The ‘traditional’ way of creating a sour mash whiskey is to use an amount of the previous batch’s spent mash to sour the next set of fermenting mash. For your first run it is best to take very conservative cuts. I recommend very generic whiskey cuts, say 80% down to 70%. As your skills improve you will be able to go deeper into your cuts, tasting periodically for the off-taste of the tails. Once you learn to identify the off-tastes of the heads and tails you will be able to make proper cuts without the use of a hydrometer, a big step toward becoming a competent distiller.

Distill your whiskey in the same manner you did during your first run, being conservative with your cuts until you gain more skill. Anything collected under 80% ABV on this run is considered a Sour Mash whiskey. Congratulations! This spirit is a palatable moonshine when collected directly out of the still.a b Zandona, Eric. "Tennessee Whiskey Gets a Legal Definition". EZdrinking . Retrieved January 11, 2014. Siphon off your beer and charge your still. Again, replace 3-3/4 gallons of water into your fermenter so your yeast doesn't die while you distill. 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.

James C. Crow is credited with developing the sour mashing process in the early 1800s. He discovered that he could easily control the fermentation process by using a portion of mash from the last batch of spirit. The sour mash refers to the process where the previously fermented mash is used for new batches, just like the starter in sourdough bread. Simply that distillers used part of the fermented “mash” (a mixture of grain, yeast, and water) from the previous batch to create the new batch. 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. So a ranking of all the bottles of Michter’s whiskey is relevant to more than just the true aficionados. It’s for the people!This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. While Oscar Pepper was carrying on the business, James Crow came to this country and applied to him for employment and got a position in the business. Mr. Pepper noticed the fermenting capacity of spent beer, and mentioned one day to Crow his belief that a mash could be fermented by its use without yeast. They commenced a series of experiments, and the result was the discovery of sour mash whiskey.’ 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 Spent grain is a term used to describe the residual mash leftover in the still after a stripping distillation.

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.All bourbon and sour mash is whiskey, but not all sour mash is bourbon. There is a difference between bourbon and sour mash, but it’s not really logical to compare them. 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: 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 Adding the sour mash during the production process can vary depending on the distillery. Some choose to include the mash at the cooker stage. Others prefer to add the sour mash to the fermenters. Where Did Sour Mash Bourbon Originate?

No, the sour mash process does not make whiskey taste sour. This distillation process causes most major bourbon whiskey products to have strong flavors of caramel, vanilla, spices, and oak.

9. Michter’s US*1 Limited Release Barrel Strength Kentucky Straight Rye Whiskey

The mash bill describes the mixture of grains used during the fermentation phase of any given whiskey. For example, many whiskeys are blended, in which case the mash bill describes the sum of the grain percentages in any batch of whiskey.