A Sour Mash Whiskey released by New Liberty Distillery in Philadelphia is made with malted rye and barley from Deer Creek Malthouse in Glen Mills, writes Marilyn Johnson for Newsbreak.

Bloody Butcher Sour Mash Straight Bourbon Whiskey has been aged three years.

The Sour Mash Whiskey is made with a sourdough starter from local breadbasket High Street Philly.

The new Sour is made from a previous batch of staple Bloody Butcher Bourbon allowed to sour in open barrels.  The High Street Philly sourdough starter is added and left to ferment.

The liquid is double pot distilled and rested in a 53-gallon new American charred oak barrel.

Robert Cassell, owner and Master Distiller of New Liberty Distillery and CEO of Millstone Spirits, has been trying to bring Pennsylvania back to the forefront of bourbon and whiskey production.

 “We had always planned to create different riffs on our staple Bloody Butcher Bourbon, it was just a matter of when,” Cassell said.  “I’m thrilled to put out the Sour Mash version, especially because of all the local tie-ins: the sourdough starter from High Street Philly, the rye and barley from Deer Creek Malthouse, and the Bloody Butcher corn itself from Castle Valley Mill.”

Read more at Newsbreak about Bloody Butcher Sour Mash.

Here’s the difference between Bourbon Whiskey and Sour Mash.

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