Maker’s Mark is indeed a sour mash whiskey. The sour mash process is a common method used by most bourbon distillers, including Maker’s Mark, to ensure consistency and quality in their whiskey production.
To understand why Maker’s Mark is considered a sour mash whiskey, it is important to delve into the process itself. During the production of bourbon, a portion of the previous distillation’s undistilled residue, known as “set back,” is added to the new mash. This set back serves as a starter culture, bringing in beneficial bacteria and yeast from the previous fermentation to help kickstart the fermentation process in the new mash.
The term “sour mash” can be a bit misleading, as it might suggest that the whiskey itself has a sour taste. However, it actually refers to the acidic nature of the set back used in the process. The addition of the sour mash helps to control the pH levels of the new mash, creating an environment that is favorable for the yeast to convert sugars into alcohol during fermentation.
By using the sour mash process, Maker’s Mark and other distillers can maintain consistency in their whiskey production. The set back from each batch helps to carry over desirable flavors and characteristics from one distillation to the next. This contributes to the signature taste profile of Maker’s Mark, ensuring that each bottle of their bourbon has a familiar and consistent flavor.
In my personal experience, I have found that the use of sour mash in bourbon production, including Maker’s Mark, adds depth and complexity to the whiskey. The sour notes from the set back contribute to a well-rounded flavor profile, balancing the sweetness and oakiness typically associated with bourbon. It is this balance that has made Maker’s Mark a beloved and respected brand among whiskey enthusiasts.
To summarize, Maker’s Mark is considered a sour mash whiskey because it utilizes a sour mash process in its production. The addition of set back from the previous distillation helps to maintain consistency and quality in each batch of whiskey, contributing to the distinct flavor profile that Maker’s Mark is known for.