Lovell Bros Georgia Sour Mash
Hand-crafted American Classic • 150 year-old Recipe
Georgia White Sour Mash
Flavor profile shows a lot of green apple and cereal grains. 47.5% alc/vol 95 proof
“Clean, colorless and pristine as mountain spring water. Holy Grandma, what a sublime mouthful of real-deal moonshine.”
4-Stars Highly Recommended -Spirit Journal 2014
Georgia Aged Sour Mash Whiskey
Carlos Lovell proudly shows visitors where he ages the Georgia Sour Mash Whiskey in oak barrels purchased from Jack Daniels. 43% alc/vol 86 proof
“Entry is smooth, vanilla-like, oaky, semisweet, chewy; midpalate features more toasted grains, dry breakfast cereal, maple flavors that last deep into the compelling aftertaste.”
Recommended -Spirit Journal 2014
SILVER MEDAL Corn Whiskey
American Distilling Institute 2014
Homemade spirits have been a way of life for the Lovell family for some 150 years. They shut down their bootleg operation in the 1960s, but in 2012, Carlos decided to get back into the distilling business–legally, this time. He founded Ivy Mountain Distillery with his daughter Carlene with the sole purpose of producing the best sour mash whiskey on the market.
- 4 tbsp butter
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/3 cup Lovell Bros Sour Mash
Melt butter in a skillet over medium-high heat; stir in sugar, brown sugar, and vanilla. Cook, stirring constantly, 1 minute. Remove skillet from heat, and stir in Lovell Bros. Carefully ignite the fumes just above liquid mixture with a long match or long multipurpose lighter. Let stand until flames disappear. Drizzle over chocolate cake.
The key ingredient is the sweet Blue Ridge Mountain water drawn from Annandale Springs which runs through the family’s property. The sole purpose of this pure, original water source is for Lovell Bros whiskey production, from mash preparation to final product proofing. Historical documents reference the Annandale plantation and horse farm on the site, predating the Civil War.
Ivy Mountain Distillery utilizes the same basic copper steam still and boiler design used by the Lovell family thru the early 1960s. The double thumper barrel wash system between the still and the condenser provides a second distillation of the spirit on a single run. The end result is a cleaner, smoother and ultimately more superior whiskey.
As Master Distiller, Carlos is a true virtuoso. He simply knows when the rare hickory cane corn is ready for fermentation and how to distill Georgia’s finest corn whiskey.
Carlos Lovell, 87, and his brother, Fred, 85, learned the ways of making outlawed corn liquor from their father, Virgil Lovell. When asked how it felt to be back making whiskey, Carlos Lovell answers, “I think it’s a great part of American history. It feels like home.”