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Michter's Sour Mash

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Michter's Sour Mash
£57.50

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.


NOSE: Enticing aromas of dried fruit and freshly baked bread, but poised and focused.


PALATE: A different story on the palate – bags of rich dried fruit, and generously spiced with cinnamon and nutmeg, like a turbocharged Dundee cake.


FINISH: Well balanced, with the rich fruit standing up to the spice.

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LEGACY

Michter's is proud to honour a historical legacy tracing back to the founding of America's first whiskey company in 1753.

THE EARLY YEARS: REVOLUTIONARY RYE IN SCHAEFFERSTOWN, PENNSYLVANIA

Originally known as Shenk's and later as Bomberger's, the whiskey company which ultimately became known as Michter's was founded by John Shenk, a Swiss Mennonite farmer, in Schaefferstown, Pennsylvania in 1753. In its earliest days, Shenk's produced whiskey from rye grain, a favourite local crop in the Pennsylvania Blue Mountain Valley where the distillery was located.

According to Pennsylvania historical lore, commemorated by the Lebanon Valley Coin Club in 1978, this particular rye whiskey was so valued that when the Revolutionary War broke out, General George Washington visited the distillery and purchased whiskey to fortify his men as they hunkered down in their camp through the long, brutal winter at Valley Forge. Over 200 years later the Michter's Pennsylvania management would say Michter's was "the whiskey that warmed the American Revolution."

In the mid-1800s, Pennsylvania Dutchman Abraham Bomberger purchased the distillery and it became known for many decades as Bomberger's.

MIDLIFE CRISES OF THE TWENTIETH CENTURY: FROM PROHIBITION TO BANKRUPTCY

The passage of Prohibition in 1919 forced the distillery, along with other American spirits producers, to shut its doors to the public. Although the distillery did reopen after the repeal of Prohibition, it changed hands many times over the next few decades and frequently occupied a precarious financial position. During the 1950s, Lou Forman, one of the distillery's then-owners, created the modern Michter's brand name by combining portions of his sons' names - Michael and Peter.

In 1989, with the entire American whiskey industry suffering a prolonged downturn, Michter's then-owners declared bankruptcy and abandoned the premises, leaving its Pennsylvania operations in disrepair and the Michter's name - seemingly - lost to history... were it not for a fortuitous connection to two whiskey lovers with an abiding admiration for the old Michter's legacy and quality.

RESTORING A LEGEND: HONORING MICHTER'S LEGACY WITH A RESURGENCE IN KENTUCKY

In the 1990s, Joseph J. Magliocco and his consultant and mentor Richard "Dick" Newman teamed up to resurrect Michter's. Magliocco, who entered the wine and spirits industry after attending Yale College and graduating from Harvard Law School, was intimately familiar with Michter's through his college days of imbibing, bartending, and selling Michter's.

Newman meanwhile, had followed up his service in the US Marine Corps (for which he earned a Purple Heart) with an illustrious career in the whiskey business, eventually running Old Grand-Dad, Old Crow, and Old Taylor for National Distillers before becoming President and CEO of Austin Nichols, the distiller of Wild Turkey.

Magliocco and Newman began with a simple strategy - to honor the Michter's legacy by producing the best whiskey possible, cost be damned! After filing for the unused and abandoned Michter's trademark, they made their first major strategic decision: to resurrect Michter's in Kentucky, in the heart of the modern American whiskey industry, to ensure access to the best whiskey talent and resources available.

MODERN-DAY MICHTER'S: OFFERING THE GREATEST AMERICAN WHISKEY

Today, Michter's has three locations in Kentucky - a 78,000 square foot distillery in the Shively section of Louisville, the architecturally significant Fort Nelson Building on Louisville's Museum Row and 145 acres of farm land in Springfield.

MICHTER’S US*1 SOUR MASH

During the 1970s and 1980s, Michter’s Original Sour Mash Whiskey was the distillery’s single most popular product. 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 – Michter’s Original Sour Mash earned distinction for its unique taste. With its unique grain selection, it cannot be categorized as a rye or a bourbon. After disappearing from the market in 1989, Michter’s Original Sour Mash Whiskey made a triumphant return in 2012 with its introduction into the US1 line. Staying true to the profile and palate of its predecessor, Michter’s US1 Sour Mash has quickly become a favourite of whiskey enthusiasts.

Additional Information

Additional Information

Name Michter's Sour Mash
Country USA
Region Louisville Kentucky
ABV% 43%
Size 700ml
Dietary Information No
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