What is sour mash whiskey?

Sour Mash Whiskey: A Unique Flavor from a Specific Process

Sour mash whiskey is a type of whiskey that uses a special brewing process. Here's a breakdown:

The "Sour" Part:

* "Sour" refers to the fermented mash that's used to start the next batch of whiskey. It's not actually sour in the traditional sense, but it has a slightly acidic pH due to the presence of lactic acid and other organic acids.

* This "backset" of fermented mash is added to the new mash, giving it a unique flavor profile.

The Process:

1. Mashing: The grains (typically corn, rye, barley, and wheat) are crushed and mixed with hot water to release the starches.

2. Fermentation: Yeast is added to convert the starches into sugar, which is then fermented into alcohol.

3. "Souring" the Mash: A portion of the previously fermented mash (the backset) is added to the new mash, introducing the beneficial bacteria and acids.

4. Distillation: The fermented mash is distilled, separating the alcohol from the water and other byproducts.

5. Aging: The distilled spirit is aged in charred oak barrels.

Benefits of Sour Mash:

* Distinct Flavor: The sour mash process contributes a unique, complex flavor to the whiskey, often described as smoother and more balanced.

* Yeast Control: The backset introduces specific yeast strains, making the fermentation process more controlled and predictable.

* Cleanliness: The lactic acid in the backset inhibits the growth of unwanted bacteria, resulting in a cleaner whiskey.

Examples of Sour Mash Whiskey:

* Bourbon: Most Bourbons are made using the sour mash process.

* Rye Whiskey: Some rye whiskeys use sour mash.

Overall, sour mash is a unique process that adds a distinct flavor and complexity to whiskey. It's a defining characteristic of Bourbon and a popular method for other whiskey styles as well.