Recruiter's Glossary

Examples: Maturation • Sour Mash • Esters

Sour Mash

Term from Spirits Production industry explained for recruiters

Sour mash is a traditional method used in making whiskey and bourbon. It's similar to how bakers use a bit of old dough to start a new batch of bread. In spirits production, distillers take a portion of previously fermented mash (called 'backset' or 'stillage') and add it to the new batch. This process helps maintain consistency between batches and creates the distinctive flavors that many well-known whiskeys are famous for. When you see this term in resumes, it indicates experience with traditional whiskey-making processes.

Examples in Resumes

Managed Sour Mash process for 50,000-gallon whiskey production facility

Monitored temperature and pH levels of Sour Mash fermentation process

Trained junior distillers in traditional Sour Mash techniques

Typical job title: "Distillers"

Also try searching for:

Distiller Master Distiller Production Distiller Spirits Production Manager Fermentation Specialist Whiskey Maker Bourbon Distiller

Where to Find Distillers

Professional Organizations

Online Communities

Industry Events

Example Interview Questions

Senior Level Questions

Q: How would you troubleshoot inconsistent flavor profiles in a sour mash production?

Expected Answer: A senior distiller should discuss checking fermentation temperatures, pH levels, backset ratios, and monitoring grain quality. They should mention the importance of detailed record-keeping and systematic problem-solving approaches.

Q: How do you manage scaling up sour mash production while maintaining quality?

Expected Answer: Should explain maintaining proper ratios when scaling, temperature control in larger batches, and quality control measures. Should address staff training and consistency in procedures.

Mid Level Questions

Q: Explain the ideal temperature range for sour mash fermentation and why it matters.

Expected Answer: Should be able to explain typical temperature ranges (usually 70-80°F/21-27°C), why temperature control is crucial for yeast activity, and how temperature affects flavor development.

Q: What ratio of backset do you use in sour mash and why?

Expected Answer: Should discuss typical ratios (usually 20-30% backset), how it affects pH and fermentation, and why consistency in ratios matters for product quality.

Junior Level Questions

Q: What is sour mash and why is it used in whiskey making?

Expected Answer: Should explain the basic concept of using spent mash from previous fermentation, and understand it helps maintain consistency and pH levels between batches.

Q: What safety procedures are important when handling sour mash?

Expected Answer: Should demonstrate knowledge of basic safety protocols, including temperature monitoring, proper handling of hot materials, and cleaning procedures.