American whiskey is, by definition, a distilled spirit that uses grains as a raw material. While growing, plants create sugar through photosynthesis and the energy that they don’t use immediately is stored in the form of starch (a complex carbohydrate) which is most highly concentrated in grains and seeds. Distillers take those grains, grind them up, cook them, and add some enzymes to convert those complex carbs into simple sugars that yeast can eventually use and turn into delicious alcohol.

When you see “Sour Mash” on the label, it means the whiskey was distilled using the sour mashing process. Brewer’s spent grain (BSG) or draff is a food waste byproduct of the beer and whisky making industries. Spent grain makes upto 85% of brewing waste which may help top explain why it goes by so many names: Belle Meade Sour Mash Straight Bourbon Whiskey has a mash bill of 64% corn, 30% rye, and 6% malted barley. Once mashed, these grains are fermented with two different strains of yeast, a process that plays a big part in the whiskey’s balanced flavor. Not only does the introduction of this ‘sour’ mash ensure balanced pH levels, but it also promotes consistency of character from batch to batch. The term ‘sour’ is used as the process is analogous to that of baking sourdough bread, using a starter or ‘pre-ferment,’ sometimes referred to as ‘mother dough.’ The sour or spent mash is vital to lower the new mash’s pH level and inhibit other microorganisms from growing and spoiling it all together. What Is Sour Mash Whiskey?Scottish chemist Dr James Crow is generally credited as the inventor of the sour mash method. Some sources argue that instead of inventing the process Crow was simply the first distiller to understand the scientific principles behind an already common practice. How much spent mash is used during the sour mash process? Today, yeast strains are carefully cultivated by scientists under laboratory conditions. But in the past, bakers and brewers would have had to keep strains alive by maintaining sourdough starters.

The corn in this recipe is used for flavor while the sugar will provide most of the fuel for fermentation. This is a multi-step process and requires a dedicated schedule and requires a commercial distiller to make a mash almost weekly. This recipe will yield about 9% ABV and will have an original starting gravity around 1.060 Sour mash basically refers to a particular process used by distillers to add a specific flavor to the whiskey. Bourbon is a category of American whiskey made following distinct requirements and restrictions. For any sufficiently annoyed food scientists reading this vastly oversimplified description, that’s “modification”, “gelatinization”, and “enzymatic hydrolysis”, respectively. ) Most distilleries use the sour mash technique to have more control in balancing the pH levels of their mash in every batch. The ideal mash pH level to keep the mash acidic is around 5.0 to 5.5. No, bourbon is not made from sour mash. However, some types of bourbons use the sour mash process. The sour mash process helps control the pH level of the fermenting alcohol before adding live yeast.

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On the nose, this one features maple syrup, citrus zest, and sweet caramel. The palate leads with creamy vanilla followed by notes of spicy rye, oak, and peaches. The finish is mellow and smooth with a touch of fruit, rye, and cinnamon. 4. Buffalo Trace Experimental Collection Some distilleries prefer to use the sweet mash method because it allows for greater control, although it's a much more manual process. However, there's more opportunity for bacteria to spread using the sweet mash method because the mash typically has a higher pH level. Distilleries that use this method need to be very aware of their sanitation processes. Yes, Maker’s Mark is a sour mash whiskey. The sour mash bourbon uses some residual yeast and mashed grains from the last batch. It allows for a more consistent flavor profile from batch to batch. Key Takeaways Catherine could not read or write, but that didn’t stop her—she probably dictated her recipes and weaving patterns to one of her children, who wrote them down in a neat cursive hand. The nose is light and floral with notes of green apple, caramel, and subtle cinnamon. The palate is sweet and full of vanilla, honey, red apples, and the same subtle cinnamon undertone from the aroma. The finish is short and bursting with oak and spice with slight heat. 3. Belle Meade Sour Mash Straight Bourbon Whiskey

Sweet mash whiskey is made using a fresh, new batch of mash for each batch of whiskey. This means that the pH level and other factors can vary more widely from batch to batch, resulting in a less consistent product. Sour mash whiskey, on the other hand, uses a portion of the previous batch’s mash to help control the fermentation process and create a more consistent product. Is bacteria used in the production of sour mash whiskey? Crow went on to be employed as master distiller by Oscar Pepper, who succeeded his father Elijah Pepper in 1838 at the Old Oscar Pepper distillery at Glenn’s Creek, near Versailles, which is now home to Woodford Reserve distillery. Various dates are cited for Crow’s engagement by the Pepper family, including 1833 and even 1820, at which point he was actually still an undergraduate in Edinburgh.

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The distillers at Brown-Forman are planning to release a small-batch whisky in 2026 based on Catherine Carpenter’s unique sour mash recipe. In short, sour mash whiskey is whiskey where the base recipe or mash is soured to provide producers and consumers with a consistent product that keeps on tasting great—batch after batch. You’ve now been introduced to some of the best sour mash whiskey brands available on the market. Each of these brands has its own unique flavor profile, so it’s worth trying a few to find the one that suits your taste preferences. Distillers don’t add strong acids like pool acid to their mixtures. According to Charles Cowdery, writing for Whiskey Mag, Buffalo Trace experimented by souring their mash by introducing lactobacillus bacteria to produce lactic acid. The souring technique adapts its name from sourdough starter, which is a process involved in making bread.

Tasting notes mention a floral aroma and hints of freshly baked bread with a fresh and light taste in the mouth, and the finish is clean with a slight hint of leather. Using Spent Mash or Slop While everything he produced was top-notch, his whiskey was particularly popular and it sold fast. It became so popular that he shut down the grocery store side of things and opened a distillery instead. Today, the business is still run by Nelson’s great-great-great grandsons. This Jim Crow (1789–1856) is a positive one altogether and not associated with the terrible laws. Jim is credited with perfecting the sour mash process used to create sour mash bourbon whiskey; however, no historical proof points out that this is the truth. Remember to discard the first 150ml or 5 fluid ounces collected so you don't get nasty congener and methanol build up over time and batches. Second Fermentation Smith, Max (March 14, 2014). "Liquor Giants Battle Over Tennessee Whiskey, Barrels". The Tennessean. USA Today . Retrieved October 29, 2014.

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Alcohol connoisseurs have a sensitive palate where they notice the liquor’s slightest flavor change. That’s why sour mash is also favorable for consumers because it offers consistency in the flavor profile of their whiskeys. Why Distilleries Use The Sour Mash Technique Some whiskeys are labeled sour mash, some bourbons are labeled sour mash, and some sour mash whiskeys aren’t labeled as such. Nose: Orchard fruits, butterscotch candies, and vanilla cake greet you on the nose with a hint of wooden spice.