Recipe consists of 80% corn, 12% malted barley, 8% rye, yeast, and iron-free spring water The following information comes straight from the respective web sites of the distilleries themselves so I must assume it is correct, but please feel free to post something to the contrary if you have additional info Anyway, I have decided to post what I have currently learned.
The problem is mostly with the grain bill percentage.
I have noticed that the parent site and a few forum post have referred to a JD recipe, but what I have learned has been slightly different. Therefore, I have been researching this style. One thing I learned in beer brewing is to always look at the producer of the original product if you wanted to create something similar.
In particular, a style similar to Jack Daniels more so than George Dickel because I prefer JD over Dickel. I am very interested in being able to produce a Tennessee style whiskey.
