It reminds me somewhat of the law of what is and is not a bourbon. Bourbons have to be aged in new, charred American Oak casks and be of at least 51% corn. But now there are some distilleries using methods to push out whiskey in 6 months agings via vacuum chamber and temp extremes that replicates a 20 year old whiskey. That's great, innovation is a good thing. But back before the law dictated what bourbon was there were all kinds of concoctions being passed off as bourbon that were crap. So the law was a good thing, but it is probably outlived it's usefulness. That said, I do want to know if I am drinking a real bourbon or not. I had an "American Whiskey" by a distillery out in Portland OR that was corn whiskey aged on oak chips that was outstanding, but it wasn't bourbon.