Altamar Portfolio

Sweet Mash, High Rye Bourbon

● Sour mash is ubiquitous, sweet mash is not. Sour mash whiskeys are made utilizing backset - a by-product from previous distillations that reduces the overall pH level - thus “souring” the mash. This creates an acidic environment that helps to limit bacterial growth, and creates a degree of consistency between batches. So why would you want to do anything different? Flavor. ● We have grown familiar with sour mash, whereas sweet mash whiskeys have subtle sweet and buttery notes uncommon in many other whiskeys. They also allow for different and unique mash bills - further expanding the character of what we know as Kentucky Bourbon. ● We found that 39% Rye, in a Sweet Mash process, presents a balanced flavor of both spice and sweet notes, while developing significant fruit character. Bourbons with a mash of between 20-35% Rye, are often referred to as “High-Rye” Bourbons - so our KY Straight Bourbon is labeled as a “High-Rye” in this respect.