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Upon its being named “Whisky Of The Year” for 2019 by The Whisky Exchange, Michter’s US1 Sour Mash Whiskey became the first whiskey made in the United States ever to achieve this honour. This award-winning whiskey is at the heart of our Toasted Barrel Sour Mash Whiskey. It is made by taking Michter’s US1 Sour Mash Whiskey and then aging it for an additional period of time in a second custom-made barrel. This second barrel is assembled from 18-month air-dried wood and then toasted but not charred. Several different levels of toast for the second barrel were evaluated before our production team, led by Master Distiller Dan McKee and Master of Maturation Andrea Wilson, decided on the one that would best display the elegant nuances of this remarkable whiskey.
“Best of the Best”
Robb Report
Richard Carleton Hacker
“The American distillery that has become a cult favorite”
Market Watch
Charles Passy
“Whisky of the Year”
The Whisky Exchange
“The panel’s favorite…”
The Los Angeles Times
Charles Perry
“…quite simply the best bourbon I’ve had all year”
The Tasting Panel
Fred Minnick
“Classic (96-100) Highest Recommendation”
Wine Enthusiast
“Best American Whiskey”
Food & Wine
Pete Wells
“Most Admired American Whiskey”
Drinks International
Exquisite…one of the best whiskeys in the world”
American Whiskey, Bourbon & Ryel
Clay Risen
***** Highest Recommendation”
The Spirit Journal
F. Paul Pacult
“It’s stunning…when I tasted the whiskey recently I was blown away…”
Bon Appétit
Andrew Knowlton
“…high quality mood enhancement…absolutely beautiful.”
Forbes
Richard Nalley
“Phenomenal…”
The Wall Street Journal
Kevin Sintumuang
“Spectacular…powerful yet smooth”
Founder & Publisher of The Wine Advocate
Robert Parker
“Michter’s 10-year-old takes the title”
The San Francisco Chronicle
Gaz Regan
“Michter’s makes some truly incredible whiskeys…”
The Huffington Post
Tony Sachs
“Distillery of the Year”
Wine Enthusiast
“Bask in the aftertaste and never brush your teeth again”
Maxim Magazine
Upon its being named “Whisky Of The Year” for 2019 by The Whisky Exchange, Michter’s US1 Sour Mash Whiskey became the first whiskey made in the United States ever to achieve this honour. This award-winning whiskey is at the heart of our Toasted Barrel Sour Mash Whiskey. It is made by taking Michter’s US1 Sour Mash Whiskey and then aging it for an additional period of time in a second custom-made barrel. This second barrel is assembled from 18-month air-dried wood and then toasted but not charred. Several different levels of toast for the second barrel were evaluated before our production team, led by Master Distiller Dan McKee and Master of Maturation Andrea Wilson, decided on the one that would best display the elegant nuances of this remarkable whiskey.
“Best of the Best”
Robb Report
Richard Carleton Hacker
“The American distillery that has become a cult favorite”
Market Watch
Charles Passy
“Whisky of the Year”
The Whisky Exchange
“The panel’s favorite…”
The Los Angeles Times
Charles Perry
“…quite simply the best bourbon I’ve had all year”
The Tasting Panel
Fred Minnick
“Classic (96-100) Highest Recommendation”
Wine Enthusiast
“Best American Whiskey”
Food & Wine
Pete Wells
“Most Admired American Whiskey”
Drinks International
Exquisite…one of the best whiskeys in the world”
American Whiskey, Bourbon & Ryel
Clay Risen
***** Highest Recommendation”
The Spirit Journal
F. Paul Pacult
“It’s stunning…when I tasted the whiskey recently I was blown away…”
Bon Appétit
Andrew Knowlton
“…high quality mood enhancement…absolutely beautiful.”
