Sour mash process

The sour mash process is a method used in whiskey production where part of a previous batch’s fermented mash is added to a new batch. This involves using the fermented "sour" mash, which contains helpful bacteria and enzymes, to ferment the next batch, ensuring a consistent flavor and quality. It also helps control pH and prevents unwanted bacteria. The process is similar to sourdough bread making, where a portion of fermented dough is used to inoculate new dough, promoting desired fermentation and flavor development.