Mash ferments in 2 story high wood barrels in distilleries. As it starts bubbling, it emits a easily indentifial odor. It is this odor that causes the bootleggers so much trouble. I like listening to the bubbles and the patterns they make. This is about ready to distill. It had a much milder taste than the fresh mash. The other distilleries I have visited did not allow tasting.