Michter's US*1 Sour Mash

Product Information

Fermentation times can vary, based on the distillery’s desired flavour profile for their whiskey. This period also depends on variables such as the amount of yeast used, temperature and the water-to-grain ratio. Ultimately, the duration of fermentation affects the taste of the resultant beer and final whiskey.

The second type of pot distillation is performed in a reflux still equipped such that the column can be cooled during distillation. This type of still is far more efficient and can produce a high proof, high quality spirit in a single run. 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. 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 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.’

Tennessee whiskey is straight whiskey produced in the U.S. state of Tennessee. Although it has been legally defined as a bourbon whiskey in some international trade agreements, [1] [2] [3] most current producers of Tennessee whiskey disclaim references to their products as "bourbon" and do not label them as such on any of their bottles or advertising materials. All current Tennessee whiskey producers are required by Tennessee law to produce their whiskeys in Tennessee and– with the sole exception of Benjamin Prichard's– to use a filtering step known as the Lincoln County Process prior to aging the whiskey. Beyond the perceived marketing value of the distinction, Tennessee whiskey and bourbon have almost identical requirements, and most Tennessee whiskeys meet the criteria for bourbon. [4] Because of the constantly changing parameters, each bottle will taste and smell different from but some common denominators include spice and toasted oak. Flavors are often being described as rich, deep, intense, balanced, and vivid. 5. Nelson’s Green Brier Tennessee Whiskey Sour mash whiskey is not a type of whiskey, just a process used by distillers. Sour mash will cause the yeast to create different flavors. A sour mash will not produce a sour-tasting whiskey, and you cannot determine whether a producer used a sour mash to make the whiskey.

Short fermentation is 50 hours or less. At this duration, alcohol has been produced by the yeast and creates a very malty, cereal-tasting beer which isn’t particularly complex in flavour. Nelson’s Green Brier Tennessee Whiskey is an old family recipe that was out of circulation for quite some time. With the recent re-release being the first bottling since 1909, the classic has been long-awaited. Not only does the introduction of this ‘sour’ mash ensure balanced pH levels, but it also promotes consistency of character from batch to batch. The term ‘sour’ is used as the process is analogous to that of baking sourdough bread, using a starter or ‘pre-ferment,’ sometimes referred to as ‘mother dough.’

Distilling the 3rd wash- 4th Fermentation

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. Most distillers widely use sour mash in making whiskey because of its benefits. One clear importance of this process is reducing the pH level of the mash mixture to prevent the risk of infection and spoilage in every batch released.