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Subject: Re: Sour Mash vs. Kentucky Straight?
From: rumrunner
Posted: Tue Jun 29. 2004, 14:35 UTC
Followup to: "Sour Mash vs. Kentucky Straight?"  by sippincocktails  (Mon Jun 28. 2004, 23:05 UTC)

I hated this part of bartending school..lol but as a sort of simple 
explination to a very confusing question i'll try. American Whiskeys which are 
Blended, bourbon, bottled-in-bond, corn, rye, sour mash,
Bourbon is distilled from fermented mash of at least 51% corn, the rest of the 
mash can contain other types of grain, which are usually rye and barley.
Rye has as its 51% rye grain in its mash. ( Old Overholt)
Corn has grain as its fermented mash but has 80% of that ferment as corn.
Bottled and bond whiskey which is considered straight whiskey is bottled at 
100 proof and ages in Goverment wharehouses for 4 yrs
Sour mash ( jack Daneils) uses fermented yeast instead of fresh yeast ( sweet 
mash) thus the term sour mash.
The difference between straight and blended is that straight means the mash 
must contain at least 51% of a certain grain.
The blended whiskeys are made from different combinations of straight whiskeys 
that come from different distilers or there own distilling processses.
so basicily the mash  and its percentage and type of grain dictates the type 
of whiskey....51% barley=Straight Malt, 51% rye =Straight Rye, 51% corn= 
straight bourbon, 80% corn=stright corn whiskey.  Add in this confusing fray 
ageing and production techniques, quality of the grains used and you have 
become completly insane, also some brands are just marketed better and thus 
call for a higher price because of there image. wheew, hope this helps and now 
let me out of here, I am a flair bartender I got no time for this technical 
stuff, I want to do  1/1 2 reverse grip to a stall to a behind the back 
reverse pour. LOL


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