During the 1970s and 1980s, Michter’s Original Sour Mash Whiskey was the distillery’s single most popular product. After disappearing from the market in 1989, it made a return in 2012 with its introduction into the US*1 range. 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. Unable to be labeled as bourbon or rye, it is produced with a unique grain selection of nearly 50% corn with the remainder being rye, save a small amount of barley for fermentation, before being aged in new, charred American oak barrels. Bottled at 43%.

Nose: Warm and toasted with burnt sugar notes and spice.

Palate: Sweet, smoky fruit, candied cherries, and honeyed vanilla.

Finish: Starts out like a bourbon, finishes like a rye with building spice.

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