Sour Mash, Rye, and the Unblended Decoding Michter's Small Batch Gems

Michter’s Distillery does not just make whiskey; they preserve American history. As one of the oldest distilling names in the United States, their legacy survives through a relentless commitment to quality over quantity. From their custom-toasted barrels to their low entry-proof philosophy, every step is calculated to maximize flavor. This week, we invite you to experience the "Class of 2026," a lineup that showcases the distinct personalities of American grain.

The tasting begins with the US1 American Whiskey, a rule-breaker aged in whiskey-soaked barrels rather than new oak. This unique process strips away the harsh wood tannins, leaving behind a velvety core of deep butterscotch and vanilla. We then pivot to the celebrated US1 Sour Mash, a former "Whisky of the Year" that blurs the lines between categories with notes of candied cherries and warm spice.

Traditionalists will find their home with the US1 Small Batch Bourbon, offering a textbook Kentucky hug of rich caramel and stone fruit, while the US1 Single Barrel Rye delivers the signature pepper and citrus kick that defines the original American spirit. Whether you are a devoted bourbon drinker or new to the world of rye, this flight offers a rare opportunity to compare these styles side-by-side. Stop by the tasting table to discover which expression belongs on your shelf.