In 1823, the UK passed the Excise Act, legalizing the distillation (for a fee), and this put a practical end to the large-scale production of Scottish moonshine. The United Kingdom brought “moonshine” production to an end when they gave Scottish distilleries an option to legalize their operations by paying a fee. The process that is sour mash was developed by Dr. James C. Crow at what is now the Woodford Reserve Distillery in Kentucky. In the process, an amount of spent mash is added to a new mash, and the balance of acid and live yeast that is contained controls the growth of foreign bacteria, improving consistency between batches so that every bottle is as close to the previous as possible. This revolutionized the way in which bourbon is made, and is also a current legal requirement when producing Tennessee whiskey.