NASHVILLE, Tenn. (AP) — If it isn’t fermented in Tennessee from mash of at least 51 percent corn, aged in new charred oak barrels, filtered through maple charcoal and bottled at a minimum of 80 proof, it isn’t Tennessee whiskey. So says a year-old law that resembles almost to the letter the process used to make Jack Daniel’s, the world’s best-known Tennessee whiskey.

Now state lawmakers are considering dialing back some of those requirements that they say make it too difficult for craft distilleries to market their spirits as Tennessee whiskey, a distinctive and popular draw in the booming American liquor business.