The term is usually applied to bourbon whiskey; this whiskey is made from a blended grain mash consisting of new mash and a portion of mash from a preceding mash.
a blended grain mash used to make whiskeys.
A portion of the previous day's mash that is added to the new mash in order to measure and maintain consistency.
A process developed by Dr. James C. Crow about 1840 to provide uniformity in bourbon production. A portion of the previous day's mash is added to new mash to ensure consistent quality and character.
A term describing a production process typical of straight whiskies, as opposed to sweet mash. The resulting whiskey itself is not sour in taste.
Sour mash is not a type or flavor of whiskey as is commonly thought. Rather, it is the name for a process in the distilling industry, similar to the making of sourdough bread. It was developed by Scottish chemist Dr.
