Lallemand Craft Distilling is proud to announce the launch of DistilaBact LP, a selected bacteria for your fermentation.
DistilaBact® LP is a Lactobacillus plantarum specifically selected for use in managing sour development during the production of whisky.
At Lallemand Craft Distilling we wanted to give distillers the ability to manage and control the production of sour mash whisky directly. And so, we developed DistilaBact LP. This bacterial addition is simple to use: either you add it directly into the mash as co-inoculation with the appropriate yeast (please, look at DistilaMax®) or a few hours after the yeast dose.
Distilabact LP helps manage a predictable pH drop in the beginning of fermentation and contributes to the development of a distinctive aromatic profile, beyond that of just the yeast.

Please, for further information, contact your local Technical Sales Manager.