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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 a sour mash bourbon .
Moonshine is by tradition usually a clear, unaged whiskey, [32] once made with barley mash in Scotland and Ireland or maize corn mash in the United States, [33] though plain sugar became just as common in illicit liquor during the last century.
For example, in beer-making, a simple pale ale might contain a single malted grain, while a complex porter may contain a dozen or more ingredients. In whisky production, Bourbon uses a mash made primarily from maize (often mixed with rye or wheat and a small amount of malted barley), and single malt Scotch exclusively uses malted barley.
It’s also authentic in the sense that East Tennesseans are the ones making the moonshine, Popcorn’s recipes included. Roughly 300 people work at the Cocke County facility alone.
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Poitín was generally produced in remote rural areas, away from the interference of the law. A mash was created and fermented before the distillation began. Stills were often set up on land boundaries so that the issue of ownership could be disputed. Before the introduction of bottled gas, the fire to heat the mash was provided by turf. Smoke ...
Moonshine’s alcohol content can be as high as 160-proof. For premium support please call: 800-290-4726 more ways to reach us
A close-up view of grains steeping in warm water during the mashing stage of brewing. In brewing and distilling, mashing is the process of combining ground grain – malted barley and sometimes supplementary grains such as corn, sorghum, rye, or wheat (known as the "grain bill") – with water and then heating the mixture.