Michter's US*1 Sour Mash

Product Information

a b "North American Free Trade Agreement Annex 313: Distinctive products". Sice.oas.org . Retrieved April 12, 2013.

Yeast thrives in acidic environments. Old grains from previous batches are the perfect on-hand way to acidify new mash mixtures which lowers its PH. Convenient and low-cost, this method boosts the fermentation process and simultaneously deters unwanted bacteria from interfering with the beer’s beautiful fruity flavours. Islamic scholars discovered the art of distillation during the pursuit of preserving fragrances. Muslim scholars were pursuing the perfect perfume. Religious edicts forbade the consumption of alcoholic beverages. The word ‘alcohol’ actually derives from the Arabic ‘al-kuhl.’ To create ideal conditions for the yeast, sour mash uses a portion of the spent mash from a previous ferment to start the upcoming mash. The spent mash changes the alkalinity and pH balance of the resulting mash and provides additional nutrients for the yeast during fermentation. Sour Mash vs Bourbon: Is There Actually a Difference? We’ll investigate what sour mash is and how producers make sour mash before turning our attention to what sour mash whiskey is. Finally, we’ll examine two key figures in the sour mash whiskey industry. What Is Sour Mash?The first use of sour mash is not certain. The Scottish chemist Dr James Crow is often credited with creating the process however this is uncertain. The process itself may have been very common at the time and something that was explained and standardised by the scientist. 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 Sweet mash whiskey is made using a fresh, new batch of mash for each batch of whiskey. This means that the pH level and other factors can vary more widely from batch to batch, resulting in a less consistent product. Sour mash whiskey, on the other hand, uses a portion of the previous batch’s mash to help control the fermentation process and create a more consistent product. Is bacteria used in the production of sour mash whiskey? This method collects low wines from the still after the beer or wort has been pumped into the chamber and then distilled. When beer is distilled on the grain, the remaining denatured remnants are called spent grain. Some distillers may add portions of this to a subsequent mash, although it is unclear if the dead yeast — which acts as a nutrient to the next generation of yeast — is preserved after the beer has been boiled and the alcoholic vapor collected. Introducing Lactobacillus 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?

There's some debate about when the sour mash method was created. Most accredit Dr. James C. Crow with the formal creation of sour mash bourbon in the mid-1800s. Other sources claim that the use of sour mash was already known, and that Crow was actually the first distiller to apply scientific principles to the process, leading him to be able to achieve a much greater consistency of quality in his whiskey making. He understood the need for a regime of strict cleanliness and chose quality over quantity, delivering a maximum of two and a half gallons [11.3 litres] of spirit per bushel of grain, while his competitors were extracting far more. Pepper’s distillery was equipped not with copper pots but with a column still, which was relatively innovative at the time. This probably helped Crow achieve accuracy and consistency. As early as the 17th century Peter Shaw advocated that English distillers acidify or their washes using the juice of lemons, tamarinds or oranges to improve the taste of the resultant spirit. The use of spent wash (called dunder) was commonplace in Jamaica around 1700 for rum production. By the 19th century dunder was prepared, infected with bacteria, wild yeasts and microflora, to create new congeners, amino acids and esters. It is entirely possible that this production process is the origin of the sour mash process. Benefits of the Sour Mash process Catherine Spears Frye Carpenter invented the sour mash method in 1818 [1] . However, the use of spent wash called dunder already started in Jamaica for rum production in the 1700s. Many believe that this method is the origin of sour mash. Today, yeast strains are carefully cultivated by scientists under laboratory conditions. But in the past, bakers and brewers would have had to keep strains alive by maintaining sourdough starters.

Stay Informed

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. Major bourbon and Tennessee whiskeys use the sour mash technique in their production. A portion of the fermented grain mixture from the last batch of whiskey starts the fermentation process for the new batches. Bourbon is made with grain mash. The mixture of grain mash typically combines barley, rye, corn, and wheat. During the mashing process, the grains are crushed together and opened. Once the crushing is complete, they add hot water to bring out the sugars. When this happens, the pH levels rise. Your fermenter should now contain 3-3/4 gallons of water, your old yeast ( barm) and your old corn.

This 2002 experiment was so successful that Buffalo Trace decided to age and finally bottled their experiment. Nine years later, they released Colonel E. H. Taylor, Jr. Old Fashioned Sour Mash Bourbon Whiskey.Distilled Spirits Council Industry Review, Distilled Spirits Council of the United States, February 4, 2014. 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). Michter’s Original Sour Mash Whiskey is another example of a brand leaning into this concept to produce beer. And with so many different whiskeys to choose from, it’s important to know the difference between sour mash vs. bourbon. 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.

No, bourbon is not made from sour mash. However, some types of bourbons use the sour mash process. The sour mash process helps control the pH level of the fermenting alcohol before adding live yeast. Jim Crow was born in Inverness, Scotland, and graduated in medicine from Edinburgh University in 1822. Jim Crow used his scientific training to elevate the whiskey world. You are now producing a simple sour mash whiskey and with practice you will be able to produce a very high quality moonshine. Age this whiskey in an uncharred oak barrel to produce a traditional Tennessee-style whiskey. Pennsylvania distillery New Liberty has developed a specialty product utilizing heritage Bloody Butchercorn that utilizes actual heritage sourdough starter. This is an attempt to replicate historical flavors whiskey drinkers might’ve enjoyed in the past.Most distilleries use the sour mash technique to have more control in balancing the pH levels of their mash in every batch. The ideal mash pH level to keep the mash acidic is around 5.0 to 5.5.