• BRAND

    Michter's
  • COUNTRY

    United States
  • REGION

    Kentucky
  • Size

    750ml
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MICHTER'S SOUR MASH WHISKEY SMALL BATCH US1

MICHTER'S SOUR MASH WHISKEY SMALL BATCH US1

Regular price $99.95
Sale price $99.95
Sale SOLD OUT

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SKU: 1803314-1

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Bottle
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  • BRAND

    Michter's
  • COUNTRY

    United States
  • REGION

    Kentucky
  • Size

    750ml

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MICHTER'S SOUR MASH WHISKEY SMALL BATCH US1

MICHTER'S SOUR MASH WHISKEY SMALL BATCH US1 |

Regular price $99.95
Sale price $99.95
Sale SOLD OUT

December 2012 marked the first release of Michter's Original Sour Mash Whiskey in 23 years. It is made according to the traditional sour mash whiskey making process whereby some previously fermented mash is used as the starter for the new mash to be fermented .More than just a sour mash process whiskey, Michter's Original Sour Mash is made from a special selection of grains, barrel aged, and later on filtered according to the exacting Michter's standards."

 

Michter's Description

If you drink the whiskey that warmed General Washington’s troops at Valley Forge, does that make you a patriot? Not necessarily, but it indicates you appreciate that Michter’s sets the standard for highest quality, limited production whiskeys. Taste the difference hand-selected grains, barreling at a lower proof, and aging in special heat-cycled warehouses make in the smooth, subtle, rich, taste of Michter’s rye, whiskey, and bourbon.

Michter’s is made in very small batches and in limited quantities. We are grateful to our loyal customers who live with us through our time-to-time whiskey shortages.

Michter's Sour Mash Whiskey:

American greatness is making a comeback. During the 1970’s and 1980’s, whiskey lovers made Michter’s Original Sour Mash Whiskey the distillery’s most popular type. In 1989 Michter’s Original Sour Mash disappeared from the marketplace – until now.

December 2012 marked the first release of Michter’s Original Sour Mash Whiskey in 23 years. It is made according to the traditional sour mash whiskey making process whereby some previously fermented mash is used as the starter for the new mash to be fermented. Typically in most sour mash whiskeys, this “setback” from the prior fermentation accounts for about 10 to 20 percent of the new mash to be fermented. -Distillery

 

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