The story goes that they would have preferred the government to create a Tennessee whiskey classification but had to settle for 'whiskey.' In the years that followed, they adopted the name 'Tennessee whiskey as a statement of product origin. That is how the designation 'Tennessee Whiskey' was born.
For over two centuries, whiskies have been mainly aged in wooden barrels. The wood absorbs some of the more unpleasant aspects of the whisky distillate (such as sulfur), and, in return, imbues the liquid with flavors unique to itself.
However, during the process of aging whiskey and because of the porous nature of wood barrels, a small percentage (roughly 2%) of every barreled whiskey batch is lost annually. Traditionally, it was believed that this whiskey evaporated up to the heavens, thus, it was coined the “Angel’s Share.”
From the mid-1980s, Americans 'rediscovered' whiskey, and the wave of fascination with single malt Scotch whiskey, helped boost Bourbon's profile among whiskey enthusiasts. After seeing the enthusiasm for premium Scotch, Bourbon distillers created a "super-premium" category of their brands
