You would think that the words ‘Tennessee Whiskey’ would be pretty self-explanatory right? It’s obviously just Whiskey made in Tennessee… maybe it’s not quite so simple. I was recently asked to present a seminar on American Whiskey at Imbibe Live to a crowd of bartenders and industry experts. It’s a subject I know fairly well from my day job as Brand Ambassador for Four Roses Bourbon, (and a keen imbiber of all types of American Whiskies), so I was confident in terms of subject matter. I thought the research would be brief and that I pretty much knew the story I wanted to tell about how American Whiskey styles have changed over the years, but information that I have discovered since has made me think that maybe I was just a little too cocky!
For the Imbibe seminar I drafted in the help of fellow alcohol geek Stuart Hudson, and between us we came up with the order in which we would tell the whiskey story, deciding to start with Rye Whiskey, as in all likelihood rye would have been the earliest base ingredient for making Whiskey in the US. We thought we’d follow up with Corn Whiskies and moonshines, as they most likely emerged once colonists moved south into the warmer southern states, where corn grows more plentifully; then on to Bourbon as it’s something of a hybrid of Corn and Rye Whiskies. Lastly we wanted to talk about Tennessee Whiskey and what makes it different from Bourbon… and that’s where we ran into a small problem.