Michter’s
American Whiskey
- 41.7
- 70cl
- Taste: 3
- USA
Michter's Distillery origins traces back to a small farm distillery established in Schaefferstown, Pennsylvania, in 1753. This early distillery produced whiskey using traditional methods handed down through generations. In the late 20th century, Michter's faced financial challenges and eventually ceased operations. However, the brand was revived in the 1990s by Chatham Imports, which acquired the rights to the Michter's name and began producing whiskey again. Michter’s Distillers make use of...
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Michter's Distillery origins traces back to a small farm distillery established in Schaefferstown, Pennsylvania, in 1753. This early distillery produced whiskey using traditional methods handed down through generations. In the late 20th century, Michter's faced financial challenges and eventually ceased operations. However, the brand was revived in the 1990s by Chatham Imports, which acquired the rights to the Michter's name and began producing whiskey again.
Michter’s Distillers make use of two distilleries and a farm, all of which are based in Louisville, Kentucky. All whiskey produced by Michter’s is either single barrel or small batch, and the company uses grains grown on their farm.
They only sources wood for their casks that has been air dried between 18 and up to 48 months, leading to less tannins being imparted into the whisky. The barrels are always toasted before being charred. This ensures more of the wood’s sugars interact with the spirit during maturation. All spirit at Michter’s is distilled using copper column and pot stills before entering the barrel at 103 proof. Therefore, lowering their bottling outrun but maximising flavour during the maturation.
Michter’s American whiskey is different to Bourbon or Rye, which, by definition, must be aged in new oak barrels. American whiskey is aged in a way that utilises whiskey-soaked barrels to achieve a rich and unique flavour profile. The company also never uses any neutral grain spirit, ensuring the maximum flavour every time, hence “unblended”.
Official Tasting Notes
Deep butterscotch and vanilla notes, hints of caramel and dried fruit with a ripened fruit finish.
Michter’s Distillers make use of two distilleries and a farm, all of which are based in Louisville, Kentucky. All whiskey produced by Michter’s is either single barrel or small batch, and the company uses grains grown on their farm.
They only sources wood for their casks that has been air dried between 18 and up to 48 months, leading to less tannins being imparted into the whisky. The barrels are always toasted before being charred. This ensures more of the wood’s sugars interact with the spirit during maturation. All spirit at Michter’s is distilled using copper column and pot stills before entering the barrel at 103 proof. Therefore, lowering their bottling outrun but maximising flavour during the maturation.
Michter’s American whiskey is different to Bourbon or Rye, which, by definition, must be aged in new oak barrels. American whiskey is aged in a way that utilises whiskey-soaked barrels to achieve a rich and unique flavour profile. The company also never uses any neutral grain spirit, ensuring the maximum flavour every time, hence “unblended”.
Official Tasting Notes
Deep butterscotch and vanilla notes, hints of caramel and dried fruit with a ripened fruit finish.
Tasting Rating Guide
1: Light, good for beginners - an aperitif on a summers day, i.e. Glengoyne, Auchentoshan
2: Also good for beginners but with more depth and body - a little stronger than 1, ie. Glenmorangie, Speyburn
3: A dram for everyone, a little more complex so the palate requires a little more experience, i.e. Cragganmore, Macallan
4: A stronger spirit, a big whisky with lots of character and body, excellent after dinner, i.e. Lagavulin, Laphroaig