As an expert sommelier and brewer, I have had the pleasure of exploring the intricate world of bourbons and their unique characteristics. One distinction that often arises is the difference between regular bourbon and sour mash bourbon. Allow me to shed some light on this intriguing subject.
Regular bourbon is typically made using a simple grain mixture of at least 51% corn, along with other grains such as barley, rye, or wheat. The fermentation process begins with a fresh batch of grains and water, without any prior influence from previous batches. This gives regular bourbon a clean and straightforward flavor profile.
On the other hand, sour mash bourbon involves a fascinating technique that adds depth and complexity to the final product. The process of souring refers to the addition of backset, also known as spent mash or stillage, to the new fermentation batch. Backset is essentially the leftovers from a previous distillation, containing both liquid and solid remnants.
By incorporating backset into the new mash, the distiller introduces a small amount of acidity to the mixture. This acidity helps to adjust the pH levels, creating a more favorable environment for yeast during fermentation. Additionally, the backset carries over certain flavor compounds and microorganisms from the previous batch, which contribute to the unique character of sour mash bourbon.
The term “sour mash” itself can be a bit misleading, as it does not imply a sour taste in the final product. Instead, the souring process adds a layer of complexity and richness to the bourbon, resulting in a sweeter and more robust flavor profile. Some enthusiasts draw a comparison to the way sourdough bread develops its distinct taste through the fermentation of a starter culture.
Personal experience has taught me that sour mash bourbon tends to exhibit a slightly more nuanced and multidimensional flavor profile compared to regular bourbon. The inclusion of backset imparts subtle variations and highlights specific flavor notes that may not be as pronounced in regular bourbon.
To summarize the differences between regular bourbon and sour mash bourbon:
Regular Bourbon:
– Made from a fresh grain mixture without any influence from previous batches.
– Clean and straightforward flavor profile.
– Does not incorporate backset or souring process.
Sour Mash Bourbon:
– Utilizes backset, or spent mash, from a previous distillation.
– Adds acidity to adjust pH levels and create a favorable fermentation environment.
– Enhances complexity and richness in flavor.
– Does not result in a sour taste but rather a sweeter and more robust flavor profile.
In the world of bourbon, the choice between regular and sour mash ultimately comes down to personal preference. Some may prefer the simplicity and purity of regular bourbon, while others may appreciate the added depth and character that sour mash bourbon brings to the table. Whichever path you choose, exploring the vast array of bourbon offerings is an adventure in itself.