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  • Whisky Magazine

    HIGHLAND SOUR MASH DISTILLERS

    Jul 29, 2022 2 minutes
    MYTHBUSTERS CHRIS MIDDLETON

    The organic acids and bacteria that sour or acidify the mash have become synonymous with Tennessee and Kentucky whisky, where distillers use a portion of spent distiller’s wash to lower the pH for fermentation. However, the fog of time makes it difficult to identify the origin of this now well-known practice.

    Anecdotal evidence indicates German aqua vitae distillers of the

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