Michter's US*1 Sour Mash

Product Information

The pH levels need to be carefully controlled to create the optimal fermentation of the mash. Using a part of the spent mash, producers can maintain and balance the pH levels and promote consistency 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. Souring is a process of introducing acid to the mash mixture that causes physical and chemical changes, such as adjusting its pH level. It makes the mixture more receptive to yeast, which helps during fermentation. Comparing sour mash whiskey and bourbon is kind of like comparing apples to Granny Smith brand apples. The only requirements are for being labeled a “straight bourbon” (2 years minimum) or “bottled-in-bond” (4 years minimum). So, Is There a Difference Between Sour Mash and Bourbon? Kinda But Not Really. Siphoning is the best method because it allows you to pull the beer off the top of your lees, leaving them undisturbed. You do not want suspended solids in your still and this method works quite well in keeping the lees at the bottom of your fermenter.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.

Certain acidic compounds can occur during fermentation — either due to extended fermentation periods, the introduction of ambient yeast or other microorganisms or through an infection during the fermentation phase. In the production of sour mash, distillers may court some of these compounds — including lactic acids. The bourbon is aged for six years and bottled by hand. Each bottle has a vintage label with two horses. Fun fact – these were real horses who existed on the original plantation in Nashville. 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] 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 Nose: Orchard fruits, butterscotch candies, and vanilla cake greet you on the nose with a hint of wooden spice.Distilled Spirits Council Industry Review, Distilled Spirits Council of the United States, February 4, 2014. Sour mash whiskey is produced by distillers when producers use a part of the previous batch’s spent mash in the next batch’s fermentation. The sour or spent mash is vital to lower the new mash’s pH level and inhibit other microorganisms from growing and spoiling it. Sour mash whiskey is a method distillers use to create whiskey, but the final whiskey doesn’t taste sour. Another way to make bourbon is using the sweet mash method. Sour mash bourbon was invented to solve a problem: consistency. With the advancement of technology, other methods have been developed and tested. To use the sweet mash method, a distiller needs to cook the grains, add the yeast, and let them ferment. There's no mixing of prior batches using the sweet mash method. a b Zandona, Eric. "Tennessee Whiskey Gets a Legal Definition". EZdrinking . Retrieved January 11, 2014. Bryson, Lew. "Buying Guide". Whisky Advocate. 22 (1). Archived from the original on January 27, 2013 . Retrieved April 5, 2013.