Michter's US*1 Sour Mash

Product Information

Sour mash is a process that’s commonly used in the production of American whiskey, particularly bourbon. It involves using a portion of previously fermented mash, which contains live yeast, to start the fermentation process for a new batch of whiskey. This process helps to regulate bacterial growth and ensure consistency in flavor and quality from batch to batch. A sour mash whiskey is a 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.

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:

16. Michter’s US*1 Small Batch Kentucky Straight Bourbon 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? a b SICE - Free Trade Agreement between the Government of the United States of America and the Government of the Republic of Chile, Section E, Article 3.15 "Distinctive products". Major bourbon and Tennessee whiskeys use the sour mash technique in their production. A portion of the fermented grain mixture from the last batch of whiskey starts the fermentation process for the new batches.

On the other hand, the term sour mash is used to describe a mash used in the distillation process, which is a combination of water, yeast, and grain. The sour mash process also helps maintain a constant tasting profile for every batch of releases. It produces the highest quality spirits with tangy and strong flavors. Does Sour Mash Make Whiskey Taste Sour? They began this journey more than 20 years ago. While much of the information is for personal use and knowledge, they do release select bottles of their experiments every so often. This is always exciting for fans of the brand as the new bottle will inevitably be different from the last. 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.’ Sour mash whiskey, or bourbon, is created through the sour mash process. Sour mash whiskey doesn’t taste sour, either. The name ‘Old Crow’ was applied to the whiskey Crow distilled alongside the Old Oscar Pepper brand, in recognition of the Scotsman’s talents. After James Crow left the Peppers to work a couple of miles away at the Johnson distillery, his successors continued to distil ‘Crow’ Bourbon as he had taught them. If you’re a fan of sour mash whiskey, you’re in for a treat. We’ve compiled a list of the top 7 sour mash whiskey brands for you to try. Each brand has its unique flavor profile, so you’re sure to find one that suits your taste. Elijah Craig 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.

These are exciting, fascinating times in the world of American single malt whiskey. In the wake of the category receiving its first genuine definition and outline from the TTB, we’re seeing new distilleries queue up to enter this particular niche, and some building their entire portfolios around it. At the same time, though, there are quite a few major distilleries out there that have been exploring the world of American malt whiskey for a long time, whether their experiments had resulted in commercial products–that is, after all, how we ended up with American single malt as an official category, by essentially codifying what people had already been doing for several decades. Now, however, we’re starting to see distilleries truly pushing this category in advanced directions (maturing and premiumizing) as a result of years of investment, and the newly released New Riff Sour Mash Single Malt Whiskey is a perfect example. This is a product that only exists following nearly a decade of labor.Remove half the grain and replace it with fresh new 7:2:1 ratio. Do not heat it! Cover just to the top with fresh water, and mix together well, cover, and set to the side. Bryson, Lew. "Buying Guide". Whisky Advocate. 22 (1). Archived from the original on January 27, 2013 . Retrieved April 5, 2013. As of 2017, Benjamin Prichard's also produces a Tennessee Rye Whiskey, a malt whiskey, two whiskeys labeled as bourbon, and an unaged corn whiskey called Lincoln County Lightning. [33] Like Prichard's Tennessee whiskey, these are not charcoal filtered prior to aging. [ citation needed] On a federal level, the definition of Tennessee whiskey is legally established under the North American Free Trade Agreement (NAFTA) [1] and at least one other international trade agreement [2] that require it to be "a straight Bourbon whiskey authorized to be produced only in the State of Tennessee". Canadian food and drug laws state that Tennessee whiskey must be "a straight Bourbon whisky produced in the State of Tennessee". [3] New Riff has been in operation since 2014, known for their lineup of bottled-in-bond bourbon and rye whiskeys. But they also immediately started distillation and development of malt whiskeys all that time ago, and when I say “development” I mean that they pretty much left no stone unturned. The result is New Riff Sour Mash Single Malt Whiskey, a product composed of six different malted barley mash bills aged in a plethora of different ways. All of the whiskey in this bottle is 7-8 years old, which is an eternity for American single malt whiskeys–particularly those aged in newly charred oak–in this market. If the following seems complicated, that’s because it is.

A whiskey maker makes sour mash whiskey by adding a portion of still-fermenting mash to the new batch of spirits. On the other hand, bourbon uses all new ingredients for each batch. It gives the bourbon a sweeter flavor profile. As a result, bourbon typically has richer color and deeper flavor than sour mash whiskey. Here’s A Closer Look Spent grain is a term used to describe the residual mash leftover in the still after a stripping distillation. Despite its name, sour mash whiskey is not actually sour. The term “sour” refers to the sour mash used in the production process, not the taste of the whiskey itself. Sour mash whiskey can have a range of flavors, from sweet and smooth to spicy and bold, depending on the specific brand and recipe. How is sour mash whiskey different from sweet mash whiskey? The distillers at Brown-Forman are planning to release a small-batch whisky in 2026 based on Catherine Carpenter’s unique sour mash recipe. During fermentation, yeast is introduced to the wort, which will feed on the starches, break it down into sugars, and finally consume the sugars, producing the wash. The by-product produced by the yeast is alcohol.Old Elk made a fantastic first impression with their Gold medal win at the 2018 San Francisco World Spirits Competition. Since then, they’ve come up with several different expressions, all impressive and delicious in their own way.