American greatness is making a comeback. During the 1970ís and 1980ís, whiskey lovers made Michterís Original Sour Mash Whiskey the distilleryís most popular type. In 1989 Michterís Original Sour Mash disappeared from the marketplace Ė until now.
December 2012 marked the first release of Michterís 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 “setbackĒ from the prior fermentation accounts for about 10 to 20 percent of the new mash to be fermented.
More than just a sour mash process whiskey, Michterís Original Sour Mash is made from a special selection of grains, barrel aged, and later on filtered according to the exacting Michterís standards.
Bottling Strength: 86 Proof (43% Alcohol by Volume).
Cooperage: Fire-charred, new American white oak barrels.
Americaís first whiskey distilling company, Michterís rich history dates back to 1753 when a farmer in Pennsylvaniaís Blue Mountain Valley distilled his first batch of whiskey from hardy rye. At one point a Master Distiller left his familyís well-known distillery to join Michterís so he could be at a smaller, less cost-conscious company where he could make the finest whiskey, cost be damned.
We continue this grand distilling tradition in Kentucky by never releasing our whiskeys until both our Master Distiller Willie Pratt and our panel of whiskey tasters deem them ready. In fact, our whiskey is often much older than the age statement on the label. At Michterís we produce single barrel ryes, very small batch unblended American whiskey, very small batch bourbon, and single barrel bourbon.