Michter's US*1 Small Batch Sour Mash Whiskey made history as the first American-made whiskey ever named "Whisky of the Year" by The Whisky Exchange, in 2019. During the 1970s and '80s, Michter's Original Sour Mash was the distillery's single most popular product, prized for a grain selection so distinctive it couldn't be classified as a rye or a bourbon. After disappearing from the market in 1989, it made a triumphant return in 2012 as part of the US*1 line, staying true to the original's profile and quickly becoming a favorite among whiskey enthusiasts.
The "sour mash" process uses a portion of a previously fermented batch as the starter for the next, similar to maintaining a sourdough starter, contributing to a smoother, more rounded character that bridges bourbon and rye.
Tasting Notes
- Nose: Dried fruit, fresh-baked bread, caramel, vanilla & a hint of spice
- Palate: Silky butterscotch, vanilla & caramel with subtle fruit and baking spice
- Finish: Medium length, opening bourbon-sweet and closing with gentle rye spice
Product Details
- Small Batch American Whiskey, Sour Mash Process
- First US Whiskey Named "Whisky of the Year" by The Whisky Exchange (2019)
- Returned to Market in 2012 After a 23-Year Absence
- 43% ABV (86 Proof)
- 750ml
Frequently Asked Questions
Is Michter's US*1 Sour Mash a bourbon or a rye?
Neither, technically. Its unique grain selection doesn't meet the requirements for either category, giving it a flavor profile that bridges both styles.
What does it taste like?
Expect dried fruit, fresh bread, and caramel on the nose, with butterscotch, vanilla, and baking spice on the palate, finishing with gentle rye spice.
Why was this discontinued and brought back?
The original Michter's Sour Mash was popular in the 1970s and '80s but disappeared when the company went bankrupt in 1989. It returned in 2012 under the US*1 line and quickly regained its following.