Michters US The Oldest Whiskey In The USA

When we had the opportunity to obtain some whiskey from what is believed to be the oldest distillery in the US we jumped at the chance. Michter's Distillery can trace its roots right the way back to the opening of America's first whiskey company back in 1753! The company was originally known as Shenk's after the founder John Shenk, a Swiss farmer from Schaefferstown, Pennsylvania. He originally produced rye whiskey from the popular rye crops that grew in the Pennsylvania Blue Mountain Valley. The whiskey was so highly regarded that when the American Revolution broke out George Washington personally visited the distillery and purchased a large amount of rye whiskey for his men as they endured 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.” Around the middle of the 1800s Abraham Bomberger, a Dutchman from Pennsylvania, bought the distillery and changed its name to Bomberger’s. It traded successfully under the new brand name for many years until Prohibition forced the distillery to close in 1919. After Prohibition was thankfully repealed, the distillery opened once again but was plagued with financial issues and changed hands repeatedly. It was once of these owners, named Lou Forman, who created the Michter's brand name that is used today. These shaky years proceeded the downturn of the US whiskey industry and in 1989 Mitcher's were forced to declare bankruptcy and leave the Pennsylvania operations in disrepair. All seemed lost until in the early 90s two whisky aficionados with a mutual love of Michter's decided to resurrect the brand. The two fine gentlemen in question are Joseph J. Magliocco and Richard Newman, a Yale graduate and ex US Marine respectively. Magliocco and Newman began with a simple strategy – to honour 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. Mitcher's has been going strong ever since and has rightfully reclaimed its position as one of the top American whiskeys.

Michter's US 1 American Whiskey

Unlike Bourbon or Rye, which must be aged in new oak barrels, Michters Unblended American Whiskey is aged in a way that utilises bourbon-soaked barrels to achieve a rich and unique flavour profile. This whiskey never contains grain neutral spirits and that's why it has the “unblended” distinction in its name. Bottling Strength: 41.7% ABV Cooperage: Bourbon-soaked American white oak barrels Tasting Notes: Deep butterscotch and vanilla notes, hints of caramel and dried fruit with a ripened fruit finish.

Michter's US 1 Kentucky Straight Rye

Rye is America’s oldest whiskey variety. This is made from select American rye grain that is sheared to maximize the extraction of flavor from the grain. Ideal neat or in cocktails, every bottle of Michter’s US 1 Rye comes from a single barrel. This is a unique attribute that reflects the commitment to offering whiskey of the highest quality at every level of the Michter’s range. Bottling Strength: 42.4% ABV Cooperage: Fire-charred, new American white oak barrels Tasting Notes: Spice with peppery notes, citrus, butterscotch, oak

Michter's US 1 Kentucky Straight Bourbon

Michter’s Bourbon is made from a carefully selected mashbill that features the highest quality American corn. It is then matured to the peak of perfection, with barrels often aged in excess of eight years. This really is small batch as each batch is composed of no more than two dozen barrels. With those figures there's no margin for error and every barrel must be top notch! Bottling Strength: 45.7% ABV Cooperage: Fire-charred, new American white oak barrels Tasting Notes: Rich caramel with balanced vanilla, stone fruit notes, smoky depth, with an oak finish

Michter's US 1 Sour Mash

“Sour Mash” is a whiskey production process where some previously fermented mash is used as the starter for the new mash to be fermented. During the 1970s and 1980s, Michter’s Sour Mash Whiskey was the distillery’s single most popular product. It earned distinction for its unique taste due to its unique grain selection; this also means it cannot be categorized as a rye or a bourbon. After disappearing from the market in 1989, it returned in 2012 with its introduction into the US 1 line. Bottling Strength: 43% ABV Cooperage: Fire-charred, new American white oak barrels Tasting Notes: Rich cinnamon entry with notes of butter and almond with a peppery finish.