Forbes
Richard Nalley
“Phenomenal…”
The Wall Street Journal
Kevin Sintumuang
“Spectacular…powerful yet smooth”
Founder & Publisher of The Wine Advocate
Robert Parker
“Michter’s 10-year-old takes the title”
The San Francisco Chronicle
Gaz Regan
“Michter’s makes some truly incredible whiskeys…”
The Huffington Post
Tony Sachs
“Distillery of the Year”
Wine Enthusiast
“Bask in the aftertaste and never brush your teeth again”
Maxim Magazine
Upon its being named “Whisky Of The Year” for 2019 by The Whisky Exchange, Michter’s US1 Sour Mash Whiskey became the first whiskey made in the United States ever to achieve this honour. This award-winning whiskey is at the heart of our Toasted Barrel Sour Mash Whiskey. It is made by taking Michter’s US1 Sour Mash Whiskey and then aging it for an additional period of time in a second custom-made barrel. This second barrel is assembled from 18-month air-dried wood and then toasted but not charred. Several different levels of toast for the second barrel were evaluated before our production team, led by Master Distiller Dan McKee and Master of Maturation Andrea Wilson, decided on the one that would best display the elegant nuances of this remarkable whiskey.
“Best of the Best”
Robb Report
Richard Carleton Hacker
“The American distillery that has become a cult favorite”
Market Watch
Charles Passy
“Whisky of the Year”
The Whisky Exchange
“The panel’s favorite…”
The Los Angeles Times
Charles Perry
“…quite simply the best bourbon I’ve had all year”
The Tasting Panel
Fred Minnick
“Classic (96-100) Highest Recommendation”
Wine Enthusiast
“Best American Whiskey”
Food & Wine
Pete Wells
“Most Admired American Whiskey”
Drinks International
Exquisite…one of the best whiskeys in the world”
American Whiskey, Bourbon & Ryel
Clay Risen
***** Highest Recommendation”
The Spirit Journal
F. Paul Pacult
“It’s stunning…when I tasted the whiskey recently I was blown away…”
Bon Appétit
Andrew Knowlton
“…high quality mood enhancement…absolutely beautiful.”
Forbes
Richard Nalley
“Phenomenal…”
The Wall Street Journal
Kevin Sintumuang
“Spectacular…powerful yet smooth”
Founder & Publisher of The Wine Advocate
Robert Parker
“Michter’s 10-year-old takes the title”
The San Francisco Chronicle
Gaz Regan
“Michter’s makes some truly incredible whiskeys…”
The Huffington Post
Tony Sachs
“Distillery of the Year”
Wine Enthusiast
“Bask in the aftertaste and never brush your teeth again”
Maxim Magazine
Upon its being named “Whisky Of The Year” for 2019 by The Whisky Exchange, Michter’s US1 Sour Mash Whiskey became the first whiskey made in the United States ever to achieve this honour. This award-winning whiskey is at the heart of our Toasted Barrel Sour Mash Whiskey. It is made by taking Michter’s US1 Sour Mash Whiskey and then aging it for an additional period of time in a second custom-made barrel. This second barrel is assembled from 18-month air-dried wood and then toasted but not charred. Several different levels of toast for the second barrel were evaluated before our production team, led by Master Distiller Dan McKee and Master of Maturation Andrea Wilson, decided on the one that would best display the elegant nuances of this remarkable whiskey.
“Best of the Best”
Robb Report
Richard Carleton Hacker
“The American distillery that has become a cult favorite”
Market Watch
Charles Passy
“Whisky of the Year”
The Whisky Exchange
“The panel’s favorite…”
The Los Angeles Times
Charles Perry
“…quite simply the best bourbon I’ve had all year”
The Tasting Panel
Fred Minnick
“Classic (96-100) Highest Recommendation”
Wine Enthusiast
“Best American Whiskey”
Food & Wine
Pete Wells
“Most Admired American Whiskey”
Drinks International
Exquisite…one of the best whiskeys in the world”
American Whiskey, Bourbon & Ryel
Clay Risen
***** Highest Recommendation”
The Spirit Journal
F. Paul Pacult
“It’s stunning…when I tasted the whiskey recently I was blown away…”
Bon Appétit
Andrew Knowlton
“…high quality mood enhancement…absolutely beautiful.”
Forbes
Richard Nalley
“Phenomenal…”
The Wall Street Journal
Kevin Sintumuang
“Spectacular…powerful yet smooth”
Founder & Publisher of The Wine Advocate
Robert Parker
“Michter’s 10-year-old takes the title”
The San Francisco Chronicle
Gaz Regan
“Michter’s makes some truly incredible whiskeys…”
The Huffington Post
Tony Sachs
“Distillery of the Year”
Wine Enthusiast
“Bask in the aftertaste and never brush your teeth again”
Maxim Magazine
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