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Belle of Nelson poster for their sour mash whiskey. Sour mash (or sourmash) is a process used in the distilling industry that uses material from an older batch of mash to adjust the acidity of a new mash. The term can also be used as the name of the type of mash used in such a process, and a bourbon made using this process can be referred to as ...
Perfecting the sour mash method of whiskey making James C. Crow (c. 1789 – 20 April 1856) is credited for his use of the sour mash process. He is also the namesake of the Old Crow brand of bourbon whiskey currently produced by Suntory Global Spirits .
In the sour mash production process, a portion of the mash is saved after fermentation and used as the fermentation starter for the next batch, similar to the use of a portion of a previous batch of dough when making sourdough bread. The sour mash addition regulates bacteria growth and helps to maintain a proper pH level, which contribute to ...
Combine the whiskey, lemon juice, lime juice, and syrup. Fill a cocktail shaker halfway with ice, and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into martini ...
In 1885, the distillery produced 380,000 U.S. gallons (1,400,000 liters) of whiskey, making it the largest producer of sour mash whiskey in Robertson County during a time when whiskey production was a major industry in Tennessee and the county was one of the state's largest producers.
Robertson County, which in the 19th century distilled more whiskey than any other county in the state, produced a "distinctive" sour mash whiskey that was said to be "similar to, but not quite the same as, Kentucky bourbon." [16] The Prohibition amendment destroyed the few remaining Robertson County distilleries that survived into the 20th century.