Corroborates the existing sour-mash process model while preserving an evidence boundary around exact dosage and flavor effects. Backset proportion and sensory improvement are not established as universal prescriptions.
The source also gives a minimum proportion and a favorable flavor claim derived from secondary literature. Those details are not promoted without American-whiskey-specific corroboration.
The chapter describes acidic spent mash or backset as a way to lower mash pH and stabilize the fermentation environment for yeast, and identifies the practice with bourbon and Tennessee whiskey production.
71
70
Chapter 3, §3.1, New Trends in Spirit Beverages Production
Fresh whole-volume review September 28–29, 2026. Printed 70–71; PDF 95–96. Backset proportion and sensory improvement are not established as universal prescriptions.
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