Michter's US*1 Sour Mash Whiskey
Michter's US*1 Sour Mash Whiskey
This sour mash is a revival of Michter’s beloved original recipe. Falling between Michter’s bourbon and rye whiskies, this truly unique juice has aged a minimum of 4 years in a climate-controlled rickhouse in Michter's special Bourbon barrels. Using a unique technique of heat cycling, the whiskey has increased contact with the wood, resulting in a mature, spicy, and sweet mixing spirit of excellent quality.
Michter is a leading whiskey brand in the United States, and it's growing more popular in other countries, too. It is famous for its four main fantastic whiskey brands. These brands are Small Batch Bourbon, SingleBarrel Straight Rye, American Whiskey, and Michter’s US*1 Sour Mash.
Michter’s Distillery is a member of the prestigious Kentucky Distillers’ Association and is one of the best whiskey brands receiving various accolades and awards. For instance, it was described as “Classic 96 -100 Highest Recommendation” by Wine Enthusiasts while named the 2019 Whiskey of the Year by Whisky Exchange!
Michter’s US*1 Sour Mash is the most popular brand of Michter's whiskeys. Here is some more information about Michter’s US*1 Sour Mash;
The History Behind Michter’s US*1 Sour Mash
Michter's Distillery was started ages ago in 1753, approximately 20 years before the signing of the Declaration of Independence. Two brothers started this distillery: John and Michael Shenk, both of whom were average Swiss farmers. These brothers used to ferment rye, store it in barrels for some time, then distill it and sell it to the American locals.
In 1919, Michter's Distillery was closed down due to the prohibition. However, it was revived in 1934, and this is when the first Michter’s US*1 Sour Mash was brewed and sold by the distillery. The distillery marketed the first Michter’s US*1 Sour Mash as “Michter's Original Sour Mash Whiskey.”
Unfortunately, Michter's Distillery ran into financial problems, which stopped operations due to bankruptcy. Because of this, Chatham Imports, Inc. acquired it.
Chatham Imports, having bought all the assets of Michter’s Distillery, still uses the name “Michter’s” for its whiskey brands. For instance, the previous Michter’s Original Sour Mash Whiskey has been rebranded as “Michter’s US*1 Sour Mash.” This sour mash is a favorite of many whiskey lovers due to its rich caramel and sourdough-like flavors.
What Does the Term “Sour Mash” Mean?
The term “sour mash” refers to a specific process used by professionals in the spirits industry. In the sour mash process, an old batch of the mash is used to ferment a new batch of mash similar to how sourdough is made. Mash is the mixture of grains or corn and water that is then fermented. This Mash bill is made up of a combination of corn, barley, rye, and wheat.
The sour mash process is typically used to quicken the fermentation process of a new batch of mash and spirit brands that use this sour mash process will typically include the term “sour mash” in its brand name. Therefore, Michter’s US*1 Sour Mash is a whiskey that is made through the sour mash process.
How Is Michter’s US*1 Sour Mash Made?
As illustrated above, Michter’s US*1 Sour Mash is a product of the sour mash process. The sour mash process is commenced by making the mash bill. These distillers will make mash by first mixing and pounding a mixture of corn, wheat, rye, and barley. Then add water to the pounded mixture, which will form the mash.
The master distillers will then add leftover mash to the new mash, which was just made. The old mash will quicken the fermentation process while the previously fermented mash will also help maintain the delicate pH balance of the fresh mash and promote uniform fermentation. Furthermore, it prevents the growth of bacteria, which can tamper with the fermentation process of the new mash.
When the fermentation process ends, the fermented mash will be distilled into whiskey. This whiskey will later be aged placed in fire-charred, new white American oak barrels for a minimum of four years in Michter’s special barrels as it adopts a caramel look and flavor. Michter's distillers use a unique technique of heat cycling to enable the whiskey to have increased contact with the wood.
Later, the aged whiskey will be packaged into clear bottles, and this is the final product that you will purchase - Michter’s US*1 Sour Mash. Michter’s US*1 Sour Mash is made by expert distillers who know their craft well. The end product of the fermentation and distillation process is a fine whiskey blend with rich cinnamon notes of butter and almond with a peppery finish.
The Difference Between Bourbon Whiskey and Sour Mash Whiskey
Bourbon whiskey must be made up of at least 51% corn and aged for at least four years in brand new American oak barrels. Whereas Sour Mash is a style of the fermentation process that can be applied to any American Whisky including Bourbon, Rye, or other American Whiskies.
The Appearance, Aroma, Taste, and Finish of Michter's Small Batch Sour Mash Whiskey
Michter’s US*1 Sour Mash is packaged in wide-shouldered, transparent bottles with a cream label. The whiskey itself is caramel in color, with a nose of stone fruit, light oak, and spice notes. It has a rich cinnamon flavor, and its finish is peppery with slight notes of almond and butter.
Michter’s US*1 Sour Mash is a favorite beverage to many whiskey lovers. You can buy it online at EC Proof from the comfort of your home and it will be delivered within 48 hours.