During a gathering of Distillery retirees a few years ago, a recipe for making "Old Fashioned Sour Mash" whiskey was recounted, a method that was employed by Edmund Haynes Taylor, Jr. in the late 1800s. According to Taylor's technique, the mash was left to sour naturally for several days before distillation. Fast forward to 2002, and a modern replication of this old-fashioned method has produced a bourbon with unique character and body. By using Taylor's original souring process, this bourbon stands out like none other today.
PLEASE GET IN TOUCH WITH US PRIOR TO PLACING ORDER THIS BOTTLE WILL SHIP FULLY INSURED OVER NIGHT SHIPPING.