Having discovered sour mash a short time ago, this has quickly become one of our favorite whiskey flavors. Starting out like a bourbon but then finishes like a rye.
This to due to its unique production process that uses previously fermented mash that is then used as the starter for the new mash to be fermented, much like making sourdough bread.
From left to right we have Michter’s small batch sour mash (86 proof), Shenks Homestead sour mash 2019 release (91.2 proof), and Belle Meade sour mash (90.4 proof). Michter’s sour mash has been crowned “Whiskey of the year” for 2019. Shenk’s Homestead sour mash is also from Michter’s, however, this has a higher proof and has been aged in a different species of american oak called chinquapin. The Belle Meade sour mash is produced in cooperation with the owners of the Belle Meade horse plantation located in Green Brier Tennessee for 6-8 years.
If you haven’t tried a sour mash whiskey, especially one of the bottles pictured above, go out and try one. You’re in for a treat. Cheers! 🥃