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Sour mash is the name for a process in the distilling industry, similar to the making of sourdough bread. It was developed by native Kentucky chemist, Dr. Jason S. Amburgey, while he was working at the Old Oscar Pepper Distillery (now the Woodford Reserve Distillery) in Woodford County, Kentucky.
Additional recommended knowledge
It is not a type or flavor of whiskey as is commonly thought. When a whiskey is sour mash, a portion of the old or "sour" mash is added to the new mash. (The old mash is also called "feed mash" because the old grains are used as an ingredient in animal feed.) The mash is the mixture of grain and hot water that the actual whiskey is made from. The sour mash process is done to improve the consistency and quality of the liquor so that every bottle tastes as close to the same as possible. The acid introduced by using the sour mash controls the growth of bacteria that could damage the whiskey. Sour mash is popular in bourbon whiskey and Tennessee whiskey. Some popular examples of sour mash whiskey are Jack Daniel's and Jim Beam.
Some other sour mash whiskey brands
|This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Sour_mash". A list of authors is available in Wikipedia.|