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Willett Distillery. Willett Distillery Ltd, [2][3] is a private, family-owned-and-operated company that produces bourbon and rye whiskey. [4][5][6][7] Over the years, the company has bottled whiskeys that range from two years of aging maturity up to 28 years. The company was named Kentucky Bourbon Distillers (KBD) between 1984 and 2012.
Sour mash. 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. [1]
Bourbon whiskey (/ b ɜːr b ən /) (or simply bourbon) is a type of barrel-aged American whiskey made primarily from corn (maize). The name derives from the French House of Bourbon, although the precise source of inspiration is uncertain; contenders include Bourbon County, Kentucky, and Bourbon Street in New Orleans, both of which are named after the House of Bourbon. [1]
Michter’s has been at the vanguard of American élevage, but when it comes to a 25-year-old bourbon, there’s a frustratingly thin line between wood-fueled complexity and overly oaked swill.
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