New Liberty Distillery has unveiled the ‘Bloody Butcher Sour Mash Straight Bourbon Whiskey,’ a premium expression aged for three years and distilled using grains like Pennsylvania corn, malted rye, and malted barley. The ‘Sour Mash’ version uses a unique sour mash technique, similar to the process used to create Jamaican rums. The drink is best enjoyed neat or in a bourbon cocktail due to its tasting notes of spice, apple cinnamon donuts, nutmeg, and crystalized sugar. On the nose, ‘Bloody Butcher Sour Mash Straight Bourbon Whiskey’ smells of leather tobacco pouches, pound cake, and dried leaves.
"I’m thrilled to put out the Sour Mash version especially because of all the local tie ins: the sourdough starter from High Street Philly, the rye and barley from Deer Creek Malthouse, and the Bloody Butcher corn itself from Castle Valley Mill, " said Robert Cassell, Owner and Master Distiller of New Liberty Distillery.
Sour Mash Whiskeys
New Liberty Distillery Launches the 'Bloody Butcher Sour Mash Straight'
Trend Themes
1. Sour Mash Technique - Sour mash technique, similar to the process used to create Jamaican rums, is gaining popularity in the production of premium whiskies.
2. Local Sourcing - Local sourcing of ingredients for premium whiskey production is becoming a trend.
3. Unique Tasting Notes - Distilleries are experimenting with unique combinations of grains and flavors, resulting in whiskies with novel tasting notes.
Industry Implications
1. Craft Distilling - The craft distilling industry is experiencing growth and innovation through experimentation with novel techniques and flavor combinations.
2. Agriculture - Increased interest in local sourcing of whiskey ingredients is creating opportunities for small-scale agriculture businesses.
3. Hospitality - New and unique whiskey offerings, such as those produced using sour mash techniques, can provide hospitality and beverage businesses with a competitive edge.