You’ve likely heard it before: “Jack Daniel’s isn’t bourbon.” And you might wonder why, given it ticks so many boxes for what defines that classic American whiskey. The truth is, Jack Daniel’s could technically be called a bourbon by most U.S. legal definitions, but it chooses not to, primarily because of a crucial extra step in its production: the Lincoln County Process, which makes it a Tennessee Whiskey.
The Bourbon Blueprint: How Jack Daniel’s Fits Most of It
To understand why Jack Daniel’s isn’t called bourbon, it’s first important to acknowledge how much it aligns with bourbon’s legal requirements. According to U.S. law, for a whiskey to be labeled bourbon, it must meet several criteria:
- Made in the United States: Jack Daniel’s is made in Lynchburg, Tennessee. Check.
- From a Mash Bill of at least 51% Corn: Jack Daniel’s mash bill is predominantly corn. Check.
- Aged in New, Charred Oak Barrels: Every drop of Jack Daniel’s is aged in new, charred white oak barrels. Check.
- Distilled to no more than 160 Proof (80% ABV): Jack Daniel’s meets this. Check.
- Entered into the Barrel at no more than 125 Proof (62.5% ABV): Jack Daniel’s meets this. Check.
- Bottled at no less than 80 Proof (40% ABV): Jack Daniel’s Old No. 7 is 80 proof. Check.
By these standards alone, Jack Daniel’s qualifies as a straight bourbon whiskey. Yet, it proudly labels itself Tennessee Whiskey, and that’s where the unique process comes in.
The Defining Difference: The Lincoln County Process
The key distinction for Jack Daniel’s and other Tennessee Whiskeys is the Lincoln County Process. This is a charcoal mellowing step where the freshly distilled spirit is filtered, or “mellowed,
