important to the flavor of 
Tennessee whiskey than the charcoal filtering process. A sour mash is a 
whiskey in which some part of an older batch of mash is used in the new one. 
Bourbon uses entirely new batches of mash, though I've seen some bourbons use 
small amounts of sour mash (I believe Maker's Mark does, but I'm not entirely 
sure. also, for some reason they write the word as 'whisky' on their bottle).  
However, the charcoal filtering is still very important to the smooth flavor.

meer


> Jack Daniels distillery, and George Dickel (the other major Tennessee 
> Whiskey manufacturer), both use the same aging process as bourbon.  
> However, aging is not what sets bourbon apart from Tennessee whiskey. 
>  Tennessee whiskey is filtered through sugar-maple charcoal which 
> adds a slightly sweet flavor to Tennessee whiskey.  Bourbon, 
> originally produced in Kentucky, allows for more flexibility in the 
> type of charcoal used in the filtering process.  So, to answer your 
> question, no, it wouldn't be right to call Jack Daniels a bourbon.
> 
> Chris Becker
> 
> > What does every one of you think?What kind of whiskey is Jack 
> > Danniels?If we forget it`s birthplace can we say that it`s burbon?


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