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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 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.
Making charcoal at the distillery, c. 1920 – c. 1935 Barrels of whiskey aging in a barrelhouse. The mash for Jack Daniel's is composed of 80% corn, 12% rye, and 8% malted barley, and is distilled in copper stills. [45] It is then filtered through 10-foot (3.0 m) stacks of sugar maple charcoal. [46]
Johannes "Jacob" Beam (1760–1834) was a farmer who began producing whiskey in the style that became bourbon. Jacob Beam sold his first barrels of corn whiskey around 1795, [2] then called Old Jake Beam Sour Mash.
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 ...
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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.