Michter's US*1 Original Sour Mash Whiskey is distinct from bourbon due to its specific mashbill. The company states that the mashbill for this whiskey includes a significant amount of rye grain, along with a fair amount of corn and some barley malt. This indicates that the whiskey contains less than 51% corn, which is the minimum requirement for it to be classified as a bourbon.
The main difference between Michter's sour mash and bourbon lies in the composition of the mashbill. Bourbon must have a mashbill that contains at least 51% corn, while the sour mash whiskey includes a higher proportion of rye grain. This variation in the grain composition contributes to differences in flavor and character between the two spirits.
The inclusion of rye in the sour mash whiskey adds a spiciness and complexity to the flavor profile. Rye grains typically impart a peppery and slightly fruity taste, which can be quite distinct from the sweeter and smoother flavor associated with corn in bourbon. The rye grain also brings a drier and more pronounced bite to the whiskey.
Furthermore, the sour mash process itself can affect the taste of the final product. In the sour mash method, a portion of the previously fermented mash is used as a starter for the next batch. This helps to control the pH levels during fermentation and allows for consistency in the flavor profile from batch to batch. This process is not exclusive to Michter's sour mash whiskey, as it can be used in the production of bourbon as well.
It's worth noting that the term “sour mash” can be misleading as it does not refer to a sour or tart taste in the whiskey. The name originates from the process of using the previously fermented mash as a starter, which helps to control acidity levels and prevent the growth of unwanted bacteria.
In terms of labeling, Michter's chooses to classify their whiskey as a sour mash instead of a bourbon due to the higher proportion of rye in the mashbill. This decision is based on their desire to accurately represent the flavor profile and the unique characteristics of their product.
The main differences between Michter's sour mash and bourbon lie in the composition of the mashbill and the resulting flavor profiles. Michter's sour mash includes a significant amount of rye grain, which adds spiciness and complexity to the whiskey. The sour mash process, which involves using a portion of the previous batch as a starter, also contributes to the overall flavor consistency. While both bourbon and sour mash whiskey offer distinct taste experiences, Michter's sour mash sets itself apart by embracing the unique qualities brought by the rye grain.