During the 1970s and 1980s, Michter’s Original Sour Mash Whiskey was the distillery’s single most popular product. While the “Sour Mash” moniker originated from the whiskey production process of the same name – whereby some previously fermented mash is used as the starter for the new mash to be fermented, much like making sourdough bread – Michter’s Original Sour Mash earned distinction for its unique taste. With its unique grain selection, it cannot be categorized as a rye or a bourbon. After disappearing from the market in 1989, Michter’s Original Sour Mash Whiskey made a triumphant return in 2012 with its introduction into the US 1 line. Staying true to the profile and palette of its predecessor, Michter’s US 1 Sour Mash has quickly become a favorite of whiskey enthusiasts.
Michter’s Small Batch Sour Mash
Warm toasted burnt sugar notes with spice, sweet, smoky fruit, candied cherries, and honeyed vanilla, remarkably elegant. Starts out like a bourbon, finishes like a rye.
PRODUCTION Small batch. Limited quantities.
STATE OF DISTILLATION Kentucky
BOTTLING STRENGTH 86 proof (43% Alcohol by Volume)
COOPERAGE Fire-charred, new American white oak barrels