Our Pick
Posted on @rawstates
Woodford Reserve and the sour mash
1812
Versailles, Kentucky
Tamanoeconomico · CC BY-SA 4.0 · Wikimedia Commons
One of the oldest distilling sites in the state, where James Crow worked out in the 1830s how to use saccharometers and acidity readings to make whiskey the same way twice. The sour mash method he standardised, holding back spent mash from one run to start the next, is why bourbon became a consistent product rather than a farm by-product.
That was 1 of the hidden places.
Location: documented spot
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