• “Sweet mash” and “sour mash” are two approaches to bourbon fermentation.
  • Sweet mash uses fresh mash every batch (no leftover “sour mash” from previous runs), often lending a sweeter, fruitier profile.
  • Sour mash recycles part of a previous batch’s mash to help with yeast stability and consistency — typical of many bourbons.
• Calling it Sweet‑n‑Sour Mash suggests the producer is blending elements of both styles — aiming for balanced sweetness + classic bourbon texture and stability.

Honey Finish

• A honey finish means the whiskey was finished in barrels that previously held honey or were treated to impart honey‑like sweetness.
• This usually results in warm, golden sweetness on the nose and palate — notes like honeycomb, light floral sugar, and soft fruit

Tasting Note

• Nose (Aroma)

  • Honey and wildflower sweetness
  • Vanilla and toasted oak
  • Light orchard fruit (apple, pear)

  Palate (Taste)

  • Smooth honey glaze and caramel
  • Brown sugar and vanilla bean
  • Mild baking spices (cinnamon, nutmeg)
  • Soft toasted grain and oak

  Finish

  • Sweet and gentle
  • Lingering honey and warm spice
  • Creamy mouthfeel