Sour-mash whiskies aren’t actually sour tasting. This one by Michter’s begins with notes of brown sugar and vanilla, all sweetness and light.
The back story First things first: Sour-mash whiskies aren’t actually sour tasting. In fact, much of the bourbon or other American whiskey you drink is probably made using the sour-mash process, even if it isn’t necessarily labeled as such.
Some distilleries do indicate that they use the sour-mash process. Ever pick up a bottle of Jack Daniel’s classic Old No. 7? If you look closely, you’ll see the label refers to it as “Tennessee Sour Mash Whiskey.” The Toasted Barrel Finish Sour Mash is also limited edition, but its price tag is $100. It’s not technically a bourbon, according to Michter’s president Joseph J. Magliocco — meaning it doesn’t have at least 51% corn in its mix of grains — but it is very much an American whiskey made with the sour-mash process. What makes the bottle more special is the “toasting” process behind it — that is, the whiskey gets a second aging in a barrel that has been, well, toasted.
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