Beautifully rich and spicy, this sour-mash whiskey from Michter’s has an abundance of cinnamon, butter and nutty notes, along with a hint of black pepper to freshen things up. Delicious.
Michter’s Original Sour Mash whiskey’s consumption peaked in the 1970s and 80s as it was the distillery’s most popular whiskey before disappearing from the market in 1989 shortly after the closure of the Pennsylvania distillery. It wasn’t until 2012 that we saw Michter’s US*1 Original Sour Mash again with its reintroduction back to the market. 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 and bottled at 86 proof.
Michter’s Sour Mash Whiskey was once an incredibly popular expression back in the 1970s and 1980s, though in recent years, it had disappeared from the market. However, it has returned in the shape of Michter’s US*1 Sour Mash Whiskey – awesome! Very well balanced notes of sugared almonds, cinnamon spice and vanilla sweetness.
Warm toasted burnt sugar notes with spice, sweet, smoky fruit, candied cherries, and honeyed vanilla, remarkable elegant. Starts out like a bourbon, finishes like a rye.
Nose / Aroma / Smell
Stone fruit, spice notes, with a touch of floral and a light oak.
Flavor / Taste / Palate
An ascension from sweet, smoky fruits, gliding towards flavors of caramel and honeyed vanilla.
A hotter Rye-like finish with lingering fruit and floral notes of the start.