Bourbon is typically sour mash, meaning spirit makers use yeast, grain and water mix from a previous fermentation to start a new batch. Sour mash dominates the industry for the same reason you'd take U2 over Guns & Roses: Better taste and consistency. But sweet mash starts with all-fresh ingredients and was the original method, and those summer days in Woodford County get a mite long, so those distillers got to thinkin'... how about we make some whiskey from scratch? And thus was "Woodford Reserve 1838 Sweet Mash" born. You'll certainly taste the rye, and the finish is oddly smooth. It's actually a bit crisp in the way a junior single malt can be abrupt, but it's also a unique flavor that sort of flows around the palate.