Distiller Notes
Intense notes of black cherry, rich molasses, honeysuckle, roasted pecans and toasted charred oak.
Professional Ratings
Based in Louisville, Kentucky, Michter’s celebrates an extraordinarily rich heritage that traces back to 1753.
The Michter’s team spares no expense in its efforts to produce the greatest American whiskey possible. Tremendous attention is given to every step in the production process, including details like yeast selection; fermentation temperatures; distillation; wood selection and drying of staves; toasting and / or charring barrels; barreling proof; temperature and air flow conditions in the barrel rickhouse; identifying the peak maturation for bottling; and filtration protocol.
Proclaimed “Best American Whiskey” by Food and Wine, “Spectacular” by Robert Parker, “magnificent” by F. Paul Pacult, “Whisky of the Year” by The Whisky Exchange, “Best of the Best” by Robb Report, and “Distiller of the Year” by Wine Enthusiast, Michter’s has been recognized by whiskey connoisseurs as truly extraordinary.
Although Bourbon may be produced anywhere in the United States, it is most commonly associated with Bourbon County, Kentucky, where it has been produced since the late 18th century. Made from a mash bill containing at least 51% corn, the Bourbon Whiskey distillate must be aged in new, charred white oak barrels. Bourbon Whiskeys are bottled at eighty proof (40% abv) or higher and cannot contain any added color or flavor. A versatile spirit that can be sipped neat, with water or on the rocks, it also performs nicely added to cocktails like the Old Fashioned.