1、any whiskey distilled from sour mash.
3、Usually a sour mash is used; the mash is inoculated with a homolactic bacterium such as Lactobacillus delbrueckii, which can lower the mash pH to around 3.8 in 6 to 10 hours. This limits the development of undesirable organisms.
2、This whisky lays claim to being the first sour mash bourbon.
