indyspirits Posted June 14, 2017 Share Posted June 14, 2017 https://kycapitalliving.com/2017/06/13/buffalo-trace-distillery-earns-patent-pending-for-its-old-fashioned-sour-mash-process/ Link to comment Share on other sites More sharing options...
Silk City Distillers Posted June 14, 2017 Share Posted June 14, 2017 Patenting lactic souring? Cmon. Link to comment Share on other sites More sharing options...
Sator Square Distillery Posted June 14, 2017 Share Posted June 14, 2017 I'm not an attorney. But as I understand it, it's not easy to get a patent for a recipe. You'd have to demonstrate that your process is both "novel" and "non-obvious". I would think that a sour mash recipe is probably both of those things. But what do I know. Link to comment Share on other sites More sharing options...
Foreshot Posted June 14, 2017 Share Posted June 14, 2017 By filing a patent and labeling their products as "Patent Pending" it actually opens them to legal liability if they are not serious about it. Personally I think they are doing it for marketing too but who knows. https://en.wikipedia.org/wiki/Patent_pending Link to comment Share on other sites More sharing options...
bluestar Posted June 22, 2017 Share Posted June 22, 2017 Everyone who currently does a SWEET MASH with post-fermentation lactic souring should file an objection to the patent with the USPTO. You can not patent an existing recipe or technique. AND the article is wrong, it can not be BOTH proprietary AND patent pending, because submitting a patent is a form of publishing, and specifically means it is no longer secret. So either they are not revealing what is unique, and hence it can not be patented, OR it is now public, and people can object if they can document prior art. More likely, the general method is NOT being patented by them, but some specific aspect, and they use that for marketing. We will make public HERE: We use a post-fermentation natural souring recipe for our corn-based whiskies. We do this because we believe it was a traditional 19th century method of mashing. We have been doing it for the past FIVE 5 years, since our inception. Link to comment Share on other sites More sharing options...
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