Appearance:
Old Tub reveals itself in the glass with a deep and inviting amber hue, reminiscent of aged mahogany. The unfiltered nature of this bourbon is evident, promising a robust and authentic tasting experience.

Nose:
The nose is bold and assertive, with pronounced notes of rich caramel and vanilla taking the lead. Undertones of charred oak add depth, while the signature sour mash essence introduces a distinctive complexity, setting the stage for the journey ahead.

Palate:
Upon the first sip, Old Tub makes a powerful statement. The unfiltered character delivers a full-bodied and textured palate experience. Sweet corn nuances intertwine with a medley of warm baking spices, creating a harmonious balance. The sour mash influence introduces layers of depth, showcasing the intricacies of traditional bourbon craftsmanship.

Finish:
The finish is long-lasting and satisfying, with toasted grains and caramel lingering on the palate. The unfiltered 100 proof bottling ensures that every flavor nuance is preserved, providing a robust and authentic conclusion to the tasting journey. A gentle warmth persists, inviting contemplation and appreciation for the bourbon's character.

The ingredients generally included in sour mash bourbon are grains such as barley, rye, or corn. Tennessee and Kentucky is where they create most bourbons using the sour mash method, but only a few distilleries include the terminology in their marketing. Another way of creating bourbon is using the sweet mash method.This Kentucky Bourbon pays tribute to the earliest days of the Distillery's history when in 1939 it released Heaven Hill Bottled-in-Bond. The namesake brand quickly became the number-one-selling Bourbon whiskey in the state of Kentucky.
The Recipe - Bourbon is distilled from a fermented mash of grain, yeast and water. The “mash bill” must have a minimum of 51% corn. For most bourbons, the average is about 70%. Other grains such as rye, malted barley, and wheat are considered “flavor” grains.
Buffalo Trace claims to be the oldest continuously-operating distillery in the USA, though the name has changed over the years. Maker's Mark has the oldest bourbon distillery in the world, while Jack Daniel's is the oldest registered distillery in America.
Bourbons must be aged in a barrel and do not continue to age in the bottle. A Bourbon bottled with an age statement of four years is always a four-year-old Bourbon, even if you keep it in your cabinet for years after that.
Sour mash (or sourmash) is a process used in the distilling industry that uses material from an older batch of mash to start the fermentation of a new batch, analogous to the making of sourdough bread with a starter.
Sour mash (or sourmash) is a process used in the distilling industry that uses material from an older batch of mash to start the fermentation of a new batch, analogous to the making of sourdough bread with a starter.
Simple techniques include adding lactic acid to your brewing water or including acidulated malt to your grain bill. Both techniques are going to lower the pH levels of both the mash and final wort, giving a tart, sour edge to the final beer depending how much is added.
The bottled-in-bond designation mandates that brands clear numerous rigorous hurdles. The spirit must be aged for at least four years and bottled at precisely 100 proof (50% abv). It must be made by one distiller at a single distillery in one season, then aged in a bonded warehouse.