We were instructed in the arts of sour mash and swore to maintain this Kentucky whiskey making tradition. But we came to see it as more than simply a mashing technique. We view the entire process of making whiskey in the classical Kentucky method, every step of the way, as part of that regimen. Sour mashing—the reincorporation of a portion of a prior fermentation (after distillation)—is only the best known step. Other important precepts of Kentucky-style whiskey include open fermentation; the permitting of co-fermentation by a microflora distinct to each distillery (with the addition of distiller’s yeast); distillation on the grain in a column beer still; and the use of a continuous doubler for a second distillation. We came to learn this process as a holistic regimen—the Kentucky Regimen of whiskey making. From it became a conviction for us, that not only is this Kentucky’s unique whiskey tradition, but it’s also a fantastic way to make any whiskey, every bit as good as the processes of Scotland and elsewhere. The Kentucky Regimen is unique to our state, and we rigorously uphold it.