Originally Posted by
SlowSpinner
As with French-appellation wines, there are strict laws governing just what a Bourbon must be to be labeled as such. For example, at least 51 percent of the grain used in making the whiskey must be corn (most distillers use 65 to 75 percent corn). Bourbon must be aged for a minimum of two years in new, white oak barrels that have been charred. Nothing can be added at bottling to enhance flavor, add sweetness or alter color. Though technically Bourbon can be made anywhere, Kentucky is the only state allowed to put its name on the bottle. And as Kentucky distillers are quick to point out, Bourbon is not Bourbon unless the label says so.
With all due respect, (given your state makes some great whiskey) I tend not to base my taste judgments on what a label says. I believe that the law allows labeling with the term "bourbon", but not Kentucky Bourbon. Regardless, it is the filtering process that Jack Daniel's uses that impart a flavor not found in bourbon and that excludes it from being one. One interesting thing about bourbon that is also true in the bike world. Most folks don't know that the different "brands" of bikes or bourbons for that matter, are actually produced in a very limited number of places. The signature eight distilleries in your fair state produce an overwhelming portion of trhe bourbon: Buffalo Trace, Heaven Hill, Jim Beam Brands, David Sherman, Four Roses, Maker's Mark, KBD,LTD., and Wild Turkey.