The Difference Between Whiskey Bourbon & Sour Mash 2

The Difference Between Whiskey Bourbon & Sour Mash

As every whiskey maker will tell you, all bourbon whiskey is, but not all whiskey is bourbon. And all sour porridge is whiskey bourbon, but not all bourbon is sour porridge. Both Bourbon and Sour Mash Whiskeys are unique American-style alcoholic beverages produced primarily in Kentucky and Tennessee. Experts support what is superior, but they all agree that both are nice additions to the burner boat.

The Difference Between Whiskey Bourbon & Sour Mash 3

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geography

Bourbon whiskey is made in the US almost in Kentucky and Tennessee. Traditional methods use calcium water and oak barrels, both of which are abundant in these situations.

history

Bourbon Whiskey had its origins in Kentucky in a county responsible for the Bourbons, the then dominant family of France. Farmers used the usual leftover diet instead of wheat or rye.

When the Whiskey Revolution of 1791 paid tribute to distillers in other western states, the distilleries in the Blue Ridge Mountains of Kentucky and Tennessee were able to successfully hide from the Revenue Agents enough to build a prosperous and unregulated industry. The moon whiskey produced by these hill breeds evolved into refined Bourbon and Sour Mash whiskeys.

The difference

Bourbon's unique character comes from 51 to 79 percent corn in its recipe. The fermentation process begins by adding water to crushed or rolled seed and the fermented pulp is distilled to produce an alcohol containing no more than 80% by volume of alcohol. Bourbon can be distilled twice and stored for at least two years in coals. The result is a soft, woody blend of flavors that can be bottled directly from a single barrel or blended into several barrels in a small batch.

The sour whiskey uses the bourbon recipe, but it starts with the leftover porridge, similar to the starter on sourdough bread. The onion process gives the finished product a sweeter, deeper flavor.

The alcohol content of bourbon and sour pulp at bottling is between 40 and 50 per cent (80 to 100 per liter).

labeling

The name Bourbon has only been legally protected since 1964, so there are manufacturers in other countries. However, only Bourbon made in Kentucky can use the state name on the label.

Tennessee whiskey uses the Bourbon recipe, but distilled spirits are filtered with maple charcoal, adding a different shade to the flavors. Manufacturers declare "certain pulp" on the label when using this process.

Many societies are dedicated to the study of these American spirits, while distillery trips are popular in the highlands of Tennessee and Kentucky.