The profile usefully demonstrates a multi-variable portfolio, but its categorical claim that all straight whiskeys use sour mash is excluded.
Comparative profile of Early Times, Old Forester, and Woodford Reserve.
Broom describes brand-level differences in mash bill, yeast, backset proportion, fermentation time, still system, barrel-entry proof, warehouse selection, and finishing across Brown-Forman's American whiskeys.
pp. 236–237 (PDF sheets 240–241)
The USA — Kentucky — Early Times and Woodford Reserve
Full text and rendered PDF sheets were checked against the complete user-supplied PDF on 2026-08-27. Operational and market details are a 2014 snapshot unless otherwise stated.
Verified paraphrase from The World Atlas of Whisky, pp. 236–237 (PDF sheets 240–241).
Evidence
Broom describes brand-level differences in mash bill, yeast, backset proportion, fermentation time, still system, barrel-entry proof, warehouse selection, and finishing across Brown-Forman's American whiskeys.
Context
Comparative profile of Early Times, Old Forester, and Woodford Reserve.
Annotation
The profile usefully demonstrates a multi-variable portfolio, but its categorical claim that all straight whiskeys use sour mash is excluded.