Unlike many respected whiskey producers who create “small batch” whiskeys from hundreds or thousands of barrels, Michter’s limits its “small batch” size to twenty full barrels. This intentional choice ensures that Michter’s does not have the option to “blend out” any sub-par barrels, as their equipment is specifically designed to accommodate a maximum of twenty barrels.
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 – with its unique grain selection, it cannot be categorised as a rye or a bourbon.
Upon its being named “Whisky Of The Year” for 2019 by the Whisky Exchange, Michter’s US*1 Sour Mash Whiskey became the first whiskey made in the United States to ever achieve this honour.
The US*1 expressions, so named to honour Michter’s heritage harkening back to America’s first whiskey company, consist of some of the finest single barrel and truly small batch whiskeys available. Distilled to Master Distiller Dan McKee’s exacting specifications, no US*1 whiskey is ever released until Dan and the Michter’s tasting panel deems it ready.