Michter's US*1 Sour Mash

Product Information

There's some debate about when the sour mash method was created. Most accredit Dr. James C. Crow with the formal creation of sour mash bourbon in the mid-1800s. The Buffalo Trace experiment proved a few things to the distillers: the mash can be soured without using the slop from a previous fermentation. The lactobacillus bacteria has the same effect as preparing a sour mash. Still, the outcome is different in terms of taste. The distillers at Brown-Forman are planning to release a small-batch whisky in 2026 based on Catherine Carpenter’s unique sour mash recipe. Simply put, sour mash whiskey is made using the sour mash process. So let’s start at the beginning. The mash is the ground grain and water mixture, fermented with yeast to produce alcohol. Bourbon is a type of American whiskey that’s made from at least 51% corn and aged in new charred oak barrels.

This difference in style is partly made possible because of the increased enzymatic properties of malted barley compared to any other grain — like corn, wheat and rye. Spent GrainBryson, Lew. "Buying Guide". Whisky Advocate. 22 (1). Archived from the original on January 27, 2013 . Retrieved April 5, 2013.

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 Sour mash whiskey, or bourbon, is created through the sour mash process. Sour mash whiskey doesn’t taste sour, either. In the sour mash process, the mash – a mixture of grain, malt and water – is conditioned with some amount of spent mash (previously fermented mash that still contains dead yeast, a good food source for live yeast). Spent mash is also known as spent beer, distillers' spent grain, and slop or feed mash because it is also used as animal feed. The acid introduced by the sour mash controls the growth of bacteria that could taint the Bourbon. An established and active strain of live yeast is introduced into the mash to be fermented. By using an established and known fermented "sour", this fermentation process controls the introduction and growth of foreign bacteria and yeasts that could damage the Bourbon and improves the consistency and quality of the liquor, ensuring every bottle tastes as similar as possible. Spent grain is a term used to describe the residual mash leftover in the still after a stripping distillation. 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 TechniqueIn addition to the lactic acid contributed by lactobacillus and stressed yeast, compounds that are commonly contributed by microorganisms during fermentation include acrolein, acetic acid, dimethyl trisulfide and disulfide, hydrogen sulfide, ethyl laurate, phenyl ethyl acetate and caprate, iso-amyl acetate, amy alcohol, proponal, hexanal, dicetyl, acetaldehyde and acetal. Mash Bill 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. Four Roses is a sour mash whiskey that is made using a traditional recipe that has been passed down for generations. This brand is known for its rich, complex flavor and is perfect for sipping on a cold winter night. Frequently Asked Questions