E. H. Taylor, Jr. Old Fashioned Sour Mash
Description
At a gathering of Distillery retirees a few years back, an old-fashioned method for making “Sour Mash” whiskey was shared. This technique was particularly associated with Edmund Haynes Taylor, Jr., who was known to use it in the late 19th century.
Taylor’s method involved allowing the mash to naturally sour for several days before the distillation process began. This technique was applied to create a bourbon distilled in 2002, which is a modern replication of Taylor’s old-fashioned sour mash method.
By adhering to Taylor’s original souring process, a bourbon with a unique character and body was produced. The result is a bourbon of unparalleled depth and complexity, unlike any other available today.
Taste
A few years ago at a gathering of Distillery retirees, a method was recounted for making “Old Fashioned Sour Mash” whiskey. Edmund Haynes Taylor, Jr. was known to use this technique in the late 1800s. Taylor’s technique involved allowing the mash to sour naturally for days before distillation. Distilled in 2002, this bourbon is a modern replication of this old-fashioned method. Using Taylor’s original souring process, the result is a bourbon of character and body like none other today.