Descrizione
Master Distiller Caleb Kilburn used a sweet mash process and non-chill filtration to craft this landmark release for the brand. Most bourbon on the market today is “sour mash” – cooked with a bit of already fermented grains (and the consistent yeast and bacteria included) from a previous distillation cycle. In contrast, “sweet mash” bourbon uses a freshly cultured batch of yeast each time.
Recensioni
Ancora non ci sono recensioni.