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Michter's Original Sour Mash Whiskey 750mL

Michter's Original Sour Mash Whiskey 750mL

Regular price $69.99

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86 Proof (ABV 43%) 

DISTILLED AND BOTTLED IN KENTUCKY


Upon its being named “Whisky Of The Year” for 2019 by The Whisky Exchange, Michter’s US1 Sour Mash Whiskey became the first whiskey made in the United States to ever achieve this honor.

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 US1 line. Staying true to the profile and palate of its predecessor, Michter’s US1 Sour Mash has quickly become a favorite of whiskey enthusiasts.


    Located at 801 West Main Street in the heart of downtown Louisville, Michter’s Fort Nelson Distillery is across the street from the Louisville Slugger Museum & Bat Factory and down the block from the Frazier History Museum, which has been designated the Kentucky Bourbon Trail® Welcome Center and serves as the official starting point of the Kentucky Bourbon Trail®. Join us for a guided tour and tasting to learn about our “Cost Be Damned” approach to producing the highest quality American whiskeys and enjoy a drink at the world-class Bar at Fort Nelson. Online reservations are strongly recommended, but walk-ins will be taken on a first-come, first-serve basis.

    The Process 


    Cooperage
    We Pay Careful Attention to the Wood Used in the Construction of Our Barrels
    We are specifying wood that has been thoroughly and properly dried, sometimes for as long as 18-48 months, in order to enhance the natural properties of the wood which allow for better flavor and to reduce the levels of tannin imparted to the whiskey.

    Toasting & Charring
    The Barrels Made to Our Specifications Are Toasted Before Charring
    Toasting a barrel before charring helps to make the wood’s sugars more accessible. These sugars caramelize and concentrate to form the "red line" in the barrel stave cross-sections due to the heat, ultimately adding more flavor and color to the whiskey as it seeps through the char to the caramel red line.

    Low Entry Proof
    We Enter Our Rye and Bourbon Into Barrels at 103 Proof (51.5% ABV)
    Although the typical industry entry proof is 125 proof, we believe that the lower 103 proof (51.5% ABV) level – which was historically regarded as the gold standard in Kentucky – allows for the concentrated sugars in the toasted and charred wood to dissolve more readily into the distillate as it cycles in and out of the barrel. Even though the lower entry proof yields fewer bottles per barrel, we believe that the smooth flavor and richer mouthfeel makes it worth it.

    Heat Cycling
    We Heat Cycle Our Barrels During Their Aging
    The more often whiskey expands and contracts ("cycles") soaking in and then out of the wood of the barrel, the more flavor it absorbs from the sugars in the caramelized red line of the wood. Heat cycling is an uncommon practice used to raise and lower the temperatures in the barrel warehouses to induce extra cycles within a given year. This practice is extremely costly because heat cycling significantly increases the "Angel Share" evaporation during aging, but in most cases enhances the flavor of the whiskey.

    Heat Cycling
    We Heat Cycle Our Barrels During Their Aging
    The more often whiskey expands and contracts ("cycles") soaking in and then out of the wood of the barrel, the more flavor it absorbs from the sugars in the caramelized red line of the wood. Heat cycling is an uncommon practice used to raise and lower the temperatures in the barrel warehouses to induce extra cycles within a given year. This practice is extremely costly because heat cycling significantly increases the "Angel Share" evaporation during aging, but in most cases enhances the flavor of the whiskey.

     

     

     

     
    “Best of the Best”
    Robb Report
    Richard Carleton Hacker

    “Excellent…”
    Men’s Health
    Charles Cowdery

    “The panel’s favorite…”
    The Los Angeles Times
    Charles Perry

    “A+…their ultra-aged whiskeys are better than the equivalent Van Winkle”
    Whiskey Reviewer
    Richard Thomas

    “quite simply the best bourbon I’ve had all year”
    The Tasting Panel
    Fred Minnick

    “…the clear favorite of the lineup…I’ve never had a Michter’s whiskey that did not get “it” right.”

    Michael Veach

    “Classic (96-100) Highest Recommendation”
    Wine Enthusiast

    Warm toasted burnt sugar notes with spice, sweet, smoky fruit, candied cherries, and honeyed vanilla. Starts out like a bourbon, finishes like a rye.

     

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