Tennessee Whiskey
I. Identification
1. The Issue Tennessee Whiskey is protected under NAFTA andĀ under WTO disciplines onĀ the protection of geographic indications related to wines andĀ spirits. It has a long history. 2. Description The method of making Tennessee Whiskey is similar to thatĀ of making Bourbon. Only pure spring water is used. It involves the sour mash fermentation process. The filtering is a charcoal mellowing process known asĀ the āLincoln County Process.ā This involves āslowly dripping the newly made whiskey through giant containers hard-packed with 10 feet of sugar maple charcoal (it must be charcoal). The process takes ten days, andĀ during this time the whiskey absorbs the essence of the charcoal, refining the spirit andĀ giving it a unique flavor andĀ aroma.ā The liquid is then poured into white oak barrels (that have been charred onĀ the inside) forĀ aging. This gives the whiskey its smoky flavor andĀ caramel color. 3. Related Cases See other TED cases onĀ geographic indications andĀ related trademark issues atĀ the project onĀ Geographic Indications andĀ International Trade (GIANT) project. Click here to access GIANTcase studies. 4. Author andĀ Date: Suzan Herzeg, Bryan Rund andĀ Jim LeeII. Legal Clusters
5. Discourse andĀ Status: Agreement andĀ In Progress 6. Forum andĀ Scope: US andĀ Multilateral 7. Decision Breadth: NAFTA (3) 8. Legal Standing: SubstateIII. Geographic Clusters
9. Geographic Locations a. Geographic Domain: North America b. Geographic Site: Eastern North America c. Geographic Impact: USA 10. Sub-National Factors: 11. Type of Habitat: Temperate
IV. Trade Clusters
12. Type of Measure: Import Ban
13. Direct v. Indirect Impacts: Indirect
14. Relation of Trade Measure to Environmental Impact
a. Directly Related to Product: Yes, Spirits
b. Indirectly Related to Product: No
c. Not Related to Product: No
d. Related to Process: Yes, Culture
15. Trade Product Identification: Kentucky Bourbon
16. Economic Data
17. Impact of Trade Restriction: Ban
18. Industry Sector: Food (and Drink)
19. Exporters andĀ Importers: US andĀ many
V. Environment Clusters
20. Environmental Problem Type: Culture
21. Name, Type, andĀ Diversity of Species: NA
22. Resource Impact andĀ Effect: High andĀ Regulation
23. Urgency andĀ Lifetime: High andĀ 100s of years
24. Substitutes: Like Products
VI. Other Factors
25. Culture: Yes
26. Trans-Boundary Issues: No
27. Rights: Yes
28. Relevant Literature
The Story of Jack Daniel ā http://www.vic.com/tnchron/class/JD.htm, Jack Daniels
ā http://www.jackdaniels.com/allfacts.asp11/2003
Site Author, David J. Curtis: David Curtis, a seasoned professional with decades of bartending and bar management experience began his career in Midtown Manhattan, NY, tending and managing bars before diving into Manhattanās bustling nightlife club scene. Over the years, he has mastered high-volume, high-pressure bartending as the lead bartender in iconic Midtown clubs and tended bar briefly in the Wall Street area, generating over $1,350,000.00 annually in personal drink sales. He has since extended his expertise to establishments in Georgia and now Tampa in Exclusive Platinum Service Awards Clubs, Florida. Davidās roles as a Bartending Instructor at the American Bartending School in Tampa, while maintaining a second job bartending, and his years experience of managing bars, and working as a Brand Ambassador along with his extensive professional library of over 1,000 bartending books, highlight his dedication to continually refining his craft. He holds a diploma in Bar Management and is BarSmarts certified by Pernod Ricard.
Footnotes š
- This is a TED (The Trade & Environment Database) article written by scholars, deleted from the university website andĀ ported over here by me. There are atĀ least a few hundred articles thatĀ were part of thatĀ database. I only took the ones related to alcohol andĀ a few more such asĀ Tabasco Sauce.[ā©]