Sour Mash: Difference between revisions
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[[file:george_dickel.png|thumb|90px|right|George Dickel Sour Mash Tennessee Whiskey]] | [[file:george_dickel.png|thumb|90px|right|George Dickel Sour Mash Tennessee Whiskey]] | ||
[[Whisky]] made with [[ | [[Whisky]] made with [[backset]] added during the initial [[mash]]. Whiskies using backset include [[bourbon]], [[corn whiskey]] and [[Tennessee whiskey]]. Backset, also known as [[backset stillage]] adds a lot of character to whisky and also promotes consistency across batches. | ||
Sour mash whiskies are also [[ | Sour mash whiskies are also [[ferment]]ed using [[barm]] from the previous batch. | ||
Backset adds [[ | Backset adds [[acid]]ity to the wort which was historically beneficial for limiting unwanted bacteria. Sour mashing is also a throwback to the economic practices employed by early day [[moonshiner]]s. Regulations stipulate that a sour mash contain at least 25% backset. See [[Title_27]]. | ||
[[Category:Mashing]] | [[Category:Mashing]] | ||
[[Category:Glossary]] | [[Category:Glossary]] | ||
Revision as of 22:10, 17 October 2017
Whisky made with backset added during the initial mash. Whiskies using backset include bourbon, corn whiskey and Tennessee whiskey. Backset, also known as backset stillage adds a lot of character to whisky and also promotes consistency across batches.
Sour mash whiskies are also fermented using barm from the previous batch.
Backset adds acidity to the wort which was historically beneficial for limiting unwanted bacteria. Sour mashing is also a throwback to the economic practices employed by early day moonshiners. Regulations stipulate that a sour mash contain at least 25% backset. See Title_27.