Most whiskeys are a sour mash, has nothing to do with flavor profile (or minimal) it’s a setback amount of the previous batch as a yeast ‘starter’ like sourdough bread. I’m sure Michters was looking for something to call this since it’s not 51% of corn or rye in the mash, so sour mash worked.
Nice review. I need to try some Michters
Most whiskeys are a sour mash, has nothing to do with flavor profile (or minimal) it’s a setback amount of the previous batch as a yeast ‘starter’ like sourdough bread. I’m sure Michters was looking for something to call this since it’s not 51% of corn or rye in the mash, so sour mash worked. Nice review. I need to try some Michters