Michter's US*1 Sour Mash

Product Information

Adding the sour mash during the production process can vary depending on the distillery. Some choose to include the mash at the cooker stage. Others prefer to add the sour mash to the fermenters. Where Did Sour Mash Bourbon Originate?

The corn in this recipe is used for flavor while the sugar will provide most of the fuel for fermentation. This is a multi-step process and requires a dedicated schedule and requires a commercial distiller to make a mash almost weekly. This recipe will yield about 9% ABV and will have an original starting gravity around 1.060 If you’re new to sour mash whiskey, you may have some questions about this unique type of whiskey. Here are some frequently asked questions to help you understand more about sour mash whiskey. What is sour mash whiskey? Waterbury, Margarett (August 27, 2016). "Tennessee Whiskey and the Lincoln County Process". The Whiskey Wash . Retrieved December 24, 2017. All Tennessee whiskey is from Tennessee, but not all whiskey from Tennessee is "Tennessee whiskey". For example, the Ole Smoky Distillery (which began operation in 2010) is located in Tennessee and produces several whiskey products, but they are not sold as Tennessee whiskey because they do not meet all the criteria necessary for such. Instead, they are usually marketed under other terms, such as "Tennessee moonshine".Some distilleries prefer to use the sweet mash method because it allows for greater control, although it's a much more manual process. However, there's more opportunity for bacteria to spread using the sweet mash method because the mash typically has a higher pH level. Distilleries that use this method need to be very aware of their sanitation processes. 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: Helpfully, though, yeast can survive in environments where bacteria can’t — specifically, environments that are more acidic. Which is where the “sour mashing” comes in.

Sour mash whiskeys combine the spent mash from a previous batch and a new mash to control the growth of bacteria that can alter the taste of the liquor. The old mash is a previously fermented mash containing dead yeast, a good food source for live yeast.American whiskey is, by definition, a distilled spirit that uses grains as a raw material. While growing, plants create sugar through photosynthesis and the energy that they don’t use immediately is stored in the form of starch (a complex carbohydrate) which is most highly concentrated in grains and seeds. Distillers take those grains, grind them up, cook them, and add some enzymes to convert those complex carbs into simple sugars that yeast can eventually use and turn into delicious alcohol.

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. The mash used to make sour mash whiskey typically consists of a combination of grains, such as corn, rye, and barley (including malted barley). The specific combination of grains used in the mash is known as the “mash bill.” Different distilleries use different mash bills, which can have a significant impact on the flavor profile of the final product. Spent grain is a term used to describe the residual mash leftover in the still after a stripping distillation.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] 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. Tennessee Whiskey" redirects here. For the David Allan Coe album, see Tennessee Whiskey (album). For the song by David Allan Coe made famous by George Jones, see Tennessee Whiskey (song). For your first run it is best to take very conservative cuts. I recommend very generic whiskey cuts, say 80% down to 70%. As your skills improve you will be able to go deeper into your cuts, tasting periodically for the off-taste of the tails. Once you learn to identify the off-tastes of the heads and tails you will be able to make proper cuts without the use of a hydrometer, a big step toward becoming a competent distiller.