Content
Citation(s) & Footnote(s)
Book(s)No access / Whiskey Literature Notes Database (USWA)
Full written article and embedded article images reviewed. Claim authentication and page presentation remain separate. Source: No access.
Source argument
Sour mash names a fermentation-control process rather than an expected sour taste.
Evidence map
Researcher synthesis
Separate process terminology from sensory descriptors and distinguish documented early recipes from later standardization or invention claims. Use primary records for history and operating references for technical particulars.
Assessment
Inconsistent wording calls backset previous fermentation and elsewhere post-distillation material; do not conflate living starter with stillage. Sour/sweet quality, creativity andsanitation dichotomy overdrawn; not a universal operating recipe. Michter’s first-company heritage and2019award require original records. All three product images reviewed; label illustrations do not establish production mechanisms.
Article fully read; linked works not included; article images reviewed. No current legal or operating guidance derived.
Embedded-media assessment
Three product images reviewed: two views of Jack Daniel’s Old No. 7 beside Jim Beam, and a Michter’s US*1 Sour Mash bottle. Visible sour-mash wording illustrates label vocabulary, not microbial survival or an operating process. Bottle photographs cannot resolve the article’s inconsistent backset terminology or heritage and award claims.
Preserved with URL and hash manifests in No access (Whiskey-Wash-article-media.zip). Coverage is the archived article and its illustrations, not every linked work. Presentation QA remains open.
