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Since 2004, whiskeys, including bourbon, rye, and a version of the Michter's Original Sour Mash brand, made in Kentucky, have been sold under the Michter's label, now owned by Chatham Imports, Inc. [7] The company has built a new distillery in Louisville, also known as the Michter's Distillery, [8] with spirit production having commenced.
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] Sour beer may also be ...
This whiskey picks up new flavors in a secondary barrel that's been toasted instead of charred.
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Old Forester is produced under the supervision of Master Distiller Chris Morris (as of 2006) [4] at the Brown–Forman distillery in Shively, Kentucky, (which is located directly adjacent to the pre-merger Southwest boundary of Louisville) and at Old Forester Distilling Co. (located in Downtown Louisville, KY on historic Whisky Row in the ...
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.
However, the use of rye in brewing is considered difficult as rye lacks a hull (like wheat) and contains large quantities of beta-glucans compared to other grains; these long-chain sugars can leach out during a mash, creating a sticky gelatinous gum in the mash tun, and as a result brewing with rye requires a long, thorough beta-glucanase rest ...
As with all of Michter’s releases, PFG is filtered using its custom filtration protocol before bottling. Compared to Declaration, PFG sports a lower proof, 50.1% ABV versus 54.2%.