Michters Toasted Barrel Finish Sour Mash

Volume: 0.7 litres | Alcohol content: 43% | Chill filtration: Yes | Colouring: No

Special Features:

Michter's US1 Toasted Barrel Finish Sour Mash is a limited small-batch bottling with a two-stage barrel treatment. The whiskey first matures in new, charred American white oak barrels. It then spends additional time in a specially made second barrel crafted from wood that was air-seasoned for 18 months, toasted but not charred. Master Distiller Dan McKee, Master of Maturation Andrea Wilson and their team evaluated various toast levels for this purpose. The whiskey is distilled in Kentucky and bottled at 43%.

The sweet character opens with toffee, buttery vanilla, fragrant honey and milk chocolate, while a hint of orange peel provides a fresh counterpoint. Toasted campfire notes emerge on the mid-palate and amplify the impressions of cherry and spice.

Tasting Notes:

• Nose: On the nose, pencil shavings and heavily toasted oak mingle with black cherries, overripe plums and the dusty, dry scent of old bookshops.
• Palate: On the palate, dark fruit notes and orange sherbet powder meet red vermouth, black cherries, blackcurrant jam and freshly sliced vanilla pods; pickled walnuts, lemon sweets and violet sweets add further layers.
• Finish: The finish remains floral, with violets, rose water and lingering clove spice.

Distillery/Bottler:

Michter's traces its historical roots to the distillery founded by John Shenk in Schaefferstown, Pennsylvania, in 1753. The operation was later known as Bomberger's; the name Michter's was created in the 1950s from parts of the first names Michael and Peter. After the former owners filed for bankruptcy in 1989, Joseph J. Magliocco and Richard Newman revived the brand in the 1990s and shifted its focus to Kentucky.

Today, Michter's operates at three locations in Kentucky: the Shively Distillery and the Fort Nelson Building in Louisville, as well as a farm in Springfield. For its small batches, the company uses tanks that hold no more than twenty full barrels. Michter's also air-seasons the wood for its barrels for at least 18 months and employs controlled heating and natural cooling cycles in its warehouses to promote interaction between the whiskey and the wood during maturation.

Facts: